Cod Fillet with Prosciutto and Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 15,100 cal. | (719 %) | ||
| Protein | 438 g | (447 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 3,132 g | (2,088 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 248.5 g | (828 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 413.2 μg | (689 %) | ||
| Vitamin B₁ | 16.1 mg | (1,610 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 363.3 mg | (3,028 %) | ||
| Vitamin B₆ | 33.6 mg | (2,400 %) | ||
| Folate | 3,103 μg | (1,034 %) | ||
| Pantothenic acid | 81.4 mg | (1,357 %) | ||
| Biotin | 95.6 μg | (212 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 3,786 mg | (3,985 %) | ||
| Potassium | 77,580 mg | (1,940 %) | ||
| Calcium | 1,905 mg | (191 %) | ||
| Magnesium | 4,484 mg | (1,495 %) | ||
| Iron | 180.4 mg | (1,203 %) | ||
| Iodine | 1,142 μg | (571 %) | ||
| Zinc | 87.2 mg | (1,090 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 3,442 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 145 g |
Ingredients
- For the potato pancakes
- 800 potatoes (predominantly waxy)
- 1 egg
- 1 Tbsp Potato starch (depending on potato variety)
- salt
- Nutmeg (freshly grated)
- vegetable oil (to fry)
- For the cod
- 4 pcs Cod (each about 160 grams)
- 8 slices Prosciutto
- 2 Endive
- 1 splash white wine
- 6 Tomatoes
- 1 tsp Tomato paste
- olive oil
- 1 shallot
- cayenne pepper
- oregano (dried)
- peppers
Preparation steps
For the cod, rinse and pat dry the cod. Wrap with the prosciutto.
Rinse, trim and cut the endive into quarters lengthwise. Cook until golden brown in 2 tablespoons of hot oil. Season with salt and pepper and deglaze with white wine. Cover and cook for about 10-15 minutes. Allowed to slowly braise until soft.
Blanch the tomatoes in hot water, rinse in cold water, peel, quarter, core and dice. Peel the shallots, finely chop and saute in 3 tablespoons of hot oil. Stir in the tomato paste, oregano and diced tomato and remove from the heat. Season with salt and cayenne pepper and let marinate while covered.
For the potato pancakes, peel and grate the potatoes. Wrap and put in a damp towel. Let the potato juice drain into a bowl. Mix the grated potatoes with egg and potato starch and season with salt and nutmeg.
Then put the potato pancakes in a pan in hot oil, flatten and shape edges until round and cook for about 1-2 minutes until golden brown. Then turn over and cook for another 1-2 minutes until golden brown. Do this for each potato pancake. Drain on paper towels and keep warm.
Cook the cod in 2 tablespoons of oil that isn't too hot on each side for about 2 minutes. Remove from the heat and let sit until done.
Place the potato pancakes on warmed plates, add the endive and arrange the cod on top. Place the tomatoes on the plate and serve.
