Many friends of mine do not understand the greatness of cod. The reason is that we Swedes have grown up with over cooked cod served for lunch in school. If you can get hold of a thick cod loin I promise you, you’ll change your mind about this culinary treasure.
This is an easy recipe that will get you many compliments – Cod fillets with lemon flavoured vegetables and foam from heads of dill.
- 600 g thick fillet of Cod
- 5 decilitre water
- 30 g Salt
- 6 Carrots
- 6 Parsnips
- 2 Spring onions
- 1 Lemon, the juice
- 4 tbsp double Cream
- 3 heads of Dill
- 4 decilitre Milk
- 2 Tomatoes
Make four pieces out of the cod and put it in salted water for 15 min. Wipe the cod dry with a piece of kitchen paper, put the pieces on oven paper and bake it in the oven at 100⁰C until the fish temperature reaches 45⁰C. It takes about 10-15 min depending on the thickness of the fish.
Slice the parsnips and carrots in to roundels (3 mm thick). Braise the vegetables in lemon juice, a pinch of salt and sugar, water (just enough to cover the veggies) and the cream. When the veggies are al dente, add chopped spring onions and pour out the fluid. Use a strain, that is the easiest way.
Pour the milk, heads of dill, salt and pepper in a saucepan, heat it until it simmer. Take the saucepan off the stove and mix the fluid to a foam with a hand blender.
Peel the tomatoes, remove the core and cut the tomato flesh into small pieces. Mix it with chopped chives and a pinch of salt.
Music: the cooking was accompanied by the great last album from Robyn – Body talk pt. 1