Fabulous cod, fennel salad and puy lentils

Between January and March the Norwegian coast is the scene of a magnificent event. From the nutrient-rich areas in the Barents Sea in the north, the arctic cod arrive by the millions, migrating into the spawning fields along the wintery coast of Norway to carry on their family name.

For the majority of this cod, which when spawning is called skrei, the goal is the area by the island of Lofoten, about 400 km north of the Polar Circle. In the Barents Sea, the skrei has spent at least five years maturing to adulthood. It is then strong enough to make the long journey from the ocean far in the north to the coast of Norway. The skrei is cod in its prime. Try it!

Ingredients

  • 600 g thick fillet of Skrei (cod)
  • fish stock
  • 2 dl puy or beluga lentils
  • 3 shalots
  • 1 fennel
  • juice and zest from a lemon
  • dill
  • chicken stock
  • 1 bay leaf
  • olive oil

Start with the lentils. Heat the chicken stock, add a shallots, bay leaf and cook for 3 min. Add the lentils and boil until they are ready (app. 15 min).

Cut the two remaining shalots in fine pieces. Marinate in 2 tbsp lemon juice.

Cook the fish stock for 2 min. Reduce the heat and add the cod. The fish should simmer for app. 5 min. The stock should not cook because then the fish will fall into pieces.

Slice the fennel in fine slices. Warm carefully in some olive oil and a pinch lemon juice.

Serving: Remove the lentils from the stock. Mix with the marinated shalots and some lemon zest. Flavour the fish with salt and pepper. Add some chopped dill to the fennel salad and put the salad on top of the fish.

Music: Prepared while listening to James Blake

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