Wash the cod fillets, pat dry with kitchen paper, season with coarse sea salt from the mill (8 big pinches) and colored pepper from the mill (8 big pinches) and drizzle with lemon juice (2 tbsp). Whisk the egg with the cooking cream. Turn the cod fillets in flour and shake off the excess flour. Now pull through the egg-cream mixture and turn in the breadcrumbs and coconut flakes. Press something down again and again. Heat sunflower oil (4 tbsp) in a pan, fry the breaded cable jauf fillets on both sides for 2 - 3 minutes golden brown and then keep warm in the oven at 100 ° C until serving. Put the rest of the breaded eggs in the pan, fry, cut in half and form 2 mini egg rolls.

Clean the French beans, cook in salted water (1 teaspoon salt) for about 9-10 minutes and drain through a kitchen sieve. Sear the bacon in the fish frying pan, add the pre-cooked French beans and chopped parsley (¼ cup), season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Swirl everything briefly to serve.

Peel the triplets (small, waxy potatoes) and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain through a kitchen sieve. Wash the parsley, shake dry and cut into small pieces. Return the drained triplets and sliced ​​parsley (¼ cup) to the hot saucepan and mix everything together well.

Serve the breaded cod fillet with bacon French beans and parsley triplets, each garnished with a lemon wedge, ½ vine tomato, parsley stalk and mini egg roll.