Pan-Fried Cod with Plum Sauce and Root Vegetables

Ingredients

• 3 x potatoes
• ½ x beetroot
• ½ x red onion
• ½ x parsnips
• ¼ x celery root
• 1 x plums
• 1 tbsp butter
• 1 tbsp plain white flour
• ½ x fish broth
• 2 ½ dl water
• 200 g cod fillet

Method

1. Boil potatoes in salted water until half cooked.
2. Cut the beet, red onion, parsnip, celery root and plum in wedges, and place on a baking tray lined with baking paper. Add the potatoes and drizzle with olive oil or butter and sprinkle with salt. Roast in the middle of the oven at 225 degrees celsius for about 25 minutes.
3. Make the sauce by melting the butter in a saucepan. Stir in flour, and simmer on medium heat for about 1 minute. Then add fish broth little by little, stirring until you have a nice, creamy sauce.
4. Add the roasted plum slices and simmer for about 10 minutes.
5. Melt butter in a pan and fry the cod for about 5 minutes on each side. Season with salt and pepper.
6. Serve the cod fillet with baked root vegetables and plum sauce.