Monday: sauteed cod and mixed salads

The cod: cut a fillet into serving-size pieces, season, cook over medium-high heat in clarified butter.

The salads:

1. Potato salad: sliced potatoes, pickles, chives, and a dressing of garlic paste, mayo, whole-grain mustard, white balsamico, rapeseed oil, and Maggi.
2. Green beans: halved and steamed until crisp-tender. Cooked in a pan with browned lardons, their rendered fat, a bit of additional olive oil, and some red-wine vinegar until ready to eat.
3. Penne with pesto: the pesto was basil, pine nuts, minced garlic, olive oil, diced sun-dried tomatoes, and parmesan
4. A green salad with carrots and tomatoes

With a bit of good bread this was quite a nice meal.