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

Tafelspitz with seasonal veggies

Tafelspitz

• 1 kg Tafelspitz (beef from ox) or roast beef
• 1 Onion
• 1 Carrot
• 1 clove Celeriac
• 1 Leek
• 8-10 Parsley stalks
• fresh Thyme
• 2 Bay leaves
• 8-10 White peppercorns
• Salt

Cover the meat with water in a saucepan. Bring it to boil for a few minutes. Take the meat out and rinse it with water. Put the meat back in the saucepan with new water, make it boil again.

In the meantime prepare the vegetables and spices. Cut the onion, the leek, the celeriac and the carrot in smaller pieces. Add it all into the water and simmer together with the meat for 1,5 – 2 hours.

After 2 hours take out the meat and let it cool, strain the stock and save it for another time. Put the meat back in the saucepan and put a weight on it, for example a mortar. Leave it for a couple of hours.

Sauce

• 2 hardboiled Eggs
• 1 Red onion
• 2 tbsp Capers
• 1 dl Parsley
• 1 small Pickled gherkin
• 2 tbsp Horse radish

We served our Tafelspitz with potatoes, carrots, leek and radishes that we boiled in the stock.

Music: Salem al Fakir’s singel – Keep on Walking