Coffee Cured Cod

INGREDIENTS:

Number of servings

Serves: 4

12-16 oz cod loin, no skin

2 tbsp coffee beans, crushed

3 oz brown sugar

3 oz salt

½ cup brewed coffee, cold

2-4 pcs scallions, peeled

1 pcs lime, juice and zest

2 tbsp olive oil

2 cups strawberries

2 cups tomatoes, mixed colors

1 bunch mixed green leaves (watercress, sage, basil, cilantro)

12-16 pcs asparagus

2 cups chanterelles, cleaned

2 tbsp butter

PREPARATION:

Day 1:

• Combine sugar, salt and coffee beans

• Rub it in to the fish loin

• Pour coffee over the fish

• Cover and store cold for 24 hours to become “gravad” or cured, turn the fish 2-3 times during the 24 hours.

Day 2:

• Slice scallions thinly and combine with lime zest and juice

• Rinse strawberries and tomatoes in cold water. Cut in half or aproximately 2×2 cm pieces.

• Combine marinated scallions with tomatoes and strawberries

• Add olive oil and season with salt. Mix well and top with green leaves.

• Heat up a pan over medium high heat. Add butter and sauté chanterelles 3-4 minutes. Season with salt.

• Grill asparagus for 3-4 minutes over high heat (or pan fried)

• Dry cod with a kitchen towel and slice thinly

• Serve with butter fried chanterelles, grilled asparagus and tomato-& strawberry salad.Note! Cured fish tastes more when room-tempered.