Potato Mash with Endive

Ingredients

• 800 g starchy cooking potatoes
• Salad
• 1 large endive salad
• 2 EL Apple cider vinegar
• 2 EL lemon juice
• 2 EL mustard
• 3 EL plant oil (e.g., sunflower oil)
• sugar
• pepper (ground)
• 1 onion
• 4 cod fillets (about 160 g each)
• 2 TL flour
• 2 EL clarified butter

Instructions

1. 1.

   Wash, peel, cut the potatoes into large pieces and boil in salted water for 15-20 minutes. Clean, wash, dry, and cut the endive into wide strips. Whisk together vinegar, 1 EL lemon juice, mustard, oil, salt, sugar, and pepper to make a vinaigrette.

2. 2.

   Peel and finely dice the onion and mix it in. Rinse the fish, pat dry, drizzle with 1 TL lemon juice, season with salt and pepper, let sit briefly. Then dust with flour and pan‑fry in hot clarified butter for 3-4 minutes on each side until golden brown and juicy.

3. 3.

   Drain the potatoes, mash roughly with a potato masher, then combine with the endive and vinaigrette. Plate the endive-potato mash and serve with the fish fillet. Optionally drizzle with lemon juice at table.