Fried cod with shallots-cranberry compote

Clean two large potatoes under running water and cut lengthwise into slices of approx. 1/2 cm thick. Cook in pan with little water and salt potato slices for about 5 minutes until done.

Peel shallots and cut into 8 parts. Heat in 1 tablespoon oil and fry shallot in 3 minutes brown. Add 1/2 dl of water and let shallot finely covered in about 4 minutes.

Stir in cranberry compote and balsamic vinegar and heat over low heat for about 2 minutes. Season to taste with salt and pepper.

Heat up grill pan or dry skillet until it is piping hot. Spread potato slices thinly with about 1 tablespoon of oil and grill in grill pan in approx. 8 minutes nicely browned and al dente, halfway turning.

Cut cod fillet in two equal pieces and rub with salt and pepper and swirl through flour. Heat in frying pan residual oil. Bake cod in about 6 minutes, then carefully halfway.

Place slices of roasted potato on top of two plates. Put cod on it. Spoon shallot-cranberry compote next to it. Serve with cucumber salad with capers.