Ingredients for the cod

  • 4 120g cod fillets
  • 125g butter, soft
  • 3 tbsp diced onions, blanched
  • Zest of 1 lemon
  • 1 large pinch of salt
  • Ground pepper
  • 50g of rusks, roughly ground or crushed

Preparing the cod

Beat the butter until it is fluffy then add the diced onions, lemon zest, salt and pepper. Stir in the rusks and shape the mixture into a roll. Wrap in foil and place in the fridge to cool. Season the fish fillets with salt, place them in a buttered, oven-proof tin and add a little lemon juice. Lay on 0.5cm-thick slices of the crust, place in a preheated oven and bake with hot air at 200 °C for 8 to 10 minutes, depending on the thickness.

Ingredients for the cauliflower

  • 1 piece of cauliflower
  • 3 tbsp butter
  • 2 tbsp almond slivers

Preparing the cauliflower

Separate the cauliflower into florets and boil in brine for 2–3 minutes. Melt the butter in a pan, add the almonds, mix with the cauliflower and add salt to taste.

Cooking level for the cod

With Preheat
8–10 minutes | hot air setting at 200 °C