Crispy fish and chips, "tartare sauce"

With a gluten free diet you sometimes miss the staples, like breaded fish - so - coat it in polenta, delicious.

The most "complicated" dish here is the vegetable dish.  Start with the potatoes, then do the "tartare sauce" - put it in the fridge.  Then the vegetables and finally the fish.


Potatoes
Olive oil
Salt

Natural yogurt
Garlic
Parsley
gherkins

Chopped onion
Celery
Green beans
Peas
White wine
Stock

Cod
polenta
salt and pepper
olive oil

1.  Boil potatoes until half done.
2.  Put olive oil in a baking tray and heat up.  Drain potatoes and toss int eh oil.  Roast for 45 minutes +
3.  Mix natural yogurt, crushed garlic, chopped parsley and gherkins, season to taste and refridgerate.
4.  Sautee onions and celery in olive oil.
5.  When onions are a bit soft add crushed garlic, chopped green beans and white wine.  Simmer.
6.  Check vegetables, add stock when it goes a bit dry.
7.  Coat cod fillets in seasoned polenta, a fry in olive oil - about 3-4 minutes per side.
8.  Just after you put the fish in, add peas to the vegetable mix.

Serve... scoff