John Myers
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Cod Fillet in Gold Crust with Broccoli Mashed Potatoes
The perfect cod fillet in gold crust with broccoli mashed potatoes recipe with a picture and simple step-by-step instructions.
For the cod fillet:
- 4 tbsp Flour
- 1 tsp Turmeric
- 0,5 tsp Salt
- 0,25 tsp Pepper
- Zest of 1 lemon
- 2 Cod fillets (approx. 300 g)
- 6 tbsp 4 – 6 Erdnussöl
Broccoli potato mash:
- 250 g Potatoes
- 250 g Broccoli
- 0,5 Onion (approx. 50 g)
- 1 piece Ginger (approx. 20 g)
- 500 ml Vegetable broth (2 teaspoons instant)
- 1 tbsp Butter
- 2 tbsp Cream
- 1 pinch Salt
- 1 Pise Pepper
To garnish:
- 2 Lemon slices
Cod fillet:
- Wash the cod fillet, pat dry and drizzle with lemon juice, turning and drizzling every now and then. Mix the breading of flour (4 tablespoons), turmeric (1 teaspoon), salt (½ teaspoon), pepper (¼ teaspoon) and zest from a lemon. Carefully bread the cod fillets and fry them in a pan with peanut oil (4 – 6 tablespoons) on both sides until golden-brown and keep warm.
Broccoli potato mash:
- Clean the broccoli, cut into florets and wash. Peel, dice and wash the potatoes. Peel the ginger and onion and dice very finely. Heat butter (1 tbsp) in a saucepan and fry the vegetables (potato cubes, broccoli florets and ginger and onion cubes) vigorously, deglaze with the stock (500 ml) and let everything simmer for approx. 25 – 30 minutes. The liquid should be almost completely boiled at the end of the cooking phase. Add salt (1 pinch), pepper (1 pinch) and cooking cream (2 tbsp) and work through well with the potato masher.
Serve:
- Serve the cod fillet with broccoli potato mash garnished with a lemon wedge
A notice:
- The broccoli potato mash was an emergency solution as the broccoli turned yellow overnight!
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