Smoked trout with oyster mushrooms

For ➋

200 g smoked trout / or trout fillets*

½ bunch chives

piece of ginger / 1-2 ts ginger powder

150 g rice

150 g oyster mushrooms

2.5 tbs sunflower oil

4 tbs soy sauce

½ tbs chili sauce

Preheat the oven to 200 °C. Cook the rice according to the package instructions.

Peel the ginger and cut into 3 cm matchsticks. Place the fish on a piece of aluminum foil and distribute the ginger over it. Fold the package closed and place on a baking sheet or rack. Cook the fish for 6 to 8 m in the (preheated) oven.*

Slice the oyster mushrooms.

In the meantime, fry the oyster mushrooms in half of the sunflower oil for approx. 3 m. Mix with half of the soy sauce and the chili sauce and fry for another 1 m.

Finely chop the chives. Place the fish on a plate and scatter the chives over it. Heat the remaining half of the sunflower oil in a small pan until the oil starts to smoke. Pour the hot oil, along with the rest of the soy sauce, over the chives on the fish. Serve the fish with the oyster mushrooms and some rice.

*Or rub the trout fillets with a light seasoning made from ½ tbsp oil and 2 ts ginger powder. Microwave for 1 m in a closed container.

♥︎Sheet-pan salmon & broccoli with sesame & ginger

For ➍
4 tbs toasted sesame oil

2 tbs soy sauce or tamari

1 tbs rice vinegar

1 tbs honey

1 5 cm piece fresh ginger, peeled & finely grated (about 1tbs)

1 garlic clove, finely grated

450 g broccoli, trimmed and cut into florets, thick stems discarded*

2 scallions, trimmed & cut diagonally into 3 cm-inch segments, plus thinly sliced scallions for garnish

1  tbs olive oil, plus more for brushing the salmon

salt & black pepper

4 170 g skin-on salmon fillets

½ lime, for serving

sesame seeds, for serving

Heat the oven to 220°C. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside

Place the broccoli florets* and 1½-inch scallion segments on a sheet pan. Drizzle with 1  tbs olive oil and the remaining 1tbs sesame oil. Sprinkle with ½  ts salt and ¼  ts black pepper, toss well and roast for 5  m.

While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12  m.

Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

*Boil or microwave the broccoli until semi-soft, ensuring it does not remain hard. Optionally, add the spring onions and oil for 1 m. Then add the fish and fry for 12-15 m.

♥︎Skrei & leek

For ➍

4 pieces of skrei (180-200 g each)

3 leeks 

1 shallot 

20 cl oat cream 

10 cl white wine saffron 

1 tbs olive oil 

20 g butter 

salt & pepper 

Peel the leeks and cut them into pieces. Melt the butter and oil in a sauté pan. Add the chopped shallot. Simmer for 2 m without browning. Add the leeks and let them melt for 10-12 m. Deglaze with white wine and reduce for 2-3 m. 

Add the oat cream and saffron. Mix and simmer gently for 5 m. 

Add the leeks to the sauce. 

Cover and simmer for 8-10 m over low heat. 

Do not boil again after adding the fish. The fish should remain pearly.

Risotto & oyster mushrooms

For ➋

120-180 g risotto rice

200 g small oyster mushrooms

1.5 shallots

1 clove of garlic

10 g sage

30 g flaked almonds

10 cl almond milk

20 g grated Parmigiano

75 cl vegetable stock (or poultry stock)

4 cl white wine (or mirin)

2.5 cl soy sauce

2 tbs butter/olive oil

Salt & pepper

Heat the olive oil in a non-stick pan. Fry half the sage leaves in the olive oil for 1 minute until crispy. Remove and drain on paper towels.

Bring the vegetable stock to a boil and season with the soy sauce. Peel and finely chop the shallots and garlic. Sauté them together in hot butter until translucent. Deglaze with the white wine and add the rice. Cook briefly, stirring well. Gradually add the chicken stock, stirring regularly. Add a ladleful of stock each time the previous one is absorbed. Remove from the heat when all the stock has been absorbed and the rice is al dente. Stir in the almond milk, a little butter, and the Parmesan cheese. Stir in the remaining sage. Clean the mushrooms and sauté them in a little olive oil in a separate pan. Season with salt and pepper. Serve the risotto with the sage and the sautéed oyster mushrooms. Toast the flaked almonds in a pan without oil and garnish the risotto with them.

Read the tip on making a quick risotto.

Herb-crusted cod

For ➍

4 cod fillets (180 g each)

20 cherry tomatoes (preferably with a sprig)

1 garlic clove

2 tbsp parsley

2 tbsp dill (chopped)

1 tbs capers

3 tbs panko

olive oil

butter

pepper

fleur de sel

800 g potatoes (boiling)

½ lemon zest

80 ml buttermilk (unsweetened)

30 g butter

salt

Preheat the oven to 180°C (350°F).

Peel and crush the garlic. Mix it with the herbs. Finely chop the capers and add them. Add 3 tbsp olive oil and stir. Season with salt, pepper, and the panko and mix until crumbly.

Rinse the cod fillets and pat dry. Cover them with the crumble. Butter a baking dish and place the fish in it.

Rinse the tomatoes and add them to the fish. Drizzle with olive oil and season with pepper and fleur de sel. Bake for 20 to 25 minutes.

Boil the potatoes in salted water until tender. Mash them through a food processor. Add the lemon zest, buttermilk, and butter. Stir with a wooden spoon until a creamy, smooth purée is formed. Add more buttermilk if you prefer the purée a little thinner. Season the purée with a little salt.

♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

Coniglio affogato alla Ligure (rabbit stew Ligurian style)

For ➍
1 rabbit, 1½ kg, cut into pieces

15 cl extra virgin olive oil

1 large onion, thinly sliced 

1 clove of garlic, coarsely chopped 

rosemary sprigs 

sage leaves 

small thyme sprig 

100 g black (taggiasca) olives 

2 glasses of dry white wine* 

8 tbs tomato pulp (polpo di pommodore with pieces) 

salt & pepper 

flour 

50 -100 cl stock*

Wash the rabbit pieces. Pat them dry and roll them in the flour. Beat them off. 

Heat the oil in a casserole. Brown the rabbit. Add the onion, garlic, herbs and olives. Cook the onion on a low heat. Stir in the wine and let it evaporate by half.* Mix in the tomatoes, salt and pepper. 

Stew the rabbit for 1½ h on a medium heat. 

If necessary, add stock to keep it moist. Serve with gnocchi or polenta.

*If wanted, replace some wine with some stock. 

♥︎Quiche without pastry

For ➍

2 sweet potatoes, finely mandoline sliced

bag baby spinach

4 eggs

2 tbs Greek yoghurt or whipped cottage cheese

1 clove garlic, crushed

100 g smoked salmon

100 g fresh goat cheese or 1 goat cheese slice

olive oil

salt & pepper

Spread thin slices of sweet potato in a pie dish to make a good base. Drizzle with olive oil, salt and pepper. Place in a preheated oven at 200°C for 10-15 min until edges are lightly golden.

Whisk the yoghurt, garlic, salt and pepper

Pour over the sweet potato. Divide the spinach over the dish. Add pieces of smoked salmon and crumbled goat cheese. Place in a preheated oven at 200°C for 30 min.

Serve with green salad.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

♥︎Grilled tuna with green beans, lemon, garlic & eggs

For ➍

1 tbs olive oil*

300 g green beans

4 tuna steaks, 220 g each & 3 cm thick

1 tbs extra virgin oil

2-3 eggs

2 cloves of garlic

lemon (finely chopped zest of a lemon)

Hard boil the eggs in 10 m, peel them and rub them through a sieve.

Clean the beans and cook them until al dente.

Shock them in ice water and then drain them well.

Heat the olive oil in a pan and fry the garlic in it.

Add the beans and heat well.

Season with the lemon zest, pepper and salt and carefully mix in the finely ground eggs.

Keep warm.

Rub the tuna steaks with extra virgin olive oil and grill them for about 5 m.

Season with pepper and salt afterwards.

Serve with the beans and southern sauce of your choice.

*or vegetable fat

♥︎Fregola Sarda with shimeji in lemon & tarragon sauce

For ➋ 

150 g fregola Sarda

2 garlic cloves

200-300 g shimeiji (or torn oyster mushroom)*

½ lemon, grated zest & juice

handful tarragon, chopped

1 spring onion, sliced ​​

handful sunflower seeds

olive oil

mushrooms* (optional)

feta** (optional)

Bring a pot of salted water to the boil and cook the fregola sarda until al dente in 8 m. Drain and cool under cold running water. Crush the garlic. Tear the oyster mushrooms into strips and slice the mushrooms. Wash the lemon well and grate the zest. Squeeze the juice from the lemon. Finely chop the tarragon. Cut the spring onions into rings. Roast the sunflower seeds in a non-stick pan without fat on a medium heat. Remove from the pan when they start to colour.

Heat the olive oil in the pan and fry the mushrooms and oyster mushrooms until golden brown and crispy in 5-7 m. Then add the garlic and fry for 2 m. Deglaze the pan with the lemon juice and stir in the lemon zest and half of the tarragon.

Put the fregola sarda in a bowl and stir in the rest of the finely chopped tarragon and the extra virgin olive oil. Season with salt and pepper. [

Spoon the fried mushrooms on top*]. Sprinkle the roasted sunflower seeds on top. [Crumble the feta over it**]. Finish with the spring onions.

*If wanted, replace some with sliced ​​mushrooms

**If wanted.

♥︎Roasted cauliflower salad with pancetta & baby potatoes

For ➍ 

50 g pancetta♥︎

1 cauliflower 

400 g baby potatoes 

2 cloves garlic 

½ lemon, juice 

10 g flat-leaf parsley

400 g chickpeas 

200 g hummus 

5 Medjool dates 

5 cl tahini 

1 tbs za'atar 

4 tbs olive oil 

salt & pepper 

Preheat the oven to 180°C. 

Rinse the baby potatoes and cut them into wedges. 

Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain. 

Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly. 

Peel and halve the garlic and mix with the vegetables. 

Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy. 

Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate. 

Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.

♥︎Replace with heart-friendly alternative like turkey.

♥︎Fregola Sarda with clams & fennel

For ➍ 

350 g fregola Sarda

1.5 kg clams/ vongele

1 l fish or vegetable stock

2 cloves of garlic

2 large fennels, cut in small cubes, stems reserved

1 bunch of flat-leaf parsley, chopped finely

1 organic lemon, juice & zest

1 glass of white wine

sea ​​salt & pepper

extra virgin olive oil

If you still have to clean the shells yourself, soak them in a large container of cold water beforehand. Then rinse them under the tap. The mussels will then open for a moment and you can rinse away the sand.

Boil a pan of water with the fish or vegetable stock.

Take a deep pan and now add a dash of olive oil. Cut 1 clove of garlic into slices and fry it together with the fennels for 5 m on medium heat until the fennel is translucent and just turns a brown color. Add the fregola and stir well.

Add enough stock (approximately the same volume as the pasta) to the risotto, reduce heat and cover with a lid for +/- 10 m. Fill if necessary. add extra stock.

5-6 m before the end of the risotto cooking time, cook the clams. Place a large frying pan or wok over low heat with a dash of olive oil. 

Crush 1 clove of garlic and fry with the skin on briefly in the oil. Remove after the oil has been seasoned. 

Add the shells, increase the heat and add a dash of white wine. Cover the pan with a lid and cook the shells for a few m. Shake the pan regularly to ensure they all open. 

After 10-12 minutes, when the fregola is just al dente and the mixture looks soupy, stir in the clams and the cooking liquid with a little chopped parsley and the lemon zest.

Squeeze half a lemon and add it, season the pasta with salt and pepper.

Serve the dish in bowls with some of the fennel fronds kept aside and a drizzle of olive oil on top.

♥︎Sea bass fillet with tomato & caper salsa

For ➍ 

4 large sea bass fillets with skin

1 fennel bulb,  4 slices of ½ cm, keep the fennel tops aside

2 tomatoes on the vine, peeled, without seeds, cut into cubes

4 tbs capers

2 cloves garlic, thinly sliced

1 handful of fresh thyme

6 tbs good olive oil

1 tbs lime zest

1 handful of watercress

pepper and salt

Fry the fennel, garlic and thyme in some olive oil until al dente.

For the salsa, mix the rest of the olive oil, capers, lime zest and tomato together and season with some salt and pepper.

Pat the pieces of sea bass fillet dry with kitchen paper and mark the skin of the fillets lightly with a small knife.

Fry the fish in a hot pan with a non-stick coating until nicely browned on the skin side, for about 3 to 4 m, turn off the heat and leave the fish in the pan for another 1 m.

Serve the fish skin side up together with the fennel, salsa and watercress.

Season everything with some coarse pepper and sea salt and the fennel tops.

Serve with fried potatoes.

♥︎Turkey stew with Oude Geuze

For ➍

300 g fresh pearl onions

a large knob of butter*

300 g smoked bacon**

2 cloves of garlic

250 g mushrooms

2 stalks celery

1 kg turkey leg (turkey cubes from breast or leg)

3 tbs  flour

3 dl Oude Geuze Boon

40 cl chicken stock*

2 tbs grain mustard

some sprigs of sage

a few sprigs of thyme

4 bay leaves

3 cloves

1 bunch of (young) carrots

pepper & salt

a few sprigs of fresh thyme

800 g pine cones potatoes***

a dash of cream****

Preheat the deep fryer to 170 °C.***

First soak the fresh pearl onions in a bowl of hot water and remove the outer skin of the onions.

Melt a large knob of butter* in a large stew. Cut the bacon into strips and stew. Peel and crush the garlic and add, followed by the pearl onions. Cut the mushrooms into pieces and stew them. Rinse the celery under cold water, finely chop the stalks and stew. Season the turkey cubes with salt and pepper. Stew them and sprinkle some flour over them. Stir well so that the flour is evenly distributed over all the turkey pieces and vegetables. Pour the Oude Geuze and the chicken stock into the stew. Add the mustard. Make a herb bouquet from the sage, thyme and bay leaf and add it together with the cloves. Place a lid on the pot and turn the heat down. Let the stew simmer gently for at least 1 h. 

About 20 m before dinner time, peel the carrots and put them in a pot over a gentle heat with a good splash of water and a good knob of butter. Season the carrots with salt and pepper and some finely chopped fresh thyme. Cook for 10 to 15 m under a lid. In the meantime, fry the pine cones until golden brown in the deep fryer at 170 °C. 

Season the stew with a little extra salt and pepper. *****  

Add the pasta in small pieces to your sauce and let it melt. 

Finish the stew with a dash of cream. ****

Spoon some turkey with sauce onto a plate and add the fried carrots and pine cones***.

*replace with vegan

**replace with smoked turkey meat

***replace with heart-friendly alternative

****optional

*****If necessary, add some beurre manié to thicken the sauce by kneading 1 tbs flour  into a paste with a knob of butter*.

Salmon & miso butter & spinach

For ➍
25 g butter, at room temperature
25 g miso paste
1 ts finely grated lemon zest
1 ts lemon juice
250 g spinach
2 shallots
1 clove of garlic
4 tbs oil
salt
4 salmon fillets (150 g each)

Mix the soft butter with the miso paste, the finely grated lemon zest and the lemon juice into a smooth paste. [Put in the center of a piece of cling film. Roll up the foil tightly to form a roll, and twist the sides like with a toffee.]* Cool in the refrigerator.
Clean the spinach, wash the leaves and drain in a colander.
Peel and chop the shallots and garlic clove. Heat 1 tbs of oil in a large saucepan and sauté the shallot and garlic until translucent. Add the spinach. Sprinkle with salt and spoon the spinach leaves until shrunk. Add a little more salt if necessary.  Keep the spinach warm.
Grill the salmon fillet strips over hot coals or fry them in a non-stick pan in 3 tbs of oil.  Allow 3 to 4 m per side**.  Season the grilled or fried salmon with salt and put miso butter on top.
Serve the salmon on a bed of spinach. Serve with glass noodles or soba noodles. ***

*Optional
**The salmon will be glassy inside. If preferred, cook it for 1-2 m longer. 

Alternatively, marinate the salmon in a mix from miso paste, soy sauce, mirin, sesame oil, fresh garlic, ginger powder & honey. In a cast iron skillet fry the salmon with the non-skin part facing down for 1 m. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 m (depending on thickness of salmon)Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon). Or bake salmon in the oven directly bake for 11-15 minutes (depending on thickness of salmon). You can mix half of the marinate with 1or 2 tbs of water, boil for a m, and glaze the salmon with it, instead of using the miso butter. 

***Add some sauce to the noodles to spice them up.

Couscous with halloumi & fried red pepper

For ➍

4 red peppers, cut into strips

335 g whole grain couscous

40 g raisins

40 g almonds, roughly chopped

2 cloves of garlic, pressed or finely chopped

20 sprigs fresh cilantro, finely chopped

2 limes

250 g halloumi, cut into 1-2 cm cubes

125 g fat yogurt

70 cl vegetable stock

3 tbs olive oil

4 tbs extra virgin olive oil

pepper & salt

Grate the zest of the lime. Squeeze the lime.

In a salad bowl, mix the couscous and raisins with the stock and allow to soak, covered, for 10 m. Then stir with a fork.

Heat ½ of the olive oil in a frying pan over a medium heat and fry the pepper strips 7 - 9 m. Season with salt and pepper.

Meanwhile, heat the remaining olive oil in another frying pan over medium heat and fry the lime zest and garlic for 30 s.

Add the cubes of halloumi, fry for 3 - 4 m until crispy. Then remove them from the pan.

Fry the soaked couscous 1 - 2 m in the same pan in the lime-garlic oil.

Mix the coriander with the couscous and season with the extra virgin olive oil, pepper and salt.

Divide the couscous over the plates and scoop the bell pepper strips on the side. Drizzle the couscous with the lime juice and garnish with the halloumi and almonds. Serve the yogurt separately, so that everyone can add it to their own taste.

Risotto zucchine e gamberetti (zucchini & shrimp risotto)

For ➍ 

vegetable broth 

1.5 l water 

1 lemon, zest, grated 

1 carrot 

1 celery rib 

½ onion 

coarse salt 

risotto

350 g arborio rice 

2 zucchini 

250 g shrimps 

½ onion, chopped 

olive oil 

½ glass white wine 

50 g butter *

lemon, zest, grated 

fine salt 

decorate 

lemon, zest, grated 

mint 

Start with a vegetable broth. Put the water in a pot and add the carrot, celery, onion and the zest of a lemon. Bring it to boil. 

In a frying pan, brown the chopped onion. Add the zucchini cut into small pieces, salt and cook for about 5 m. Add the shrimps in the pan and let it cook for another 2 m. Remove from the fire and keep aside. 

In another pan, toast the rice. When it's very hot, blend it with the white wine. Add the broth a little at a time, and mix the risotto. As soon as the broth dries, add a ladle and continue like this for about 15 m, to cook the rice.**

When it is close to the cooking, add the zucchini and shrimp and cook for a couple of more m. 

Turn off the heat and stir with the butter, stirring the risotto well. Add a copious grated lemon zest. Decorate the risotto with another lemon zest and a mint leaf. Serve immediately.

*Optional.

*Use a quicker way to cook risotto.

Za'atar chicken pilav with pistachios & pomegranate

For ➍

4 chicken legs

2 cloves garlic

1 tbs lemon juice

3 tbs za'atar

70 g pomegranate seeds

1 bunch flat leaf parsley

1 bunch of dill

4 tbs olive oil

50 g butter

2 large yellow onions

250 g basmati rice

40 cl poultry fond

75 g green pistachios

1 ts pilipili

1 bunch coriander

Peel the garlic and finely chop.

Cut the chicken thighs in half at the joint and place in a bowl. Drizzle with olive oil and lemon juice. Sprinkle with 1 tbs salt and the garlic snippets. Toss together and refrigerate for min. 2 h.

Preheat the oven to 180°C.

Bake the chicken ± 7 m with the skin side down golden brown and crispy in a roasting pan.

Arrange in a baking dish, sprinkle the skin side with za'atar and roast for another 10 m.

Deglaze the casserole with poultry stock and heat.

Peel the onions and cut into fine half rings. Coarsely chop the pistachios.

Rinse the rice under running water until the rinse water is clear. Preheat the butter and oil in a shallow wide cast iron pot. Add the onion rings, sprinkle with salt and fry for 15 m until caramelised. Stir in the rice, pistachios, pilipili and warm poultry stock. Season with salt and pepper. Arrange the chicken on top of the rice. Pour the juices from the baking dish over.

Place in the oven for 45 m until the rice is soft. Cover the pan and let rest for 5 m.

Finely chop the parsley leaves, coarsely chop the coriander and dill and sprinkle over the chicken together with the pomegranate seeds. Serve.

Cod on stewed cucumber

For ➋

400 g potatoes

2 cod fillets (140 g each), raw 

2 tbs fresh lime juice (or lemon) 

2 ts Dijon mustard 

1 medium cucumber 

40 g ham, raw or smoked 

1 ts oil 10x cl miso (or vegetable) stock 

(100 g cream cheese, light)* 

1 bunch of dill, chopped

Wash the potatoes and cook (with their skins on*) for 20 m until tender. (Or cook without peel*). 

Rinse the cod fillets, pat dry, sprinkle with salt and drizzle with lemon juice. Brush with mustard and leave to soak briefly. 

Peel the cucumber, halve lengthwise, remove the seeds and cut into slices. 

Cut the ham into strips. Heat the oil in a pan, fry the ham until crispy and remove from the pan. 

Add the cucumber to the pan, deglaze with stock, (stir in the cream cheese*) and season with salt and pepper. Place the cod fillets on the cucumber and cook for 10 m with a lid on the pan. 

Drain the potatoes (and peel them*). 

Sprinkle the cod and cucumber with dill and serve with the crispy ham and potatoes.