Cod with Balinese Curry and vegetable puree
A tasty cod recipe to enjoy.
If you want to eat a piece of fish in a different way, this is an excellent recipe! Fish with curry and vegetable puree. It is actually a very simple recipe where you can determine the proportions yourself and add your own accent.
This is what I used for my recipe:
Cod tenderloin (1 per person)
Floury potatoes (e.g. fries potatoes are also suitable)
A number of carrots (quantity of your choice)
Fresh or frozen peas (at Albert Heijn they always have fresh peas, and I still think they taste best
A few stalks of celery
few spring onions
A little milk
Large knob of butter - you can also replace this with olive oil
1 egg white
Nutmeg
This is what you need for herbs and spices from our store:
Balinese curry (I choose this curry because it goes very well with fish and white meat)
White Muntok pepper
A little olive oil (fruité vert Domaine de Valdition)
Breadcrumbs
> Flavor products
And this is how you proceed:
1. Peel and boil the potatoes until soft. Scrape the carrots and cut them into small cubes and cook until al dente in water with some bicarbonate. Also cook the peas in some water with bicarbonate and do the same with the diced celery. The bicarbonate ensures that your vegetables retain their color beautifully during and after cooking. (then you don't have to mess around with ice water and situations)
2. In the meantime, beat the egg white with a very small dash of water. We season the cod fillets with the fleur de sel and sprinkle with the Balinese curry, do this on both sides. We are now going to dip the steaks into the egg white and then into the breadcrumbs. Fry the seasoned cod fillets until golden brown and crispy in some butter and olive oil (fruité vert, Domaine de Valdition).
3. When the potatoes are soft, drain them and let them evaporate slightly. In the meantime, put the milk in your bowl with the potatoes and add the large knob of butter. Season with the White Muntok pepper, fleur de sel and grated nutmeg. Add the potatoes and mash into a smooth puree. Now add the cooked vegetables and the finely chopped spring onions and, if necessary, season with fleur de sel, White Muntok pepper and nutmeg and stir thoroughly. Personally, I find this type of puree a lot more refined and tastier than a regular stoemp (which I also really like) and it goes better with the refined cod.
4. Place a scoop of vegetable puree on your plate and place your crispy fried Bali Curry Cod on it. Delicious. Healthy. And certainly something that children will enjoy.
I'm curious what you will think of it! Show your creation on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.
See you soon ;)
- Birger -
Birger’s Kitchen
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