Cod Fillet on Bed of Green Beans, Mash of Potato and Beetroot Puree

Process the dill and parsley (ratio 2: 1) with olive oil and lemon (ratio 3: 1) into a thick pesto, season with salt and pepper (10 minutes) Peel and dice the beetroot and potatoes. Boil the beetroot in a stock of water and fruit vinegar with caraway seeds and lemon until soft, pour off the liquid (approx. 55 minutes), puree and season with salt, pepper and balsamic vinegar. Also cook the potatoes in the vegetable stock until soft (25 minutes), pour off the liquid, mash the potatoes and season with a little milk, caraway seeds, salt, pepper and nutmeg. Portion the cod fillet, vacuum seal with sprigs of parsley and dill (or roasting tube) and cook in the oven at 60 degrees for a good 35 minutes. Cook the beans until they are firm to the bite (approx. 20 minutes) and toss them in a little butter just before serving, season with a little salt. Serving: Lay the beans side by side as a "mat", place the cod on them. Cut off the knobs of the potato and beetroot puree and place on them. Decorate with dill / parsley pesto. In terms of taste, we liked this dish very much, although the color interplay of the individual components was at least as good. Have fun cooking at home