John Myers
Ingredients for 4 servings:
- 500 g cod fillet(s)
- 300 g potatoes
- 100 ml half and half cream or cream
- ½ onion(s)
- 25 g butter for frying
- Rosemary, ground
- salt and pepper
- 4 basil leaves
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
and for fishing beginners
First, quarter the potatoes (peel if you like) and boil them in salted water for 20 minutes. This is a good time to check the inside of the fillets with your fingers to see if they still have bones, and if necessary, remove them completely with cooking tweezers. After all, you don’t want the children to find bones in their food, and fillets are rarely completely boneless. Then cut the fillets into pieces about 3 x 3 cm in size and season lightly with salt. Chop half the onion very finely. Heat a large pan and melt the butter until it has taken on a light brown color. Now reduce the heat by about half. Add the fillet pieces and onions to the butter and cook briefly. Add the cream, season with rosemary, salt, and pepper. Drain the potatoes and add them to the pan. Toss gently and then serve with the finely chopped basil leaves. A cucumber or leaf salad goes well with this. Tip: A little lime zest is optional. I’ve also varied it by adding fresh garlic to the broth and a little tarragon. My children really like the fish pan. Cod has fairly firm flesh and doesn’t taste too fishy, so it’s a great fish for beginners. You can always improve. My children now eat all kinds of fish, mussels, and shellfish with enthusiasm.
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