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
-
25 minMain dishtofu natural, traditional olive oil, onion, garlic, Red pepper, fresh ginger root, mild Indian curry paste, lentils in pot, flatbread, fresh coriander, unsalted cashew nuts, light soy sauce,lentil curry with tofu, coriander and cashew nuts -
55 minMain dishquick-cooking rice, minced beef, South African bobotie sauce mix, tap water, sour cream, unsalted mixed nuts, Conference pears, cucumber, Mango Chutney,meatloaf with rice -
20 minMain dishmie, sesame oil, wok oil, Chinese coal, Chestnut mushroom, garlic, salmon fillet, pink shrimp, Oyster sauce, coriander,noodles with chinese stir-fry, salmon and shrimps -
25 minMain dishbasmati rice, onion, minced beef, medium sized egg, salt, fresh ginger, garlic, (peanut) oil, Bumbu spice rendang meat, coconut milk, water, uncut haricot beans, seroendeng,rendang balls with string beans and basmati rice
Nutrition
515Calories
Sodium7% DV160mg
Fat26% DV17g
Protein62% DV31g
Carbs18% DV54g
Fiber40% DV10g
Loved it