“Recipe featured in Bent Stiansen's cookbook "Alene hjemme".”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Start by peeling the potatoes. Cut them into slices and cook until soft, should take about 10 minutes. Mash potatoes with a ricer or blender. Mix with boiling cream and butter. Add salt and pepper to taste. Keep warm.
  2. Heat butter in a small sauce pan until nut brown. Add soy sauce, sweet soy sauce and lime juice. Keep warm.
  3. Heat a teflon pan and add sunflower oil. Season the cod fillets with salt and pepper, cook it for 2 minutes each side.
  4. Serve with soy gravy and almond potato puree. Sprinkle chopped flat-leaf parsley on top.

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