We are all familiar with a bag of crisps in front of the telly. Cooking with crisps may be a little less usual. But that’s definitely possible too! Deliciously crispy and savoury. More reasons to crack a bag.
Main course, serves 4. Preparation time approximately 40 minutes
• 500 grams of thick cod fillet
• 50 grams of roasted almonds
• 8 sprigs of fresh coriander
• Extra virgin olive oil
• 1 red onion
• 3 large carrots
• 2 eggs
• 2 to 3 sprigs of fresh parsley
• 200 grams of potato wok cubes (from the refrigerator)
• 3 tablespoons of olive rings
• 50 grams of mini crisp-sticks
• Freshly ground salt and pepper
Preheat the oven to 180º C.
Divide the cod fillet into 4 equal pieces. Grind the almonds with the coriander and 3 tablespoons of olive oil into a coarse ‘pesto’ in a food processor. Season well with salt and pepper. Put a layer of olive oil in an oven dish and place the cod into it. Spread the pesto on top and press firmly. Place in the oven for about 40 minutes until the top has a nice crust.
Meanwhile, peel the red onion. Cut into small cubes. Cut the carrots into small cubes. Beat the eggs and finely chop the parsley. Heat a little olive oil in a frying pan. Fry the onion with the carrot for 4 minutes. Add the potato cubes and fry for a further 4 minutes until all the vegetables start to colour lightly. Season well with salt and pepper. Add the beaten eggs and mix well. Spoon in the olive rings and finally add the mini crisp sticks and the chopped parsley. Place the vegetables on the plates. Put a piece of crispy cod on top. Garnish with some more mini crisp sticks.
Tip: Put the vegetables on the plate using a serving ring and drizzle some of the oil from the oven dish around it.
Ingrid van den Arend, Cook it!
©2015 - 2023 Potatoworld | Webdesign and realisation COMMPRO