Dette er en ret af de grønnere: Hvid fisk i en mild og cremet sennepssovs – med masser af grønt. De små kartoffeltern smager dejligt sammen med porrer, sennep, fløde og torsk, og er umiskendeligt nordisk når det er bedst.

Du kan loade retten med grønt – eller du kan holde dig til porrer. Jeg anbefaler især broccoli om vinteren eller asparges om foråret, men hold dig i det grønne og nordiske – så hænger smagene i retten sammen. Vi spiser blot en spidskålsalat til, men groft brød vil også klæde herlighederne – og så er der noget at søbe den cremede sovs op med.

4 personer

 

Du skal bruge
5-600 g torsk eller anden hvid fisk
Lidt olie til at smøre det ildfaste fad
Salt, peber

250 g kartofler
2½ dl piskefløde
2½ dl grøntsagsbouillon
1-2 spsk dijonsennep (jeg bruger 1½ spsk hvilket giver en mild sovs med tydelig smag af sennep)
2 porrer
Evt. andet grønt hvis du vil; 200 g asparges, ½ lille broccoli i små buketter eller 100 g friske ærter

Sådan gør du
Tænd ovnen på 200 grader. Skær torsken i mindre bidder, ca. 5 x 5 cm. Kom en smule olie i et ildfast fad og læg torsken i et enkelt lag. Krydr med salt og peber.

Skræl kartoflerne og skær dem i tern på 1 x 1 cm. Flæk og rens porrerne og skær dem i 4-5 mm tykke skiver. Kom fløde og grøntsagsbouillon i en dyb pande eller en gryde. Kom 1 spsk sennep i og kog sovsen op. Kom kartoffelternene i og kog dem under låg i 8-10 minutter, eller til de er godt på vej til at være møre. Kom derefter porrer i og kog videre i 5 minutter. Kommer du også broccoli i retten, så kog dem i sovsen sammen med porrerne. Asparges eller ærter lægges blot rå i fadet med fisken.

Smag nu sovsen til med salt og peber og lidt mere sennep. Sovsen skal være mild da smagen af sennep ellers overdøver den fine smag af både grøntsager og fisk. Hæld sovsen med grønt over fisken og fordel grøntsagerne. Sæt fadet i ovnen og bag i ca. 15 minutter eller til fisken er akkurat gennemstegt (dette tjekker du nemmest med en kniv som du stikker i fisken; deler fisken sig i flager er den færdig – er den svær at skille ad, skal den have lidt endnu).

Serv’er fiskefadet rygende varmt med salat og brød.

Tips og Tricks
Du kan lave fadet uden fisk, blot som tilbehør – her bliver retten til et kombineret flødekartoffel-grøntsags-fad som du kan servere til de fleste kød- eller fiskeretter.

 

 

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