🍽️ Pan-fried Cod with Cauliflower Puree, Enoki Mushrooms, and Pak Choi

Name: Pan-fried Cod with Cauliflower Puree, Enoki Mushrooms, and Pak Choi
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g floury potatoes; salt; 400 g cauliflower florets; 150 ml lukewarm milk; nutmeg (freshly grated); 2 Pak Choi; 4 tbsp olive oil; salt; pepper (from a mill); 400 g enoki mushrooms; 1 tbsp dark sesame oil; 1 tbsp dark soy sauce; 4 cod fillets approx. 180 g each (with skin); 1 tbsp flour

500 kcal · 30 min · 4 servings

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Ingredients

200 g floury potatoes
salt
400 g cauliflower florets
150 ml lukewarm milk
nutmeg (freshly grated)
2 Pak Choi
4 tbsp olive oil
salt
pepper (from a mill)
400 g enoki mushrooms
1 tbsp dark sesame oil
1 tbsp dark soy sauce
4 cod fillets approx. 180 g each (with skin)
1 tbsp flour

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Cut the potatoes into large chunks.
3. Boil the potato pieces in salted water for 25 to 30 minutes until tender.
4. Wash the cauliflower and remove the tough stems.
5. Add the cauliflower to the same pot 15 minutes before the potatoes are done cooking.
6. Drain the potatoes and cauliflower.
7. Let the vegetables steam dry for a moment.
8. Press the vegetables through a potato masher.
9. Stir in the milk and remaining butter until you have a smooth puree.
10. Pass the puree through a fine sieve.
11. Season the puree with salt and nutmeg.
12. Wash the pak choi and halve it lengthwise.
13. Pan-fry the pak choi in 2 tablespoons of hot olive oil for about 4 minutes.
14. Turn the pak choi occasionally.
15. Season the pak choi with salt and pepper.
16. Clean the enoki mushrooms.
17. Pan-fry the mushrooms in hot sesame oil for about 3 minutes.
18. Turn the mushrooms.
19. Season the mushrooms with soy sauce and pepper.
20. Rinse the fish briefly.
21. Pat the fish dry with a kitchen towel.
22. Season the fish with salt and pepper.
23. Dust the skin side of the fish with flour.
24. Shake off any excess flour.
25. Place the fish skin-side down in a hot pan with the remaining oil.
26. Cook the fish for 3 to 4 minutes until the skin is golden brown.
27. Flip the fish.
28. Cook the fish over low heat for another 2 minutes until the flesh is opaque.
29. Spoon the puree in a line onto the plates.
30. Place the fish on top.
31. Serve the pak choi and mushrooms alongside.

Nutrition per serving

kcal: 500
Protein: 36 g · Fett/Fat: 27 g · Carbs: 32 g