Asian pan with bamboo & vegetables

Name: Asian pan with bamboo & vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 4 Stem(s) Parsley; 1 medium onion; 1 package (500 g) strained tomatoes; 7-10 Tbsp Pepper; 4 Cod fillets (approx. 150 g each); 7-10 Tbsp Grease; 2-3 TABLESPOONS Breadcrumbs; 40 g + 40 g butter; 1⁄8 l Milk; 7-10 Tbsp Nutmeg

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
4 Stem(s) Parsley
1 medium onion
1 package (500 g) strained tomatoes
7-10 Tbsp Pepper
4 Cod fillets (approx. 150 g each)
7-10 Tbsp Grease
2-3 TABLESPOONS Breadcrumbs
40 g + 40 g butter
1⁄8 l Milk
7-10 Tbsp Nutmeg

Directions

1
For the puree, peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes.
2
For the gratin, wash parsley, shake dry and chop finely. Peel onion and chop finely. Mix with strained tomatoes and parsley. Season with salt and pepper.
3
Wash the cod, dab dry and season with salt and pepper. Place in a flat greased casserole dish. Spread tomato sauce around it and a little bit over it. Sprinkle with breadcrumbs. Spread 40 g butter in pieces over it.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes.
5
For the puree, drain the potatoes. Add milk and 40 g butter. Mash everything finely. Season the puree with salt, pepper and nutmeg. Arrange everything.