Cod Fillet with Crust

1. chives cut into fine rolls and stir through all but 1 tbsp with breadcrumbs, 40 g liquid mustard, salt, butter and pepper. Clean and rinse the leek and chicory. Cut leek diagonally into slices. Cut chicory in half lengthwise, remove stem and cut halves into slices.

Remove the peel from the oranges so that the white skin is completely removed.

Remove the fillets from between the membranes, reserving the juice. Season the fish fillets with juice of one lemon, salt and pepper and place in a greased ovenproof dish.

Spread the breadcrumb-chive paste evenly on top and cook in the hot oven on the 2nd rack from the bottom for 15-20 minutes at 200 degrees (gas 3, convection oven 180 degrees).

Melt 50 g butter and sugar in a saucepan. Sauté leek and chicory in it. Extinguish with the collected orange juice and white wine and steam for 6-8 minutes with the lid closed. Season with salt, pepper and cayenne pepper. Add orange fillets, heat briefly.

Arrange the cod on plates, sprinkle with 1 tbsp. chives and bring to the table with the vegetables.

Serve with mashed potatoes.

Tip: Alternative to cod: pike-perch fillets.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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