Carrot spinach flan with fried cod and carrot stra
Source: https://www.gefu.com/rcp_recipe/carrot-spinach-flan-with-fried-cod-and-carrot-stra
Ingredients
| 800 | g | Carrots |
| 200 | g | Spinach |
| 2 | Eggs | |
| 100 | ml | Milk |
| 1 | Garlic clove | |
| 30 | g | Breadcrumbs |
| 50 | g | Freshly grated parmesan |
| 600 | g | Cod |
| 200 | ml | Cream |
| Rapseed oil for frying | ||
| Salt | ||
| Pepper |
Preparation
Peel carrots and cut into fine spirals using the SPIRELLI® 2.0 spiral slicer.
Set aside a portion for the straw. Blanch remaining carrot spirals briefly and let cool.
Wash and clean spinach, chop coarsely and puree with garlic, eggs, cream and Parmesan.
Grease flan molds or coffee cups with butter, fill in the carrot spirals and press down. Fill in the spinach mixture and cook in the oven at 180 °C for about 20 minutes in a bain-marie.
Fry raw carrot spirals in a little vegetable oil.
Rinse cod, pat dry and season with salt. Fry in hot rapeseed oil for 2 minutes on each side and keep warm. Deglaze the pan with cream, reduce and season with salt and pepper. Just before the end, add the leftover blanched carrot spirals.
Arrange the flan, cod and carrot straw and serve with the sauce.
Nutritional values per serving
| Energy | 1.840,0 kJ | |
|---|---|---|
| Calories | 440,0 kcal | |
| Protein | 42,5 g | |
| Fat | 23,9 g | |
| Carbohydrates | 8,0 g |
Organisation
Category
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