Cod with Beetroot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- salt and pepper
- 800 g beetroot, pre-cooked
- 2 onions)
- 2 tablespoons oil
- 1 tablespoon honey
- 100 ml grape juice, red
- 2 tablespoon vinegar
- 3 tablespoon cranberries
- 4 port. Cod fillet (s)
- 200 ml milk
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and cook in salted water for about 20 minutes.
- In the meantime, cut the beetroot tubers into 1/2 cm thick slices, then into strips, peel off the onions and also cut into strips. Heat 1 tablespoon of oil in a saucepan, fry the onions in it. Add the beetroot. Mix honey with juice and vinegar, pour in. Cook the vegetables for 5 minutes, season with cranberries, salt and pepper.
- Rinse the fish fillets and pat dry. Heat the remaining oil in a non-stick pan and fry the fish on both sides. Season with salt and pepper and let it steep for 5 minutes over a low heat.
- Heat the milk. Drain and mash the potatoes. Stir in the hot milk, season the puree with salt and pepper.
- Serve the fish fillets with beetroot vegetables and mashed potatoes.
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