Informations supplémentaires
40 min.
|
555 kcal
|
easy
|
|
Printable version
1. Cook the barley
Bring a pot of water to a boil. Pour in the barley and cook for 20-22 minutes until tender. Drain and mix with 1 tbsp. of butter or oil, salt and pepper. Bring another small pot of water to a boil for step 3.
2. Setup
Peel and cut the beet into very small cubes. Chop the shallot. Cut the celery into small cubes. Cut the bread into small cubes.
3. Cook the beets
Cook the beet cubes 1-2 minutes. Drain and rinse under cold water. Mix with the shallot to taste, celery, a drizzle of oil, 1 tsp. of red wine or cider vinegar, salt and pepper.
4. Cook the fish
Pat the fish dry. Add salt and pepper. Heat a drizzle of oil in a pan over medium high heat. Cook the bread cubes 3-4 minutes until browned. Remove from the pan. Add a drizzle of oil and cook the cod 2-3 minutes on each side. Remove from the pan.
5. Cook the spinach
Add the spinach to the pan and cook for 1-2 minutes. Add the cream, mix for 30 seconds. Add salt and pepper to taste.
6. Plate your dish
Serve the cod with the beet relish, barley and spinach topped with croutons and lemon juice to taste. Bon appétit!
2unitCod Sirloin(s)
1unitRed Beets
1unitCelery
0.5unitShallot
180mlPearled Barley
200gBaby Spinach
30mlCream 18%
0.5unitLemon
1unitCountry Style Bread
What you need
pan, pots, strainer, spatula, bowl
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
7g
11%
cholesterol
109mg
36%
fiber
16g
64%
protein
56g
saturated
3g
15%
sodium
358mg
15%
sugar
5g
trans
0g