Cod fillet poached with ginger gravy

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  • 4 pieces of 150 gram cod fillet
  • 4 dl apple cider
  • fresh ginger piece of about 3 cm
  • 150 grams of sliced soup vegetables
  • 2 tsp turmeric
  • 1 fish stock tablet
  • salt and freshly ground pepper
  • 1 tomato
  • 1 spring onion
  • 125 ml of whipped cream
  • aluminium foil

  • Kitchen: Oriental
  • Meal: Main dish
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Passive time: 45 minutes minutes
  • Portions 4 persons

Preparation method

Peel and thinly slice ginger. In a pan, bring the cider with the soup vegetables, ginger, turmeric and fish stock tablet to the boil. Sprinkle cod with salt and pepper. When the cider plus accessories are boiling, turn down the gas and place the fish in it. The moisture should no longer boil but should just be held against it. After about 2-3 minutes, turn off the gas and let the king clip cook for another 8-10 minutes. Cut the tomato into small cubes. Spring onion in rings. Remove the cod from the pan and keep warm under aluminum foil. If necessary, preheat a plate in the oven or place the cod in an oven dish with the aluminum foil over it and keep warm in a not too hot oven. Sift 2 dl of poaching liquid over another pan. Stir in whipped cream and simmer for 5 minutes over high heat until lightly thickened gravy. Season with salt and pepper if necessary. Divide the cod between four plates, scoop the gravy over and over and sprinkle with tomato and spring onion.