John Myers
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Ingredients
Cod fillet with cranberry dip:
- 300 g 2 frozen cod fillets, 150 g each
- 1 tbsp Lemon juice
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 20 g Cranberries (glass)
- 20 g Cream horseradish (glass)
- 20 g Creme fraiche Cheese
- 1 tsp Rum
- 1 pinch Cinnamon
- 1 Splash Chili oil
Green beans:
- 230 g Cleaned green beans
- 1 tsp Salt
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Potatoes:
- 200 g Peeled potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 piece Half mini tomatoes
Instructions
Cod fillet with cranberry dip:
- Let the cod fillets thaw for approx. 30 - 35 minutes, rinse under cold water and pat dry with kitchen paper. Drizzle with lemon juice (1 tbsp) and season strongly with coarse sea salt from the mill and colored pepper from the mill. Heat some water in a saucepan, place the seasoned fish fillets in it and let the lid cook / steep for about 5 minutes. Warning: do not let it boil. Mix cranberries (20 g / glass), creamed horseradish (20 g / glass), crème fraîche (20 g), rum (1 teaspoon), cinnamon (1 pinch) and chilli oil (1 splash) into a dip.
Green beans:
- Clean and wash the green beans, cook them in salted water (1 teaspoon salt) for about 13-15 minutes, drain through a kitchen sieve, return to the hot saucepan and sprinkle with coarse sea salt from the mill (2 big pinches) and colored pepper Season from the mill (2 big pinches).
Potatoes:
- Peel and wash the potatoes, roughly dice, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain through a kitchen sieve.
Serve:
- Cod fillet with cranberry dip. Serve the green beans and potatoes, each garnished with a lemon wedge and half a mini tomato.
