Cod in almond crust

Ingredients for 4 servings:

• 800 g cod fillet(s)
• 150 g ground almonds
• 150 g almond flakes
• 250 ml cream
• 700 g broccoli
• 500 g gnocchi or tagliatelle or baguette
• Water (salt water)
• 100 g Parmesan
• 150 g butter, possibly more
• 1 bunch basil, fresh
• 2 cloves garlic, more if desired
• 1 onion(s)
• e.g. milk
• n. B. white wine, dry
• olive oil
• salt and pepper
• Basil, dried
• some flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with Parmesan sauce, gnocchi and broccoli

Rinse the cod in cold water, season with salt and pepper, and coat in flour. Mix a little milk with a dash of cream and dip the fish in it. Mix the two types of almonds and then coat the fish in the flour. Melt plenty of butter in a pan and sear the cod on one side. Once the side is nice and crispy brown, turn off the heat and turn the fish over. Let it cook in the residual heat (cover, remove the pan from the heat completely if necessary). Add a knob of butter if necessary. Cod is very tender, so don’t turn it over! Meanwhile, heat the broccoli in a little olive oil in a pan, toss it in and cook. Press in a clove of garlic, season with salt and pepper. Remove the broccoli from the pan and add a little butter to the pan. Add a finely chopped onion and another clove of garlic, and sauté everything until lightly browned. Deglaze with white wine and then add the cream over low heat, stirring constantly. Do not let it boil again! Wash and finely chop the basil, and stir it into the sauce. Now stir in the grated, freshly grated Parmesan cheese. If the sauce is too runny, sprinkle with a little flour and season again if necessary. Or, if you want more sauce, add more cream. Meanwhile, cook the gnocchi in salted water. Arrange the fish, vegetables, and gnocchi on a plate. Pour the Parmesan sauce over the gnocchi and vegetables. Variations: This also works well with tagliatelle or baguette.