Cod with Cornflakes Crust and Green Vanilla Vegetables

For the cod with cornflake crust, first prepare the vegetables. Peel the shallots and kohlrabi, cut the shallot into fine cubes and the kohlrabi into thin slices. Cut the snow peas in half widthwise.

For the cornflake crust, crumble the cornflakes with the butter and a little salt with your fingers. Preheat the oven to 160 degrees.

Salt and pepper the fish fillets, place them on a baking tray and spread the cornflakes on top. Bake at 160 degrees convection for about 10-12 minutes.

Melt butter in a pot. Add kohlrabi, vanilla and shallots and sauté slowly (small step/heat about 5 minutes), deglaze with the vinegar and pour in the soup.

Simmer/simmer with lid on for about 10 minutes. Add peas and snow peas, simmer for another 2-3 minutes. Add garden cress and season with salt and pepper. (Mix in some chopped chili pepper for extra heat).

Divide the kohlrabi vegetables evenly among four deep plates, place the cornflake-crusted cod on top and drizzle with a little olive oil.

Preparation Tip:

Instead of cod, pollock is also perfect for this dish.

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