800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
800 gr. of Cod fillet (directly from the fishmonger)
500 gr. of onions
250 gr. of diced ham
Rapeseed oil
breadcrumbs
salt
2 eggs
And as many potatoes as you wish!
Wash your fillets of cod and, if there are any, remove the remaining bones. Salt lightly and let stand for about 15 minutes…
Peel the onions and cut it in thin slices.
Wash the potatoes and place them in a saucepan, fill with water and bring to the boil (heat at level 3). Keep them cooking at a reduced heat until they are ready.
Braise the potatoes in a pot with rapeseed oil and diced ham. Add the onions and make the whole braise for 5 minutes with the lid open, then continue to stew with the lid closed on low heat. Season with salt and pepper.
In a nonstick pan, pour some rapeseed oil and heat (at level 3).
Break the eggs in a bowl and stir. Add a little salt.
Spread the breadcrumbs on the baking paper.
Put your fillet of cod in the egg, roll it in the breadcrumbs and then put it in the pan (heat at level 2).
Important: put the flat breaded side down. Patience is the key! Before turning it, wait until the first side becomes golden yellow.
Place your fillet of cod with the potatoes on a plate and add the braised onions over the potatoes (seasoning according to taste).
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