Cod fillet with sweet potato chips crust and potato and kale vegetables | REWE Fine World Adventist Ambassador | main dish
As I said in my last post on Monday, this week I am an Adventist Ambassador for Rewe Fine World . Here I may introduce my personal advent menu with special ingredients from the assortment. I did not keep the edible flowers for dessert, but put them in the appetizer. And I still rave about this wonderful terrine! Here you will find again the first course to read and cook: lamb's lettuce with pear, pine nuts and goat's cream flower terrine | REWE Fine World Adventist Ambassador | Appetizer
A main dish with sweet potato chips?
Today is the main course and I have come up with something nice for him. The main course has topped the starter for me in terms of taste. I am still totally excited! The taste was just terrific. As a product of the assortment, I daringly selected the REWE Fine World Sweet Potato Chips Parmesan . But how do you put them down in a festive main course?
But for a long time I did not have to brood ... Already as a child I was a big fan of fish with crusty crust. So why not just replace the classic breading with something special? The sweet potato chips contain Parmesan as well as spring herbs. And already the mixture was perfect for the fish crust! Complemented with freshly grated parmesan, freshly chopped parsley, fragrant lemon and mixed with crumbs of sweet potato chips and soft butter to get the perfect crispy crust for fish!
Crunchy Sweet Potato Chips Crust
The crunchy crust is a sheer nick. On the fish, however, it then unfolds its full flavor. Due to the melting butter, the fish filet stays in the truest sense of the word "buttery", the fish almost cooks confiert . If you turn the oven grill last, you get the right crunchiness of the crumbs. The combination of the soft, juicy fish and the spicy-crunchy crumbles is gigantic delicious! I chose Kabeljaufilet because it is a bit thicker. But it certainly works with salmon filet or even poultry like chicken breast, if you are not fish eaters. I can even imagine the breading delicious for a potato casserole or a sweet potato gratin. Try it!
potato-pointed cabbage Vegetables as a side dish
I was a bit puzzled about the vegetable side dish. Of course, the fish fillet with crunchy crust should be in the foreground. This would have been the perfect match for classic green beans and a potato gratin as a side dish.That's why I opted for a potato and cabbage vegetable. And best of all: The court looks much more elaborate than it is! The preparation is incredibly fast: triplets are cooked in broth and then panned with fresh cabbage in a pan. In addition a delicious, simple sauce and you bring everything in record time hot on the table.
But now enough of the Vorplplkels, I could eat a smooth portion again. As an Adventist Ambassador this week, I say: Imitate! Rarely have I cooked and eaten such a delicious, uncomplicated yet festive main course. Have fun cooking and enjoying!
And who is already curious about the dessert that I publish on Sunday, I tell so much: I have used the REWE Fine Tonka beans ...
Cod fillet with sweet potato chips crust and potato grated cabbage Vegetables | REWE Fine World Adventist Ambassador | Main course
for 4 servings
Ingredients for the potato and cabbage vegetables:
800 g of small festive potatoes (triplets) 1 small pointed cabbage (about 500 g)
1 shallot and 1 tbsp butter (eg REWE Fine World Sea Salt Butter from the Brittany)
200g cream of salt (eg REWE Fine World Fleur de Sel) and pepper (eg REWE Fine World Lemon Pepper))
Ingredients for cod fillet with sweet potato chips crust:
1 large cod fillet (about 600 g)
1 sachet REWE Fine World Sweet potato chips with parmesan (125 g)
50 g Parmesan (eg REWE Fine World Parmigiano Reggiano)
Some stalks smooth parsley plus a little more to sprinkle
1 untreated lemon
125 g soft butter (eg REWE Fine World sea salt butter from Brittany) plus a little more for the shape of pepper (eg REWE Fine World Lemon Pepper)
Zu Preparing the Potato and Cabbage Vegetables:
Peel and quarter the potatoes and place in a large saucepan. Pour 200 ml vegetable stock and fill with enough water to cover the potatoes. Cook for about 12-15 minutes until the liquid is almost completely evaporated. Should that go too fast, just sprinkle some water. The potatoes should have just cooked but not too far. Simply drain off excess water. Keep covered while warm.
In the meantime, remove the outer leaves from the cabbage and cut out the stalk. Quarter the cabbage and cut into thin strips. Thoroughly rinse and shake dry.
Preheat the oven to 200 ° C and grease a large baking pan or baking tray with butter.
Peel the shallot and finely dice it. Melt the butter in a large pan or wok and sauté the shallots at medium temperature. Deglaze with the rest of the vegetable broth and cream and allow to reduce the liquid for a few minutes.
Preparation of the sweet potato chips crusted cod fillet:
Rinse the fish fillet, dab dry and carefully remove bones. Place in the prepared casserole dish.
For the sweet potato chip crust, chop the sweet potato chips in the Thermomix or portionwise into the lightning chopper to make fine crumbs. Finely grate the parmesan, finely chop the washed parsley, wash the lemon thoroughly and finely grate about half of the lemon zest.Season with pepper. The addition of salt is not necessary because of the chips and the butter. Spread the mixture evenly on the fish fillet and press thoroughly.Place the casserole dish on the middle rail in the preheated oven and cook the fish for about 9-11 minutes, depending on the thickness of the fillet. Then place on the top rail, connect the oven grill and grill the fish again with visual contact for about 2-3 minutes until the crust is crispy.
Completion of the cod fillet with sweet potato chips crust and potato Cabbage Vegetables:
While the fish is cooking, place the prepared cabbage in the large pan into a lightly boiled liquid and simmer for about 5-7 minutes. He should collapse something, but still have bite. In the last 2 minutes add the prepared, warm potatoes and stir. Season with salt and pepper.
Place the potato and cabbage on plates. Cut the fish fillet into pieces and place on the vegetables. Sprinkle with other chopped parsley as desired, garnish with other sweet potato chips and serve immediately.
This post was created in friendly cooperation with REWE Feine Welt for the Blogger campaign REWE Fine World Advent Ambassador . Thanks for the nice cooperation!