Cooking time: 20 min – Preparation time: 20 min – Serves: 4
Ingredients
550 g cod loin
110 g sun-dried tomato confit
2 tbsp grated Parmesan
2 tbsp ground almonds
2-3 potatoes
2 finely chopped basil leaves
30 g butter
Salt
Preparation:
1. Start by preparing the tomato pesto. To do this, mix together the tomato confit, Parmesan, almonds, and basil in a dish. Set aside. Cut the cod loin into 4 pieces and brush one side with olive oil and the other with the pesto.
2. Make the potato galettes. After peeling the potatoes, slice them into thin strips. Cut 4 rectangles of parchment paper (or baking paper) and brush them with melted butter. Arrange the potato slices in overlapping layers on each piece of parchment. Season with salt.
3. Preheat your Kokko over medium heat and spray with olive oil. When your plancha is hot, place the potato rectangles potato-side down and let them brown for 5 minutes. Flip them over and remove the paper. Let the galettes brown for another 5 minutes.
4. Meanwhile, on the other side of the Kokko, cook the cod loins. Place the pieces pesto-side down, season with salt, and let them brown for a few minutes. Flip them over and cook for another 8 minutes.
5. Plate by placing the potato galettes first, then top with the cod loins crusted with tomato pesto. Enjoy!
