Skinless cod fillet is boiled in a broth on a fragrant roast of leek in white wine and served under amazing almond sesame sauce. To make sauce in a blender chop the roasted almonds, sesame seeds and leeks with which it was cooked fish, as well as some broth. A great vegetable addition to fish there will be lightly roasted bean cabbage with pickled peppers and coarsely chopped olives with cilantro in olive oil. Under such side dishes, the cod is filled with whole bouquets of tastes. Ideal for a light dinner with white wine. Nutritional value of one serving: (4 total) Calories 540, total fats 35 g., saturated fats g., proteins 41 g., carbohydrates 19 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg skinless and boneless cod fillet (central tenderloin) cut into 4 parts
- 1 tbsp. chopped blanched almonds
- 3 tbsp. l sesame seeds
- 1/4 Art. olive oil
- 1 leek (only white and light green parts), sliced chopped lengthwise and thinly sliced
- 0.5 tbsp. dry white wine
- Half a large head of Beijing cabbage torn to pieces 5 cm each
- 2 tbsp. l chopped pickled peperonchini peppers + 1 tbsp. l brine
- 1 tbsp. cilantro (leaves and soft stems), chopped
- 1/3 Art. pitted Castelvetrano olives chopped
Recipes with similar ingredients: cod, leek, pepper peperonchino, olives, Chinese cabbage (Napa), white wine, almonds, sesame
Recipe preparation:
- Preheat the oven in grill mode. Sprinkle cod with salt and black pepper. Heat a large frying pan over medium heat. Add almonds and sesame seeds and fry, stirring, until golden brown, 3-4 minutes. Pour into a blender and chop; set aside in blender.
- In the same pan over medium heat, heat 1 tbsp. l olive oils. Add leek and fry, stirring until it just it starts to get dark, 3-4 minutes. Add the wine and cook while it is do not evaporate a little, about 3 minutes. Then pour in 2 tbsp. water, bring to a boil. Add cod, turn down the heat to a minimum, cover and cook until cooked, 7-9 minutes. Lay out the cod on the plate.
- Arrange leek and 3/4 tbsp. almond fish stock mix in a blender and beat at high speed until you get homogeneous mass. Add more broth as needed to the sauce was thinner.
- Meanwhile, put the cabbage on a baking sheet and fry in the oven in grill, stirring occasionally, until cooked and toasted spots, about 8 minutes. Transfer to a bowl and mix with 2 tbsp. l olive oil and pepper peppers with brine. Salt and pepper to taste.
- Combine cilantro, olives, pepper and remaining 1 in a small bowl. Art. l olive oil. Put the cod on the plates. From above cover with almond sauce and a mixture of olives. Serve with cabbage.
