Butter-fried Cod with delicious accessories - Now the season is here!
Now the cod comes down the Norwegian coast to spawn.
Ingredients
- 500 gram cod loin
- sandefjord butter
- salt-baked small potatoes
- pea puree
- pickled carrots
Sandefjord butter
- 2 pcs shallots
- 2 dl whipping cream
- 200 gram butter in cubes
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- lemon juice
- white pepper and salt
Salt-baked small potatoes
- 8 pcs small potatoes
- salt and pepper
- olive oil
Pea puree
- 500 gram frozen green peas
- 100 gram butter
- 30 gram grated parmesan
- white pepper and salt
- a little lemon juice
Pickled carrots
- 2 pcs carrots
- 1 dl vinegar
- 2 dl sugar
- 3 dl water
Due to the long migrations from the Barents Sea, the cod becomes muscular and firm in the flesh after traveling many thousands of kilometers. Hence the name "skrei," which probably has its origin in the Norse word skrida, which means to walk. Here with some classic good accessories. Salt-baked potatoes, pea puree, sandefjord butter and pickled carrot salad.
Step 1
Start by pickling the carrots. This can be done a few days before as well. Peel a squash, grate it and squeeze the juice. I used rainbow carrot which gives a fun and nice color.
Step 2
Boil vinegar, sugar and water. Put the slices of carrot in a Norwegian glass and pour over the boiling liquid. Allow to cool slightly before putting on the lid and storing it in the refrigerator until serving.
Step 3
I buy small potatoes and add olive oil, salt and pepper. Bake in the oven for about 40 minutes until they have a nice golden color and are soft inside.
Step 4
Now we're going to make pea puree. Use a fairly large saucepan and bring the water to a boil. Add the peas and cook for 4 minutes. Strain the water and add butter and parmesan. Run smoothly with a hand mixer. Season with salt and a little lemon juice.
Step 5
I have loin of cod which is the best part. It is the back of the fish and is completely boneless. Sprinkle with a little salt and let the fish stand on the bench for 10 minutes before you start frying. Melt butter in a frying pan and place the fish in the pan. Bake for 5-10 minutes, turning along the way and pouring over the melted butter while frying. The fish is done when it starts to flake and is shiny and fine in the meat.
Step 6
Just before serving, I make Sandefjord butter. This is a traditional Norwegian sauce based on the French Beurre Blanc. It is very easy to make and tastes fantastic. Start by finding a saucepan and add 1 tablespoon of butter. Finely chop the shallots and place in the pan. Let simmer until the onion is completely soft. Add the cream and cook until the cream is reduced by half. Turn off the heat and whisk in cubes of cold butter. Season with lemon juice, white pepper and salt. Finely chop chives and parsley and add just before serving. You can keep this sauce warm until serving, but it is very important that it does not boil.
Step 7
Now all you have to do is put the dish together and enjoy. Put potatoes, a little pea puree and the cod on the plate. Pour over some of the good sauce and top with the pickled carrots. This is a wonderful meal so now it's just to enjoy. Good luck.
