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Peel the potatoes and cook in boiling salted water. Cut the mushrooms – depending on size – in half or into quarters. Heat a little oil in a pan, sauté the mushrooms with the cubed shallots, season to taste with salt and pepper and keep warm.
Add salt to the cod fillets, coat them in flour and fry in oil on each side for around 5 minutes.
Next, melt the butter, add a chopped bunch of parsley, and season with salt and the juice of a lime. Plate everything up and serve with the parsley butter. Together with a chilled Jever, of course. Bon appétit!