Cod on a bed of leeks and truffle potatoes.

 

I make this dish always in ovenproof mini pans, because this is so funny and everyone has a balanced portion. Of course everything can also be prepared in 1 large pan. The recipe is for four pans.
 

300 grams of cod fillet
300 grams of truffle potatoes
2 leeks (white part)
olive oil
millilitre room 120
2 tablespoons spicy mustard
Fleur de sel
Pepper fresh
 

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Preheat the oven to 200 degrees. Cover the pans with olive oil. Peel and slice the truffle potatoes into cubes and wash and chop the leeks. Put the vegetables in a bowl, mix with some drops of olive oil and a little fleur de sel.
Divide the preparation over the pans, put the lid on it and put it 20 minutes with in the oven.
Prepare the sauce. Mix the mustard, little salt and pepper by the room.
Cut the cod filet into 8 pieces. Add 2 pieces of fish to each pan and drizzle with 1 tablespoon of olive oil and 1 to 2 spoonfuls of sauce. Place, without lid, back in the oven for another 10 minutes.
Use a fork to check if the fish is cooked. If the pieces easily come off the fish its ready. Finish with a little fleur de sel and pepper and serve.

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Carrot-tomato bread

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180 grams chestnut or almond flour (or wheat flour another note kind) 
300 grams of carrots 
10 dried tomatoes 
2 red onions 
4 eggs (organic) 
15 grams of fresh parsley 
1 clove garlic 
1 tbsp cumin powder
1 tsp turmeric

Preheat oven to 180 degrees. Grate the carrot finely in a food processor or with a grater. Mix all ingredients to a herd. Line a cake tin with baking paper and pour the batter in it. Bake the bread cooked in about 45 min. Let the bread cool and cut possibly in slices.
Keep the bread in the refrigerator or in the freezer.