← All recipes

🍽️ Fried Cod with Potatoes and Vegetables

627 kcal · 30 min · 4 servings

Ingredients

• 750 g Cod fillet
• 1 tbsp Lemon juice
• Flour
• Ghee (for frying)
• 1 packet Hollandaise sauce
• 2 sprigs Tarragon
• 600 g Potatoes
• 3 tbsp Butter
• 150 g Snow peas
• 4 Carrots
• 1 small Kohlrabi bulb
• 2 tbsp Butter
• Salt
• Pepper

Instructions

1. 1. Rinse the cod under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into bite-sized pieces.
4. 4. Drizzle some lemon juice over the fish pieces.
5. 5. Season the fish with salt and pepper.
6. 6. Lightly coat the fish pieces in flour.
7. 7. Trim the snow peas.
8. 8. Cut off the ends of the snow peas.
9. 9. Wash the snow peas.
10. 10. Peel the carrots.
11. 11. Cut the carrots into thick sticks.
12. 12. Peel the kohlrabi.
13. 13. Slice the kohlrabi into thick rounds.
14. 14. Halve the kohlrabi slices.
15. 15. Boil the vegetables in salted water for about 8 to 10 minutes until al dente (still slightly firm).
16. 16. Drain the vegetables.
17. 17. Immediately shock the vegetables in cold water to preserve their color.
18. 18. Let the vegetables drain well.
19. 19. Peel the potatoes.
20. 20. Wash the potatoes.
21. 21. Halve the potatoes.
22. 22. Boil the potatoes in salted water for about 20 minutes until tender.
23. 23. Drain the potatoes.
24. 24. Let the potatoes drain well.
25. 25. Heat some butter in a pan.
26. 26. Fry the potatoes in the hot butter.
27. 27. Heat clarified butter (pure, clarified butter) in a pan.
28. 28. Fry the fish for about 4 minutes on each side until golden brown.
29. 29. Prepare the sauce according to the instructions on the package.
30. 30. Set aside a few leaves of the tarragon herb.
31. 31. Finely chop the rest of the tarragon herb.
32. 32. Stir the chopped herb into the sauce.
33. 33. Let the sauce simmer briefly.
34. 34. Plate the fish with the sauce and potatoes.
35. 35. Serve the dish with the vegetables.

Nutrition per serving

• kcal: 627
• Protein: 43 g · Fett/Fat: 32 g · Carbs: 41 g