Ingredients for 6 portions:
- 1kg baby potatoes
- 700g of Norwegian cod fillet
- 300g of mushrooms
- 3 onions
- 50g butter
- 10 basil leaves
- 1 garlic clove
- Rock salt
- Olive oil
- Pepper
- Salt
Method:
- Preheat oven to 200°C/fan 180˚C/gas mark 6.
- Cut the cod fillets lengthways and season with salt, pepper and basil leaves.
- Roll and tie closed with string, rub down with salt.
- In a hot frying pan, cook the cod with a drop of olive oil, skin side down.
- When it is crispy, turn it over and cook the other side. Put the cod on a tray and put it in the oven for 15 minutes.
- Wash and thinly slice the onions.
- Wash and slice the mushrooms.
- Wash the potatoes and cut them in 4.
- Blanch the potatoes in salted water (10g of rock salt per litre).
- Fry off the potatoes in a frying pan and quickly fry the mushrooms in a drop of olive oil.
- Season with salt and cook for 3 minutes.
- Add the butter to a saucepan.
- When it is melted, add the potatoes and mushrooms with a garlic clove and onions.
- Cook for 3 minutes and season with salt and pepper.
- Put everything on a plate and enjoy.
