24 June 2016

Cod, salsa verde and a very special mash

Start with the salsa verde: a handfull of parsley, basil and in my case wasabi rucula with a clove of garlic, salt (to take away the bitterness), pepper and olive oil. Use a blender. Then add finely diced gurkins and capers. Done.

Fry a finely sliced shallot and garlic clove in some butter till soft (to be used in the mash)

Put the oven on 200C. Boil some potatoes. 5 minutes before they are done start with the cod fillets. Use a plastic bag with some flour to cover them lightly. Fry them in butter, 3 minutes on one side, 3 minutes on the other. Stick the pan in the oven.

In the meantime mash the potatoes. While they are still hot stir in the shallot and clove and some watercress (or, as I did, wasabi rucula if you can find it). Then small, halved cherry tomatoes (3 pp) and a spoonful of sour cream.

Now the fish is cooked, so serve as shown.
A great recipe from Koken VTM, the Belgian tv channel.

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