Pesto potato slices to cod fillet with potato crust

Name: Pesto potato slices to cod fillet with potato crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Rocket; 1 collar flat leaf parsley; 4 Garlic cloves; 25 g Parmesan cheese; 50 g Pistachio kernels; 200 ml + 2 tablespoons rape oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 400 g Carrots; 1 Lemon; 1 TEASPOON Sugar; 1 kg large new potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 1 egg (size M); 10 g Potato flour; 800 g Cod fillet without skin; 2 TABLESPOONS clarified butter

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Rocket
1 collar flat leaf parsley
4 Garlic cloves
25 g Parmesan cheese
50 g Pistachio kernels
200 ml + 2 tablespoons rape oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
400 g Carrots
1 Lemon
1 TEASPOON Sugar
1 kg large new potatoes
3 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
1 egg (size M)
10 g Potato flour
800 g Cod fillet without skin
2 TABLESPOONS clarified butter

Directions

1
Clean the salad, wash and spin dry. Wash parsley, shake dry and remove leaves. Peel garlic and chop 1 clove coarsely. Grate cheese finely. Puree 25 g rocket, approx. 3/4 of the parsley, chopped garlic, cheese and pistachio kernels with 200 ml rapeseed oil to a fine pesto.
2
Season to taste with salt and pepper. Chill the rest of the salad.
3
Clean and peel the carrots and cut or slice them into thin strips. Halve lemon, squeeze juice and mix with sugar. Fold in 2 tablespoons of rape oil in a thin stream. Add the carrots. Season to taste with salt and pepper.
4
Cover and allow to draw.
5
Crush 3 cloves of garlic. Wash the potatoes thoroughly and grate them dry. Cut each potato into about 5 diagonal slices. Put the end pieces aside. Mix slices with crushed garlic and oil in a bowl.
6
Place on a baking tray and sprinkle with sea salt. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 20 minutes. Turn over after about 10 minutes.
7
In the meantime, roughly grate the remaining potato ends. Season with salt and mix. Leave to stand briefly. Squeeze the potatoes well and drain off the liquid that has formed. Finely chop the remaining parsley and mix with the potatoes, egg and flour to a Rösti mixture.
8
Season with pepper.
9
Rinse fish cold, dab dry and cut into 8 pieces of about the same size. Season with salt and pepper. Spread the Rösti mixture over the fish and press down gently. Heat clarified butter in a large coated pan.
10
Fry the fish fillets with the Rösti side down in the hot clarified butter for about 2 minutes until crispy. Turn carefully and fry for another 2 minutes.
11
Take the potato slices out of the oven and brush each with approx. 1 tsp. pesto. Add remaining rocket to the carrot salad and arrange on plates with pesto potato slices and fish. Add the rest of the pesto.
12
Pour pesto residues into a clean glass with screw cap. Close tightly and store in a cool place.