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Fish
Seared cod loin with white wine sauce, roasted beetroot and charred greens
A special cod loin dish with silky white wine sauce, oven-roasted beetroot and quickly charred kale and parsley.
◷ Over 60 min
🍽 6 servings
✦ Medel
YOU WILL NEED
Ingredients
- 1 banana shallot
- 1 garlic clove
- 1 tbsp butter for the sauce
- 300 ml white wine
- 1 tbsp concentrated fish stock
- 200 ml water
- 500 ml whipping cream
- Salt
- Freshly squeezed lemon juice
- 1 tbsp crème fraîche
- 1 tbsp softened butter
- 1 kg beetroot
- 1 tbsp rapeseed oil
- 1 tsp salt for the beetroot
- 50 ml salt for the brine
- 1 litre cold water
- 1 kg cod loin, preferably skin on
- 1 tsp rapeseed oil for the fish
- 2 bunches flat-leaf parsley
- 100 g fresh kale
- 1 tbsp rapeseed oil for the greens
- 2 pinches salt
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Finely chop the shallot and garlic and soften in butter. Add the wine, stock and water and reduce by about half. In a separate pan, reduce the cream by about half. Whisk it into the wine sauce, strain and season with salt and lemon. Heat the oven to 175°C. Cut the beetroot into wedges, toss with oil and salt and roast for 30–45 minutes until tender. Dissolve the salt in the cold water. Cut the cod into six portions and brine for 20 minutes. Heat the oven to 125°C. Pat the fish dry. Briefly sear the skin side in a hot oiled pan. Place skin-side up in a greased dish and bake until the centre reaches 56°C, about 20–30 minutes. Toss the kale and parsley with oil and salt and quickly fry in a hot pan until lightly charred. Reheat the sauce and blend in the crème fraîche and softened butter. Serve with the beetroot and greens.
A DELICIOUS FINISH
What should you serve with it?
🍷
WineDry white wine
Its fresh acidity complements the white wine sauce and balances the mild fish.
🥂
ALCOHOL-FREE OPTIONApple juice with a little lemon
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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