Corn cream soup. Fish in lemon sauce with potatoes.
A delicious two-course meal for busy cooks who value efficient use of time in the kitchen. With this recipe, you’ll prepare a silky corn cream soup and an exquisite main dish at the same time.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1 g white pepper
- 1 g turmeric, ground
- 200 g cream 36%
- 1000 g vegetable stock - CVR
- 150 g Onion, raw
- 5 g sugar
- 12 g garlic
- 12 g salt
- 30 g butter
- 75 g lemon juice
- 400 g condensed coconut milk
- 70 g Oil, rapeseed
- 700 g Potato, long stored
- 800 g frozen corn
- 500 g Cod, fillets without skin, raw
Method of cooking:
- Place a small saucepan on the lid of the mixing bowl without the measuring cup, reset the scale and add 200 grams of heavy cream (36%), 2 tablespoons of soft butter, freshly squeezed juice from 1 lemon, 1 pinch of white pepper and 1 pinch of salt. Place the saucepan over low heat, warm while stirring until melted and combined, then set aside.
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