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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.
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Ingredients
Directions
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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.
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Meanwhile sprinkle the cod around with the Scandinavian herbs and possibly salt.
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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.
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In the meantime, finely chop the chives and mix with the yoghurt, pepper and salt if necessary to a dip.
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Cut the cucumber into cubes of 1 cm. Mix the potatoes, cucumber, beetroot, oil, pepper and salt and spread over a dish.
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Serve the potato-cucumber salad with the cod and yoghurt-chives dip.
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Nutrition
515Calories
Sodium7% DV160mg
Fat26% DV17g
Protein62% DV31g
Carbs18% DV54g
Fiber40% DV10g
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