Recipes

4 cod fillets, 170 g each

pepper

16 sage leaves

16 slices Black Forest ham, finely sliced

1 organic lemon

6 tbsp olive oil

4 tbsp butter

For the potato gratin

2 kg early potatoes

250 g butter

1 bunch of thyme

1 clove of garlic

For the gratin, peel the potatoes and cut into very thin slices. Season with salt, pat dry and layer in an ovenproof dish. Melt the butter and pour over the potatoes. Sprinkle the thyme leaves and crushed garlic over the potatoes and season with pepper. Cover with baking paper and weigh down with a board if necessary. Bake in the oven (middle) at 180° C for approx. 1 hour. Remove and leave to cool slightly.

Sprinkle the fish fillets with lemon juice, salt and pepper. Top each with two sage leaves and wrap tightly in two slices of Black Forest ham. Fry the fillets on a medium heat in olive oil and butter for one to two minutes on all sides, drizzling with the melted olive oil and butter mixture.

To serve, place 1 cod fillet and a portion of potato gratin on a plate.

Tip: Cut out portions of the gratin with a rectangular cutter, cut into triangles and fry in a little clarified butter until crispy.

© Protective Association of Black Forest Ham Producers