Cod with Potato Crust

Fish fillet rinse, rub dry, season with salt, season with pepper and sprinkle with juice of one lemon.

Peel carrots and kohlrabi and cut into coarse sticks.

Peel and dice the shallots. Sauté the vegetables and shallots in the hot oil in two portions, one after the other, for about ten minutes. Season to taste with sugar, salt and freshly ground pepper.

Remove peel from potatoes and slice into thin slices. Cook in bubbling hot salted water for about one minute, then rinse when cool.

Finely grate cheese.

Vegetables in the grease pan of the oven form, fish fillets on it evenly. Place potato slices on top of fish like a roof tile.

Sprinkle with breadcrumbs and cheese, place butter in flakes on top. Cook in a heated oven at 225 °C , convection oven 200 °C , gas mark 4 for about 20 to 25 minutes.

Before serving, sprinkle with coriander or parsley leaves.

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