Cod with Rutabaga Purée and Bacon

This recipe is typically made with boknafisk, a semi-dried, slightly fermented cod.

INGREDIENTS:

Number of servings

Servings: 2

List of ingredients

1 lb (450 g) boknafisk fillet, or fresh cod, cut into 4 pieces

½ rutabaga, peeled and diced

⅓ lb. (150 g) bacon, coarsely chopped

½ cup (1 dl) cream

4 tbs. (60 g) butter

1 tbs. dried parsley

Salt

Pepper

PREPARATION:

The same recipe can be used for fresh cod fillets or reconstituted dried and salted cod (stockfish).

• Place the fish in ice water for 15 minutes or so – this helps it to firm up. Add rutabaga to a pot and add just enough water to nearly cover. Bring to a boil, reduce heat and let boil gently for 12 minutes. At that time, add two of the pieces of boknafisk. Leave to steam for 7 to 8 minutes, until the rutabaga is soft and the fish is cooked.

• Meanwhile, fry the bacon in a pan. Fry the rest of the fish in the bacon fat. To serve, mash the rutabaga with a hand blender along with cream, butter, dried parsley, salt and pepper. Serve the purée with the steamed and the fried fish.