Filter
Reset
Sort ByRelevance
CORRIGAN GOMMENGINGER
Fried cod with potato-cucumber salad
On weekdays dish of baby potatoes, cod, cucumber, a dip of yoghurt and chives and raw vegetables beetroot.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the unpeeled potatoes and boil them for 10 minutes in water with salt if necessary. Drain in a colander and rinse until lukewarm under cold running water.
-
Meanwhile sprinkle the cod around with the Scandinavian herbs and possibly salt.
-
Heat the oil in a frying pan and fry the cod in 7 min. Over medium heat. Turn halfway. Remove from the pan and keep warm under aluminum foil.
-
In the meantime, finely chop the chives and mix with the yoghurt, pepper and salt if necessary to a dip.
-
Cut the cucumber into cubes of 1 cm. Mix the potatoes, cucumber, beetroot, oil, pepper and salt and spread over a dish.
-
Serve the potato-cucumber salad with the cod and yoghurt-chives dip.
Blogs that might be interesting
-
200 minMain dishrun through beef, shallots, butter or margarine, garlic, salt and pepper, flour, Red wine, thyme, parsley, bay leaves, chestnut mushrooms, thin bacon strips, tomato paste, cognac,estoufade -
30 minMain dishmild paprika, ground cumin, chicken fillet, olive oil, garlic, onion, tomato, olive mix, lemon, couscous, water,chicken with tomato and olives -
25 minMain dishRed onion, paprika mix, fresh coriander, peanut oil, chicken breast cubes, fajita seasoning mix, kidney beans in pot, Tortilla wraps, head of iceberg lettuce, creme fraiche,Mexican wraps with chicken, kidney beans and peppers -
30 minMain dishshiitake, sesame oil, salad onion, ramen noodles, pickled ginger, cut pointed cabbage, raw vegetable carrot julienne, sweet green radish, vegan broth, roasted black sesame seeds,vegan windows
Nutrition
515Calories
Sodium7% DV160mg
Fat26% DV17g
Protein62% DV31g
Carbs18% DV54g
Fiber40% DV10g
Loved it