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Tortillas with a warm salad of cod, coarse mustard and beetroot

Tortillas with a warm salad of cod, coarse mustard and beetroot

  • Atlantic cod
  • Fillet
Time:50 min.
Servings:10
Time:50 min.
Servings:10

Ingredients

500 g cod fillet, thawed
800 g beetroot
3 tbsp coarse mustard
3 tbsp sweet mustard
1 small bunch of coriander
10 small tortillas
salt and pepper

Cooking instructions

Boil the beetroot unpeeled until tender, approx. 45 minutes. Slip the skins off and cut into smaller pieces.

Bake the cod fillets in the oven for 8 minutes at 180°C, and then break into smaller pieces.

Mix the sweet mustard and the coarse mustard and season with salt and pepper.

Distribute the beetroot, mustard and fish on the small tortillas and sprinkle with freshly chopped coriander.

Serve immediately.

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