Winter cod

As you probably have noticed we love cod. It is extremly hard not to buy cod when you see the fresh fillet or the thick cod loins, at our local store often placed next to the lovely but so grey coalfish, and then the cod looks even nicer with it’s white flesh. Anyway this is not to be a declaration of love to all you Cods out there 😉 But make this dish, I promise that you will enjoy it. And you can of course use regular cod.

  • 800 g Winter cod with skin
  • 1 Leek, cut in 3 centimeter pieces
  • 20 Hazelnuts, cut
  • Butter
  • 1 Black salsify
  • 1/2 Cauliflower
  • 1 dl Youghurt
  • 2 Lemons, fruit flesh
  • 1 tbsp Sugar
  • 1 teespoon Salt

Start with the lemons; cut fillet and marinate them in their own juice together with sugar and salt.

Boil the cauliflower until it’s done, approximately 15-20 minutes. When done;  use a mixer, add yoghurt and mix until you have a smooth pure. Season with salt and pepper.

In the meantime peel the black salsify and cut it in half centimeter pieces. Wash the leek and cut it in 3 centimeter pieces.

Set the oven to 100 degrees Celsius. Heat up a pan and before adding butter fry both ends of the leek pieces until they are “sooty”, remove them from the pan and leave them in the oven until everything is done.

Add butter to the pan and fry the cod with its skin side down. When almost done turn it around just to get a nice colour on the flesh side, place the fish on to your plates. Add more butter to the pan to quickly fry the black salsify pieces.

At the same time use a small casserole; heat up butter and the cut hazelnuts until the butter becomes a nice golden brown colour.

Serve, and don’t forget to add the lemon fillet!

Music: Listening to Caligola – Back to earth

Smashing pumpkins

The menus and the stores are crowded with pumpkins. I love the thought of cooking with mainly seasonal ingredients, but I must admit I have problems with pumpkins. For me it is like sweet potatoes, no real character just sweet.  Since so many people eat pumpkins there must be something wrong with me. To convince myself that pumpkins are gods gift to all gourmets, I don’t give up, but try new recipes. This one is the best so far and it is a perfect starter. The secret is the old swedish conservation method – vinegar and sugar. With the spices it makes the pumpkin more tasteful and not that sweet. Try it.


  • 200 g pumpkin
  • 0,1 l sugar
  • 0,2 l water
  • 5 cl vinegar (12%)
  • 1/2 cm ginger
  • 75 g goat cheese
  • 0,1 l chopped and roasted hazelnuts
  • your favorite salad

Start with the pumpkin. Cook water, vinegar and sugar. Remove from heat  and add ginger in slices and pepper.  Cut the pumpkin in thin slices (use a mandolin/slicer  if you have). Marinate the pumpkin in the lukewarm liquid for at least 3 hours.

Arrange the pumpkin, salad and goat cheese on a plate. Add the roasted chopped hazelnuts and pepper. Sprinkle some pumpkin marinate on top.

Music: Of course we listened to my top 10 album all time, Siamese dreams by Smashing Pumpkins.