Fried Cod with Cauliflower Purée, Enoki and Pak Choi

Ingredients

• 200 g starchy potatoes
• Salt
• 400 g cauliflower florets
• 150 ml lukewarm milk
• Nutmeg (freshly grated)
• 2 Pak Choi
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 400 g enoki mushrooms
• 1 tbsp dark sesame oil
• 1 tbsp dark soy sauce
• 4 cod fillets about 180 g each with skin
• 1 tbsp flour

Instructions

1. 1.

   Peel, wash and roughly cut the potatoes; boil in salted water for 25-30 minutes.

2. 2.

   Wash and trim the cauliflower; add to the pot 15 minutes before the potatoes finish cooking.

3. 3.

   Drain the potatoes and cauliflower, let them steam dry, then mash through a potato masher with milk and remaining butter into a smooth purée. Sieve and season with salt and nutmeg.

4. 4.

   Wash and halve the pak choi; sauté in 2 tbsp hot olive oil for about 4 minutes, seasoning with salt and pepper.

5. 5.

   Clean the enoki mushrooms; fry in hot sesame oil for about 3 minutes, seasoning with soy sauce and pepper.

6. 6.

   Rinse the fish fillets, pat dry, season with salt and pepper. Dust the skin side with flour, tap off excess, then sear in a hot pan with remaining oil. After 3-4 minutes the skin is browned; flip and cook for 2 more minutes on low heat until translucent.

7. 7.

   Place a strip of purée on each plate, top with the fish fillet, and arrange pak choi and mushrooms beside it.