Ingredients
Preparation
- Lightly cure the cod by salting both sides, and leave for 30 minutes.
- Heat up a pan, and brown the butter for the sauce.
- Pour in the cream and let it boil for a minute, then mix in the crème fraiche with an immersion blender.
- Finely chop the chives.
- Leave to rest on low heat.
- Peel the potatoes, and boil with bouillon cube until just done.
- Drain the water and heat the cream and milk while the potatoes are steaming of the rest of the water.
- Squeeze the potatoes and folk in the milk mixture and the butter in pieces. Add the parmesan and season with salt and nutmeg.
- Dry the cod and preheat the oven to 120 °C.
- Finely chop fennel and pour lemon and salt on, mix lightly and leave for at least 20 minutes.
- Place the cod in an ovenproof dish and put a little butter on each piece of the cod and season with black pepper.
- Put the cod in the oven, and bake until it reaches around 45°C.
- Stir the row and chives into the sauce just before plating.
- Plate with the mashed potatoes on the bottom of a plate, followed by the cod and fennel.
- Pour over the sauce when serving.