Cod with candy cane beet salad
December 28th, 2018 | main dishes
Candy cane beet is always a guarantee for a colorful plate. So just right for the cloudy season. In combination with lamb’s lettuce, radish and crispy cinnamon croutons, this winter salad is a delicious addition to roast codfish.
In German the candy cane beet is called something like ring stripe beet [Ringelbete]. I guess the English name fits better. Actually obvious, this vegetable looks like a candy cane. Who believes that the red-white-curled, small turnip is a breeding of modern times, is wrong. The original form of the candy cane beet was already known in 2000 b. C. Through breeding in the 19th and 20th centuries, the beautiful ring stripes got lost. This is how the today’s common beetroot came into being. How good that the old varieties revive!
Codfish with candy cane beet salad
(4 portions)
AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT
I use clarified butter for frying fish or some other oil that can be heated to high temperature, as rapeseed oil (olive oil is rather unsuitable for searing due to its low smoke point). It is important to put plenty of fat in the pan. Then you get a nice crust and the fish does not fall apart.
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