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
-
40 minMain dishoil, eggplant, onion, garlic, turmeric, cumin powder (djinten), chili powder, sweet potato, winter carrot, vegetable stock, zucchini, cabbage,african vegetable stew -
40 minLunchchicken, onion, laurel leaf, clove, mace, butter, flour, lemon juice, nutmeg, egg yolk, whipped cream, cook's cream, parsley,homemade chicken ragout -
20 minMain dishpotatoes, olive oil, Red onions, winter carrot, kohlrabi, peeled tomatoes, garlic, herb butter,winter ratatouille -
15 minMain dishfusilli, medium sized egg, onion, traditional olive oil, garlic, mushroom soup vegetables, fresh pasta sauce funghi mix,fusilli with mushroom sauce and a boiled egg
Nutrition
515Calories
Sodium7% DV160mg
Fat26% DV17g
Protein62% DV31g
Carbs18% DV54g
Fiber40% DV10g
Loved it