Cod on sweet potato and horseradish sticks

For 4 people
  • 20 g fresh horseradish
  • 1 small bunch of chives
  • 1 EL Apple cider vinegar
  • 4 EL Apple juice
  • 150 g Crème fraîche
  • 1 kg Sweet potatoes
  • 4 (à 150 g) Cod fillets
  • 2 EL Lemon juice
  • Salt
  • Pepper
  • 3 EL Rapeseed oil
25 minutes
easy
1.
Peel and grate the horseradish. Wash the chives, shake dry and cut into fine rolls. Puree the horseradish and chives, except for something to garnish, with vinegar, apple juice and crème fraîche.
2.
Peel and wash the potatoes and cut into sticks. Wash the fish, pat dry and drizzle with lemon juice. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the potato sticks for 5–8 minutes while turning.
3.
Heat 1 tablespoon of oil in a second pan and fry the fish in it for about 3 minutes on each side. Mix the potatoes with 4 tablespoons of horseradish sauce. Arrange with the fish on plates. Garnish with horseradish and chives.
4.
Add the remaining sauce.
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 31 g protein
  • 20 g fat
  • 68 g carbohydrates

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