Skinned cod fillet with summer green

Ingredients for Skinned cod fillet with summer green

Instructions for Skinned cod fillet with summer green

To prepare the Skinned cod fillet with summer green recipe, please follow these instructions:

Move the fish after bones by running your finger over the fillet, divide the fillet into 8 pieces, turn it and cut scratches in the skin. A pan warms well with oil, spreads coarse salt in the oil, preventing the skin from jamming. Stir the fish on the skins side until it starts to become milky on top, then turn it gently and fry a little short for a little color.

Cut most of the top, leave 5 cm side, peel the carrots, halve large carrots long so they are small fingernails. Spring bulbs are cleaned. The outermost leaves are taken from the spider bowl, halved and the stick is cut out, cut for approx. 2. Cm. The sugar peas are cut obliquely in thin strips.

Carrots and spring onions are blanched well in lets salted water, cabbage and peas blanche for a couple of minutes.

Parsley Oil:
Rinse the parsley thoroughly and blend with olive oil, taste with lemon juice salt and pepper.

Spice bowl / peas on a plate, place the fish on it and carrots and onions over it, decorate with parsley and serve with new potatoes and possibly. A cucumber salad we have shredded the cucumber along, a little a la spaghetti