Cod with beet and shrimps

Peel the potatoes and boil in water with salt in 20 min. Until done.

Cut the beetroot into cubes. Heat 25 g butter in a frying pan and fry the shallot for 1 min. Add the beetroot and cook for 2 min. Pour in the wine. Stew the beetroot with the lid on the pan 10 min. Add the cream, heat for 1 min. And puree the sauce with the hand blender. Season with salt and pepper. Keep warm on low heat.

Sprinkle the fish with salt and pepper. Heat 25 g of butter in a frying pan and fry the fish on the skin for 6 minutes on medium heat. Turn after 4 min.

Drain the potatoes and collect the cooking liquid. Mash the potatoes with the rest of the butter, 100 ml of cooking water, salt and pepper with the puree mash. Serve with the fish. Divide the beetroot sauce and shrimp over the fish. Delicious with carrots and snow peas (bag 350 g).