Kabeljauw & Aardappeltjes in romige saus

Cod and potatoes in creamy sauce

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ingredients

4 persons

3 tablespoons of olive oil
450 grams potatoes, cut into 2.5 cm pieces
Salt and pepper to taste
2 tablespoons salted butter
1 large shallot, finely chopped
3 cloves garlic, minced
240 ml whipped cream
150 ml chicken or fish stock
4 tsp The Spice Club Fish Seasoning Mix
1 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
2 tablespoons capers, drained
450 grams cod fillet, cut into 4 pieces
2 tablespoons parsley from The Spice Club (optional)

preparation

Preheat the oven to 200°C. Lightly grease a baking tray with olive oil.
Place the potato pieces on the baking tray and sprinkle with 2 tablespoons of olive oil. Season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and cooked through.
Meanwhile, heat the butter in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 2-3 minutes.
Add the whipped cream, chicken or fish stock, The Spice Club Fish Seasoning Mix, lemon zest, lemon juice, Dijon mustard and capers to the pan. Simmer until the sauce has thickened slightly, about 5-7 minutes.
Add the cod fillets to the sauce and simmer gently until cooked through, about 5-7 minutes.
Divide the baked potatoes among plates and place the cod fillets on top. Spoon the creamy cheese sauce over the fish and potatoes. Garnish with chopped parsley if desired.
Serve immediately and enjoy this delicious meal!

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