Cod Fillet in Herb Crust with Potato and Pea Purée
Ingredients
Instructions
Thaw the fillet and then gently squeeze out excess water, season with salt on both sides, dip in the crust, and fry in a generous amount of oil on both sides until golden brown. Let it dry on a paper towel.
Cook the peas at home in salted water and drain, reserve some of the broth for dilution. Take a portion of the peas aside and mix it into the finished purée, it looks nice on the plate. Blend the rest in a pot with an immersion blender and cover with a lid to keep it warm.
Peel and chop the potatoes into smaller pieces, cover with water (I pour hot water), add salt and cook at home. Drain and mash well, add pea purée and butter, mix thoroughly, dilute with broth to desired consistency if needed, and finally add the reserved cooked peas and mix lightly.
