John Myers
Ingredients for 6 servings:
- 6 cod fillets
- e.g. salt and pepper
- 1 lemon(s)
- n. B. Flour
- 200 ml fish stock
- 150 ml cream, 20% fat
- e.g. salt and pepper
- nutmeg
- ½ lemon(s)
- 50 g butter, cold
- 1 ½ tbsp, heaped creamed horseradish
- n. B. cornstarch for thickening
- 2 beetroots, pre-cooked
- 1 apple
- ½ onion(s)
- e.g. salt and pepper
- Sugar
- e.g. butter
- e.g. apple cider vinegar
- 6 sprigs of dill
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
First, for the beetroot salad, cut the beetroot into even pieces (I recommend using a chef’s knife). Wash the apple and cut it into even slices. Finely dice half an onion. Sauté the onions until translucent, then add the apple and beetroot pieces and heat gently. Add a little apple cider vinegar and butter, then season with salt, pepper, and sugar. For the horseradish sauce, bring the fish stock to a boil and add the cream. Then add the creamed horseradish and whisk to combine. Add the butter in small pieces to create a light thickening, or thicken with starch if desired. Season to taste with salt, pepper, nutmeg, and lemon juice (not too hot and not too acidic). Brush the cod fillets with lemon juice (to add acidity) and season with salt and pepper. Then coat them in flour. In a preheated pan (medium heat), sear the fillets 70% on the skin side and then finish searing the other side. Heat the ingredients, arrange them on the plate, and garnish with some dill. Notes: Beets can also be bought fresh. It’s best to cook them in water with salt, caraway seeds, and a little sugar. This increases the preparation time considerably! You can also make your own fish stock if you fillet the cod yourself! For the stock, I recommend: onion, leek, fennel, fish carcasses, white wine, water, and any spices not listed in the ingredients list. In terms of quantity, this dish is more of an appetizer than a main course, or a dish in its own right.
Facebook Comments