(Potato and cod pudding - Our recipe)

800 g (1 3/4 lb) fresh cod fillets
1,1 kg (2 1/2 lb) potatoes
1 egg
4 tablespoons Parmesan cheese
1 aromatic bunch (bouquet garni) formed by parsley, basil and chives
Salt

Time:
preparation: 30 minutes
cooking: about 80 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Steam your potatoes.
Meanwhile clean, wash and pat dry with absorbent kitchen paper your fresh herbs. Cut your cod into big pieces; purée it together with the egg and aromatic herbs.
When the potatoes are cooked, peel and mash them.
Preheat oven to 180°C (350°F). Mix the fish with potatoes and Parmesan cheese. Season to taste with salt and stir again. If your mixture is too soft, add other Parmesan cheese.
Spoon the mixture into a silicone deep pudding tin. If you haven't got such tin, oil a pudding tin and sprinkle dry breadcrumbs inside before placing your mixture. Level the surface and bake until the surface becomes golden.
Serve your pudding warm after turning it upside down on a serving plate.

Note

- You can also use frozen fish. In this case thaw it before using.
- Use dried aromatic herbs if you haven't the fresh ones.
- You can accompany this dish with a green salad.
- You can serve it as a second course or in a buffet. In the last case it serves more people.
- It's an ahead dish. You can prepare it in advance and warm up just before serving.