Photo: Jakob Fridholm/imagebank.sweden.se
Braised cod with autumn vegetables, shallots and horseradish
: Jesper Johansson, Grythytte akademi
: Main
: 10
Ingredients
Cod:
- 600g cod fillets with skin
- 100g butter
- Salt and pepper
- 3dl (1½ cup) fish stock
Vegetables:
- 500g of mixed vegetables (cabbage, onion, beans), trimmed
- 2-3 shallots, finely chopped
- 50g (1¾ oz) butter
- salt and pepper
Horseradish sauce:
- 2 shallots, chopped
- 1dl (½ cup) white wine
- 2dl (1 cup) fish stock
- 4dl (2 cups) cream
- 1dl (½ cup) horseradish, finely grated
- maybe a little vinegar
Potatoes:
- 500g potatoes, freshly cooked, hot
- butter, 100%, clarified
- parsley, chopped
Instructions
Cod:
- Dry off the cod fillets with a paper towel.
- Heat a large skillet; season the fillets with salt and pepper. Add the fish, skin side down, cook until the skin has a golden color.
- Turn the fish, pour in the fish stock and braise a few minutes. Serve immediately with autumn vegetables and horseradish sauce.
Vegetables:
- Boil the vegetables in salted water for 4-5 minutes. Cool.
- Sweat shallots in butter; add the vegetables and sauté until they are tender but not cooked through.
- Season with salt and pepper.
Horseradish sauce:
- Boil shallots, white wine and fish stock; reduce to 1½dl (¾ cup).
- Mix in the cream and boil to simmer texture.
- Spice with horseradish, salt and pepper (maybe a little vinegar).
Potatoes:
- Sling the hot and cooked potatoes in the clarified butter without letting them turn color, turn in the chopped parsley and serve immediately.
