Cod in Almond Crust

Prepare the coating and sauce ingredients first. Roughly chop the almonds (35 g) into a flake-like texture, place almond flour (20 g) in one shallow bowl, lightly beat the egg (50 g) with water (20 g) in another, and cut the lemon (15 g) so you can use a little zest and juice for the sauce.

Pat the cod fillet (150 g) dry, season it with table salt (2 g) and a little black pepper (1 g). Coat the fish first in almond flour (20 g), then in the egg-and-water mixture, and finally press the chopped almonds (35 g) onto the surface. Let it rest for 5 minutes so the crust holds better.

In a small saucepan combine 20% cream (100 g), horseradish (5 g), green onion (3 g), a little lemon zest, and a few drops of lemon juice from the lemon (15 g). Warm the sauce over low heat for 3-4 minutes, stirring constantly, until it lightly thickens, then remove it from the heat.

Heat butter (15 g) and part of the olive oil (5 g out of 20 g) in a skillet. Fry the crusted cod over medium heat for 7-8 minutes, turning carefully so it browns evenly on all sides and stays juicy inside.

Spoon the sauce onto a plate, set the cooked cod on top, and drizzle with the remaining olive oil (15 g out of 20 g). Serve at once while the crust is still crisp.