Cod fillets with potato rösti

Step 1 of 5:

 

Peel the potatoes and grate them coarsely. Salt lightly and let them rest briefly. Then squeeze out the liquid with your hands and season the mixture again with salt, pepper, and a little grated nutmeg.

Step 2 of 5:

 

Heat vegetable oil in a coated Levital®+ pan. Form the potato mixture into 4-6 patties and fry until golden brown on each side over medium heat for 7-10 minutes.

Step 3 of 5:

 

While the rösti are frying, melt butter in a pot. Add the sage leaves and stir constantly until the leaves and butter are lightly browned. Remove from heat and keep warm.

Step 4 of 5:

 

Heat the olive oil in a Levital®+ pan and fry the cod fillets in it over not too high heat, turning once. Season with a little salt, pepper, and a squeeze of lemon.

 

Step 5 of 5:

 

Serve the rösti sprinkled with parsley with the cod fillets.

Fissler Pro Tips:

• Fry the cod fillets on one side. Turn them only shortly before the end, baste with the frying butter, and let them cook on the switched-off stovetop.
• Salt the potato shreds and let them sit for a short time. This will draw out moisture. Squeeze them out very well before frying. Because the drier the mixture, the crispier the rösti will be.
• The mixture is easier to handle with slightly damp hands.