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Ingredients

  • 4 white fish fillets, approx 200 g each
  • 1 kg potatoes, peeled
  • 1/3 iceberg lettuce
  • 50 ml olive oil
  • 50 g butter
  • Salt
  • Pepper
  • Pinch of Nutmeg
  • Pinch of Curry powder
  • 1/2 onion
  • 280 ml cream
  • A little flour
  • Lemon juice
  • A dash of white wine if liked

Method

  • STEP 1
    Preheat oven to 120 °C
  • STEP 2
    Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and saute the fish until it is golden yellow. Put into oven and keep warm at 120 °C.
  • STEP 3
    Saute the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
  • STEP 4
    Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato puree.
  • STEP 5
    Serve with the cod and spoon the sauce around it.
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