Guest-ipe: White Fish on Iceberg Potato Purée

Something new to try!
  • 4 white fish fillets, approx 200 g each
  • 1 kg potatoes, peeled
  • 1/3 iceberg lettuce
  • 50 ml olive oil
  • 50 g butter
  • Salt
  • Pepper
  • Pinch of Nutmeg
  • Pinch of Curry powder
  • ½ onion
  • 280 ml cream
  • A little flour
  • Lemon juice
  • A dash of white wine if liked
  1. Preheat oven to 120° C.
  2. Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and sauté the fish until it is golden yellow.
  3. Put into oven and keep warm at 120° C.
  4. Sauté the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
  5. Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato purée.
  6. Serve with the cod and spoon the sauce around it.