Codfish cream

Vulling voor ravioli
Course Entree fish
Cuisine Frans
Servings 8 pax.


  • 250 g Kabeljauw
  • 1 tsp Zout
  • 1 pcs Bouguet garni
  • 1 pcs Sjalotje
  • 10 g Boter
  • 1 dl Olijfolie
  • 1 clove Knoflook
  • 0,75 dl Slagroom


  • Drain the cosfish and remove the bones and skin.
  • Salt the fillet and leave for an hour.
  • Dry the fish with paper towel and poach in water with a bouquet garni in the oven on 180ºC for 25 minutes.
  • Chop the echalotte and fry in the butter until shiny. Than add to the fish.
  • Heat the olive oil with the pressed garlic cloves.
  • Heat the cream.
  • Cut the fish in the machine to a fine puree. Add while turning, the olive oil and cream. Bring to the taste if necessary. Set aside.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating recept