Cooking time: 20 min - Preparation time: 20 min - Serves: 4
Ingredients
550 g cod backs
110 g sun-dried tomato confit
2 tbsp grated Parmesan
2 tbsp ground almonds
2-3 potatoes
2 basil leaves, chopped
30 g butter
Salt
Preparation:
1. Start by preparing the tomato pesto. Mix the tomato confit, Parmesan, almonds and basil together in a dish. Set aside to rest. Cut the cod into 4 pieces and brush one side with olive oil and the other with the pesto.
2. Make potato pancakes. Peel the potatoes and cut into thin strips. Cut 4 rectangles out of parchment paper (or baking paper) and brush with melted butter. Arrange your potato slices in flakes on each piece of parchment paper. Season with salt.
3. Heat your Kokko over medium heat and spray with olive oil. When your plancha is hot, arrange your potato rectangles on the potato side and brown for 5 minutes. Turn them over and remove the paper. Let your patties brown for a further 5 minutes.
4. Meanwhile, on the other side of the Kokko, cook your cod. Place the pieces on the pesto side, season with salt and brown for a few minutes. Turn them over and cook for a further 8 minutes.
5. Arrange the potato pancakes on your plates, then place the tomato pesto-crusted cod on top. Enjoy your meal!
