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.