Cod in Kitchen Herb Egg Shell with Pea Puree of Earth Apple

Preparation (about 40 min):

For the pea puree, make the washed potatoes as cooked, peeled potatoes, peel and press through the potato press. Heat milk, add peas, heat repeatedly and finely mash with a blender. Add potatoes, stir until smooth and season with salt, pepper and a pinch of nutmeg – add a little olive oil or butter if desired. Rinse cooled cod fillet, rub well dry with crepe, sprinkle with juice of one lemon, cut into pieces and season with salt and pepper.

Mix eggs well, add all kitchen herbs and Parmesan cheese.

Turn the cod discreetly in flour on the other side and pull it through the egg mixture.

Immediately place in the hot oil form and finish cooking on both sides until golden, remove, keep warm and fry the cherry tomatoes in the pan until tender. Spread the puree evenly on plates, place the cod pieces on top and arrange the cherry tomatoes evenly next to them.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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