with beetroot rösti and horseradish cream.
Fish has always been a main staple in all of the Scandinavian countries. The many streams and rivers and the long coastal exposure made the supply of fish plentiful.
Lightly salted cod fillets with beetroot rösti and horseradish cream
600–800 g cod fillets
200 ml sea salt
50-100 ml white wine
250 ml water
200 ml leek, coarsely chopped
4 white peppercorns
100 ml plain flour
200 ml milk
1 tsp salt
4 large potatoes, finely grated
4 large beetroots, finely grated
2 tbsp butter
200 ml crème fraiche
1 tsp French mustard
1 tsp grated horseradish
salt and white pepper
1 carrot, in long thin strips
1/2 leek, in long thin strips
4 slices bacon
Cut the cod fillet in 4 pieces and rub in the salt. Refrigerate for 2 hours. Rinse the fish. Boil the wine, water, leek and white peppercorns in a casserole with low sides. Put in the fish and let sit with the lid on until it is white in colour, 8–10 minutes.
Mix flour, milk, egg and salt. Fold in the grated potato and beetroot. Brown the butter in a frying pan and fry 4 plate-sized cakes. They should be crispy and golden but a bit soft in the middle. Keep warm until serving.
Mix all the ingredients for the cream and add more horseradish if desired.
Blanch the vegetable strips quickly in lightly salted boiling water. Then roast them in a hot frying pan. Fry the bacon crunchy.
Plate the rösti alongside the vegetable strips. Plate the fish with a slice of bacon on it. Drizzle the horseradish cream over top.
[Another good way to salt fish is to mix 70 g of salt in 1 litre of water, put in the fish and let sit for 8 minutes.]