Cod fillets with potato rösti
50 min
Total Time
40 min
Cooking Time
10 min
Preperation Time
Ingredients
| For the rösti: | |
| 500g | waxy potatoes |
| 2 tbsp. | vegetable oil |
| salt | |
| 2 sprigs | flat-leaf parsley |
| nutmeg | |
| For the cod fillets: | |
| 2 | cod fillets |
| 2 tbsp. | olive oil |
| 500g | butter |
| 2 | fresh sage leaves |
| salt and pepper | |
| 2 | lemons |
Instructions
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.
