Crispy fried cod with toasted pumpernickel and Romanesco

Step 1 of 8:

 

Drain the tomatoes, reserving 2 tbsp of the oil. Cut the pumpernickel into small cubes. Drain the olives and chop finely. Wash the chives, spin dry, and cut into fine rings.

Step 2 of 8:

 

Heat the reserved tomato oil in a stainless steel pan. Fry the pumpernickel, olives, and tomatoes in it until crispy. Remove everything and drain on paper towels. Then mix in a bowl with the chives and season with salt and pepper.

Step 3 of 8:

 

Clean and wash the Romanesco. Cut the florets from the stalk and roughly chop the stalk. Peel and finely dice the shallots. Peel and finely chop the garlic. Wash the lime hot, pat dry, and zest half of it.

Step 4 of 8:

 

Cook the florets in boiling salted water for about 2 minutes, then remove and shock in cold water. Roughly chop half of them to create a couscous-like texture.

Step 5 of 8:

 

Heat 2 tbsp olive oil in a non-stick pan. Fry the Romanesco couscous along with the whole florets in it. Season with salt and pepper and keep warm.

Step 6 of 8:

 

Melt the butter in a pot. Sauté the shallots, garlic, and stalk pieces in it. Deglaze with broth and cream, bring to a boil, and simmer gently for about 6 minutes. Then puree the entire mixture with the lime zest until smooth. Season with salt, pepper, and nutmeg and also keep warm.

Step 7 of 8:

 

Wash and pat dry the fish. Cut into four equal pieces and season both sides with salt and pepper.

Step 8 of 8:

 

Heat the remaining 3 tbsp oil in a non-stick pan and fry the fish first on the skin side. After about 3 minutes, turn the pieces and cook for another 3 minutes.

To serve, spread the Romanesco cream on plates. Arrange the fried Romanesco on top. Finally, place the fish on the vegetables and sprinkle with the roasted pumpernickel.