Cod steamed on potato spaghetti

Ingredients for 2 servings:

• 600 g fish (cod in one piece)
• 2 sprigs of dill
• 30 g seaweed (nori)
• 30 g seaweed salad made from wakame
• 1 pepper, pitted, cut into strips
• 30 g leek, cut into strips
• 2 large potatoes
• 1 tbsp olive oil
• 1 tsp butter
• Salt and pepper, fleur de sel

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

mixed with nori seaweed and wakame seaweed salad

Using a narrow filleting knife, cut a channel along the left and right side of the fish’s central bone and insert a dill sprig into each. Season the belly side with salt and pepper, fold the belly flaps (center piece) over each other, and tie them securely. Soak the nori seaweed in water for 15 minutes and drain through a sieve. Squeeze out some of the seaweed and soak it in fresh water for another 15 minutes. Drain the seaweed through a sieve, let it drain, and dry with kitchen paper. Cut into strips with a knife. Peel the potatoes and cut them into spaghetti using a vegetable spiralizer. Cook the potato spaghetti for 3 minutes, place them in a sieve, and drain. If you don’t have one, you can also grate the potatoes. Place the fish on the sieve insert of a roasting pan and add enough water so that it doesn’t quite reach the sieve. Close the pot, bring the water in the covered pot to a boil, and simmer the fish over low heat for 20 minutes. Meanwhile, heat oil and butter in a pan and fry the leek and pepper strips for about 5 minutes over medium heat. Add the potato spaghetti, nori seaweed, and wakame salad and fry for about 10 minutes, turning occasionally. Be careful when adding salt; the nori seaweed already contains salt. Skin the fish, remove the dill sprigs, and slide the meat down the central bone on both sides. Place the potato and seaweed mixture in the center of the plate, place the fish on top, and sprinkle with a little fleur de sel.