Cod Under Pimento Crust with Vanilla Turnips

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Whether sauces, soups, pastries or sausages – Neugewürz, also known as Neu- or Allerleigewuerz, gives sweet and savory dishes an incomparable flavor.

The Aztecs seasoned their drinking chocolate with the small black balls, which are a little larger than peppercorns and hollow inside. In Europe, Neugewürz, which combines the pleasant flavors of nutmeg, pepper, cloves and cinnamon, quickly became a universally used fashionable spice. Star chef Jens Anschließendenfeld, owner and chef de cuisine of the restaurant “L’Escalier” in Cologne spices cod and turnip vegetables with Neugewürz today.

1. remove the peel from the butter turnip, potatoes and onions and cut into small cubes. Keep the ends of onions and potatoes for the sauce. Sauté the vegetable cubes in sesame oil, add a halved, slit and scraped out vanilla pod including the pulp and season everything together with a pinch of sugar, salt and ground new spice. If you like, you can also add a few saffron threads. Extinguish with 60 milliliters of vegetable soup and simmer on low heat for five minutes.

2. sweat the onion and potato remains in butter together with 7 crushed pimento seeds. Extinguish with white wine and the remaining vegetable stock and boil to half. Then strain the stock through a sieve and cook the salted fish fillets in it until cooked.

For the crust, melt 30 grams of butter, add sugar, salt, pepper and salt water.

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