Baked Cod

Ingredients

• 1 Ei
• 1 sehr kleine Zwiebel
• 4 EL Mayonnaise
• 1 EL Kapern
• 2 kleine Gewürzgurken
• 1 TL Senf
• Salz
• Pfeffer
• Schnittlauchröllchen
• 2 Eier (hart gekocht)
• 1 TL Senf
• 10 ml Öl
• 1 TL Essig
• 2 kleine Gewürzgurken
• 1 Schalotte
• 1 TL Kapern
• Petersilie
• Estragon
• Salz
• Pfeffer
• 4 Fischfilets (z. B. Seelachs)
• 2 EL Zitronensaft
• 1 Suppenteller Semmelbrösel
• 1 Ei
• 3 EL Mehl
• Salz
• Pfeffer
• 1000 g Pommes Frites
• 0.5 kleiner Lollo Rosso
• 1 Handvoll Friséesalat
• 1 Packung Kresse
• 1 Romana Salatherz
• 1 Zwiebel
• 1 Rote Bete (gekocht)
• 50 ml schlagsahne
• Salz
• Pfeffer
• 1 TL Essig

Instructions

1. 1.

   Hard boil the egg. Peel and finely chop the onion, sprinkle with a little salt, and set aside. Add mayonnaise, chopped capers, and mix. Dice the pickles very finely. Peel the egg, dice it, and add. Combine all ingredients, season with mustard, salt, and pepper, then fold in chives rolls.

2. 2.

   Mash the yolk with mustard well and gradually drizzle in oil while stirring. As with mayonnaise, the sauce thickens. Stir in vinegar. Finely chop pickles, shallots, capers, and seasoning herbs; mix them in, salt, and pepper.

3. 3.

   Heat frying fat in a pot (it’s hot enough when bubbles start to rise at the tip of a wooden spoon held in the oil).

4. 4.

   Wash the fish, pat dry, drizzle with lemon juice, season with salt and pepper. Let it marinate for about 10 minutes while preparing the salad. Dredge the fish in flour, then in beaten egg, then in breadcrumbs, pressing them on well. Fry the fish in hot fat until golden brown, place on a plate lined with kitchen paper to drain. Keep warm in an oven at 100°C. Fry the fries in layers in hot fat according to package instructions.

5. 5.

   Wash, trim, and dry the salad. Tear into bite‑sized pieces. Peel the onion and cut into half rings. Wash the watercress, cut with scissors, and mix into the salad. Whip the cream stiffly. Puree the beetroot, combine with salt, pepper, and vinegar, then fold into the cream.

6. 6.

   To serve: Spread the fish on four preheated plates, add fries and salad, and top the salad with two teaspoons of beetroot‑cream dollops.