Warm cod salad on tortilla bread

Small tortilla breads topped with baked cod, beetroot, and mustard sauce for a light lunch or starter.

• 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

Method

1. 1
   Thaw the fish.
2. 2
   Cook the beetroots until soft.
3. 3
   Peel and cut them into smaller pieces.
4. 4
   Set the oven to 175°C.
5. 5
   Grease a baking dish with the oil.
6. 6
   Add the fish and season with salt and pepper.
7. 7
   Cook in the middle of the oven for about 8 minutes, or until the fish has an internal temperature of 56°C.
8. 8
   Mix the mustards and season with salt and pepper.
9. 9
   Distribute fish, beetroot and mustard on the tortillas, top with coriander and serve.