Whisk together lingonberry cordial, chopped shallot to create the salad dressing.

Mix lettuce leaves, cucumber, and radish in a bowl.

Divide the salad mixture equally onto 6 plates.

Add warm green beans and sliced potatoes to each plate.

Sprinkle lingonberry dressing over the salad.

Mix rye flour and salt in a shallow plate.

Coat each cod fillet with the rye flour mixture, ensuring a thin layer covers the entire piece.

Heat a little butter and rapeseed oil in a frying pan over medium heat.

Fry two cod fillets at a time for approximately 2 minutes on each side, or until the fish is cooked through and golden brown.