Cod with Mashed Potatoes and Lemon Sauce

Ingredients

• 1 kg waxy potatoes
• Salting
• 2.5 oranges
• 1 handful of salad leaves (20 g; e.g., frisée or arugula)
• 1 small red onion
• 2 Organic lemons
• 1 Avocado
• Pepper
• 3 tbsp olive oil
• 200 ml Milk (3.5% fat)
• 50 g butter
• nutmeg
• 4 cod fillets (125 g each)
• 4 sprigs Parsley
• Fleur de sel

Instructions

1. 1.

   Peel, wash and cook potatoes in boiling salted water for 30 minutes. Meanwhile peel 2 oranges, slice thinly and catch the juice; squeeze half an orange.

2. 2.

   Wash salad leaves, dry, tear into small pieces. Peel onion and cut into fine rings. Rinse one lemon under hot water, cut four thin slices from the middle, squeeze the remaining lemon.

3. 3.

   Halve avocado, remove pit, lift flesh from skin, cut into wedges and drizzle with 1 tsp lemon juice. Arrange salad, onion rings, avocado wedges and a lemon slice decoratively on half of each plate.

4. 4.

   For the dressing whisk together half of the remaining lemon juice with orange juice, salt, pepper and oil, then pour over the salad.

5. 5.

   Drain potatoes, let them steam off briefly and mash with a potato masher. Warm milk and stir in 30 g butter before adding to the potatoes. Season mash with salt and freshly grated nutmeg.

6. 6.

   Pat cod fillets dry, drizzle with remaining lemon juice, season with salt and pepper. Wash parsley, pat dry and chop.

7. 7.

   Heat remaining butter in a pan. Cook fish for 2–3 minutes on each side over medium heat, adding parsley during cooking.

8. 8.

   Place mash beside the salad as a circle on the plate, arrange fish on top, sprinkle with fleur de sel and pepper before serving.