Cod With Potato Puree and Soy Gravy |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe featured in Bent Stiansen's cookbook Alene hjemme . Ingredients:
1 7/8 lbs cod fish fillets |
2 teaspoons salt |
4 tablespoons sunflower oil |
4 tablespoons flat leaf parsley |
1 1/3 lbs potatoes |
1 cup double cream |
4 tablespoons butter |
1 teaspoon salt |
4 tablespoons butter |
4 tablespoons soy sauce |
4 tablespoons sweet soy sauce (ketjap manis) |
4 teaspoons lime juice |
Directions:
1. Start by peeling the potatoes. Cut them into slices and cook until soft, should take about 10 minutes. Mash potatoes with a ricer or blender. Mix with boiling cream and butter. Add salt and pepper to taste. Keep warm.
2. Heat butter in a small sauce pan until nut brown. Add soy sauce, sweet soy sauce and lime juice. Keep warm.
3. Heat a teflon pan and add sunflower oil. Season the cod fillets with salt and pepper, cook it for 2 minutes each side.
4. Serve with soy gravy and almond potato puree. Sprinkle chopped flat-leaf parsley on top.
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