Fish goulash with beetroot and millet salad

Name: Fish goulash with beetroot and millet salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 75 g Millet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Cider vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 1 collar Spring onions; 1 Apples; 1 beetroot; 1 Fennel Tuber; 2 Carrots; 300 g Celery; 600 g Cod fillet; 2-3 TABLESPOONS Lemon juice; 1⁄8 l White wine; 1 TEASPOON Strength; 4-5 Tbsp Whipped cream; 1⁄2 Federation Dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

75 g Millet
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Cider vinegar
1 TEASPOON Mustard
7-10 Tbsp Sugar
6 TABLESPOONS Oil
1 collar Spring onions
1 Apples
1 beetroot
1 Fennel Tuber
2 Carrots
300 g Celery
600 g Cod fillet
2-3 TABLESPOONS Lemon juice
1⁄8 l White wine
1 TEASPOON Strength
4-5 Tbsp Whipped cream
1⁄2 Federation Dill

Directions

1
Wash the millet and boil 150 ml salted water. Cover the millet and let it swell at low heat for 25-30 minutes.
2
Mix vinegar, mustard, sugar, salt and pepper. Fold in 3 tablespoons of oil. Clean, wash and finely chop the spring onions. Peel apple and beetroot. Quarter apple, remove seeds. Grate both into the vinaigrette.
3
Mix in half the spring onions.
4
Clean, wash and chop the fennel, carrots and celery. Wash fish, dab dry, dice coarsely. Sprinkle with lemon juice and season with salt.
5
Heat 3 tablespoons of oil. Brown the fish in it all around. Take out. Fry the rest of the spring onions and vegetables in the cooking fat and season. Add wine and 400 ml water. Let simmer for 5 minutes.
6
Mix starch with water, stir into the sauce and simmer for 5 minutes. Refine with cream. Wash, chop and add the dill. Heat fish on top. Mix millet with beetroot.