DinnerBooks
Cod with Mexican Paprika Sauce

Cod with Mexican Paprika Sauce

Cooking Time45 m
Ingredients13
DifficultyMedium
0
0
William DahlWilliam Dahl
Paprika, chili, onion and garlic may sink together into a musty Mexican sauce with a little heat and a lot of character. It fits nicely over fried salmon, and along with rice and colorful broccoli bouquets, it becomes a dinner that feels both simple and real. The smell of the forehead does the job even before everything ends up on the plate.

Ingredients

4 servings
  • Step: 1
    500 g drought, sej or hoki
  • Step: 2
    1 tsk salt
  • Step: 3
    1 tsk sugar sugar
  • Step: 4
    1/2 dl veteran
  • Step: 5
    1 1/4 msk oil
  • Step: 6
    1 pc green paprika
  • Step: 7
    1/2 pc 3/4 green chili, for example jalapeño
  • Step: 8
    1 pc small yellow onions
  • Step: 9
    1 pc garlic divide
  • Step: 10
    1 msk oil
  • Step: 11
    1 1/2 dl vegetable broth (dice + water)
  • Step: 12
    1/2 dl crème fraiche
  • Step: 13
    1 1/2 krm salt

Instructions

  • Step: 1
    Rub in the fish with salt and sugar and let it lie ahead while the sauce is cooked.
  • Step: 2
    Sauce: Wash, kernel out and cut peppers and chili in smaller pieces. Scale and hack onions and garlic. Fresh pepper, chili, onion and garlic in the oil in a pot. Pour over the broth and let boil under the lid about 5 minutes.
  • Step: 3
    Mix the sauce smooth with mixer rod or in a mixer. Pipe in the crème fraich and taste the sauce with salt.
  • Step: 4
    Turn the cod in the flour. Stick them in the oil in a pan about 3 min per page.
  • Step: 5
    Serve the freshly fried cod with the sauce and rice mixed with corn and small broccoli bouquets.

Näring

Calories540kcal
Fat18g
Serving Size4serving

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