Cod of Spring

For 2 servings:

Purée:

boil 2 potatoes, 2 carrots and 1/2 apple with a little bit of lemon juice for 30 to 45 min, use a fork to check if they are properly cooked through (I washed them and boiled them with skin on)

peel away the potato and apple skin, have them all together in a bowl, add in some salt and cinnamon, use a hand mixer to mush them while adding in milk a little at a time, mix well until you get a soft and smooth consistency, set aside the purée and keep it warm

Cod:

have 2 portions of cod filet with skin (200g-250g for each portion), rub the no-skin side with some salt

start a frying pan by melting enough butter to cover the bottom, add 2 cloves of minced garlic and some minced ginger, put the cods in with the skin sides down, let the cods sit in the pan until the skin side becomes grilled and slightly golden

turn down the heat slightly, sprinkle some salt and black pepper on the fish ,add in ca. 1 cup of milk, then flip the cods with their skin sides up, let the milk boil slowly into the fish until the fish can be easily crumbled with a soft touch of a fork

PS: fish cooks fast, and it’s better to have a slightly under cooked fish than an over-cooked one

drizzle some lemon juice on the fish before serving with the purée and some green salad (I used rucola as shown in the picture, but be aware that rucola has a distinguished bitter taste, you can use any other salad as you desire)

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