International
Warm cod salad on tortilla bread
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International
SwedenWarm cod salad on tortilla bread
Bitingly good fish dish perfect as a starter or side dish. Baked mild and tasty cod fillet is placed on small tortillas. The fish is accompanied by freshly cooked small pieces of beetroot. Top with a lovely mustard sauce made from two types of mustard and some coriander leaves.
Ingredients
Pull out and measure what you need before you start cooking.
- 800 g beetroot
- 1 tbsp oil
- 900 g cod fillet
- salt
- pepper
- 1 dl coarse mustard
- 1 dl sweet mustard
- 10 small tortillas
- 1 pot coriander
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 10 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Thaw the fish.
- 2
Cook the beetroots until soft.
- 3
Peel and cut them into smaller pieces.
- 4
Set the oven to 175°C.
- 5
Grease a baking dish with the oil.
- 6
Add the fish and season with salt and pepper.
- 7
Cook in the middle of the oven for about 8 minutes, or until the fish has an internal temperature of 56°C.
- 8
Mix the mustards and season with salt and pepper.
- 9
Distribute fish, beetroot and mustard on the tortillas, top with coriander and serve.
Serving profile
At a glance
9 ingredients and 9 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
Image type: standard image.
Image source: View original
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