Cod with Salad in Safflower Oil Dressing

Rub the cod with safflower oil, season with lime juice and salt, brush with coarsely chopped herbs and either poach in a fish stock (the cod must be three quarters in the stock, which you can mix from the package) or fry in safflower oil at a moderate temperature.

Be careful not to overheat the oil when frying, it must not smoke in any case!

Serve with a seasonal salad with a safflower oil dressing.

Combine the ingredients of the dressing and leave to cool for three days. On it in the hand mixer with it and strain through a fine sieve. In addition to the dressing, the leaf salad can be refined with small pieces of goat or sheep cheese, respectively, which are placed on top of the leaf salad.

Decorating Tip:

As long as thistles grow in nature you can put small, not sprayed and washed thistles on the plate to the cod, a few drops of thistle oil on it – ready.

Our tip: Use high-quality red wine for a particularly fine taste!

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