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Cod with crisp potato peel and spinach / tomato sauté

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Cod with crisp potato peel and spinach / tomato sauté

Olive oil
Pepper
Salt
0.5cloveGarlic
1Egg white
1cannedSour cream
1bundleParsley
1Shallots
1Soy
1tspTomato concentrate
2Potatoes
2tspPaprika
2Tomatoes
20gButter
500gSpinach fresh
600gCod fillet

Instructions for Cod with crisp potato peel and spinach / tomato sauté

To prepare the Cod with crisp potato peel and spinach / tomato sauté recipe, please follow these instructions:

Cod fillet: Tip: Season the fillets with salt and a little pepper and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Cut the cod in pieces and brush with egg white. The potatoes are cut into a very thin printer (may be torn on a grater), turn in egg white and place on top of the pieces - as a dandruff. Season with salt and pepper. Stir in olive oil on a hot pan with the potato side down for approx. Half a minute. It takes a little time to put the fillets down the potato side down ...
Then screw down the flask and let the fillets roast for another 2 minutes. Remove the pan from the flask, flip the fillets and leave them ready for approx. 2 min.

Spinach / tomato sauté: The kernels from the tomatoes are removed and the meat is cut into strips. The lid is chopped very nicely. Melt the butter in a saucepan, add onion, tomato and spinach and saut it all for approx. 1 min. Until the spinach collapses. Crisp with salt and pepper.

Dressing: Pepper, tomato concentrate, soy, garlic, salt and pepper are stirred together with creme fraichen for a dressing.

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