Cod in Potato Wrapper with Chive Salad

*The thinner pieces of belly – or fillets of smaller fish – are enough.

Divide the fish fillet into portions, clean the pieces, acidify and season with salt – these are the three S’s that first stand for many preparations with fish -, then likewise season with pepper, turn in flour on the other side, finally pull through beaten egg.

Cut the potatoes either with a grater into narrow strips or with a special device into strips as thin as spaghetti. Season the potato strips with salt, pepper and nutmeg.

Wrap the fish pieces thinly with it – only a thin layer of potato strips will cook quickly enough! Gently fry the fish pieces in the potato coating in sufficient oil or clarified butter until the potato shreds are cooked. Drain on kitchen roll.

Briefly dip the celery and parsley leaves into the hot fat and bake until crispy. This can also be done in advance – they remain crispy and retain their beautiful color.

For the leaf salad, cut chives into rolls, dress with yogurt, juice of one lemon and first-class oil. Finally, stir in the two eggs hard-boiled and diced.

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

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