Broccoli puree with cod and bacon bits
A creamy broccoli purée with soft potatoes forms the heart of this dish, topped with golden-brown pan-fried cod and crispy bacon bits for a delicious contrast of textures. The subtle grain mustard cream brings a spicy, full flavour that pairs perfectly with simple pan-frying techniques and comfort cooking.
Ingredients · Servings 4
- 6 medium-sized potatoes
- 1 broccoli
- 200 g diced bacon
- 4 cod fillets
- 250 ml room
- 1 large tbsp whole grain mustard
- 1 tbsp finely chopped parsley
- pepper
- salty
- nutmeg
- butter
Method · 20 min
- Peel the potatoes and cook them in salted water for 20 to 25 minutes until tender. Cut the broccoli into florets and let them cook along with the potatoes for the last 5 to 10 minutes. Drain and mash finely. Season the broccoli puree with pepper, salt, and nutmeg.
- Fry the bacon cubes until crispy. Let them drain on a sheet of kitchen paper.
- For the sauce, gently heat the cream in a small saucepan over the heat. Add the whole-grain mustard and season with salt and pepper.
- Fry the cod fillets in a knob of butter.
- Divide the broccoli purée among several plates. Place a piece of fish on top of each and sprinkle with some crispy bacon bits. Spoon the whole-grain mustard sauce over it and finish with finely chopped parsley.
A creamy broccoli purée with soft potatoes forms the heart of this dish, topped with golden-brown pan-fried cod and crispy bacon bits for a delicious contrast of textures. The subtle grain mustard cream brings a spicy, full flavour that pairs perfectly with simple pan-frying techniques and comfort cooking. Ideal for a cozy weeknight meal or an informal dinner in spring and autumn.