Crispy cod with rye and lingonberry dressing recipe

Ingredients

• 6 filets of cod (approximately 100g each filet)
• 50 g (1.8oz) whole meal rye flour
• 1 tsp salt
• 50 ml (1.8fl oz) rapeseed oil
• 50 ml (1.8fl oz) 100% lingonberry cordial
• 0.5 small shallot
• finely chopped
• 450 g (15.9oz) different type of lettuce leaves (rocket
• baby gem
• ruby gem
• round lettuce)
• 200 g (7.1oz) cucumber
• 200 g (7.1oz) radish
• trimmed and sliced
• 250 g (8.8oz) green beans
• trimmed and boiled `al dente", "300 g (10.6oz) new potatoes, scrubbed, boiled and sliced

Instructions

1. For the salad: whisk together all the salad dressing ingredients.
2. Mix all lettuce leaves, cucumber and radish in a bowl.
3. Create individual servings by equally dividing the mixture onto 6 plates.
4. Add warm green beans and sliced potatoes to each plate.
5. Sprinkle lingonberry dressing over the salad.
6. For the cod: mix rye flour and salt in a shallow plate.
7. Place each filed of cod individually on the flour and turn around to cover the whole piece with thin layer of flour.
8. Add a little butter and a drop of rapeseed oil on frying pan.
9. Using mixture of butter and oil for getting nice crispy texture and golden colour.
10. Fry two filets at a time on medium heat approximately 2 minutes on each side or until fish is just cooked.