Recipe : Codfish, leek, mashed potatoes and its 5 seeds crumble

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Quick and easy… just so you know !

Like my recipe from last week (sugar free granola) I decided to work on the healthy side of cooking for this “friday sustainable recipe day”. And because to keep a healthy diet it’s always better to keep a good balance and eat a bit of everything, this week’s recipe is using cod and is therefore not vegetarian nor vegan.

I bought my products in my neighborhood so that my recipe is still sustainable in a way that it serves the local economy and I went for bulk for everything that could be bought in bulk to avoid extra useless packaging…

Recipe_recette_Cod fish_Cabillaud_Poireau_puree_leek_mashed potatoes_healthy_santé

Ingredients (for 2 persons) :

  • 300 g cod
  • 350 g potatoes
  • 1 leek
  • 9 g pistachio
  • 9 g sunflower seeds
  • 9 g pumpkin seeds
  • 9 g cashew nuts
  • 9 g raisins
  • 1 dash milk
  • 1 knob butter
  • Vegetable oil
  • Salt
  • Black pepper

Preparation :

  • In a blender, combine pistachio nuts, seeds, cashew nuts and raisins and blend until rough crumble.
  • Preheat oven at 180°C (356°F).
  • Wash, cut leek into chunks and cook until soft (low heat, dash of oil, covered). Season to taste.
  • Peel, cut potatoes and cook (steam if possible) in salted boiling water. Drain, mash, add dash milk, knob butter, season to taste.
  • In a baking paper, place cod, season, add dash oil, pinch of herbs (not mandatory), close “papillote”, cook in oven for 15 minutes.
  • Plate up : Leek fondue on one side, mashed potatoes on the other side, cod on top and spinkle crumble on top of everything.

 

Et… voilà, Bonne dégustation !

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