Could you use a healthy dish with some spice after all the holidays? Then this recipe is just for you! A silky soft cod fillet with a tasty spicy soup; I thought it was a surprising and delicious combination.

What I like about this dish is the balance in flavors. In addition to the spicy soup, there is a delicious sourness from the pickled mustard seed, the freshness of the crème frache, the spring onions and also something savory from the lentils.
I immediately make a nice amount of the mustard seed. You can just keep it for a month or 2 and it goes well with almost everything.

As always, make your own version of it. For example, add more red curry paste if you want more spice. The fish is so silky smooth because I cooked it sous-vide. Don't have a sous-vide set yet? Then you can also bake it or gently cook it in the oven. Or, perhaps even better, start the new year off right by getting one.

Spicy wortelsoep met kabeljauw — Pin
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Spicy carrot soup with cod

5.0 from 1 vote

Course: Main dishDifficulty: Simple

Portions

persons

Preparation time (indication)

minutes

Tools:
– Sous vide set
- Blender
– Cooking ring or plug of 8cm diameter

Ingredients

2 cod fillets of about 150 gr each
1 onion, chopped
1,5 winter carrot, diced
1 clove garlic, finely chopped
1 tsp turmeric powder
1 tsp cumin powder
0,5 tsp ginger powder
1,5 tsp red curry paste
0,5 l vegetable stock
100 ml cooking cream
160 gr canned lentils
125 ml creme fraiche
2 spring onions
Pickled mustard seed
0,5 bush coriander
Naan (I love the ready-made version of Patak's with garlic and coriander, preferably the little ones)

Preparation

Spicy carrot soup
Heat some oil in a pan and fry the onion in it.
Add the garlic, turmeric, cumin and ginger powder and stir this mixture briefly.
You can add the carrot, fry it for a few minutes.
Add the red curry paste to this and fry it again for a while.
Deglaze with the stock and add the cooking cream.
Let this simmer for about 20 minutes until the carrot is tender and all the flavors have been able to infuse.
Remove from the heat and puree the soup with an immersion blender.
Pass through a sieve and set aside until use.
Codfish
Vacuum the cod with some olive oil and white pepper.
Cook the fish for 30 minutes at 45°C.
Pat dry before serving.
Crème frache with lentils
Drain the lentils and rinse off all the starch.
Heat the lentils slightly in a pan, this will make it easier to mix.
Beat the crème frache.
Stir in the lentils together with some salt and pepper to taste and then put in the fridge until use (to stiffen up again).
garnish
Cut the green part of the spring onion into wafer-thin strips.
Place the spring onion in ice water, you will see it start to curl; then drain and let it drain.
Cut the white part of the spring onions into rings.
Finely chop the coriander.
Heat the name bread according to the instructions on the package.
layout
Place the cooking ring in the center of the bowl or plate.
Make a pile of half the coriander and spring onion rings in the middle.
Spoon the crème frache with lentils on top, about 1.5cm high (the fish will lie on this and should rise above the soup) and press down well.
Place the fish on this.
Carefully pour the soup around this so that the 'turret' remains intact.
Mix the strips of spring onion with the remaining coriander and place a strand on the fish.
On top of this, spoon some pickled mustard seeds.
Enjoy your meal!