Cod Fillets over Mash and Leeks
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the mashed potatoes and leek
- 3.333 cups floury potatoes (peeled and washed)
- 2 Leeks (ca. 300 g | 2.25 cups)
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- 0.333 cup milk
Preparation steps
1.
For the mashed potatoes:
2.
Put the peeled potatoes in a pot. Cover with salted water. Bring to a boil and allow to cook for 20 minutes until a knife can be easily inserted into them.
3.
In the meantime begin the au gratin.
4.
Wash, quarter, deseed and finely chop the tomatoes.
5.
Peel the onions and finely chop. Saute the onions in the hot oil. Add the tomatoes and continue to saute briefly.
6.
Remove the sautéed vegetables from the pan and mix with the bread crumbs, parmesan cheese and basil leaves. Season to taste with salt and pepper.
7.
Turn the broiler on to its highest setting.
8.
Season the cod fillets with the lime juice, salt and pepper. Heat the butter and oil in a pan and gently fry the fillets for 2 -3 minutes on each side.
9.
Place the fillets in a lightly buttered casserole dish. Cover with the Tomato-Parmesan au Gratin, place on the top oven rack and broil for approximately two minutes. _Be careful. It doesn't take long to burn!_
10.
Mashed potatoes (continued):
11.
Remove the roots and ragged ends from the leeks. Wash carefully. Using the white and the green portions, cut into rings.
12.
About 5 minutes before the potatoes are done, saute the sliced leeks in 1 tbsp of butter. Season to taste with the salt, pepper and nutmeg.
13.
Heat the milk with the remaining butter.
14.
Drain the potatoes. Return the pot to the heat briefly and allow some of the remaining cooking water to evaporate.
15.
Immediately mash the potatoes with the milk using a press or potato masher. If the potatoes are a bit thick, thin them with 2-3 tbsp of warm water. Season to taste with salt, pepper and nutmeg.
16.
Stir in the leeks.
17.
Divide the mashed potatoes and leeks and cod fillets with au gratin among the warmed plates.
