Pan-Fried Cod with Pickled Red Onion

Method

Cut carrots, parsley root, and zucchini into cubes and cook until tender in lightly salted water.
Scald the tomato by making a cross cut on the top, immersing it in boiling water for a few minutes, then transferring it to cold water. Peel off the skin, remove the seeds, and cut the flesh into cubes.
Drain the cooking water from the vegetables and mix with the tomato dices.

Cook the potatoes until tender in unsalted water, drain, and let them steam dry on the surface.
Peel the potatoes and mash them with butter. Gradually add cream, adjusting the amount until the mash is light and fluffy.
Season with salt and pepper to taste.

Cut the cod into serving portions and season with salt and pepper.
Cut the bacon into cubes and cook for a few minutes in a dry frying pan.
Add butter and cook the cod together with the bacon for about 3 minutes on each side.
Serve the pan-fried cod with bacon, pickled red onion, vegetables, and mashed potatoes.