Fried Cod Fillets with Warm Cabbage and Mint Salad

For the cabbage and mint salad: Separate the cabbage into individual leaves. Rinse the cabbage, drain, remove hard ribs and cut leaves into 1 cm (approximately 1/4 inch) wide strips. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into 5 mm (approximately 1/8 inch) slices. 

For the cod: Cut the cod fillets into thirds and sprinkle with the lemon juice. Put the flour on a plate. Beat the eggs in a deep dish.

For the cabbage and mint salad: Heat the oil in a pot. Add the cabbage and cucumber. Season with salt and pepper to taste and add the lemon juice. Stir in 2/3 of the vegetable stock. Cover and cook for 5 minutes. In a bowl, stir the mustard with the remaining vegetable broth until thoroughly combined. Season the cabbage with salt and pepper to taste. Rinse the mint, shake dry, and halve the leaves or cut into thin strips. Stir the mint into the cabbage mixture along with the vegetable broth mixture. Divide the salad between plates and let cool slightly.