Ingredients:
Clean the cod fillets and remove the bones. Salt the fillets about 30 minutes before preparing them. Tip: It’s best to add salt 24 hours before preparation, as this will keep the meat firmer when roasting.
Clean the kale well and tear it into bite-sized pieces. Blanch in boiling water for about 3-4 minutes. Drain in ice water, squeeze out the liquid well and set aside. Peel the carrot, parsley root, parsnip and shallots and cut into small pieces or cubes. Wash the citrus fruits, grate the peel and squeeze out the juice.
Heat the olive oil in a dutch oven or high pan and sauté the root vegetables and shallots. Add the curry paste and mix with the vegetables. Choose curry paste according to taste or level of spiciness. There are usually three versions available in stores: yellow, red and green. Yellow is rather mild, red is medium hot and green is for lovers of very spicy foods.
Add coconut milk and broth. Pour in the lemon and orange juice and place the kaffir lime leaves in the broth. Salt everything a little, sweeten with honey and simmer for 10 minutes. Add the kale and mix with the other ingredients. Let the curry simmer for another 10 minutes. Pluck the coriander leaves from the stems and set some aside for garnish.
Heat olive oil in a pan and fry the fish fillets on the skin side until only the upper part of the meat is translucent. Turn and fry briefly on the meat side. During the frying time, pour the olive oil from the pan over the fillets with a spoon. Put the sesame seeds in a pan and briefly roast them without fat.
Pour the curry onto plates and place 1 fried fish fillet on each. Sprinkle everything with toasted sesame seeds and garnish with coriander leaves.
Further information
Kale not only tastes hearty with sausage and smoked pork, but also vegetarian. Recipes and tips for preparation. more
The popular food fish is considered overfished. Therefore it should only be brought to the table rarely. Tips and recipes. more
This topic in the program:
Eat better! | January 21, 2024