Cod with kohlrabi and smoked potato purée

If you read the blog you might have noticed that cod is our favorite fish. In this recipe we use an ancient Swedish vegetable, kohlrabi, when cooked in butter gets a really mild and sweet taste. To make it a bit more exciting we added a smoked flavour to the potato purée.


  • 2-3 Kohlrabi (depending on size)
  • 1 Shallot
  • 500 g Butter

Peel and cut the kohlrabi into 2 cm thick slices. Punch out as large circles as possible. Melt the butter, add the kohlrabi circles and the shallot and let them simmer until done. The kohlrabi should feel like a boiled potato.

Potato purée

  • 3 Potatoes
  • 1 dl Cream
  • 1/2 dl Olive oil
  • Salt and pepper

Pour smoke shavings at the bottom of a large pot. Pour the cream into a stainless bowl and place it on top of the shavings. Put the lid on the pot and heat up the hob as warm as possible. When you have a heavy build-up of smoke, pull the pot off the hob a leave it for 10 minutes.

If you don’t want smoke in your entire kitchen you can also use a few drops of Liquid smoke or boil the cream with smoked ham.

Peel the potatoes and boil them in water and salt until they are soft. Throw the water out. Use an electric mixer and whisk the potatoes to a purée. Add the smoked cream, the olive oil and finally taste it with salt and pepper.


  • 600 g Cod
  • 4 teaspoons Salt
  • 3 dl Water

Cut the fish in 4 pieces. Pour the water into a form, add the salt and make sure it dissolves. Add the fish and leave it for one hour. Make sure that the fish is covered in fluid, if not add another 3 dl water and 4 teaspoons salt.

Set the oven to 100 degrees Celsius. After an hour, wipe the fish dry with kitchen paper. Put the pieces onto something fireproof, for example a baking plate. Use a burner and “weld” your cod until it gets a nice colour on the surface. Leave your “welded” fish in the oven until it reaches 40 degrees Celsius.


  • 3 dl Fish stock
  • 1 dl White wine
  • 1 Shallot
  • 1 tbsp cold Butter
  • 1 dl Cream
  • Garden cress

Fry the chopped shallot in butter. Pour over wine and fish stock and let boil until 2 dl fluid remains. Add the cream and let boil for another couple of minutes. Remove the sauce from the stove. Use an electric mixer and mix the sauce with the cress and 1 tbsp cold butter. Taste the sauce with salt and pepper.

Now you’re ready to serve!

Music: Listening to Veronica Maggio

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