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 finely chop them. 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 crisp. Remove everything and drain on kitchen paper. Then mix in a bowl with the chives and season with salt and pepper.

Step 3 of 8:

 

Trim and wash the Romanesco. Cut the florets from the stalk and roughly chop the stalk. Peel and finely dice the shallots. Peel and finely slice the garlic. Wash the lime in hot water, dry it, and grate the zest from half of it.

Step 4 of 8:

 

Cook the florets in boiling salted water for about 2 minutes, then remove and rinse in cold water. Roughly chop half of them so that a kind of couscous forms.

Step 5 of 8:

 

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

Step 6 of 8:

 

Melt the butter in a saucepan. Sweat the shallots, garlic, and stalk pieces in it. Deglaze with stock and cream, bring to the boil, and simmer gently for about 6 minutes. Then blend everything with the lime zest into a smooth cream. Season with salt, pepper, and nutmeg, and keep warm as well.

Step 7 of 8:

 

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

Step 8 of 8:

 

Heat the remaining 3 tbsp. oil in a non-stick Frying Pan and first fry the fish in it on the skin side. After about 3 minutes, turn the pieces and cook for a further 3 minutes until done.

For Serving, spread the Romanesco cream onto plates. Arrange the fried Romanesco on top. Finally, place the fish on the vegetables and sprinkle with the toasted pumpernickel.