Cauliflower with cod
Get a head start on this year's cauliflower delights with this easy and tasty dish. Hotel Koldingfjord's chef Jesper Kristensen loves cauliflower. It's tasty, healthy, cheap and easy to work with.
In this dish, cauliflower plays the main role and is included both raw, pickled and as a puree.
The recipe is for two people. It takes about half an hour to prepare. The dish is suitable as both a starter and a main course.
ingredienser
2 pieces of cod, approx. 100 g each - buy it from the fishmonger
An organic cauliflower
100 g hazelnuts
250 gr. organic butter
1 organic lemon
½ cup soy sauce
½ liter organic cream
Dill for garnish
Oil, salt, vinegar, bay leaves, peppercorns
Course of action
Peel your cauliflower and cut off the stem. Crumble the cauliflower lightly so that you have florets of different sizes.
Then the individual elements for the dish are released:
Pickled cauliflower:
Set aside about twelve small cauliflower florets in a small bowl. Boil a brine of two dl water, 200 gr. sugar, two bay leaves and five peppercorns. When the sugar has dissolved in the pot, pour the brine over the cauliflowers.
Cauliflower puree:
Take half of the butter and brown it in a pan. Take almost the rest of the cauliflower - and save one large piece - and cut it into smaller pieces, which you brown in the butter for about two minutes. Pour the cream into the pan and cook the cauliflower until tender. If there is cream left when the cauliflower is tender, pour it off. Add salt and pepper and blend your puree.
Cauliflower crudité:
Get out your mandoline and cut eight pieces from the large piece of cauliflower you saved. Place them in a bowl with ice cubes and pour water over them. Let them sit. The ice water will make them super crispy.
Roasted hazelnuts:
Toast the hazelnuts for a few minutes in a dry pan. Then place them in a preheated oven at 180 degrees for about seven minutes. When you take them out of the oven, the shells will be easy to rub off the nuts.
Browned butter with soy sauce:
Take the remaining half of the butter and brown it in a pan. When the butter is browned, stir in the soy sauce and grated lemon zest and finely chopped chives.
Fried cod:
Put oil in a pan and heat it well. Roll the cod pieces in flour before frying them - this will make them brown and delicious. Fry one side for two to three minutes, until golden. Turn the pan down after about a minute. Then turn off the pan and turn the cod pieces. Let them finish cooking while you season with salt and pepper. They are then ready to serve.
Served:
Arrange the puree on a plate. Place the cod on top and garnish with pickled cauliflower, the raw cauliflower pieces and hazelnuts. Pour the browned butter over the dish and finish with a little grated lemon zest and dill, if desired.
You're welcome!
Hotel Koldingfjord A/S
Fjordvej 154 - 6000 Kolding
+45 75 51 00 00 - hotel@koldingfjord.dk
CVR no 12101899
