Cod with almond-sesame sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 35 G., saturated fats 4 G., proteins 41 G., carbohydrates 19 G., fiber 7 G., cholesterol 73 mg, sodium 669 mg, sugar 4 G.
Calories 540, total fat 35 G., saturated fats 4 G., proteins 41 G., carbohydrates 19 G., fiber 7 G., cholesterol 73 mg, sodium 669 mg, sugar 4 G.
Skinless cod fillet is poached in broth with a fragrant leek sauté in white wine and served with a delicious almond-sesame sauce. To make the sauce, blend the toasted almonds, sesame seeds, and leek used to poach the fish, along with a little of the broth. A wonderful vegetable accompaniment to the fish is lightly roasted napa cabbage with marinated pepperoncini peppers and coarsely chopped olives with cilantro in olive oil. These side dishes infuse the cod with a whole host of flavors. Perfect for a light dinner with white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skinless and boneless cod fillet (center cut), cut into 4 pieces
- 1 cup chopped blanched almonds
- 3 tablespoons sesame seeds
- 1/4 cup olive oil
- 1 leek (white and light green parts only), halved lengthwise and thinly sliced
- 0.5 cups dry white wine
- Half a large head of Chinese cabbage, torn into 5cm pieces.
- 2 tablespoons chopped pickled pepperoncini peppers + 1 tablespoon brine
- 1 cup cilantro (leaves and soft stems), chopped
- 1/3 cup pitted Castelvetrano olives, chopped
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Recipes with similar ingredients: cod, leeks, peperoncino pepper, olive, Chinese cabbage (Napa), white wine, almond, sesame
Cooking the dish according to the recipe:
- Preheat the oven to broil. Season the cod with salt and black pepper. Heat a large skillet over medium heat. Add the almonds and sesame seeds and cook, stirring, until golden brown, 3-4 minutes. Transfer to a blender and puree; set aside in the blender.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and cook, stirring, until just beginning to brown, 3-4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Then pour in 2 cups of water and bring to a boil. Add the cod, reduce the heat to low, cover, and simmer until tender, 7-9 minutes. Remove the cod to a plate.
- Place the leeks and 3/4 cup of the fish stock into the almond mixture in a blender and blend on high speed until smooth. Add more stock if needed to thin the sauce.
- Meanwhile, place the cabbage on a baking sheet and broil, stirring occasionally, until tender and charred, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons of olive oil and the pepperoncini peppers and brine. Season with salt and pepper to taste.
- In a small bowl, combine the cilantro, olives, pepper, and the remaining 1 tablespoon of olive oil. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with cabbage.
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