Cod and Potatoes
Description
After cooking dinner, I often have a few leftovers – not enough for dinner the next day, but just enough for my lunch. This is not a classic, but one of my own ways of using fish and potatoes inspired by baclava. If you have no leftover, then make for lunch or when you have friends over.
Ingredients
- 300 g cod filet
- salt and freshly ground pepper
- 3 boiled potatoes (medium size)
- 2 tbsp olive oil
- ½ tsp nutmeg (freshly grated)
- 4 slices rye bread
- salted butter spread on top
- 4 tbsp radishes (finely chopped)
- 4 tbsp chives (chopped)
Instructions
- 1 Preheat the oven to 180°C degrees.
- 2
Place the cod in an ovenproof dish, sprinkle with salt and freshly ground pepper and bake it for 10 minutes.- 3
Cool down and carefully remove every bone.- 4
Place cod, potatoes, olive oil and nutmeg in a mixing bowl.- 5
Mash the cod mixture with a fork and mix it well together.- 6
Season to taste with salt and pepper.- 7
Place the rye bread slices on a cutting board and spread the butter evenly on each slice.- 8
Divide the cod and potato mix on each slice of bread, and place radishes and chives on top.- 9
Sprinkle with pepper. - 2