Recipe: cod loin with lemon, capers, red onions and browned butter

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Maybe it’s because of my Scandinavian heritage but I really do like cod. I didn’t use to as a child, but back then my mother used to serve the cod poached *shudders* whereas I like to cook mine in the oven which keeps it firmer. My only “problem” with cod is that it looks so beige on the (white) plate, but adorning the cooked fish with pink, yellow and green accessories like in this recipe effectively solves that problem. Luckily the lemon segments, red onions and capers also elevates the cod to a rather sophisticated dinner party dish, which the addition of that amazing browned butter cements even further.

Thank you Bon Appetit for the inspiration and sorry for butchering your recipe, but this version is more Scandi.

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Cod loin with lemon, red onions, capers and browned butter, serves 6

Adapted from Bon Appetit’s recipe.

1 kg cod loin

2 lemons

1/2 red onion

1 tbsp small capers

salt & pepper

500 g salted butter

Cut the cod loin into smaller pieces. Peel the lemon and cut into segments in between the membranes and place in a bowl. Slice the onion thinly and place in a bowl and cover with lemon juice. Place the cod in a buttered or oiled ovenproof dish and season well. Cook in 150C oven for 20-25 minutes or until just cooked through. Leave to rest for a few minutes.   

While the fish is cooking, place the butter in a large saucepan on medium heat until nice and browned. Keep warm. 

Mix the lemon segments with the red onions (but not the juice) and capers on a bowl. Put the fish onto a clean serving plate and top with cod pieces with the lemon and onion mixture. Spoon over some browned butter. Serve with potato purée, peas and carrots and serve the rest of the browned butter on the side, it’s the only sauce you need. 

Baked cod loin with new potatoes and brown butter hollandaise

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With my parents in town for a few days we had some dinners out planned but also wanted a more chilled out dinner at mine, and this is what I cooked. We decided together in Whole Foods that cod loin was a good way to go and it most certainly was, with new potatoes, carrots and samphire. And generous helpings of the most amazing brown butter hollandaise sauce ever.

Cod loin with new potatoes and brown butter hollandaise, serve 3

450 g cod loin

500 g new potatoes

2-3 carrots, peeled and cut into batons

100 g samphire

butter 

salt and black pepper

Boil the potatoes in one pan and the carrots in another. Place the cod (cut into portions) in an oven tray and season. Bake in 100C oven until the inner temp is 43C. Leave to rest under tin foil. Cook the samphire in a little water with a knob of butter added for a few minutes until a little soft. Drain. Keep the vegetables warm while making the sauce. 

Brown butter hollandaise, serves 4

4 egg yolks

100 g cold butter, cut into cubes

100 g browned butter

1 lemon, juice only

salt, pepper

chives, chopped 

Gently heat the egg yolks in a non-stick pan while whisking. Add 1 tbsp lemon juice and stir until the yolks starts to thicken. Add the butter cubes a few at the time, stirring as they melt. Repeat until all the butter cubes have melted. Add the brown butter little by little while the sauce thickens. Season to taste and add more lemon juice if needed. Continue stirring with the whisk until pouring the sauce into a cold serving bowl. Add the chives and serve. 

Cooking at the meetup

After touring the countryside looking for good produce we returned to the hotel and the kitchen. We put our aprons and chefs’ hats (oh la la) on and got cooking divided into groups. One team made three different amuse bouche with different shell fish such as crayfish, langoustines and mussels. The all male team cooked the first two courses, one team cooked the fish for the main course, my team made bread and tomato jam to go with cheese and one team took care of the pudding. We also had a vegetarian team creating all their own dishes.

We also got a lovely drink with blueberry vodka and blood oange juice to stay hydrated while cooking, then moved on to beer and wine.

My team mates, Helena (left) and Kim (right).

The amuse bouche team consisting of Gun and Emmy

A whole kitchen filled with bloggers!

Maria (left) is making pudding while Sofie (right) is frying the cod loin for the main course.

Gun and Anki

Amuse bouche x 3: 1. crayfish tartare 2. Langoustine on rye bread with dill mayonnaise 3. Mussels with butter, garlic and spring onions

Magnus, Håkan and Calle

Helena and Charlotta

Malin, Sofie and Lotta

Girolle soup with celeriac creme

Blinis with Swedish löjrom (caviar), creme fraiche and chopped red onions

Perfectly cooked cod loin with onion puré, marinated onions and lardons

Locally sourced blue cheese, bread and tomato jam

Tarte tatin with thyme, honey brittle and vanilla icecream

Our waiters and chef; Dennis, Thomas and Marcus

Thanks for a lovely weekend all!