Cod Fillet on Mashed Sweet Potatoes with Curry Butter and Fresh Asparagus

5 from 6 votes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 115 kcal


For the vegetable paste:

  • 1 Pc. Leek
  • 0,5 Pc. Celery
  • 2 Pc. Onions
  • 0,5 Pc. Zucchini
  • 2 Pc. Garlic cloves
  • 150 g Dried tomatoes
  • 500 ml Water
  • 1 pinch Pepper
  • 120 g Salt

For the mashed sweet potatoes:

  • 600 g Sweet potatoes
  • 300 g Root vegetable
  • 1 Pc. Parsley root
  • 1 Pc. Onion
  • 1 tsp Vegetable broth
  • 0,25 tsp Curry powder
  • 1 Knife point Turmeric
  • 1 pinch Nutmeg
  • 120 g Salt
  • Pepper

For the asparagus:

  • 15 Pc. Asparagus
  • Butter
  • 1 Pc. Lemon
  • 1 tbsp Salt
  • 1 tbsp Sugar

For the curry butter:

  • 20 tsp Curry powder
  • 150 g Butter

For the fish:

  • 1,25 kg Cod fillet with skin
  • Salt
  • Pepper
  • Rye meal
  • Clarified butter
  • Butter


For the vegetable paste:

  • Cut all ingredients into small pieces. Put cold water in a saucepan and add the chopped vegetables and pepper. Bring to the boil and simmer over a mild heat for about 25 minutes.
  • Use the hand blender to finely chop, add 120 g of salt. Fill hot, put in appropriate glasses and stand on the lid to cool. Store the glasses in the refrigerator. All dishes can be seasoned with this paste, and tomato paste can be added if necessary.

For the mashed sweet potatoes:

  • Peel the sweet potatoes, roots and parsley root and cut into cubes. Cut the onion into small cubes. Heat the butter in a sufficiently large saucepan, sear the onions in it, add the vegetable stock and sweat. Fill up with 500 ml water, stir in 1 teaspoon vegetable paste and cook for approx. 18 - 25 minutes on a medium heat.
  • Add the butter flakes and warmed milk and mash with a standard potato masher. Under no circumstances should it be pureed. Season to taste with the spices. Keep the pot with the lid warm in the oven.

For the asparagus:

  • Peel the asparagus and boil it with water in a sufficiently large saucepan or pan. Add a good piece of butter and up to three slices of fresh lemon, salt and sugar to the water. Let the asparagus cook for a maximum of 20 minutes. It should still have a good bite and not be limp.

For the curry butter:

  • Heat a good 20 teaspoons of curry powder "dry" in a pan. When a pleasant scent of curry spreads in the kitchen, add 150 g butter and let it dissolve over low heat (do not fry!). Keep warm.

For the fish:

  • Wash the fish and pat dry. Season with salt and pepper on both sides, then turn in rye meal and prepare for frying.
  • Heat the butter lard in an appropriately sized pan, add a piece of butter and bring to temperature. Before putting the fish in, turn the hotplate back to medium heat.
  • Place the fish skin side in the pan and fry. After about 2 minutes, start pouring the hot roast fat over the top with a spoon. This speeds up the cooking process, but you have to be careful that the temperature is not too high. The fish protein must by no means be too powerful. If necessary, reduce the heat further.
  • Just before serving, turn the fish again and lightly brown the top. Here too, be careful! Do not go away from the stove and watch the food being fried.


Serving: 100gCalories: 115kcalCarbohydrates: 10.4gProtein: 1.9gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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