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…
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
- Black pepper
- 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.