Summary

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

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Instructions

1. Wash and peel the potatoes and cook in salted water for about 20 minutes.
2. 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.
3. 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.
4. Heat the milk. Drain and mash the potatoes. Stir in the hot milk, season the puree with salt and pepper.
5. Serve the fish fillets with beetroot vegetables and mashed potatoes.