Delicious summer combination of wax beans and cod in a warm salad. Yummy with a white beer. But with a cool wine as well.
Preparation time 30 minutes .. Baking 8-10 minutes
INGREDIENTS .. 4 pers
- 4 x 200 g cod filet
- 4 potatoes, in cubes
- 3 shallots
- 200-300 g wax beans, in 3 cm strips
- 200 ml whipped cream (or sour cream)
- 25 g butter
- 1 tbsp olive oil
- finely chopped parsley
- salt & popper
Blanch the beans for 3 minutes in lightly salted water. Pour them and keep aside.
Boil the potatoes in lightly salted water, pour them and keep aside.
Heat in the pan 1 liter oil and bake the shallots, cut into strips. Then add the beans and potatoes to the shallots and warm up together. Pour aloe with the whipped cream, season with pepper and salt and mix well together. Bring everything together to the boil and add the parsley.
Meanwhile, heat in another pan the butter and olive oil (oil prevents the butter from becoming too brown). Bring the fish to taste with pepper and salt and bowl of both sides for 4-5 minutes.
Heat the cuffs and make the wasbonensla a bed. Sprinkle the baked cod, sprinkle with finely sliced parsley, pour over 1 liter of pan and serve.
If you do not have enough fish for 4 people, bake what you have, divide the fish into slices and mix well under the salad.