Crispy cod with rye and lingonberry dressing recipe

INGREDIENTS

• 6 filets of cod (approximately 100g each filet)
• 50 whole meal rye flour
• g salt
• 1 rapeseed oil
• tsp 100% lingonberry cordial
• 50 small shallot, finely chopped
• ml different type of lettuce leaves (rocket, baby gem, ruby gem, round lettuce)
• 50 cucumber
• ml radish, trimmed and sliced
• 0.5 green beans, trimmed and boiled `al dente'
• 450 new potatoes, scrubbed, boiled and sliced