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Cod in a tarragon sauce with golden potato pancakes
Cabillaud à la sauce à l'estragon et aux röstis dorés
Fish Dishes for losing weight
Cod in a tarragon sauce with golden potato pancakes

1 portion contains approximately:

470 kcal
51 g protein
14 g fat
35 g carbohydrates


  • 40 g shallots

  • 1 tbsp butter

  • 1 tbsp whole-wheat flour

  • 100 ml vegetable stock

  • 100 ml low-fat milk

  • 400 g filet of cod

  • 300 g Brussels sprouts

  • 200 g carrots

  • 200 g potatoes

  • 40 g onions

  • 1 egg

  • 1 tbsp rapeseed oil for baking

  • Black pepper

  • Salt

  • 1

    Peel and mince the shallots; sauté them in the butter until translucent.

  • 2

    Coat with the flour, pour in the vegetable stock and bring to a boil.

  • 3

    Add the milk and simmer briefly.

  • 4

    Season with salt and pepper. Add lemon juice to taste.

  • 5

    Wash the tarragon, pat dry, mince and add to the mixture.

  • 6

    Add the cod and let it cook in the sauce for about 15 minutes.

  • 7

    In the meantime, wash and clean the vegetables.

  • 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.

  • 9

    Peel and grate the potatoes, carrots, and onion. Add an egg and stir.

  • 10

    Combine everything and season with salt and pepper.

  • 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.

  • 12

    Fry on both sides until golden.

  • 13

    Remove the fish from the sauce and arrange on two plates.

  • 14

    Serve with the pancakes and drizzle the tarragon sauce over the fish.

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