Fish fillet with mustard potato crown and beetroot vegetable

Ingredients

• 600 g cod fillet (alternatively Alaska pollock fillet, ready to cook)
• 4 small waxy potatoes
• 3 spring onions
• 2 EL Butter
• Salt
• Pepper (freshly ground)
• 2 TL horseradish (jarred)
• 2 EL Dijon mustard
• butter (for the pan)
• 250 ml dry white wine
• 4 beetroot (cooked; vacuum packed; 150 g each)
• 1 onion
• 3 EL apple cider vinegar
• 2 EL sunflower oil
• dill (for garnish)

Instructions

1. 1.

   Preheat the oven to 120°C with top and bottom heat. Divide the fish fillet into four equal pieces. Peel the potatoes, grate them coarsely on a grater, rinse in a sieve with water, squeeze out excess moisture, lay on a clean kitchen towel and pat dry. Wash the spring onions and slice into thin rings. Sauté together with the potato rinds in hot butter. Season with salt and pepper. Remove from heat, add horseradish and mustard, and mix well.

2. 2.

   Season the fish with salt and pepper, place it in a greased pan and brush with the potato mixture. Pour in the white wine and bake in the hot oven for 30–40 minutes. Slice the beetroot into strips. Peel the onion, halve lengthwise and cut into fine slivers. Mix with the beetroot and season with vinegar, oil, salt and pepper. Let rest for 10 minutes, then taste again.

3. 3.

   Plate the fish fillet with mustard potato crown and beetroot vegetable on dishes and serve garnished with dill.