COD WITH CAULIFLOWERS

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COD WITH CAULIFLOWERS

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COD:

1.5 lbs. cod (other white fish) Oil & butter for frying Lemon juice
Saltverk Flaky Sea Salt

CAULIFLOWER:

1 head of a cauliflower
3 tbsp. white wine vinegar 2 tbsp. sugar
6 tbsp. water
1 tsp. mustard seeds
1 tsp. fennel seeds
1 tsp. Saltverk Sea Salt
2 bay leaves
3 tbsp. cream
3 tbsp. butter

 

Heat a pan well and coat with oil. Place the fish skin side down on the pan when the oil has reached a high temperature. Fry the fish for approximately a minute and a half on this side. Add the butter and let brown a little then turn the fish over. Season the fish with the lemon juice and salt. Finish by baking the fish in the oven at 300°F until cooked through.

Boil white wine vinegar, water, sugar and spices. Cool down. Cut the cauliflower into slices. Mix the vinegar mixture with the cauliflower and let marinade for at least 2 hours. Cut the rest of the cauliflower into lit- tle pieces and boil for 20 minutes or until fully cooked. Drain and mix in a blender. Boil the cream and add into the blender along with the cold butter and the salt. Mix well. 

Serves: 4

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