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Oven-baked cod with pumpkin cream, roasted cantaloupe and julian green

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Oven-baked cod with pumpkin cream, roasted cantaloupe and julian green

Oil
Pepper
Parsley
Salt
0.5dlWhite wine
0.5Celery head/tuber
1dlCream
1Pumpkin (size as a celery tuber. hekeido pumpkin recommended-tastes best)
1Onion
1pcsLeek
1twigsRosemary
1Butter the BLOB
150gChanterelles
2pcsCarrots
3dlFund (4 dl water and 0.5 broth cube as fish, chicken, beef)
600gCod fillet

Instructions for Oven-baked cod with pumpkin cream, roasted cantaloupe and julian green

To prepare the Oven-baked cod with pumpkin cream, roasted cantaloupe and julian green recipe, please follow these instructions:

Pumpkin Cream: Cut the meat from the pumpkin dish into smaller pieces and put it in a pan together with 1 chopped onion. Add white wine, chicken fries and rosemary and let it boil until the pumpkin dish is completely boiled. The sauce is blended and sieved. Add cream and taste with salt and pepper (the cream can be dispensed with)

Cod fillet: Fill the fillets in pieces, season with salt and pepper. Bake at 180 degrees for approx. 8 min.

Roasted cantaloupe: Shake the mushrooms in a little butter on a pan for approx. 2 min. And season with a little salt.

Julianne Green:
Cut carrots, leeks and celery in matched strips. Stir the vegetables in a saucepan with a little water and 1 butter (can be omitted) for approx. 1 min. Season the water and season with chopped parsley, salt and pepper.

Server oven or alm. Potatoes as accessories.

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