Cod fillet with lentils, gently salted cabbage and leek cream
1 serving
150 minutes
Cod fillet with lentils, gently salted cabbage, and leek cream is a true masterpiece of Estonian cuisine that combines the freshness of the sea, the richness of legumes, and a light sweet-sour note of pickled cabbage. The cod's delicate texture and subtle flavor are perfectly complemented by the creamy roasted leek sauce that adds softness and depth to the dish. Lentils provide density and nutrition, while the honey and vinegar-soaked cabbage brings a piquant freshness. This dish is often served in cozy family restaurants in Estonia where the harmonious combination of simple and natural ingredients is appreciated. It is perfect for warm home dinners as well as elegant gastronomic presentations, awakening interest in traditional Baltic flavors.
1
Cut the cabbage into large pieces, add salt, sugar, vinegar, and honey. Mix and let it sit in the marinade. Wash and chop the leek, add butter and half of the broth to it. Cover with foil and bake in the oven at 160 degrees for two hours.
- White cabbage: 50 g
- Salt: to taste
- Sugar: to taste
- Vinegar: to taste
- Honey: to taste
- Leek: 100 g
- Butter: 50 g
- Vegetable broth: 150 ml
2
Put lentils in a pot with water, bring to a simmer and add salt. Cook for about eight minutes after boiling. Drain the lentils through a strainer, return to the pot, add broth and let simmer on low heat. Add salt and pepper to taste.
- Lentils: 50 g
- Salt: to taste
- Vegetable broth: 150 ml
- Ground black pepper: to taste
3
Then fry the cod fillet in a pan for three minutes and transfer it to a baking tray. Place the pickled cabbage next to it on the tray and bake everything for seven minutes at 190 degrees. Blend the leek until smooth. Serve on a warmed plate.
- Cod fillet: 150 g
- White cabbage: 50 g
- Leek: 100 g
