Lime cod with cucumber-cress salad and stuffed bacon potato

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 6 Baked potatoes (approx. 300 g each)
  • 7-10 Tbsp Salt
  • 1/2 bunch flat leaf parsley
  • 100 g smoked bacon
  • 200 ml Milk
  • 2 TABLESPOONS + 1 tsp butter
  • 7-10 Tbsp grated nutmeg
  • 1 (approx. 400 g) Cucumber
  • 1 red onion
  • 1 Organic Lime
  • 150 g Fresh cream
  • 7-10 Tbsp black pepper from the mill
  • 1 TEASPOON Sugar
  • 1 stalk of lemongrass
  • 4 Cod fillets (approx. 175 g each)
  • 50 g Gouda cheese
  • 1 Bed of garden cress
  • 1 Beet daikon cress
  • 1 Bite Shiso-Kresse
  • 7-10 Tbsp Oil

Directions

  1. 1

    Wash 4 potatoes thoroughly, grate dry and cut in half lengthwise. Remove the flesh with a ball cutter. Leave an approx. 3 mm wide rim. Place the potato halves on an oiled baking tray with the cut surface facing down.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Peel, wash and cut the remaining potatoes into small pieces. Cook with hollowed out fruit flesh in boiling salted water for about 15 minutes.

  3. 3

    Meanwhile wash parsley, shake dry and chop finely. Cut the bacon into fine cubes and leave them in a pan without fat for 3-4 minutes while turning until crispy. Warm up the milk. Melt 2 tablespoons of butter in it.

  4. 4

    Drain the potatoes and let them evaporate on the stove. Pour in the milk-butter mixture and mash to a coarse potato mash. Stir in bacon and parsley. Season to taste with salt and nutmeg.

  5. 5

    Wash and clean the cucumber and slice it lengthwise into thin slices. Peel and finely chop the onion. Wash lime hot, grate dry and finely grate the peel. Halve lime and squeeze juice.

  6. 6

    Heat about half the juice and onion in a small pot. Put them in a bowl and mix with crème fraîche, mix with cucumber strips. Season to taste with salt, pepper and sugar. Set aside covered.

  7. 7

    Press the lemon grass and cut into thirds. Rinse fish cold. Put 150 ml water, 1 teaspoon butter, lemongrass, grated butter and the remaining lime juice in a large pan. Cover the fish and cook over medium heat for about 15 minutes.

  8. 8

    In the meantime, remove the potato halves from the oven and fill with mashed potatoes. Finely grate cheese over it. Gratinate the potatoes under the hot grill of the oven (240 °C) for about 8 minutes until golden brown.

  9. 9

    Cut the cress from the beds. Fold about 2/3 into the salad and arrange on plates with fish and stuffed potatoes. Garnish with the rest of the cress.

Nutrition Facts

KCAL
870 kcal
CARBS
75 g
FATS
40 g
PROTEINS
49 g