Cod Fillet on Potato and Olive Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cod fillet (s)
- 500 g potato (s), new, floury
- 50 g olives, reen
- 100 g spinach, fresh
- 1 tomato (s), dried
- sea-salt
- Black pepper from the mill
- nutmeg
- Olive oil, high quality
- Olive oil, for frying
- Lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water, chop the olives very finely, blanch the spinach and chop very finely, chop 1 clove of garlic very finely (do not put through the press!), Mix everything together to make a puree (do not use a hand mixer - please!) season with salt, pepper and nutmeg.
- Clean the cod fillets, sour and salt them and roll them in flour, fry them on both sides in plain olive oil, only add pepper and salt to them after frying them.
- Chop the sun-dried tomatoes very finely and mix with good fruity olive oil, add a few fleurs de sel, place the tomato-oil mixture on a plate as a sauce, pour the puree on top and place a fish fillet on top.
- A fruity Rosé de Provence goes well with this.
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