Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Hot Iceberg Lettuce!
Serves 4
Easy
Total time:
A great way to use up iceberg lettuce. Healthy, different and delicious
Skip to 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 °Cstep 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.
