John Myers
Contents
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Ingredients
Cod with walnut and chives crust
- 3 Walnuts fresh
- 8 stem Chives fresh
- 1 tbsp Olive oil
- 1 tsp Dijon mustard
- 2 tbsp Breadcrumbs
- 1 Cod fillet
- 0,5 Lemon fresh
- Pepper salt
- Olive oil
Mashed sweet potatoes
- 0,5 Sweet potato approx. 150 g
- 1 Potatoes approx. 150 g
- Salt
- 20 ml Milk
- 1 tsp Maple syrup
- Some butter
Instructions
Cod with walnut and chives crust
- Crack walnuts (nut kernels should make about 20 g). Wash the chives, shake dry and cut into fine rolls. Roughly chop the nuts. Mix the two. Mix with oil, mustard and breadcrumbs.
- Let the fish thaw, rinse with cold water and dry. Squeeze the lemon. Drizzle the fish with lemon juice. Season lightly with pepper and salt. Spread the nut mixture on top.
- Brush a small ovenproof dish with olive oil. Put the fish inside. Bake in the oven at 200 degrees for about 20 minutes.
Mashed sweet potatoes
- Peel the sweet potato and potato and cut both into cubes. Cook in lightly salted water for about 20 minutes. Drain and drain. Warm the milk with maple syrup.
- Add a little butter and the milk to the potatoes. Puree everything.
- Arrange the fish with the puree as you wish.
- P.S. The recipe for the fish originally came from a pharmacy magazine. I changed it a little for myself.
Nutrition
Serving: 100gCalories: 379kcalCarbohydrates: 31.6gProtein: 4.3gFat: 26.4g
