PAN-FRIED COD WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Pan-fried cod with butternut squash and brussels sprouts. Impress family and friends with this delicious dish with succulent cod.

Recipe courtesy Seafood from Norway

Prep and cooking time: 30-40 minutes

Serves: 4

Skill level: Difficult

Ingredients

600g cod fillets, skinned and pinboned
1tbsp butter
Olive oil
Salt and pepper

Puré

500g butternut squash
2tbsp olive oil
2 cloves garlic
2tbsp butter
1tbsp cream
Water

Pickled butternut squash

100g butternut squash
100 ml apple cider vinegar
100 ml water
1tbsp sugar

Sauce

100g butter
4tbsp soy sauce
1 lime

Method

• Start by portioning the fish into approx. 150g pieces.
• Season well with salt and pepper.
• Fry at medium heat with a neutral cooking oil for about 1-2 minutes. Turn down the heat and add the butter. Baste the cod with butter and cook for another minute.

Butternut squash purée

• Peel the butternut squash and dice into small cubes.
• Fry the butternut squash with finely-chopped garlic and olive oil.
• Add water and boil the butternut squash until soft. Drain off a little of the liquid and blend until smooth with butter and cream using a stick mixer.
• Season to taste with salt and pepper.

Pickled butternut squash

• Peel the butternut squash and slice into thin strips.
• Mix vinegar, water and sugar.
• Boil before pouring over the butternut squash strips.

Sauce

• Melt the butter and roast in a casserole until nut-brown. Add the soy sauce and lime juice.

Brussel sprouts

• Wash and clean the sprouts.
• Part into small leaves.
• Quick-fry on a pan at high heat with butter.
• Season to taste with salt.

Source