Parsley root potato puree with fried mushrooms and cod

Name: Parsley root potato puree with fried mushrooms and cod
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Parsley roots; 7-10 Tbsp Salt; 75 g streaky smoked bacon; 400 g Mushrooms; 1 collar Parsley; 4 Fish fillets (approx. 150 g each; e.g. cod; 25 g Flour; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 150 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Parsley roots
7-10 Tbsp Salt
75 g streaky smoked bacon
400 g Mushrooms
1 collar Parsley
4 Fish fillets (approx. 150 g each; e.g. cod
25 g Flour
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
150 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the potatoes and parsley roots and cut into pieces or slices. Cook in boiling salted water for about 25 minutes. In the meantime cut bacon into fine cubes. Clean, clean and slice the mushrooms.
2
Wash parsley, shake dry and cut into strips. Wash fish and pat dry. Season flour with salt and pepper. Leave the bacon out in a pan without fat, take it out. Add mushrooms to the frying fat, fry them while turning them.
3
Mix in the bacon and season with salt and pepper. Add parsley. Turn the fish in flour, tap off a little. Heat the oil in a pan and fry the fish for about 3 minutes on each side. Heat milk and butter in a saucepan.
4
Drain the potato and parsley root vegetables. Take out a few slices of parsley root. Add the milk-butter mixture to the potatoes and mash them. Season to taste with salt and nutmeg. Arrange puree with slices of parsley root, fish and mushrooms on plates.