• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Cod with Rutabaga Purée and Bacon
  • Cod with Rutabaga Purée and Bacon
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By Andreas Viestad

    Cod with Rutabaga Purée and Bacon

    Print Friendly
    Share
    Print Friendly

    This recipe is typically made with boknafisk, a semi-dried, slightly fermented cod.The same recipe can be used for fresh cod fillets or reconstituted dried and salted cod (stockfish).

    Serves 2

    PREPARATION:

    • 1 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.
    • 2 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.
    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S12 E05 Eat Like the Vikings and tagged , , , , , , . Bookmark the permalink.
  • Related articles

  • This recipe is typically made with boknafisk, a semi-dried, slightly fermented cod.The same recipe can be used for fresh cod fillets or reconstituted dried and salted cod (stockfish).

    Serves 2

    PREPARATION:

    • 1 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.
    • 2 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.
    Print Friendly
  • Recipes and articles

  • Join us on Facebook