1. Preheat the oven to 200 degrees (convection 180 degrees). Cut the bread into thin slices. Roast on the grid in the hot oven for 7-10 minutes until light brown and crispy.
2. Take the bread out of the oven. Let cool down briefly. Rub the cut surface of the garlic clove.
3. Peel the beetroot, best with gloves, and cut into large pieces.
4. Heat 2 tablespoons of oil in a large saucepan. Sauté the beetroot in it for 2 minutes. Season with salt and pepper. Cover and cook in its own juice over medium heat for 20-25 minutes until it is slightly firm to the bite.
5. Halve the onion, cut into fine strips and knead briefly with a pinch of salt.
6. Mix red wine vinegar with 5 tablespoons of water, sugar, mustard, salt and pepper in a large bowl. Stir in 5 tablespoons of oil. Mix in the onion.
7. Deglaze the beetroot with balsamic vinegar. Season with salt and pepper and set aside, covered.
8. Finely grate 1 teaspoon zest of the lemon. Squeeze out 2 tablespoons of juice.
9. Unthread the celery and cut diagonally into thin slices. Quarter and core the apple, finely chop and mix with lemon juice.
10. Clean rocket, wash and drain well. Pluck the basil leaves.
11. Mix the beetroot with the vinaigrette. Break the bread into large pieces and mix in with the celery and apple.
12. Cut the cod into 4 pieces.
13. Heat 1 tablespoon of oil with butter in a pan. Season the cod with salt and pepper. Fry in the hot pan with the thyme for approx. 5 minutes. Sprinkle with lemon peel.
14. Mix the rocket and basil into the salad. Serve immediately with fried cod.
Tip: This salad also tastes very tasty vegetarian with burrata, mozzarella or creamy feta.
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