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Category: Plates

  • Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives

    Casper @Applause for the ChefCasper @Applause for the Chef
    A fresh, hearty German-style potato salad with warm potatoes folded through a tangy yoghurt, mayonnaise and mustard dressing. Simple, filling and ideal for lunch, picnics or a clean side dish.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 1000 g waxy potatoes peeled and sliced
    • 500 ml vegetable stock
    • 1 tbsp Dijon mustard
    • 1 tbsp white wine vinegar
    • 150 ml full-fat yoghurt
    • 150 ml mayonnaise
    • 2 shallots finely chopped
    • 5 pickles diced
    • 2 tbsp curly parsley finely chopped
    • 15 g chives finely chopped
    • salt and pepper
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    Instructions

    • Put the sliced potatoes and vegetable stock in a pan and bring to the boil. Cook for about 10 minutes, until just tender.
      1000 g waxy potatoes, 500 ml vegetable stock
    • In a large bowl, mix the mustard, vinegar, yoghurt and mayonnaise. Stir in the shallots, pickles, parsley and chives.
      1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 150 ml full-fat yoghurt, 150 ml mayonnaise, 2 shallots, 5 pickles, 2 tbsp curly parsley, 15 g chives
    • Drain the potatoes and fold them into the dressing while still warm. Leave to cool completely, then season with salt and pepper.
      salt and pepper
    Start Cooking

    Chef's notes

    Best served cold or at room temperature. It works well with grilled meats, roast chicken, or as a lunch salad.
    Drink pairing
    This potato salad is creamy, tangy and herb-fresh, so the best drinks bring acidity, bubbles or a clean herbal finish.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • German Pilsner or Kölsch
    • Dry sparkling wine

    Non alcoholic

    • Sparkling elderflower water with lemon
    • Cold apple mint tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 470kcal (24%) | Carbohydrates: 48g (16%) | Protein: 7g (14%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 1486mg (65%) | Potassium: 1367mg (39%) | Fiber: 6g (25%) | Sugar: 8g (9%) | Vitamin A: 830IU (17%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 29mg (35%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 120µg (114%) | Folate: 68µg (17%)

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  • Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese

    Applause for the Chef TeamApplause for the Chef Team
    A quick skillet frittata with earthy mushrooms, sweet pumpkin, smoky bacon and Parmesan. It is soft, savoury and easy enough for a weeknight meal.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 4 eggs
    • 50 g grated Parmesan
    • 1 tbsp olive oil
    • 125 g mushrooms sliced, fresh or frozen
    • 100 g pumpkin cubes
    • 75 g bacon lardons
    • 1 spring onion sliced
    • salt and pepper
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    Instructions

    • Beat the eggs with salt and pepper, then stir in the Parmesan.
      4 eggs, salt and pepper, 50 g grated Parmesan
    • Heat the olive oil in a deep frying pan. Add the mushrooms and pumpkin and cook until tender and any liquid has evaporated. Add the bacon and fry until lightly golden.
      1 tbsp olive oil, 125 g mushrooms, 100 g pumpkin cubes, 75 g bacon lardons
    • Pour in the egg mixture. Cover and cook gently until just set. Finish with spring onion and serve with fresh bread or salad.
      1 spring onion
    Start Cooking

    Chef's notes

    Keep the heat low once the eggs go in, so the frittata sets without burning underneath.
    Drink pairing
    The eggs, Parmesan and bacon make this dish savoury and rich, while the pumpkin adds sweetness. Pair it with freshness and gentle acidity.

    Alcoholic

    • Unoaked Chardonnay
    • Dry Cava
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling apple water
    • Iced green tea with lemon
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 367kcal (18%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Cholesterol: 349mg (116%) | Sodium: 1317mg (57%) | Potassium: 553mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5008IU (100%) | Vitamin B12: 1µg (17%) | Vitamin C: 7mg (8%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 18µg (17%) | Folate: 65µg (16%)

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  • Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    FemkeFemke
    A colourful vegetarian salad with wild rice, chickpeas, feta, orange, herbs and a sweet-tart superfood mix. Light, bright and substantial enough for lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot finely chopped
    • 0.5 garlic clove pressed
    • 1 tbsp olive oil
    • 50 g wild rice
    • 0.5 can chickpeas drained and rinsed
    • 75 g feta crumbled
    • 0.5 orange segmented
    • 2 tbsp goji berry and mulberry mix or similar dried fruit and seed mix
    • 1 tbsp fresh coriander chopped
    • 1 tbsp mint chopped
    • 1 tbsp cider vinegar
    • 0.5 tbsp peanut oil
    • salt and pepper
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    Instructions

    • Soften the shallot and garlic in the olive oil.
      1 shallot, 0.5 garlic clove, 1 tbsp olive oil
    • Add the wild rice and enough water to cover. Simmer gently until the rice is tender and the liquid has been absorbed.
      50 g wild rice
    • Add the chickpeas and warm through for a few minutes. Fold in the feta, orange, superfood mix, herbs, cider vinegar and peanut oil. Season and serve.
      0.5 can chickpeas, 75 g feta, 0.5 orange, 2 tbsp goji berry and mulberry mix, 1 tbsp fresh coriander, 1 tbsp mint, 1 tbsp cider vinegar, 0.5 tbsp peanut oil, salt and pepper
    Start Cooking

    Chef's notes

    Serve warm or at room temperature. Add extra herbs just before serving for the freshest finish.
    Drink pairing
    This salad is nutty, salty, citrusy and lightly sweet, so it pairs best with crisp, aromatic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Dry Rosé
    • Wheat beer

    Non alcoholic

    • Orange and mint sparkling water
    • Iced rooibos with citrus
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 312kcal (16%) | Carbohydrates: 27g (9%) | Protein: 10g (20%) | Fat: 19g (29%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 432mg (19%) | Potassium: 256mg (7%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 359IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 20mg (24%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 6µg (6%) | Folate: 53µg (13%)

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  • Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    FemkeFemke
    Sweet peppers filled with savoury minced beef, bulgur, carrot and tomato. A simple oven-baked dinner with a warm Mediterranean feel.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 80 g bulgur
    • 1 onion chopped
    • 1 garlic clove chopped
    • 250 g minced beef
    • 1 large carrot diced
    • 2 tomatoes diced
    • 2 bell peppers
    • 1 tbsp olive oil plus extra for drizzling
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Cook the bulgur according to the packet instructions, then drain and set aside.
      80 g bulgur
    • Soften the onion and garlic in olive oil. Add the minced beef, then the carrot. Add the tomatoes near the end and cook briefly. Stir in the bulgur and season.
      1 onion, 1 garlic clove, 250 g minced beef, 1 large carrot, 2 tomatoes, salt and pepper, 1 tbsp olive oil
    • Cut the tops off the peppers and remove the seeds. Fill with the beef mixture, replace the tops, place in a baking dish, drizzle with olive oil and bake for about 30 minutes.
      2 bell peppers, 1 tbsp olive oil
    Start Cooking

    Chef's notes

    Use peppers that can stand upright in the baking dish. Add a splash of water to the dish if the base starts to dry out.
    Drink pairing
    The beef and bulgur are savoury and earthy, while the pepper and tomato add sweetness. Choose drinks with medium body and clean acidity.

    Alcoholic

    • Côtes du Rhône red
    • Tempranillo joven
    • Amber Ale

    Non alcoholic

    • Tomato and basil cooler
    • Sparkling lemon water
    • Alcohol-free amber beer
    Nutrition per serving
    Calories: 607kcal (30%) | Carbohydrates: 51g (17%) | Protein: 30g (60%) | Fat: 33g (51%) | Saturated Fat: 11g (69%) | Cholesterol: 89mg (30%) | Sodium: 125mg (5%) | Potassium: 1228mg (35%) | Fiber: 13g (54%) | Sugar: 12g (13%) | Vitamin A: 9851IU (197%) | Vitamin B12: 3µg (50%) | Vitamin C: 176mg (213%) | Vitamin D: 0.1µg (1%) | Vitamin E: 4mg (27%) | Vitamin K: 27µg (26%) | Folate: 109µg (27%)

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  • Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    DaanDaan
    Tender oven salmon with citrus, mild chilli and a crisp Belgian-style salad of chicory, celery and apple. Fresh, light and elegant without being complicated.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 lemon juice
    • 300 g salmon fillets
    • 0.5 tsp paprika
    • 0.5 orange flesh cut into pieces
    • 1 tbsp mild chilli sauce
    • 2 chicory heads
    • 0.5 celery stalk
    • 1 green apple
    • 1 tbsp lemon juice for the apple
    • 5 tbsp neutral oil
    • 2 tbsp vinegar
    • 50 ml low-fat yoghurt
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Squeeze lemon over the salmon and season with paprika, salt and pepper. Mix the orange pieces with chilli sauce and spoon over the fish. Bake for 12 to 15 minutes.
      0.5 lemon, 300 g salmon fillets, 0.5 tsp paprika, 0.5 orange, salt and pepper, 1 tbsp mild chilli sauce
    • For the salad, halve the chicory and remove the bitter core. Slice the celery and apple. Toss the apple with diluted lemon juice to prevent browning.
      2 chicory heads, 0.5 celery stalk, 1 green apple, 1 tbsp lemon juice
    • Whisk the oil, vinegar and yoghurt into a light sauce. Toss the chicory, apple and celery with the dressing and serve with the salmon.
      5 tbsp neutral oil, 2 tbsp vinegar, 50 ml low-fat yoghurt
    Start Cooking

    Chef's notes

    Do not overbake the salmon. It should remain moist in the centre.
    Drink pairing
    This dish has rich salmon, citrus sweetness and a slightly bitter crisp salad. Pair with bright acidity and clean fruit.

    Alcoholic

    • Sancerre or Sauvignon Blanc
    • Dry Riesling
    • Belgian Witbier

    Non alcoholic

    • Sparkling orange and lemon water
    • Cold green tea with apple
    • Alcohol-free Sauvignon-style white
    Nutrition per serving
    Calories: 714kcal (36%) | Carbohydrates: 41g (14%) | Protein: 38g (76%) | Fat: 47g (72%) | Saturated Fat: 6g (38%) | Cholesterol: 84mg (28%) | Sodium: 272mg (12%) | Potassium: 2425mg (69%) | Fiber: 18g (75%) | Sugar: 21g (23%) | Vitamin A: 10208IU (204%) | Vitamin B12: 5µg (83%) | Vitamin C: 68mg (82%) | Vitamin E: 17mg (113%) | Vitamin K: 1044µg (994%) | Folate: 697µg (174%)

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  • Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    FemkeFemke
    A fast Thai-inspired steak salad with lime, sweet chilli, crisp vegetables, mint and roasted peanuts. Fresh, spicy and ready in minutes.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 steak about 250 g
    • 1 tbsp sesame oil
    • 0.5 lime juice
    • 1 tbsp Thai chilli sauce
    • 1 red onion thinly sliced
    • 1 pak choi
    • 0.5 cucumber
    • 1 handful fresh mint leaves
    • 1 handful roasted peanuts
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    Instructions

    • Grill the steak in sesame oil for about 3 minutes on each side. Set aside to rest.
      1 steak, 1 tbsp sesame oil
    • Mix the lime juice with the Thai chilli sauce to make the dressing.
      0.5 lime, 1 tbsp Thai chilli sauce
    • Slice the pak choi and cucumber into thin strips. Toss with the red onion and mint.
      1 red onion, 1 pak choi, 0.5 cucumber, 1 handful fresh mint leaves
    • Slice the steak thinly and add it to the vegetables. Pour over the dressing, toss, and finish with roasted peanuts.
      1 handful roasted peanuts
    Start Cooking

    Chef's notes

    Rest the steak before slicing so the juices stay in the meat.
    Drink pairing
    The salad is spicy, zesty and aromatic. A good pairing should cool the chilli and lift the lime and mint.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Light lager or wheat beer

    Non alcoholic

    • Lime and mint sparkling water
    • Iced jasmine tea
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 348kcal (17%) | Carbohydrates: 11g (4%) | Protein: 24g (48%) | Fat: 23g (35%) | Saturated Fat: 8g (50%) | Cholesterol: 69mg (23%) | Sodium: 488mg (21%) | Potassium: 535mg (15%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 478IU (10%) | Vitamin B12: 2µg (33%) | Vitamin C: 15mg (18%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 12µg (11%) | Folate: 33µg (8%)

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  • Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    FemkeFemke
    Earthy grilled beetroot meets peppery rocket, soft goat cheese, sage and balsamic. A simple vegetarian plate with a surprisingly elegant finish.
    4 from 1 vote
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    Servings
    Servings 2 people

    Ingredients
     

    • 500 g raw red beetroot peeled and diced
    • 2 tbsp olive oil plus extra for dressing
    • 0.5 garlic clove
    • 3 sage leaves
    • 1 handful rocket
    • 1 tbsp tarragon leaves optional
    • 40 g soft goat cheese in pieces
    • 1 tbsp balsamic vinegar
    • salt and pepper
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    Instructions

    • Heat the oven grill. Peel and dice the beetroot, place in a baking dish, drizzle with olive oil and season. Grill for about 10 minutes.
      500 g raw red beetroot, 2 tbsp olive oil
    • Finely chop the garlic and sage. Stir into the beetroot and return to the grill until the beetroot is tender.
      0.5 garlic clove, 3 sage leaves
    • Divide the rocket and tarragon over plates. Add the grilled beetroot and goat cheese. Blend a little reserved beetroot with balsamic and olive oil, then drizzle over the salad.
      1 handful rocket, 1 tbsp tarragon leaves, 40 g soft goat cheese, 1 tbsp balsamic vinegar, salt and pepper
    Start Cooking

    Chef's notes

    If the beetroot is still firm, grill it a little longer before serving.
    Drink pairing
    Beetroot is earthy and sweet, goat cheese is creamy and tangy. Pair with drinks that have acidity and a touch of fruit.

    Alcoholic

    • Pinot Noir
    • Loire Sauvignon Blanc
    • Dry cider

    Non alcoholic

    • Pomegranate sparkling water
    • Apple and sage iced tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 147kcal (7%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Sodium: 7mg | Potassium: 157mg (4%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 386IU (8%) | Vitamin C: 4mg (5%) | Vitamin E: 2mg (13%) | Vitamin K: 19µg (18%) | Folate: 19µg (5%)

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  • Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    A comforting pasta with roasted Hokkaido pumpkin, crisp bacon, sage and Parmesan. Creamy, savoury and autumnal.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 Hokkaido pumpkin
    • 1 tbsp olive oil
    • 0.5 red bell pepper seeded
    • 125 g bacon lardons
    • 0.5 large garlic clove finely chopped
    • 3 sprigs fresh sage plus extra to finish
    • 250 g spaghetti
    • 50 ml cream
    • 2 tbsp grated Parmesan
    • salt and pepper
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    Instructions

    • Preheat the oven to 200°C and line a baking tray. Cut the pumpkin into wedges, remove seeds and roast with olive oil for about 40 minutes until tender.
      0.5 Hokkaido pumpkin, 1 tbsp olive oil
    • Finely dice the pepper. Fry the bacon, then add garlic and pepper. Chop the sage and add it to the pan. Cook the spaghetti according to the packet instructions.
      0.5 red bell pepper, 125 g bacon lardons, 0.5 large garlic clove, 3 sprigs fresh sage, 250 g spaghetti
    • Dice one piece of roasted pumpkin and blend the rest with the cream. Season, then add to the bacon pan and warm through. Toss with the spaghetti and finish with pumpkin cubes, sage and Parmesan.
      50 ml cream, 2 tbsp grated Parmesan, salt and pepper
    Start Cooking

    Chef's notes

    Hokkaido pumpkin does not need peeling if the skin is clean and tender after roasting.
    Drink pairing
    This pasta is creamy, smoky and sweet from the pumpkin. Pair with rounded whites, soft reds or refreshing beer.

    Alcoholic

    • Viognier or lightly oaked Chardonnay
    • Pinot Noir
    • Amber Ale

    Non alcoholic

    • Sparkling apple and sage water
    • Roasted barley iced tea
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 831kcal (42%) | Carbohydrates: 126g (42%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 9g (56%) | Cholesterol: 33mg (11%) | Sodium: 1368mg (59%) | Potassium: 1567mg (45%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 5993IU (120%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 80mg (97%) | Vitamin D: 0.4µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 119µg (30%)

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  • Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella

    FemkeFemke
    A savoury quiche with caramelised red onion, curly kale, cream, Parmesan and mozzarella. Rustic, rich and good served warm or cold.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 sheet puff pastry
    • 1 red onion sliced into rings
    • 2 tbsp olive oil
    • 2 tsp sugar
    • 300 g curly kale shredded
    • 1 garlic clove
    • 3 eggs
    • 200 g single cream
    • 2 tbsp grated Parmesan
    • 60 g grated mozzarella
    • salt and freshly ground pepper
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    Instructions

    • Grease a 26 cm quiche tin. Unroll the puff pastry and let it rest at room temperature. Fry the red onion in 1 tbsp olive oil for 5 minutes, add the sugar and caramelise for 10 minutes.
      1 sheet puff pastry, 1 red onion, 2 tbsp olive oil, 2 tsp sugar
    • Preheat the oven to 200°C. Remove the onion. Fry the kale in the same pan with the remaining olive oil. Slice the garlic finely, add it to the kale and season.
      300 g curly kale, 1 garlic clove
    • Beat the eggs with the cream and Parmesan. Line the tin with pastry, press the edges and prick the base. Add the kale and egg mixture, top with caramelised onion and mozzarella, and bake for 40 to 45 minutes.
      3 eggs, 200 g single cream, 2 tbsp grated Parmesan, 60 g grated mozzarella, salt and freshly ground pepper
    Start Cooking

    Chef's notes

    Let the quiche rest for 10 minutes before slicing for cleaner portions.
    Drink pairing
    This quiche is creamy, cheesy and slightly sweet from the onion. Pair with crisp acidity or light bitterness.

    Alcoholic

    • Chenin Blanc
    • Dry Cider
    • Belgian Blonde beer

    Non alcoholic

    • Sparkling lemon water
    • Cold green tea
    • Alcohol-free blond beer
    Nutrition per serving
    Calories: 695kcal (35%) | Carbohydrates: 38g (13%) | Protein: 16g (32%) | Fat: 54g (83%) | Saturated Fat: 20g (125%) | Cholesterol: 192mg (64%) | Sodium: 396mg (17%) | Potassium: 452mg (13%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 8302IU (166%) | Vitamin B12: 1µg (17%) | Vitamin C: 73mg (88%) | Vitamin D: 1µg (7%) | Vitamin E: 3mg (20%) | Vitamin K: 309µg (294%) | Folate: 118µg (30%)

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  • Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    Seafood Spaghetti with Cod, Snow Peas & Shrimp Cream Sauce

    BramBram
    A quick seafood pasta with tender cod, pink shrimp, snow peas and a light white wine cream sauce. Elegant enough for guests, easy enough for dinner.
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    Servings
    Servings 2 people

    Ingredients
     

    • 250 g cod fillet diced
    • 0.5 tbsp lemon juice
    • 200 g spaghetti
    • 75 g snow peas diagonally sliced
    • 1.5 tbsp olive oil
    • 0.5 onion chopped
    • 1 garlic clove pressed
    • 75 g peeled pink shrimp
    • 0.5 tbsp butter
    • 1 tbsp flour
    • 100 ml dry white wine
    • 100 ml cream
    • 200 ml water
    • 1 tbsp parsley chopped, optional
    • salt and pepper
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    Instructions

    • Cut the cod into cubes and sprinkle with lemon juice.
      250 g cod fillet, 0.5 tbsp lemon juice
    • Cook the spaghetti in salted water. Add the snow peas 2 minutes before the end of cooking. Drain and keep warm.
      200 g spaghetti, 75 g snow peas
    • Heat part of the olive oil and fry the onion, garlic and shrimp. Season and set aside. Melt the butter, stir in the flour, then add the wine, water and cream. Simmer, return the shrimp to the sauce and season.
      1.5 tbsp olive oil, 0.5 onion, 1 garlic clove, 75 g peeled pink shrimp, 0.5 tbsp butter, 1 tbsp flour, 100 ml dry white wine, 100 ml cream, 200 ml water, salt and pepper
    • Fry the cod cubes in the remaining olive oil and season. Serve the pasta and snow peas with the shrimp sauce and cod. Finish with parsley.
      1 tbsp parsley
    Start Cooking

    Chef's notes

    Keep the cod pieces fairly large so they do not break up too much in the pan.
    Drink pairing
    Seafood, cream and white wine call for crispness, minerality and citrus rather than heavy sweetness.

    Alcoholic

    • Muscadet or Albariño
    • Unoaked Chardonnay
    • Belgian Witbier

    Non alcoholic

    • Sparkling lemon cucumber water
    • Iced white tea
    • Alcohol-free dry white wine style
    Nutrition per serving
    Calories: 849kcal (42%) | Carbohydrates: 86g (29%) | Protein: 39g (78%) | Fat: 34g (52%) | Saturated Fat: 15g (94%) | Cholesterol: 118mg (39%) | Sodium: 122mg (5%) | Potassium: 961mg (27%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1457IU (29%) | Vitamin B12: 1µg (17%) | Vitamin C: 30mg (36%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 51µg (49%) | Folate: 61µg (15%)

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