Cod with Cheddar Broccoli and Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• Salad
• 250 ml milk (3.5 % fat)
• 1 tbsp butter (15 g)
• nutmeg
• 1 large broccoli (600 g)
• 1 Shallot
• Pepper
• 5 tbsp Rapeseed Oil
• 50 g whipping cream
• 70 g grated cheddar (50 % fat in the cheese)
• 600 g cod fillet
• 2 tbsp lemon juice
• 2 Eggs
• 100 g panko breadcrumbs
• 50 g spelt whole‑grain flour

Instructions

1. 1.

   For the mash peel, cut into small pieces and boil potatoes in salted water for about 15–20 minutes until soft. Then mash with 150 ml milk and butter. Season with salt and a pinch of freshly grated nutmeg. Keep warm.

2. 2.

   Meanwhile clean, wash broccoli, cut into florets and blanch in salted boiling water for 7–8 minutes until firm. Shock, drain and set aside. Peel and finely dice the shallot. Heat 1 tbsp oil in a pan, sauté the shallot for 3 minutes. Add broccoli, season with salt, a pinch of nutmeg and pepper. Pour in remaining milk and cream, bring to a quick boil and sprinkle cheddar on top.

3. 3.

   Bake the broccoli mixture in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 5–8 minutes until the cheese melts. Keep warm together with the mash in the turned‑off oven.

4. 4.

   Trim cod fillets, pat dry, cut into ~1 cm thick slices and season with lemon juice, salt and pepper. Beat eggs in a shallow dish. Place panko and flour on separate plates. Dredge fish first in flour, then in beaten eggs, and finally in panko, pressing the coating lightly. Heat remaining oil in a large pan and fry fish for about 10 minutes until golden brown on both sides. Plate mashed potatoes with cheddar broccoli and cod.