Ingredients

The following ingredients have 4 Servings
  • 3.333 cups floury potatoes (peeled and washed)
  • 2 Leeks (ca. 300 g | 2.25 cups)
  • 3 Tbsps butter
  • salt
  • freshly ground peppers
  • 1 pinch Nutmeg
  • 0.333 cup milk
  • 21 ozs Cod (4 pieces)
  • salt
  • 2 Tbsps Lime juice
  • freshly ground peppers
  • 2 Tbsps butter
  • 1 Tbsp Oil
  • butter (for the mold)
  • 2 tomatoes
  • 1 Red onion
  • 2 Tbsps olive oil
  • 3 Tbsps breadcrumbs
  • 3 Tbsps freshly grated Parmesan
  • 2 Tbsps chiffonade Basil
  • salt
  • freshly ground peppers

Instruction

  • For the mashed potatoes:
  • Put the peeled potatoes in a pot. Cover with salted water. Bring to a boil and allow to cook for 20 minutes until a knife can be easily inserted into them.
  • In the meantime begin the au gratin.
  • Wash, quarter, deseed and finely chop the tomatoes.
  • Peel the onions and finely chop. Saute the onions in the hot oil. Add the tomatoes and continue to saute briefly.
  • Remove the sautéed vegetables from the pan and mix with the bread crumbs, parmesan cheese and basil leaves. Season to taste with salt and pepper.
  • Turn the broiler on to its highest setting.
  • Season the cod fillets with the lime juice, salt and pepper. Heat the butter and oil in a pan and gently fry the fillets for 2 -3 minutes on each side.
  • Place the fillets in a lightly buttered casserole dish. Cover with the Tomato-Parmesan au Gratin, place on the top oven rack and broil for approximately two minutes. _Be careful. It doesn't take long to burn!_
  • Mashed potatoes (continued):
  • Remove the roots and ragged ends from the leeks. Wash carefully. Using the white and the green portions, cut into rings.
  • About 5 minutes before the potatoes are done, saute the sliced leeks in 1 tbsp of butter. Season to taste with the salt, pepper and nutmeg.
  • Heat the milk with the remaining butter.
  • Drain the potatoes. Return the pot to the heat briefly and allow some of the remaining cooking water to evaporate.
  • Immediately mash the potatoes with the milk using a press or potato masher. If the potatoes are a bit thick, thin them with 2-3 tbsp of warm water. Season to taste with salt, pepper and nutmeg.
  • Stir in the leeks.
  • Divide the mashed potatoes and leeks and cod fillets with au gratin among the warmed plates.