Poached cod loin

Cod live in salt and brackish water from the Gulf of Bothnia to the North Atlantic. Nowadays this fish is growing in popularity and is a favourite ingredient on menus all over the world. The subtle flavour of cod makes it ideally suited to a wide range of seasonings and accompaniments.

Serves 2

200 g of cod loin per person
Sandefjord butter sauce:
200 ml cream
150 g butter
A splash of white wine
2 shallots
1 tbsp crème fraîche

Pickling liquid
100 ml white wine vinegar
200 g sugar
300 ml water
1 whole white peppercorn
Bay leaf


Sandefjord butter sauce

Fry the shallots in butter, but do not allow them to colour. Add the white wine and reduce it by half. Pour in the cream and simmer until it thickens. Gradually add the remainder of the butter (which must be at room temperature), while stirring constantly. Also add a spoonful of crème fraîche.

Put the pan to one side, season the contents with salt and pepper and some freshly squeezed lemon juice. Sprinkle in a little chopped parsley before serving.

Pickled carrots

Bring the white wine vinegar, sugar, water, bay leaf and peppercorn to the boil. Leave to cool. Add the sliced carrots and leave to stand (ideally for a day or so before serving). Season the cod with salt and pepper.

Bring some water to the boil in a saucepan with a little white wine and butter. Turn down the heat until the water is simmering. Put the cod loin in the water and leave to simmer over a low heat for a few minutes.

Served with boiled potatoes sprinkled with dill.