45 min.
Sushi Roll
A challenging recipe!
6 Rolls | Hard| Sushi
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Cod breaded with crushed potatoes and kale
We all loved the typical plate of cod, sprouts and baked potato. But what would it be to cook with Rialto without a moment of creativity and inspiration?
This baked cod recipe with crushed potato and cabbage is prepared with the breadcrumbs garlic and parsley made with a fresh bread to give a different flavor to your cooked but retain the essence of this dish which is the freshness of the food.
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4
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1 Hour
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difficulty
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1 Day
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do not freeze
Ingredients
preparing
- Bake the cod slices in water. Drain well and set aside as well as water. Peel the potatoes and cut them to the slices. Bake them with the cabbage leaves, in the baking water of the cod.
- Once cooked, remove the potatoes with a skimmer and let the cabbage bake a little more, so that it is very soft. Drain it and cut it into pieces. Crush the potatoes, add the cabbage and wrap, seasoning with salt and pepper. Reserve.
- Now remove the pimples from the cod and season with pepper and garlic powder. Pass one by one, the pieces of cod for breadcrumbs (normal or garlic and parsley), the eggs beaten and again for breadcrumbs. Fry them in heated oil and drain them on absorbent paper.
- Brush your teeth and bring them to light, lightly browning in a frying pan, with a little olive oil. Add the mashed potatoes and cabbage and wrap well. Remove from heat and serve with breaded cod and cherry tomatoes.
