for 4 person

Relish

1 tbsp	olive oil
1	red onion, cut into thin rings
500 g	boiled beets, coarsely grated
3 tbsp	water
3 tbsp	white wine vinegar
1 tbsp	birnel (pear syrup)
½ tbsp	mustard seeds
2 pinch	cayenne pepper
¾ tsp	salt
70 g	pomegranate seeds

Pasta

400 g	pasta (e.g. Tagliatelle)
	salted water, boiling
50 g	butter

Fish

600 g	Royal cod fillets, cut into 4 pieces
½ tsp	salt
1 tbsp	olive oil
70 g	pomegranate seeds

How it's done

Relish

Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the beetroot and all the other ingredients up to and including the salt, cover and simmer for approx. 5 mins. Add the pomegranate seeds, mix, leave to cool.

Pasta

Cook the pasta in boiling salted water until al dente, drain. Heat the butter in the same pan until it foams and smells nutty. Return the pasta to the pan, mix.

Fish

Salt the fish, heat the oil in a non-stick frying pan. Fry the fish for approx. 4 mins. on each side. Serve with the pasta and the relish, sprinkle with the pomegranate seeds.

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