Cod with cream carrots and mashed potatoes

For 4 people
  • 1 kg potatoes
  • Salt
  • 800 g Carrots
  • 3 EL + 50 g butter
  • 200 g whipped cream
  • 1 TL Sugar
  • 50 g Cornflakes
  • 4 Cod fillets (approx. 125 g each)
  • Pepper
  • 1 Egg (size M)
  • 2 EL flour
  • 200 ml Milk
  • grated nutmeg
  • Parsley
40 minutes
light
1 .
Peel the potatoes, wash them, cut them in half and cook in salted boiling water for about 20 minutes. Peel, wash and slice the carrots.Heat 1 tablespoon butter and sauté the carrots in it for about 2 minutes, turning.
2.
Add the cream, bring to the boil and simmer for about 8 minutes. Add salt and sugar to taste. Finely crumble the cornflakes. Wash the fish, pat dry and season with salt and a little pepper. Whisk the egg in a deep plate.
3.
Turn the fish one after the other in the flour, egg and corn flakes. Heat 2 tbsp butter in a pan and fry the fillets for about 5 minutes while turning. Heat the milk and 50 g butter in a saucepan. Drain the potatoes, add the milk mixture and mash to a puree with a potato masher.
4.
Season with salt and nutmeg. Serve and garnish with parsley.
1 person approx.:
  • 650 kcal
  • 2730 kJ
  • 32 g protein
  • 37 g fat
  • 46 g carbohydrates

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