Baltic Cod (serves 4)

Place the cod fillet with skin side down in an ovenproof greased dish. Mix the finely minced pike-perch with vegetable brunoise, which cicely and season with salt, cayenne, pepper and nutmeg. Finally fold in the beaten egg white and whipped cream. Spread the mixture on the cod fillet and bake in the oven for about 25 minutes.
Serve with roasted potatoes and a fresh salad.
400 g of fresh cod fillet with skin
100 g pike-perch farce for prompting
1 egg white, 2 tbsp whipped cream
2 tbsp vegetable brunoise
4 tbsp Sweet Cicely
Salt, cayenne, pepper, nutmeg

The recipe is from:
IFA Rügen Hotel; Promenadenrestaurant "Seestern"
Strandpromenade 74
D-18609 Ostseebad Binz

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