Energy 288 kJ / 69 kcal
Total fat 0 g
- where of saturated 0 g
Total carbohydrate 6 g
- where of sugars 0.3 g
Protein 0.7 g
Salt 0 g
For 4 persons
400g cod fillets
1 1⁄2 dl GB beer
2 beetroots
100g capers
11⁄2 tablespoons of fish mustard
1 1⁄2 dl sour creme 18%
1 lime
20g butter
1 dl olive oil
1⁄4 dl white balsamico
salt and pebber
Beer steamed cod: Cut the cod in fitting pieces and sprinkle it with salt and pebber. Steam them in a fish pot with beer and butter.
Mustard creme: Mix cremefraiche, fish mustard and the juice from a lime. Season with salt and pebber
Fried capers: Mix the capers carefully before they are fried in oil at approximately 180 ̊celsius. Put them on a piece of paper and sprinkle seasalt.