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
-
20 minMain dishRed onion, Smith apple, tuna in sunflower oil, mayonnaise, grated Gouda old cheese 48, multigrain wrap, White wine vinegar, fresh parsley, chilled cobs,tuna-melt wraps with pointed cabbage and apple -
10 minMain dishpotato, tuna steak, sour cream, Italian herbs (frozen), salt, (freshly ground) pepper, yoghurt dressing, Spinach,jacket potato with tuna and spinach salad -
20 minMain dishbutter, flour, milk, old cheese, Macaroni, cooked ham, White bread, rosemary needle, olive oil,oven macaroni with ham and cheese -
30 minMain dishmedium sized egg, semi-skimmed milk, rusk, dried nutmeg, ground cloves, half to half chopped, unsalted butter, tomato paste, water,grandmothers meatballs
Nutrition
515Calories
Sodium7% DV160mg
Fat26% DV17g
Protein62% DV31g
Carbs18% DV54g
Fiber40% DV10g
Loved it