FRIJE

Instructions

• 1.   In a pot, bring a large volume of water to a boil for the potatoes and sweet potatoes. Crumble 1/4 of a bouillon cube per person into the water. Weigh the sweet potato. Peel the potatoes and sweet potatoes or wash them well, then cut them into large pieces. Slice the leeks into thin rounds and the red onion into half-rounds.
• 2.   Heat 1/2 tbsp of butter per person over medium-high heat in a sauté pan. Cook the leeks for 2 minutes, stirring. Season with salt and pepper, then add 2 tbsp of water per person. Reduce the heat to medium-low and braise the leeks covered for 12 to 15 minutes. Stir occasionally. Cook the potatoes and sweet potatoes for 12 to 15 minutes in the pot. Drain them, reserving some cooking water, then set aside without a lid.
• 3.   Meanwhile, heat a skillet over medium-high heat without any fat and cook the bacon (crispy) with the red onion for 4 to 5 minutes. Set aside outside of the skillet. Keep the cooking fat in the skillet. Meanwhile, cut the lemon into quarters and finely chop the curly parsley.
• 4.   Pat dry the cod fillet with a paper towel. Sprinkle each fillet with 1.5 tsp of herb gomasio. Season with salt and pepper. Heat 1/2 tbsp of butter per person over medium-high heat in the same skillet with the cooking fat. Cook the cod fillet for 1 to 2 minutes per side.
• 5.   Mash the potatoes and sweet potatoes into a thick puree using a potato masher. Add a drizzle of cooking water and mix. Stir in half of the red onion, half of the bacon, and the braised leeks into the puree. Squeeze in 1 lemon quarter per person and season with salt and pepper.
• 6.   Serve the mash on plates and place the cod fillet on top. Garnish with the remaining red onion, bacon, and curly parsley. Serve with lemon quarters.