Creamy corn with cod

Creamy corn with cod

Total: 30 min. | Active: 30 min.
Nutritional value / person: 373 kcal
, Fat: 18 g
, Carbohydrate: 23 g
, Protein: 29 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweetcorn

20 g butter
1 onion, finely chopped
4 corn cobs (approx. 150 g each), kernels sliced off
1 ½ dl water
¾ tsp salt
100 g crème fraîche
½ bunch chives, finely chopped

Fish

1 tbsp white flour
600 g Royal cod fillets (MSC) (each approx. 150 g)
¼ tsp salt
a little pepper
1 tbsp clarified butter
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How it's done

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Sweetcorn

Heat the butter in a pan. Sauté the onion, add the sweetcorn, cook briefly. Pour in the water, cover and simmer over a medium heat for approx. 15 mins. Remove half of the sweetcorn, puree with the crème fraîche. Return the sweetcorn puree to the pan, add the chives, mix.

Fish

Place the flour in a deep dish, season the fish, toss the fish in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 4 mins. on each side. Spread the creamy corn onto plates, arrange the fish on top.

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