1 portion contains approximately:
| 470 | kcal |
| 51 g | protein |
| 14 g | fat |
| 35 g | carbohydrates |
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40 g shallots
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1 tbsp butter
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1 tbsp whole-wheat flour
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100 ml vegetable stock
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100 ml low-fat milk
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400 g filet of cod
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300 g Brussels sprouts
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200 g carrots
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200 g potatoes
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40 g onions
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1 egg
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1 tbsp rapeseed oil for baking
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Black pepper
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Salt
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1
Peel and mince the shallots; sauté them in the butter until translucent.
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2
Coat with the flour, pour in the vegetable stock and bring to a boil.
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3
Add the milk and simmer briefly.
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4
Season with salt and pepper. Add lemon juice to taste.
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5
Wash the tarragon, pat dry, mince and add to the mixture.
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6
Add the cod and let it cook in the sauce for about 15 minutes.
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7
In the meantime, wash and clean the vegetables.
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8
Trim the stems off the brussels sprouts and cook in lightly salted water until firm to the bite. Let cool, cut each one in half and then slice into strips.
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9
Peel and grate the potatoes, carrots, and onion. Add an egg and stir.
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10
Combine everything and season with salt and pepper.
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11
Heat oil in a pan. Form pancakes out of the vegetable mixture, add them to pan, and flatten them slightly with the back of a spoon.
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12
Fry on both sides until golden.
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13
Remove the fish from the sauce and arrange on two plates.
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14
Serve with the pancakes and drizzle the tarragon sauce over the fish.