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We hope you got benefit from reading it, now let’s go back to cod,langustines and sauerkraut (zante) recipe. To cook cod,langustines and sauerkraut (zante) you only need 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare cod,langustines and sauerkraut (Zante):
- Get 4 of pieces of cod sliced from the middle each about 200 grams.
- You need 1 tbsp of lemon juice.
- Take 1 pinch of of salt.
- You need 150 grams of shalotts.
- Take 100 grams of smoked trout.
- You need 400 grams of cox apples.
- You need 2 tbsp of oil.
- Use 10 of juniper berries.
- You need 1 tsp of brown sugar.
- Provide 1 of glass of sauerkraut 770grams drained.
- You need 1/2 of glass good dry white wine.
- Get 4 large of langustines uncooked.
Steps to make cod,langustines and sauerkraut (Zante):
- wash the cod an remove any bones. With the skin on outside make a roll ,tie with kitchen string,Drizzle over lemon juice add salt and stand to rest in fridge.
- slice the shalottes thinly, chop the smoked trout. Peel the apples quarter and slice thinly.
- heat oil and gently heat apples, trout and shallotes. squeeze any remaining juice from sauerkraut.add juniper berries.mix well and season with salt and sugar.add the white wine and gently cook for about 30 minutes stiring..
- preheat oven to 225 C / Gas 4 . place the washed prawns(langustines) and the cod rounds on top of the sauerkraut in a ovenproof dish, cover the pan with foil not directly on top of the fish and cook for 15 minutes until fish is cooked.serve with parsley or celeriac potato mash.
- if you do not like juniper berries ,you can remove them as they they have a bitter fruity flavour ..
If the mixture becomes loose in the process, briefly whisk to restore texture. The flavor will have evolved and developed at a. In order to obtain product of the highest quality all those bacteria strains must. They are a high-value shellfish that are landed in the North Atlantic and then transported to the. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use.
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