John Myers
Contents
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Ingredients
Breaded cod fillet:
- 500 g / 2 pieces of 250 g (€ 17.50) Fresh cod fillet
- 2 tbsp Lemon juice
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
- 2 tbsp Flour
- 1 Egg
- 1 tbsp Cooking cream
- 20 g Breadcrumbs + coconut flakes
- 4 tbsp Sunflower oil
Bacon French beans:
- 150 g French beans
- 1 tsp Salt
- 25 g Bacon cubes
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,25 Cup Sliced parsley
Parsley triplets:
- 200 g / Small, waxy potatoes / 8 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 0,25 Cup Finely chopped parsley
Serve:
- 2 Discs Lemon
- 2 * ½ vine tomatoes
- 2 Stalk Parsley
- 2 Mini egg rolls
Instructions
Breaded cod fillet:
- Wash the cod fillets, pat dry with kitchen paper, season with coarse sea salt from the mill (8 big pinches) and colored pepper from the mill (8 big pinches) and drizzle with lemon juice (2 tbsp). Whisk the egg with the cooking cream. Turn the cod fillets in flour and shake off the excess flour. Now pull through the egg-cream mixture and turn in the breadcrumbs and coconut flakes. Press something down again and again. Heat sunflower oil (4 tbsp) in a pan, fry the breaded cable jauf fillets on both sides for 2 - 3 minutes golden brown and then keep warm in the oven at 100 ° C until serving. Put the rest of the breaded eggs in the pan, fry, cut in half and form 2 mini egg rolls.
Bacon French beans:
- Clean the French beans, cook in salted water (1 teaspoon salt) for about 9-10 minutes and drain through a kitchen sieve. Sear the bacon in the fish frying pan, add the pre-cooked French beans and chopped parsley (¼ cup), season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Swirl everything briefly to serve.
Parsley triplets:
- Peel the triplets (small, waxy potatoes) and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain through a kitchen sieve. Wash the parsley, shake dry and cut into small pieces. Return the drained triplets and sliced parsley (¼ cup) to the hot saucepan and mix everything together well.
Serve:
- Serve the breaded cod fillet with bacon French beans and parsley triplets, each garnished with a lemon wedge, ½ vine tomato, parsley stalk and mini egg roll.
