Potato-baked cod with herbs on the bottom of onion and porridge served with chicken sauce

Ingredients for Potato-baked cod with herbs on the bottom of onion and porridge served with chicken sauce

Instructions for Potato-baked cod with herbs on the bottom of onion and porridge served with chicken sauce

To prepare the Potato-baked cod with herbs on the bottom of onion and porridge served with chicken sauce recipe, please follow these instructions:

Bottom of onions and leeks: Cut onions and leeks, and season the vegetables in oil for a couple of minutes. Season with salt and pepper. Put to the bottom of a refractory dish.

Cod fillets: The cod fillets are folded so that they are uniform in thickness. Place them on the vegetables and season with salt and pepper.

Mashed potatoes: Start boiling 400 g of potatoes in unsalted water (they are easier to mash). Mash the potatoes with eggs, fresh, chopped herbs, salt and pepper and some of the potatoes from the potatoes. The bog must not be too thin.

The mashed potatoes are spread over the fillets and the dish is baked in the oven at 200 degrees C. alm. Oven for approx. 20 minutes. Turn the heat up to about 250 degrees C. Alm. Oven and flow if necessary. Dish up on top oven pan and give the dish approx. 5 minutes until the mashed potatoes are golden.

Kaperssauce: Cook fish and cream until the sauce has a suitable consistency. It tastes with mustard and whole capers.

The dish is served with bread and a green salad.