Cod and potatoes in Rosemary Cream Sauce
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Recipe
Discover a delicious recipe for whitefish and potatoes in a creamy rosemary sauce. With fresh ingredients such as cod, potatoes and herbs, you create a tasty dish that is perfect for any occasion. Enjoy the combination of savory fish, creamy sauce and crispy potatoes, all together in one bite. With these easy-to-follow instructions, you'll quickly create a delicious meal that everyone will enjoy!
ingredients
4 persons
- 3 tablespoons extra virgin olive oil
- 450 grams Yukon gold potatoes, cut into 2.5 cm pieces
- 2 teaspoons of salt
- ¼ teaspoon The spice club black pepper
- 2 tablespoons salted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 240 ml whipped cream
- 120 ml chicken or fish stock
- 2 tablespoons The spice club rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon The spice club cayenne pepper
- 2 tablespoons capers, drained
- 450 grams cod fillet, cut into 4 pieces
- 2 tablespoons The spice club parsley
preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and fry until golden brown, about 8-10 minutes. Season with salt and pepper. Remove the potatoes from the pan and set aside.
- Add the remaining tablespoon of olive oil and butter to the same pan. Add the shallot and garlic and cook until soft, about 2-3 minutes.
- Pour the whipped cream and stock into the pan. Add rosemary, lemon zest, lemon juice, mustard, cayenne pepper and capers. Stir well and simmer until the sauce thickens slightly, about 5-7 minutes.
- Place the cod pieces in the sauce and simmer gently until cooked through, about 5-7 minutes. Add the fried potatoes to the pan and heat through.
- Sprinkle with chopped parsley and serve warm. Enjoy your whitefish and potatoes in rosemary sauce!
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