Fish from the oven
This plant-based, rice-based cream alternative is characterized by a low fat content of only eight percent, making it ideal for light cuisine. It is also naturally gluten- and lactose-free, easily digestible, and versatile in its use thanks to its mild flavor.
Ingredients · Servings 4
- 1 shallot
- 1 clove of garlic
- 250 g spring onions
- 150g Mushrooms
- 4 cod fillets (200 g each, skinless and boneless)
- 2 EL Butter (at 15 g)
- 1 tbsp spelt flour type 1050 (at 15 g)
- 100 ml vegetable broth
- 150 ml fish stock (glass)
- 300g rice cream or other plant-based cream substitute
- Salt
- Pfeffer
- 1 tin of saffron threads (0.1 g)
Method · 45 min
- Peel and finely dice the shallot and garlic. Trim and wash the spring onions, leaving them whole or cutting them into large pieces as desired. Clean the mushrooms, halving any large ones. Rinse the cod fillets under cold water and pat dry.
- Heat butter in a pan. Sauté diced shallots and garlic in it over medium heat for 2 minutes. Stir in flour, deglaze with stock after 1-2 minutes and simmer for 5 minutes.
- Add stock, rice cream, spring onions and mushrooms, bring to a boil again, season with salt, pepper and saffron and let the sauce simmer for another 5 minutes over medium heat.
- Place the fish fillets side by side in a baking dish. Pour the vegetable sauce over them, cover with baking paper, and bake in a preheated oven at 200°C (180°C fan; gas mark 3) for about 15 minutes. Enjoy the fish immediately.
Rice-based cooking cream is available in well-stocked supermarkets, organic shops, health food stores, and some drugstores. If you can't find it, you can substitute it with soy cream or oat-based cooking cream, for example.
