Crispy cod fillet with parsley puree

Name: crispy cod fillet with parsley puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes; 800 g carrots and snow peas; 520 g fresh cod fillet; 75 g bread crumbs; 2 medium sized egg; 2 el wheat flour; 2 el (olive oil; 30 g fresh parsley; 25 g unsalted butter or margarine; 150 ml semi skimmed milk; tl dried nutmeg

Crispy fried cod fillets with fresh parsley puree, carrots and snow peas.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and boil them in plenty of water with salt if necessary in 20 minutes.
Meanwhile, cook the carrots 8 min. Add the pea pods for the last 2 min. Drain in a colander and rinse briefly under cold running water.
Cut the cod fillet into 4 pieces. Put the breadcrumbs in a deep plate. Beat the eggs in a second plate.
Sprinkle the cod fillets with the flour, pepper and salt. Drain the cod in succession through the egg and breadcrumbs.
Heat the oil in a frying pan with non-stick coating and fry the cod fillet in 8-10 min. Golden brown. Turn halfway.
Slice the parsley. Drain the potatoes. Add the butter, milk, parsley and nutmeg and stamp with the puree pestle into a coarse puree.
Season with pepper and salt. Divide the cod fillet with the parsley puree and vegetables over the plates.