Fried cod with potato-cucumber salad

Name: fried cod with potato-cucumber salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Scandinavian
Ingredients: 500 g unpeeled potatoes; 260 g fresh cod; 1 el Scandinavian spices for salmon; 2 el traditional olive oil; 12,5 g fresh chives; 4 el yogurt; cucumber; 75 g raw vegetables beetroot julienne

On weekdays dish of baby potatoes, cod, cucumber, a dip of yoghurt and chives and raw vegetables beetroot.

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.