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 the cod fillet with broccoli potato mash garnished with a lemon wedge
The broccoli potato mash was an emergency solution as the broccoli turned yellow overnight!
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