Snow crab and king crab are relative newcomers to Norwegian waters, and I think snow crab is delicious – it has the most incredibly sweet meat. When we visited Svalbard in the far north, halfway between continental Europe and the North Pole we found great amounts of mushroom lepista multiform (it doesn’t have an English name). It was amazing and super-aromatic. When I recreate the dish in more normal circumstances, I use a little dried porcini instead.
- 1 Place the fish in ice-cold water with some ice cubes. This helps it regain some moisture.
- 2 Fry the bacon in a large pan. When the bacon is crispy and has sweated out most of its fat, make room for the fish and fry the cod on medium heat, skin side down for 6-7 minutes. Flip, fry for 1-2 minutes. Remove from pan and let rest.
- 3 Tear mushrooms into small pieces and add to pan. Fry for 3-4 minutes, or more, depending on what mushroom you are using. Crush the dried porcini with your hands, if using, and sprinkle over. Season mushrooms with salt and pepper. Add cream and bring to a boil.
- 4 Puree the mushroom with a stick blender. Pour onto serving plates. Add the fish and crab meat.