Cod with beet dressing

Sprinkle the fish with salt and pepper. Place the pieces on a plate that fits well into a large pan. Put 2 or 3 ovenproof containers at the bottom of the pan. Pour water into the pan; make sure that the water does not rise above the containers. Bring it to a boil. Lower the heat and carefully lower the plate with the fish into the pan (the steam is very hot). Put a lid on the pan, set the heat high and let the fish boil in 6 minutes. Steaming the fish in this way prevents the smell of the fish from being absorbed into a steam basket.

Peel the beetroot and cut into small cubes. Cut the shallot very finely. Cut the parsley coarsely, leaving something for garnishing. Mix the oil with the vinegar in a saucepan. Add the beetroot, the shallot and the parsley and heat the whole until it is lukewarm. Season with salt and pepper.

Turn off the heat under the cod and carefully remove the plate from the pan. Divide the fish over 4 plates and add the beet dressing. Garnish with the withheld parsley. Delicious with salsify from the oven.