- 4 cod fillets
- 1/4th head of cauliflower
- about 12 tablespoons of cauliflower puree
- about 200 gram broad beans – you can use fresh or frozen beans
- 5 medium-sized waxy potatoes
- 100 gram small shrimps
- handful of mixed greens
- (clarified) butter and olive oil for baking
- pepper and salt to taste
Kitchen equipment needed
- medium-sized pan
- small bowl
- large skillet
- optional: salad spinner
- paper kitchen towels
Preparation — 15 minutes
To complete this dish we used a cauliflower puree but it’s not necessary, you can follow our recipe here.
FILL a medium-sized pan with water and salt and bring to a boil. Meanwhile PEEL the potatoes and chop them into cubes from about 1 cm (0,40 inch). BOIL the potato cubes for about 5 minutes, depending on the size.
Meanwhile create small cauliflower florets. RINSE the mixed greens if needed and use a salad spinner to get rid of any excess water.
Finishing the cod with broad beans and cauliflower — 15 minutes
REMOVE the potato cubes from the water and bring the water back to a boil. COOK the cauliflower florets for a few minutes. REMOVE them and again bring the water back to a boil. Keep the potato cubes and cauliflower florets warm while you finish the rest of the dish. COOK the broad beans in the boiling water for a few minutes.
HEAT butter and a bit of olive oil in a large skillet and pat the cod fillets dry using paper kitchen towels. SEASON the cod with pepper and salt and cook on both sides for a few minutes.
DIVIDE the cauliflower puree on the plates and place the cod fillets on top. SEASON the potato cubes, cauliflower florets and broad beans with pepper and salt and divide them over the plates. FINISH the dish with butter from the large skillet, small shrimps and a few lettuce leaves. Enjoy!