Cod fillets on pink mashed potatoes and crispy onion

Today we go with a plate… 10 with a crown! Cod fillets with pink mashed potatoes, mayonnaise and crispy onion. It is a plate show, as is. It is colorful, tasty, delicious and very easy to prepare. So, I recommend that you buy a good quality cod. You can desalinate it at home or use (as I have done) the cod fillets that already come at their salt point, vacuum packed (either fresh or frozen) that give very good results and we save the process of desalting it. Although, I have to admit, desalted cod is a little richer at home, that's the way it is. But, if we are in a hurry or we prefer practicality, you can buy it already desalted, which is also phenomenal.

But, without a doubt, the most striking thing about this dish is the puree with that spectacular pink color. Well, as simple as mixing the classic mashed potatoes with cooked beets, which will be responsible for giving that super color and flavor to our mashed potatoes. Although, it is true that the flavor changes a bit, do not think that it will taste much like beets, in fact, it is hardly appreciated.

And the best thing is that it is prepared in less than 30 minutes and it is super simple! It can even serve you as a dish for this Christmas, because it is really beautiful, what if?

We have used cod, but you can change it for another white fish that you like such as monkfish, sea bass, sea bream ...

Cod fillets on pink mashed potatoes and crispy onion

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• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: Fish
• Calories: 350
• Rations: 4

• Cooking time: 45M
• Total time: 45M

Ingredients

• 3 medium potatoes, peeled and cut into 2-4 pieces
• 1 / 2 teaspoon salt
• 50 butter g
• 50 g canned cooked chopped beets
• 30 g of the beet broth
• 80 g of water
• 40g milk
• 4 cod fillets in their point of salt
• crispy onion
• 4 teaspoons of Japanese mayonnaise (recipe here: https://www.thermorecetas.com/japanese-mayonnaise-kewpie-mayo/)

Preparation

1. We put 500 g of water and 1/2 teaspoon of salt in the glass. We place the basket and inside the potatoes and cook 20 minutes, varoma temperature, speed 2.

   We remove the basket and reserve. We put the water in the glass in a jug (to use it later).

2. We put in the glass the beet in pieces or slices, 30 g of the canned beet broth, 40 g of milk and 80 g of the cooking water that we had reserved. We program 10 minutes, temperature 100º, spoon speed. Then we grind 15 seconds, speed 7. We lower the remains of the lid and walls.

3. Add the potatoes, a pinch of salt, a pinch of pepper and the butter to the glass. We program 1 minute, temperature 90º, speed 2, turn to the left.

4. While the puree is being prepared, we brown the cod fillets on a griddle or frying pan, cooking them first on the skin for about 4 minutes over medium heat and 2 minutes on the skinless side.

5. We serve with the puree at the base, the cod loin on top, add a touch of mayonnaise on one side and, finally, top with the crispy onion.

Notes

If you want the puree to have a lighter texture, you can add more water or milk and put it to your liking. You will see that the puree is a bit short of salt, but if we are going to use desalted cod, we must leave it like that so that they make the perfect balance since the cod will already have enough salt.