Herb cod with vegetable salad

Ingredients for 4 servings:

• 600 g cod fillet(s) without skin
• 4 tbsp wheat flour type 550
• 1 egg(s)
• 1 handful of ground elder, chopped
• 2 tbsp cream
• salt and pepper
• 100 g cornflakes
• 2 tbsp clarified butter
• 1 small onion(s)
• 3 small potatoes
• 1 large carrot(s)
• 1 small can of peas, fine, green
• 1 piece(s) zucchini, approx. 10 cm
• 1 small red bell pepper(s) (very small)
• 3 tbsp natural yogurt, set
• 1 tbsp mayonnaise
• 1 tsp rapeseed oil
• salt and pepper
• 1 shot of white wine vinegar
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the fish, pat the fillet dry and cut into portions. Coat in flour. Beat the egg with finely chopped ground elder, cream, salt, and pepper, and coat the fish pieces in the flour. Crush the cornflakes with a rolling pin and then coat the fillets with them. Heat clarified butter in a pan and fry the fish on both sides for about 2-3 minutes until golden brown. For the salad, boil the potatoes with their skins on until soft and let cool. Then peel and dice them. Peel the onion and carrot and also dice them. Cook the diced carrots until soft. Trim the zucchini and bell pepper and cut into very small cubes. Mix all the vegetables together with the peas. Mix the yogurt with mayonnaise, oil, salt, and pepper, season with a dash of vinegar and a pinch of sugar, and stir this marinade into the vegetables. Let it marinate for about 2 hours, then season again to taste. Arrange fish and salad on a warmed plate with some greens.