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  • Fresh Cod 1.3 kg
  • Onion 450.0 g
  • Butter 100.0 g
  • Crème Fraiche 200.0 ml
  • Fresh Spinach 500.0 g
  • Lemon Juice 20.0 ml
  • Japanese Breadcrumbs - Panko
  • Lemon 1.0 item
  1. Brandade

    • Prepare the Knorr Potato Flakes and mix with crème fraiche.
    • Cool down to room temperature.
    • Clean and cut the onions in half moon shapes.
    • Fry the onions in butter until they are soft.
    • Cut the cod in cubes 3x3 cm.
    • Season the cod cubes with salt and pepper.
    • Mix the cod with the onions and the potato mash.
    • Wash and dry the spinach and mix with the other ingredients.
    • Season with the lemon juice, lemon skin, and salt.
    • Add melted butter and mix together.
    • Divide the mixture over the cocottes.
    • Sprinkle with breadcrumb and some melted butter.
    • Bake in the oven for approximately 25 minutes on 175 degrees Celsius.
    • Make sure the breadcrumbs a nicely golden brown.
  2. Plating

    • Grate some lemon skin over the warm brandade.

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