Cod With Lemon and Soybean Purée

Torsk med purée

The original recipe did not include potatoes. We thought it would be nice with some mash to go with the fish though. We added prästost to the mashed potatoes to make them a bit festive.

This is how the dish is made:

Put the cherry tomatoes onto a baking tray, rub with a little oil and some salt, cook for 5-10 min. Add cod fillets to the tray and spice with salt and pepper. Spread grated lemon zest over the fish. Cook in the oven for about 5-10 minutes until the cod is flaky.

Meanwhile, cook a packet (250g) of frozen soy beans in boiling water for 5 minutes. Drain and put in food processor with a dash of olive oil, 2 garlic cloves, stalks and leaves of one basil plant, the juice of one lemon and 1 dl of stock. Mix into a  rough purée. Season to taste.

Divide mash, fish and tomatoes onto plates to serve.


Brined Cod With Wine Braised Fennel and Soy Bean Purée

Cut 800 grams of cod fillets into portions. Mix 3 dl of water with 2 tablespoons of lemon juice and 2tablespoons of salt. Brine the fish in the soution for a couple of hours.

Cut and halve six shallotts. Boil them for 3 minutes in half a deciliter of water mixed with 2 tablespoons of apple cider vinegar. Leave them to cool in the liquid.

Blanche 200 grams of frozen soy beans. Remove the shells and purée most of them with 1/2 dl of water, 3/4 dl of sunflower oil, 1 tablespoon of lemon juice and salt, leaving some for decoration (about 1/2 dl).

Slice two fennel heads thinly and fry them in butter. Add 1 dl of wine and some salt. Cook for 15 minutes.

Heat oven to 150 degrees. Dry the fish with paper towels and put the pieces in an oven proof dish. Cover with baking paper. Cook in the middle of the oven for about 10 minutes. Make sure the fish is cooked through.

Heat the grill. Melt  two tablespoons of butter and mix with 1 dl of parmesan and 1 dl of panko bread crumbs. Top the fish with the spread and grill for about 2 minutes.

Arrange the fish on top of the fennel and arrange the rest of the ingredients around it. Finish off with fish roe and chopped chives for decoration.

We had some Stoneleigh Riesling to go with the dish. It felt somewhat overpowering and on the sweet side. Possibly a better choice would have been a  Blason de Bourgogne Mâcon-Villages Chardonnay.

Cod with Coconut Sauce, Kohlrabi salad and Couscous

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Recipe derived from Linas matkasse – a home delivery service which we are trying at the moment. All dishes have been delicious, this one has been among the best.

For four (not very hungry) people cook 3 dl of couscous according to instructions on packet. Peel and dice one kohlrabbi and one apple. Add the grated peel and the juice of one lemon. Mix.

Chop one lemon and two tomatoes. Heat some oil in a frying pan and fry onion and two chopped cloves of garlic for about a minute. Add 1 1/2 tsp of curry powder, 1 tsp of paprika, 1 tsp of sambal oelek, 1 pinch of ground coriander, 1 pinch of ground ginger and 3 tbsp of tomato purée. Add the tomatoes. Leave to fry for 3-4 minutes on medium heat. Add a can of coconut milk, one vegetable stock cube and salt. . Blend the sauce. 

Cook 600 grams of cod in the sauce. when ready serve with salad and couscous.

Simple but very tasty

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Made this starter because it was recommended with this cider I wanted to try (Ecusson Bio Brut, nr 1852). The starter was good, but I would have chosen something else to dink with it. A dry Riesling would have been better.

This is how it was made:

Stuff four (for four portions) grilled and preserved peppers with:

200 grams of Philadelphia cheese
8 shopped ansjovis
2 garlic cloves
black pepper

Place on bread fried in olive oil. Garnish with plenty of fresh basil leaves.


Cod With Onions, Mushrooms, Capers and Mashed Potatoes

A very delicious dish found in the Systembolaget magazine, no 3 2011.

– 800 gr cod fillet
– 10 medium sized potatoes
– 1 tbsp oil
– 4 tbsp butter
– 20 small onions mixed types. (We used spring onions, and small red and yellow onions)
– 200 gr mixed mushrooms (We used champignons and chantarelles)
– 6 tbsp olive oil
– 50 gr butter
– 1 lemon
– capers
– parsley
– 2 tbsp créme fraiche
– 1 garlic clove
– 3 tbsp coarse mustard
– dill
– grated horseradish
– flaked salt and pepper

Boil the potatoes, peel on. Cut the cod in four portions and fry it in oil and salt. Add 6 tbsp of butter while frying and pour the melted butter over the fish. Fry the onions with the mushrooms. Add salt and peppar, 50 grams of butter, 6 tbsp of oliva oil, lemon juice, chopped parsley and capers. Pour the fat from the fish pan over the potatoes, add crème fraiche, garlic, a dash of olive oil, salt and pepper. Mash and add mustard and dill to taste.

To serve spoon the mashed potatoes on each plate, place the fish on top and pour over the onion and mushroom mix, butter and grated horseradish. Garnish with dill and parsley.

Fish Tacos

After having decided to make fish tacos for dinner I asked my social network for recipe ideas. Many arrived, and in the end I settled for this one from my American Twitter friend Octover. It was nice, easy to make and thanks to lime and cilantro, very fresh tasting. This is how it was done:

For a creamy sauce, firstly combine the following ingredients:
2/3 dl cup thinly sliced green onions
2/3 dl cup chopped fresh cilantro
3 tablespoons of mayonnaise
3 tablespoons of sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

In another bowl mix the following ingredients to make a spice mixture for the fish:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder

Sprinkle the spice mixture onto both sides of the fish. I used 750 grams of cod fillets. Place fish on oiled baking tray and bake at 225 degrees for about 9 minutes or until fish easily flakes. When fish is done place in a bowl and break into pieces.

Heat the tortillas (we used deep fried corn tortillas) and add fish, sauce and shredded cabbage. Enjoy!

Recipe used, although slightly changed.