Butter fried cod with mustard pickled beetroot and yoghurt
4 portions
30-40 min
Fresh, soft and lovely flavours and components complement each other and make this a fantastic, fresh and delicious dish. Perfect for both everyday and festive occasions.
Ingredients
- 600 g cod fillet Fiskano, thawed
- 700 g beetroot (red, yellow or polka beets)
- 3 tbsp mustard seeds (yellow or brown)
- 1/2 dl white wine vinegar
- 1 dl granulated sugar for the beetroot + 1 pinch for the fish
- 1 dl of water
- 1/2 tsp salt for rimming + salt for flavouring
- 1 dl rapeseed oil for the mustard + 2 tbsp for frying
- 2 dl Greek yoghurt (10% fat content)
- Freshly ground black pepper
- 1 dl picked fresh herbs (e.g. dill, basil, parsley or thyme)
Proceed as follows
1.
Cook the beetroot, skin on, in lightly salted water for about 30-40 minutes until soft all the way through.
2.
Bring the mustard seeds, vinegar, sugar and water to the boil. Leave to cool and mix with rapeseed oil.
3.
Cut the fish into portioned pieces and sprinkle with salt and a pinch of sugar and quick-fry for about 20 minutes.
4.
Drain and rinse the beetroot quickly under cold water to cool. Peel off the skin and cut into wedges. Marinate the beets with the mustard seed brine (save some of the brine for serving) and season with salt and pepper.
5.
Wipe off any excess liquid on the fish. Fry the fish in oil and butter for about 3-4 minutes on each side, it should have an internal temperature of about 50 degrees when done.
6.
Serve the fish with the beetroot and Greek yoghurt. Drizzle over some of the mustard seed stock and sprinkle with fresh herbs.
