Lime cod with cucumber and cress salad and stuffed bacon potato

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6 Baked potatoes (approx. 300 g each)
Salt
1/2 Bunch flat-leaf parsley
100 g smoked pork belly
200 ml Milk
2 tbsp + 1 tsp butter
grated nutmeg
1 (approx. 400 g) cucumber
1 red onion
1 Organic lime
150 g Crème fraîche
black pepper from the mill
1 TL Sugar
1 lemongrass stem
4 Cod fillets (approx. 175 g each)
50 g Gouda cheese
1 Garden cress bed
1 Beet daikon cress
1 Beet of shiso cress
Oil

50 minutes

very easy

1.: Wash 4 potatoes thoroughly, rub dry and cut in half lengthways. Remove the pulp with a ball cutter. Leave an approx. 3 mm wide margin. Place the potato halves with the cut surface facing down on an oiled baking sheet.
2.: Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 25 minutes. Peel, wash and cut the remaining potatoes into small pieces. Cook with the hollowed out pulp in boiling salted water for about 15 minutes.
3.: In the meantime, wash the parsley, shake dry and chop finely. Cut the bacon into fine cubes and leave in a pan without fat for 3–4 minutes, turning until crispy. Warm milk. 2 tbspMelt the butter in it.
4.: Drain the potatoes, let them evaporate on the stove. Pour in the milk and butter mixture and mash into a coarse mashed potato. Stir in the bacon and parsley. Season with salt and nutmeg.
5.: Wash and clean the cucumber and slice lengthways into thin slices. Peel onion and chop finely. Wash the lime with hot water, rub dry and peel off the peel finely. Halve the lime and squeeze out the juice.
6.: Approx. Heat half of the juice and onion in a small saucepan. Put in a bowl and mix with the crème fraîche, mix with the cucumber strips. Season to taste with salt, pepper and sugar. Cover and set aside.
7.: Press the lemongrass and cut it into thirds. Rinse fish in cold water. Put 150 ml water, 1 teaspoon butter, lemongrass, zest and remaining lime juice in a large pan. Cover the fish and cook over a medium heat for about 15 minutes.
8.: In the meantime, remove the potato halves from the oven and fill with mashed potatoes. Grate the cheese finely. Gratinate the potatoes under the hot grill of the oven (240 ° C) for approx. 8 minutes until golden brown.
9.: Cut the cress from the beds. Approx. Fold 2/3 under the salad and serve on plates with fish and stuffed potatoes. Garnish with the rest of the cress.