Dinner
Cod with Mustard Cream, Beans & Bacon
Recipe by Ninja Kitchen
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- 115g Dijon mustard
- 125ml double cream
- 1 bunch fresh tarragon, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves, peeled, minced
- 1 medium white onion, peeled, diced, divided
- 4 cod fillets (115g each)
- 200g uncooked bacon, cut in 1cm pieces
- 500g green beans
- 125ml water
Utensils
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Step 1
In a bowl, mix together mustard, cream, tarragon, salt, pepper, garlic, and half of the onion. Add fish and coat evenly in mustard cream mixture. Place in refrigerator and marinate for 1 to 4 hours.
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Step 2
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Add bacon and cook for 5 to 7 minutes, stirring occasionally, until crispy and fat is rendered. Add remaining onion and continue cooking for another 2 minutes, stirring often.
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Step 3
Add green beans and water to pot. Stir to combine. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 4
Select PRESSURE and set to LOW. Set time to 0 minutes. Select START/STOP to begin.
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Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 6
Place fish and mustard cream into the Ninja® multi-purpose pan* (or a 20cm baking dish). Place pan on the reversible rack, making sure rack is in the lower position. Place rack with pan in pot over green bean mixture.
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Step 7
Close the crisping lid. Select BAKE/ROAST, set temperature to 160°C, and set time to 15 minutes. Check for doneness after 12 minutes. Cooking is complete when fish is beginning to brown and internal temperature reaches 65°C.
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Step 8
When cooking is complete, serve immediately.
