For 4 servings
- 2 leeks, (approx. 500 g)
- 400 g potatoes (e.g. Bio-Linda)
- 40 g butter
- 6 tablespoons of oil
- 8 cod fillets, (80 g each, ready to cook)
- 150 g crème fraîche
- 2 teaspoons of coarse Dijon mustard
- kitchen towel
Working time: 25 min.
plus cooking time 10 minutes
520 kcal per serving
Carbohydrates: 16 g
Protein: 32 g
Fat: 36 g
Clean the leek, cut lengthwise in half, wash and cut only the white and light green parts crosswise into 2–3 cm pieces. Peel, wash and roughly grate potatoes on a kitchen towel. Squeeze out the potatoes very well in the kitchen towel – the mass should preferably contain no more liquid. Put the potato mixture in a bowl and season with salt.
Heat 20 g butter and the oil in a large coated pan. Form the potato mass with a tablespoon in the pan into 8 flat buffers. Place 1 cod fillet on each, press lightly and salt and pepper a little. Fry over medium-high heat for 6–8 minutes until the potato mixture is light brown and the fish is already lightly cooked.
Heat the remaining butter in a large flat saucepan and sauté the leek in it over a medium heat for 2-3 minutes. Mix the crème fraîche and mustard and stir in the leek. Then season with salt and pepper.
Carefully turn the fish fillets with a palette and finish cooking for 1-2 minutes over medium heat. Arrange with the leek on flat plates and serve immediately.