Fish and Chips with Root Vegetables

Ingredients

• 3 x potatoes
• ½ x beetroot
• ¼ x celery root
• ½ x parsnips
• ½ x red onion
• 3 slices bread
• 1 x eggs
• ½ dl plain white flour
• 1 tsp salt
• ½ tsp black pepper
• 200 g cod fillet
• 25 g kale
• 1 clove garlic
• 25 g chevre

Method

1. Cut the potatoes, beets, parsnips, celery root and red onions in boats, place on a baking tray lined with baking paper, sprinkle with olive oil and salt. Bake in the centre of the oven at 225 degrees for about 25 minutes.
2. Crumble the bread slices and place the breadcrumbs in a bowl.
3. Beat an egg in one bowl, and mix together flour, salt and pepper in another bowl.
4. Cut the cod fillet into strips, and dip the strips in wheat flour, eggs and breadcrumbs.
5. Fry the fish sticks in a frying pan with plenty of olive oil until golden on both sides.
6. Fry kale and a whole clove of garlic in a saucepan until the kale starts to shrink. Turn down the heat and add chevre. Stir until the cheese is melted.