The cod: cut a fillet into serving-size pieces, season, cook over medium-high heat in clarified butter.
- Potato salad: sliced potatoes, pickles, chives, and a dressing of garlic paste, mayo, whole-grain mustard, white balsamico, rapeseed oil, and Maggi.
- 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.
- Penne with pesto: the pesto was basil, pine nuts, minced garlic, olive oil, diced sun-dried tomatoes, and parmesan
- A green salad with carrots and tomatoes