White Fish under Beet-Achovy Sauce

Of some reason Danish people always relate red beets to Russians. I am sure the Russian soup Bortsh is guilty, however when Danish name beets and anchovies sauce as Russian, I do not agree. But I really like this kind of sauce.

Do you have these ingredients?

1 beet
½ red onion
3 garlic cloves
6 anchovies
2 tbsp capers
3 tbsp olive oil

1,5-2 tbsp flour
600 g white fish file (I took cod)
половина красной луковицы

olive oil
salt, pepper

Step for step

Divide/chop the beet in 4 pieces and cook it in a pot of boiling water.

Peel the onion and chop finely.
Peel the garlic and chop finely.
Chop the capers.
Chop the anchovies.

Peel the cooked beet and grate it.

Heat the oil in the skillet.
Add the onion and garlic. Cook for 3 mins.
Add the grated beet and cook for 2 mins.
Add the anchovies and capers. Cook for 1 min.
Set aside.

Slice the fish into portion pieces. Season.
Dredge the fish pieces in the flour.
Heat the oil in the skillet and fry the fish turning it once.
Transfer the fish to the plates and drizzle the sauce over it.

Enjoy!