Cod with Brussels sprouts and potatoes

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 400 g potatoes
• 4 m.-sized eggs
• 50 ml cream
• 1 pinch of curry
• e.g. salt and pepper
• 1 tbsp butter
• 4 cod fillets (120 g each)
• 1 tsp Herbes de Provence, freeze-dried
• 100 g gratin cheese (e.g. Gouda, Tilsiter, etc.)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and halve the potatoes and place them in water to prevent them from browning. Wash and trim the Brussels sprouts and make a cross-shaped cut along the stalk. Cook the potatoes and sprouts in salted water for about 20 minutes. Then rinse and drain. Preheat the oven to 170°C fan/convection oven. Whisk the eggs with the cream, curry powder, salt and pepper. Put the butter in a hot, ovenproof, non-stick pan and let it foam. Pour the eggs into the pan and cook for about 1 minute. Rinse the cod, pat dry and season with salt, pepper and herbs, then place it in the pan. Slice some of the Brussels sprouts and arrange them on top of the cod to form scales. Arrange the rest of the Brussels sprouts and potatoes around the cod. Season the vegetables with salt and pepper. Sprinkle everything with the gratin cheese. Bake in the hot oven for about 10-15 minutes. Plate up and serve.