PREPARATION

Peel the potatoes and boil them in lightly salted water. Drain and add a piece of butter. Let the butter melt and mix as well.

Wash the fish, dry in kitchen paper and season with salt and pepper. Heat the pan in a little butter with a teaspoon of olive oil (so that the butter does not burn) and fry the fish in.

While the fish is baking, heat a small piece of butter in a smaller pan and fry sliced chervil root very briefly, sprinkled with a few drops of lemon juice.

Serve the cod on bread with potatoes and fried chervil root.