Prep. time: 5 minutes
Waiting time: 10 minutes
Cooking time: 10 minutes
 

1. Sprinkle the cod fillets with coarse salt and let rest 10 minutes.
2. Rinse the fillets under cold water and dry them well with paper towels.
3. Reserve a few nice sprigs of dill for garnish.
4. Place the remaining dill and sunflower oil in a blender and liquefy. Bring to a boil in a saucepan until the oil is clear and green. Strain and cool.
5. Slice the potatoes and onion very thinly on a mandolin and fry them in oil at 160° C (325° F).
6. Poach the fish in the oven or in a cocotte until the flesh flakes.
7. Serve the fish with a little grated horseradish, crispy onions and potato chips and surround it with a ribbon of the dill oil.