John Myers
Contents
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Ingredients
Cod fillet:
- 290 g Cod fillet
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Chopped rosemary
Sweet and sour beetroot:
- 500 g Pre-Cooked organic beetroot
- 200 g Shallots
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 big pinches Sugar
- 1 tsp Whole caraway seeds
- 1 tbsp Chopped rosemary
- 100 ml Beetroot juice (from the pre-cooked beetroot + water)
- 100 ml Red grape juice
- 1 tbsp Light rice vinegar
- 1 tbsp Dark balsamic vinegar
- 1 tbsp Sweet soy sauce
Triplets: (small potatoes)
- 300 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Whole caraway seeds
To serve:
- 2 Stalks of dill for garnish
Instructions
Cod fillet:
- Wash the cod fillet, pat dry with kitchen paper, cut in half, season with salt and pepper on both sides and sprinkle with chopped rosemary (1 tbsp). Later, place on the sweet and sour beetroot and cook with the lid closed for about 8-10 minutes.
Sweet and sour beetroot:
- Peel the shallots and quarter them lengthways. Catch the beetroot juice (if necessary dilute to 100 ml with water), halve the tubers and cut into slices. Heat sunflower oil (2 tablespoons / alternative olive oil) in a large pan, fry the shallots in it, add the beetroot slices and sprinkle with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), whole caraway (1 teaspoon) and chopped rosemary (1 tbsp). Fry everything / stir fry for a few minutes and deglaze / pour on beetroot juice and red grape juice. Add light rice vinegar (1 tbsp), dark balsamic vinegar (1 tbsp) and sweet soy sauce (1 tbsp) and simmer / cook for about 5 minutes. Place the cod fillet pieces on top and cook with the lid closed for about 8-10 minutes.
Triplets: (small potatoes)
- Wash the potatoes and cook them in salted water (1 teaspoon salt) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, let cool down a little and peel off.
Serve:
- Serve the cod fillet with sweet and sour beetroot and triplets, garnished with a sprig of dill.
