Sea Salt

Cured cod with horseradish

Quick-cured cod fillets rubbed with sugar, salt and horseradish, pan-seared briefly and served atop creamy dill-lemon potatoes with extra horseradish and lemon.

Main course

40 min
4 Servings

Ingredients

Ingredients cod

0.5 dl JOZO Sea salt extra coarse

0.5 dl sugar

1 dl fine grated horseradish

600 g cod fillets

Ingredients stewed potatoes

800 g potatoes, solid

2 tablespoons butter

2.5 tbsp wheat flour

5 dl milk

juice from half a lemon

peel from 1 lemon

0.5 dl chopped dill

JOZO Gourmet salt flakes

White pepper

For serving

Eventually lemon slices

Grated horseradish

Instructions

Put the cod fillets in an oven form.

Mix sugar, salt and finely sliced horseradish. Distribute the mixture over the cod, and put a weight on it. (E.g. a cutting board or plate with a milk package on top.) Leave to stand in the refrigerator for about 30 minutes.

Wash and peel the potatoes if necessary, and cook softly in plenty of salted water.

Melt the butter in a saucepan, sprinkle the flour in and stir properly. Add the milk little by little and stir thoroughly. Add the peel and juice from the lemon. Allow to boil while stirring.

Put the boiled potatoes in the saucepan with the dill, flake salt and white pepper. Wipe off some of the salt and sugar mixture from the cod fillets with household paper.

Heat a frying pan, pour oil in it and fry the cod on one side for about 2 minutes at very high heat.

Serve with the stewed potatoes, a little more finely sliced horseradish, with lemon slices and a vegetable salad next to it.

Cured cod with horseradish

Ingredients

Instructions

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