Cod in Hazelnut Panko Coating on Potato Salad.
Servings: 4 people
Ingredients
- 4 cod fillet
Spice up :
- salt coarse
- black pepper from the mill
Breading :
- 1 egg whisked
- 200 g panko flour
- 200 g sliced hazelnuts
Roast meat :
- 2 tbsp Palmine soft
Dice :
- 1 kg Potato
- 1.5 L salted water
Rolled :
- 1 Paprika red
- 1 chicory
- 4 Spring onion fresh
Sway :
- 1 pc butter
Marinade :
- 4 tbsp Meatsoup
- 2 tbsp Vinegar
- 2 tbsp Extra virgin olive oil
- 1 pinch Freshly grated nutmeg
- salt coarse
Decoration :
- 100 g Lamb's lettuce
- yoghurt dressing
For the fish!
- lemon juice
Instructions
Prepare :
- Slice the hazelnuts.
Vegetables :
- Clean the paprika, chicory + spring onion, cut into small pieces, wash and drain.
Potatoes :
- Peel the potatoes, cut them into cubes, wash them in salted water, drain them.
Fish :
- Season, turn in egg and bread in panko - hazelnut mix. Fry in Palmin at medium temperature.
Vegetables :
- Briefly toss in butter, then transfer to a salad bowl. Add the potatoes and season the marinade.
Salad :
- Clean, wash and drain the lamb's lettuce.
Serving:
- Place the fish on the plates and arrange the potato salad in front of it. Place the lamb's lettuce at the ends and pour the yoghurt dressing (ready-made product) over it.
Lemon juice:
- Serve the juice with the fish. Alternatively, place lemon wedges on top of the fish.
Nutrition
Serving: 100g | Calories: 102kcal | Carbohydrates: 9.8g | Protein: 2.2g | Fat: 6g