Cod with vinegar chicory in mandarin juice

Preparation

Pour vinegar over the chicory and set it in the fridge for about 12 hours.

Peel the greens without the onion, roast them over the gas and put them into a pot along with the vegetables. Add bay leaf, allspice, pour to cover and cook over low heat from boiling. After about 40 minutes, strain and add the lemon grass. Reduce the liquid to 150ml over a low gas.

In a frying pan heat 10g of butter and a tablespoon of rapeseed oil and when hot glaze the onion and add the garlic. Drain the chicory with a paper towel and add to the onion. Stir for a while and pour in the tangerine juice and vegetable stock, bring to the boil, add the butter and turn off the gas. The butter will thicken the sauce. Now add salt to taste.

Heat a tablespoon of oil in a dry frying pan. Divide the cod into two parts and salt the meat side. Fry the fish on the skin side until it gets crispy and browned. Turn to the meat side, add butter and fry for about a minute.

Place the chicory in a bowl and pour over the sauce. Add the cod and grate some of the lime zest over the top.

Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".