Pom-Pure with cod

Pom-Pure with cod
  • 1 large floury potato
  • 100 grams of cod
  • 50 grams of peeled shrimp
  • 1/4 leek
  • 1 shallot
  • 200 ml cream
  • Salt, pepper and nutmeg
  • A lump of butter
  • 1/2 tbsp of cornstarch

Preheat the oven to 200°C for hot air (or 220°C for top/bottom heating).

Cut the potatoes crosswise into thin slices, but do not cut all the way to the bottom. This will create a fan that should open during baking. 
Place the potatoes on a baking sheet with parchment paper or a baking dish and sprinkle a little olive oil on top. 
Bake for 35 minutes in the preheated oven.

While the potato is in the oven, wash and chop the leek into small pieces, braise this in a frying pan with a lump of butter and season well with salt, pepper and nutmeg. Put the leek aside when it looks nice and soft, and do the same with the chopped shallot in order to start the sauce.

Add the cream to the braised shallot and bring to a boil. When the cream is hot, place the pieces of cod in the sauce and let it simmer on a low fire until the fish is cooked. Season with salt and pepper. Optionally, you can bind the sauce with 1/2 tbsp of cornstarch, which you first dissolve in some water and let it boil for 2 minutes. Add the shrimp to the cream.

Remove the cooked potatoes from the oven. A potato is cooked when you can easily pierce it with a fork and the potato is soft. If you have a really big potato, it may take a little longer to bake it in the oven. If you think it might burn, you should place a piece of aluminum foil over it.

Arrange the pieces of cod and leek around the potato and pour the sauce over it.


Recept inspiration from aardappel.be