Cod with Potato Gratin and Lobster

Ingredients

• 600 g waxy potatoes
• soft butter (for the ramekins)
• 1 clove garlic
• 200 ml heavy cream
• Salt
• Pepper (freshly ground)
• nutmeg
• 80 g grated cheese (e.g., Gruyère)
• 2 Eggplants
• 6 tbsp Olive oil
• 4 cod fillets about 180 g each (with skin)
• 1 tbsp flour
• 4 lobster claws (cooked and deveined)
• 2 tbsp butter
• a handful young spinach

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel, wash, and slice the potatoes thinly or into rounds. Arrange them fanned in four greased ramekins. Peel the garlic and press it into the cream. Season with salt, pepper, and nutmeg, then pour over the potatoes so they are just covered. Sprinkle cheese on top and bake for about 25 minutes until golden brown.

3. 3.

   Wash, trim, and slice the eggplants about 1 cm thick. Place them on an oiled baking sheet, drizzle with 2–3 tbsp olive oil, season with salt and pepper, and roast with the potatoes for about 20 minutes until browned.

4. 4.

   Rinse the fish, pat dry, and season with salt and pepper. Dust the skin side with flour, tap off excess, and place in a hot pan with 2 tbsp oil. After 3–4 minutes the skin is brown; flip and cook on low heat for another 2–3 minutes until done.

5. 5.

   Cube the lobster meat and lightly brown it in butter in another pan for 1–2 minutes, then season with salt and pepper. Toss in the spinach, which should be washed, trimmed, and spun dry, and stir into the lobster. Plate the fish on a dish, add the gratin from the ramekins, top with eggplant slices, and serve immediately.