50 ready-fried Alaska pollock nuggets
3 kg mixed root vegetables (e.g. potatoes, celery, carrots and parsnips)
150 ml vegetable oil
5 cloves of garlic
4 tbsp sweet mustard
400 ml yoghurt or skyr
1 bunch of chervil
salt and pepper
Place the fish nuggets on e.g. a rack to defrost.
Mix the garlic and the oil. Scrub and roughly chop the root vegetables, turn them in the garlic oil, salt and pepper, and bake in a preheated oven for 20-25 minutes at 200°C.
Mix the sweet mustard together with the skyr and chopped chervil, and season to taste with salt and pepper. Server the hot root vegetables with the dip, nuggets and possibly a green salad.