Kibbeling with stewed beetroot

Name: kibbeling with stewed beetroot
Total time: 30 min
Yield: 4
Ingredients: 100 gram flour; 150 milliliters mineral water with carbonic acid; 1 egg yolk; 2 tablespoon dill; 1 tablespoon dried dill; 400 gram mashed potatoes; 500 gram cooked beet; 2 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 liter sunflower oil; 600 gram cod fillet

Ingredients

100 gram flour
150 milliliters mineral water with carbonic acid
1 egg yolk
2 tablespoon dill
1 tablespoon dried dill
400 gram mashed potatoes

500 gram cooked beet
2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 liter sunflower oil
600 gram cod fillet

Directions

Beat the flour with the water and the egg yolk into a batter and beat in salt, pepper and the dill. Let rest for a while.
Heat the mashed potatoes according to the instructions on the package. Stew the beets with a few tablespoons of water, the balsamic vinegar and olive oil covered on a low setting.
Heat the sunflower oil in a deep fryer to 180ºC. Beat the batter well until all lumps have disappeared and pull the pieces of cod through. Fry the fish in portions in the hot oil and drain on kitchen paper.
Keep the kibbeling possibly warm in a moderately warm oven while you fry the rest of the fish. Serve the quibbling with the puree and stewed beetroot. Sprinkle with dill.