Cod fillets with potato rösti

Step 1 of 5:

 

Peel the potatoes and grate them coarsely. Lightly salt and leave to rest briefly. Then squeeze out the liquid by hand and season the mixture again with salt, pepper, and a little grated nutmeg.

Step 2 of 5:

 

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

Step 3 of 5:

 

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

Step 4 of 5:

 

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

 

Step 5 of 5:

 

Serve the rösti sprinkled with parsley alongside the cod fillets.

Fissler Pro Tips:

• Fry the cod fillets on one side first. Only turn them shortly before the end, spoon the frying butter over them, and let them finish cooking on the switched-off hob.
• Salt the grated potatoes and let them rest briefly. This draws out moisture. Squeeze them out very well before frying. The drier the mixture, the crispier the rösti will be.
• The mixture is easier to handle with slightly damp hands.