Cod with crisp potato peel and spinach / tomato sauté

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

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.