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Cod fillets in potato crust

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Ingredients for 4 servings:

  • 750 g cod fillet(s)
  • salt and pepper
  • 1 lemon(s), the juice
  • 6 potatoes
  • 8 tbsp oil
  • 2 shallots
  • 1 tbsp butter
  • 150 ml white wine
  • 250 g sour cream
  • 1 tbsp parsley, chopped and dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the fish fillets, season with salt and pepper, and drizzle with lemon juice. Peel, wash, and grate the potatoes. Toss the fillets in the oil, press the grated potatoes down, and fry in hot oil for about 5 minutes on both sides. Drain the fish on kitchen paper and keep warm. Peel and dice the shallots, and sauté them in hot butter until translucent. Pour in the white wine and reduce slightly. Whisk the sour cream with 2 tablespoons of water and stir in. Bring the sauce to a boil briefly, then remove the pan from the heat. Stir in the herbs and season with salt and pepper. Plate the cod fillets with the sauce. Serve with mixed vegetable rice.

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Written by John Myers

Professional Chef with 29 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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Cod fillets in potato crust