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Fish
Cod loin with potato purée, mushrooms and bacon
Quick-brined cod loin with smooth potato purée, sautéed mushrooms, bacon and truffle aioli.
◷ Under 45 min
🍽 4 servings
✦ Medel
YOU WILL NEED
Ingredients
- 700 g cod loin
- Salt
- 1 tbsp butter for frying
- 1 kg floury potatoes
- Pepper
- 150 ml milk
- 3 tbsp butter for the purée
- 140 g bacon or pork belly
- 200 g fresh button mushrooms
- ½ tbsp balsamic vinegar
- Chopped parsley
- 1 tub aioli (230 ml), preferably truffle aioli
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Heat the oven to 125°C. Salt the cod and leave to brine for 10–15 minutes. Peel the potatoes and boil in salted water until tender. Drain and let the steam escape. Cut the bacon and mushrooms into small pieces. Fry in a hot pan and season with salt, pepper and balsamic vinegar. Stir in chopped parsley. Rice the potatoes. Warm the milk and whisk it into the potatoes with the butter to make a light purée. Season. Quickly brown the cod in butter over high heat. Transfer to an oven dish and cook until the centre reaches 56°C. Serve with potato purée, mushrooms, bacon and truffle aioli.
A DELICIOUS FINISH
What should you serve with it?
🍷
WineCrisp white wine
It works well with the buttery purée and salty bacon.
🥂
ALCOHOL-FREE OPTIONApple juice
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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