Seafood weekly menu 01/2020

Cod Fillet with Vegetables and Mashed Sweet Potato

by Fattig.student
Gluten-free
120 min
Cod Fillet with Vegetables and Mashed Sweet Potato

ingredients

  • 1 x sweet potato
  • 1/2 x cauliflower
  • 1/2 x red onion
  • 150 g cod fillet
  • 1 tbsp butter

method

  1. Dice the sweet potato and boil in a saucepan with water and salt.
  2. Cut the cauliflower into bouquets and place them on a baking tray. Sprinkle with salt and pepper and bake in the middle of the oven at 200 degrees celsius for about 15-20 minutes.
  3. Sprinkle salt and pepper on the cod fillet and set aside. Slice red onion and fry in a pan with a knob of butter. Fry the cod fillet together with the onion. The fish should cook for 3-4 minutes on each side.
  4. Pour out the water from the sweet potato. Add a knob of butter and the desired amount of salt and pepper. Mash with a fork or potato masher until smooth.
  5. Serve the cod fillet over sweet potato puree and top with roast cauliflower and red onion.

Indian Daal

by Fattig.student
Vegetarian
Gluten-free
30 min
Indian Daal

ingredients

  • 1 dl rice
  • 2 clove garlic
  • 1/2 x yellow onion
  • 1 tbsp ginger
  • 1 tbsp butter
  • 1 tsp garam masala
  • 140 g tomato puree
  • 1 tsp salt
  • 175 g cooked lentils
  • 1 dl water
  • 2 dl cream
  • 1/4 pack fresh coriander
  • 1 tbsp sour cream

method

  1. Boil rice according to the instructions on the package.
  2. Mince the garlic, onion and ginger. Fry in a saucepan with butter (or oil) for about 2 minutes on medium heat.
  3. Add garam masala, tomato puree and salt, and let it cook for about 2 more minutes.
  4. Add cooked lentils and water and simmer for about 20 minutes.
  5. Add cream toward the end of the cooking time, and simmer for another 5 minutes. Top with finely chopped coriander and sour cream.
  6. Note! If you follow the weekly menu, set aside 2 decilitres of daal per serving for the next dinner.

Fish Curry with Cod

by Fattig.student
Gluten-free
30 min
Fish Curry with Cod

ingredients

  • 2 x carrots
  • 2 x potatoes
  • 1 x cod fillet
  • 1/2 dl cream
  • 1/4 pack fresh coriander
  • 2 x frozen bread rolls
  • 1 tbsp butter

method

  1. In this recipe we use leftovers from the Indian daal made earlier in the weekly menu.
  2. Cut potatoes, carrots and cod fillet into pieces.
  3. Add the daal leftovers and cream to a saucepan (do not use a non-stick one). Next, use an immersion blender to mash until smooth.
  4. Add chopped potatoes and carrots to the pan and cook for about 15-20 minutes until the carrots and potatoes are tender.
  5. Add the cod cubes cook for another 5 minutes.
  6. Heat frozen rolls according to the instructions on the package.
  7. Serve the fish curry with chopped coriander, rolls with butter, and a dollop of sour cream, if desired.

Lentil and Beetroot Burgers with Root Vegetable Fries

by Fattig.student
Vegetarian
60 min
Lentil and Beetroot Burgers with Root Vegetable Fries

ingredients

  • 2 x potatoes
  • 2 x carrots
  • 2 x beetroot
  • 4 x frozen bread rolls
  • 175 g cooked lentils
  • 1 x yellow onion
  • 1 clove garlic
  • 1/2 pack fresh coriander
  • 2 tsp salt
  • 1 pack rocket
  • 1/2 pack sour cream

method

  1. Cut the potatoes, carrots and beets into wedges.
  2. Place the vegetables on a baking tray lined with baking paper, sprinkle with salt and bake in the middle of the oven at 225 degrees celsius for about 20 minutes.
  3. Insert the frozen bread rolls in the oven when there are eight minutes left for the vegetable fries. Make sure the rolls are heated throughout.
  4. Add half of the roasted beets to a food processor along with lentils, garlic, half an onion, coriander and salt.
  5. Take half of the bread rolls, tear them apart and add to the food processor. Mix until a smooth dough forms.
  6. Shape the beet dough into burger patties and fry them in a frying pan on medium-high heat with some oil or butter.
  7. Serve the burgers and use the rolls as buns. Top with rocket, onions, a dollop of sour cream and root vegetable fries.
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