Cod fillets with potato rösti

Step 1 of 5:

 

Peel the potatoes and grate them coarsely. Lightly salt and let rest briefly. Then squeeze out the liquid with your hands and season the mixture again with salt, pepper, and a little grated nutmeg.

Step 2 of 5:

 

Heat vegetable oil in a coated Levital®+ pan. Shape the potato mixture into 4-6 patties and fry over medium heat for 7-10 minutes per side until golden brown.

Step 3 of 5:

 

While the rösti are frying, melt the butter in a saucepan. Add the sage leaves and stir constantly until the leaves and butter are lightly browned. Remove from the heat and keep warm.

Step 4 of 5:

 

Heat the olive oil in a Levital®+ pan and fry the cod fillets in it over not too high heat, turning them once. Season with a little salt, pepper, and a splash of lemon juice.

 

Step 5 of 5:

 

Serve the rösti sprinkled with parsley alongside the cod fillets.

Fissler Pro Tips:

• Fry the cod fillets on one side. Turn them only shortly before the end, baste with the frying butter, and let them finish cooking on the switched-off hob.
• Salt the grated potatoes and let them sit briefly. This draws out moisture. Squeeze them very well before frying. The drier the mixture, the crispier the rösti will be.
• The mixture is easier to work with using slightly damp hands.