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  • Blackened Cod with Leek
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    By Andreas Viestad

    Blackened Cod with Leek

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    There is a great dramatic effect when you add the outer part of charred leek to pieces of snow-white cod, and the rest of the leek tastes fantastic, the interior is sweet and tender.

    PREPARATION:

    • 1 Place the fish in ice cold water with some ice cubes. This helps it regain some moisture.
    • 2 Char the leek until completely charred on the outside, and cooked inside. This is easiest done with a gas burner. If you dont have one, place the leek on the grill, or use the broiler in your oven.
      When charred on the outside and cooked on the inside, leave until cool enough to handle. Remove outer layers.
    • 3 Sift the most charred parts of the leek through a metal sieve, and save the black leek ash.
    • 4 Bring a large pot of salted water to a boil. Place the fish in one large or four small cheesecloths together with allspice, bay leaves and some salt. Add to the boiling water and let simmer for about 10 minutes.
    • 5 While the fish cooks, make the dressing by combining sour cream, vinegar, shallot and parsley. Season with salt to taste.
    • 6 Add fish to serving plates. Sprinkle the fish with ash. Serve with dressing, lumpfish roe and hazelnuts.
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  • There is a great dramatic effect when you add the outer part of charred leek to pieces of snow-white cod, and the rest of the leek tastes fantastic, the interior is sweet and tender.

    PREPARATION:

    • 1 Place the fish in ice cold water with some ice cubes. This helps it regain some moisture.
    • 2 Char the leek until completely charred on the outside, and cooked inside. This is easiest done with a gas burner. If you dont have one, place the leek on the grill, or use the broiler in your oven.
      When charred on the outside and cooked on the inside, leave until cool enough to handle. Remove outer layers.
    • 3 Sift the most charred parts of the leek through a metal sieve, and save the black leek ash.
    • 4 Bring a large pot of salted water to a boil. Place the fish in one large or four small cheesecloths together with allspice, bay leaves and some salt. Add to the boiling water and let simmer for about 10 minutes.
    • 5 While the fish cooks, make the dressing by combining sour cream, vinegar, shallot and parsley. Season with salt to taste.
    • 6 Add fish to serving plates. Sprinkle the fish with ash. Serve with dressing, lumpfish roe and hazelnuts.
    Print Friendly
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