Cod on kohlrabi and carrots

1.

Clean, peel and halve 1 small kohlrabi (250 g). Cut the halves across into 1/2 cm thick slices. Clean, peel and cut 250 g carrots diagonally into 1/2 cm thick slices. Finely dice 1 shallot.

2.

Heat 2 teaspoons of oil in a coated saucepan. Sauté shallots in it over medium heat until translucent, then add kohlrabi and carrots, season with salt and pepper. Mix 6 tablespoons of water and 2 tablespoons of medium-spicy mustard and stir in.

3.

Cover and cook over a mild heat for 10 minutes.

4.

Season 2 cod fillets (150 g each) with salt and pepper and place on the vegetables. Cover and let stand for 5-6 minutes. Pluck the tips of 4 dill stalks, cut finely and fold in.

5.

Serve with boiled potatoes (180 g per serving, peeled).