Cod Poached with Purple Curry Served with Braised Cucumbers and Potato Rösti

Preheat the oven to 100 °C.

Melt the cod butter in a saucepan, add the curry, remove the saucepan from the stove and cook briefly. Cut the cod into finger-thick slices or cut out with rings, season with salt and place on a plate. Now brush with the curry butter, cover with cling film and cook in the heated oven until translucent.

Braised cucumbers Peel and dice the shallots and cucumber. In a shallow saucepan, sauté the shallot cubes with butter, extinguish with white wine and cook a little. Later add the cucumber cubes, cover with clear soup and simmer for about two minutes at medium heat until soft. At the end season with salt and a little bit of chopped chili.

Potato Rösti Remove the skin from the potatoes, cut them into very fine strips and fold them into a thin rösti in a frying pan with clarified butter. Then cover with parchment paper, place a saucepan on top, place on the kitchen stove, and roast leisurely over medium heat until crispy.

Turn to the other side if necessary. Squeeze the juice from the lemon and grate the zest. Season the sour cream with salt and juice of one lemon and grate.

Put the glazed poached cod in deep plates, drizzle the cucumber with a little bit of braising stock all around, form the sour cream on the salmon and garnish with the rösti.

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