Finn-Erik Cooks - Pank crusted cod with curry baked cauliflower salad

Recipe below video.

For two people you need:

400 grams of Cod (or other firm white fish)
Panko bread crumbs
1 egg
1 stalk of lemongrass 
1 clove of garlic
1 tbs fresh ginger
1 ts of Dijon Mustard

1 Cauliflower
1 yellow beet
Fresh parsley 
A handfull of cashew nuts
1 dl of pomegranates 
2 ts curry powder
​Olive Oil
Salt
Ground pepper
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2 stalks of celery 
Fresh dill
Ready made "remulade" (tartar sauce)

Start out by prepping the cauliflower salad.

Cut out as mush of the stalk/root as you can. Break into pieces and slice fine bouquets of cauliflower.
Put them into a roasting tray and sprinkle on some olive oil, curry powder and salt.
Massage it well into the cauliflower and roast in oven at 250 degrees Celsius using the grill function. 10 minutes will do the trick. 

Cut yellow beet into small cubes and finely chop the parsley. 

Finely chop garlic, ginger and lemongrass. 

Toast the lovely cashew nuts in a dry pan.

Mix the salad

Mix ginger, garlic and lemongrass with the Panko bread crumbs. Whip up the egg in a separate bowl. Slice the fish into fish fingers and sprinkle with salt and pepper. Bread in eggs and crumbs. 

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Pimp the "remulade".

Do that simply by finely slicing the celery stalks and the fresh dill. Mix this with the ready made remulade (tartar sauce).

Fry the breaded fish in olive oil and plate the dish.
Voila! Comfort food check :)