Cod on Bacon Lentil Sauce with Potato Rösti

For the rösti, remove the skin from the potatoes, cut into very fine strips and season with salt, pepper and nutmeg. Heat a little oil in a large frying pan, pour in potato strips and press into 4 thin patties with a spatula. Roast on both sides until golden brown, place on kitchen roll to degrease, then place in a 60 °C hot stove until warm.

For the lentils, sauté the bacon with the shallots and garlic at a moderate temperature until soft. Add the carrots, celery and lentils, mix in the paradeis pulp and sauté lightly. Season with salt and pepper, add the bouquet garni and fill up with the clear soup. Cover and simmer at low temperature for about 45 minutes. (The cooking time depends on the freshness and quality of the lentils).

Season cod fillets with salt, pepper and cayenne pepper and fry carefully in the not too hot oei-butter mixture. Stir crème fraîche with mustard and chives and spread on fillets just before the end of cooking time (a tsp is best).

Mix the lentils with balsamic vinegar, butter and parsley, pour onto four warmed plates with a little stock. Arrange cod and rösti on top. Stir the remaining lentil stock with the whipped cream and spread evenly around the lentils.

Our tip: Use bacon with a fine, smoky note!

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