30 min
Type of dish: Vegetables, Fish
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Garlic, bulb 1.6 ud
Parsley 0.008 g
Fumet 1.0 l
Frozen peas 0.175 kg
Eggs 2.5 ud
Glazed cod 0.3 kg
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration
  • De salt the cod and then chop into small square pieces.
  • Prepare a fumet.
  • Cook the eggs, peel and then cut in half lengthways.
  • Cook the peas English style.
  • Peel the potato and then cut into 1 cm thick slices.
  • Chop the garlic and parsley into brunoise.

For cooking the potatoes:

  • Heat up the garlic until very warm, then add the potato, sauté and add some parsley.
  • Add fumet until covering the potatoes and leave to cook on a low heat.
  • Once the potato is cooked, add the garnish (the cod, peas and boiled egg) and cover off the heat (if it is a small amount the cod will cook with the heat of the potatoes).
  • Add salt and the rest of the parsley.
Nutritional information (1 portion)
Fiber 16.26 g
Saturates 1.77 g
Monounsaturated fatty acids 3.03 g
Polyunsaturated fatty acids 1.66 g
Cholesterol 114.85 mg
Calcium 223.92 mg
Iron 5.58 mg
Zinc 2.21 mg
Vitamin A 274.01 ug
Vitamin C 110.62 g
Folic acid 281.95 ug
Salt (Sodium) 133.28 mg
Sugars 23.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.