Cod Salad

Boil the white wine with 200 ml of water, add salt, pepper and bay leaf. Put the fish into the soup and simmer for 8 min with the lid closed on medium heat.

Stir honey, tarragon, yogurt, juice of one lemon and mustard in a baking bowl, season with salt and pepper.

Clean, rinse and spin dry the lettuce. Cut into bite-sized pieces and place on the plates.

Remove the fish from the soup with a slotted spoon and shred over the leaf lettuce. Dressing over it form. Peel and chop the egg and spread evenly over the leaf lettuce.

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