Lovely tasteful dish with fresh cod, wild mushrooms, Israeli couscous in a leek and mustard sauce. Easy, healthy and delicious!
Ingredients for 2 pers.:
- 2 pieces cod
- 150 gr Israeli couscous
- 200 gr mushrooms
- 1 leek
- 1 garlic clove
- 2 tablespoons mustard
- 50 ml whipped cream
- 500 ml + 150 ml vegetable stock
- salt and pepper
- fresh parsley
- grounded mustard seed
How to prepare it:
Preheat the oven to 200 degrees.
Clean the vegetables. Cut the mushrooms into thin slices. Cut the leek over half and cut it into thin half rings. Chop the parsley finely. Peel the garlic and cut it over half. Remove the root.
Place two pieces of silver foil on the counter. Pour a little oil on it and season the cod with some salt and pepper. Close the packages and place the fish in the oven for 20 minutes.
Prepare the Israeli couscous as indicated on the packaging, however, cook them in vegetable stock instead of in plain water.
Meanwhile, put a frying pan on the fire. Melt some butter in here. Add the mushrooms and parsley and bake the mushrooms for about 5 minutes. Now add the leeks and squeeze the garlic with the leek and the mushrooms. Bake for another 5 minutes while you stir regularly. Now add the mustard, the whipped cream, 150 ml vegetable broth, some pepper and some powdered mustard seed. Stir well and bring to a boil.
Take the fish from the oven.
Start prepping your dish with a layer of Israeli couscous, place a spoon full of the leek mushroom mixture and finish with the cod. Sprinkle some fresh parsley over it for the color. 😊