For ➍400 g cod fillets, 2.5 cm thick
1 ts mild curry
4 fresh endives, cut in length
2 tbs butter
2 tomatoes, peeled, seeded & chopped finely
1 tbs soy sauce*
1 ts mustard seed
3 tbs soft white cheese
2 carrots, sliced
4 potatoes
2 tbs sour cream
a pinch of dill
nutmeg
salt & pepper
Put carrots and potatoes in boiling water. Boil for 20 m. When done, drain. Mix potatoes and carrots into puree, adding sour cream, dill and nutmeg.
Heat 1 tbs in a skillet, put in the endives, cover with tomatoes. Add soy sauce, mustard seed, pepper and salt. Cover and let simmer for 15 m or until done.
Heat 1 tbs of butter and bake the fish for 5 m a side. Cut into chops.
Put endives in an oven-proof dish. Cover with cod chops. Cover with tomatoes, some cooking juice of the endives, drops of white cheese.
Put the puree in another dish**.
Grill both** dishes for 5 m.
Serve with a Belgian white beer.
**Optional.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.
