Potatoes and Cod Mille-Feuille

1. 1

   Cut the potatoes as they are shown in the picture,and put them in a steamer.

2. 2

   Steam them for 10-15 minutes.

3. 3

   Potatoes must be peeled and cut 1 mm wide.

4. 4

   In a pan with 1/4 cup olive oil, saute the onions until golden.

5. 5

   Pan-fry the cod until just cooked through.

6. 6

   When done, put it on a board, press it with the heel of your hand or with a spoon and fan out the flesh.

7. 7

   Now, in the mold and on the plate, we assemble the mille-feuille.

8. 8

   Add the potatoes and on them, the sauteed onions.

9. 9

   Continue with the cod and again another layer of onions.

10. 10

    To finish, end with a layer of potatoes.

11. 11

    Now, prepare the vinaigrette with three parts olive oil and one part cider vinegar.

12. 12

    Put both in a food processor together with the parsley.

13. 13

    To finish, drizzle the mille-feuille with the parsley vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.