Cod goulash with beetroot millet salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the millet in hot water and drain. Bring 100 ml vegetable stock to the boil, add millet and simmer covered over a low heat for about 10 minutes. Pour into a bowl and let cool off

2. 2

   Clean and wash spring onions and cut into fine rings. Wash, peel and finely grate the beetroot. Peel, quarter, core and finely grate the apple. Mix vinegar, mustard, 1 teaspoon sugar, 1/2 teaspoon salt, some pepper and half of the spring onions. Finally, fold in 3 tablespoons of oil. Vinaigrette, apple and red

3. 3

   Clean and wash the fennel, carrots and celery. Cut carrots and celery into slices, fennel into fine slices. Wash fish, dab dry and cut into large cubes. Sprinkle with lemon juice and sprinkle with salt

4. 4

   Heat 3 tablespoons of oil in a frying pan, carefully fry the fish in it in 2 portions while turning and remove. Add the rest of the spring onions, except for some for sprinkling, and vegetables to the hot frying oil. Sauté briefly, season with salt and pepper, deglaze with white wine and 400 ml stock. Steam covered for 5-6 minutes.

5. 5

   Wash the dill, shake dry and cut finely. Mix milk and starch. When the vegetables are soft, add starch and continue to cook for 1 minute, stirring gently. Add dill, except for a little bit for sprinkling, and season with salt, pepper and 1/2 teaspoon sugar. Carefully place the fish on top and warm up briefly.

6. 6

   Mix millet with the beetroot except for a little bit for sprinkling. Season to taste with salt and pepper. Arrange millet salad in 4 bowls, sprinkle with remaining millet and spring onions. Arrange cod goulash on plates and sprinkle with remaining dill

Nutrition Facts

KCAL
470 kcal

CARBS
34 g

FATS
19 g

PROTEINS
33 g