Ashley Wright
Contents
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Ingredients
Cauliflower:
- 1 smaller Cauliflower fresh
- 1 Egg
- 1 Sip Kefir
- 1 Sip Flour
- Panko flour
- Nutmeg
- Garlic pepper
- Turmeric
- Salt
- Oil
Mashed potatoes:
- 300 g Potatoes
- 300 g Sweet potatoes
- 150 ml Milk
- 80 g Butter
- 80 g Freshly grated nutmeg
- 80 g Telly cherry pepper
- 80 g Garlic pepper
- 80 g Seasoned salt
- 80 g Fenugreek powder
Cod:
- 400 g Cod freshly cut fish
- 1 Clove of garlic
- 20 g Fresh ginger
- 20 g Chili powder
- 20 g Freshly grated nutmeg
- 1 tsp Turmeric
- 1 tsp Salt and pepper
- 100 ml Milk
- 400 ml Vegetable broth
- 2 tbsp Oil
- 1 tbsp Potato flour
- Dried dill
Instructions
Cauliflower: Preheat the oven to 50 degrees!
- Clean cauliflower and cut into florets, wash and blanch in salted water for approx. 3 minutes! Rinse off with cold water. Then first turn in flour, mix egg and kefir with garlic pepper, nutmeg, salt and turmeric, then dip cauliflower in it and bread in panko! Put aside.
Mashed potatoes:
- Peel and dice the potatoes and sweet potatoes. Cook in salted water. At the same time, fry the cauliflower in hot oil until crispy! Put in the oven! Take the potatoes out of the pot and add the milk with butter to the pot, heat up and add the potatoes again. Mash everything well so that there are still n few coarse crumbs left. Then season with seasoning salt, garlic pepper, fenugreek and nutmeg! Keep awake in the oven!
Cod:
- Peel the ginger and garlic, slice the ginger and grate the garlic! Then mix milk, broth, oil, ginger, garlic, turmeric, chilli, salt, pepper and bring to the boil! Then put everything on the lowest level and put cod in it! Cook for 4 minutes! Then take it out of the brew and keep it warm in the oven! Sieve the stock and mix with the potato flour with a little water, bind the stock with it.
- Season the sauce with seasoned salt, garip pepper and pepper! Spread everything on plates and sprinkle with a little dill! Serve!
Nutrition
Serving: 100gCalories: 116kcalCarbohydrates: 7.4gProtein: 5.1gFat: 7.3g
