Baked cod with carrots and cheese
4 servings
60 minutes
Baked cod with carrots under cheese is a refined and warming dish of Russian cuisine that delights with its delicate flavor and appetizing texture. The fish, infused with the aromas of cognac, milk, and spices, becomes surprisingly tender and rich. A delicate creamy sauce made from flour, butter, and heavy cream gives it a velvety structure. Carrots add a light sweetness and freshness, while the finishing touch – baked hard cheese with crunchy almonds – creates an exquisite combination of textures and flavors. This dish is perfect for a cozy family dinner or a festive table, revealing the harmony of traditional Russian tastes and culinary mastery.
1
Pour milk and cognac into a bowl, add all the spices, mix, and place the fish in for 30 minutes.
- Milk: 0.5 glass
- Cognac (brandy): 50 ml
- Ground nutmeg: pinch
- Fish seasoning: to taste
- Cod fillet: 6 pieces
2
In a saucepan, heat the butter, add flour while whisking, pour in 100 ml of cream and warm it up.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Heavy (double) cream: 20 ml
3
Place the fish in a greased dish, top with cream mixed with flour, and put it in a preheated oven at 180°C for 15 minutes.
- Vegetable oil: 1 tablespoon
- Cod fillet: 6 pieces
- Heavy (double) cream: 20 ml
- Wheat flour: 2 tablespoons
4
Then remove and place grated carrots on the cod, put back for another 10 minutes.
- Carrot: 1 piece
5
Mix grated cheese with the remaining cream and chopped almonds, spread over the fish, and place in the oven until the cheese melts.
- Hard cheese: 200 g
- Heavy (double) cream: 20 ml
- Blanched almonds: 20 g
