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  • Truffled Cod with Garlic-Veal Glace
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    This exclusive cod dish tastes good with mashed potatoes, and if you boil a whole head of garlic and add that to the potatoes, along with some butter, the result is an appropriately luxurious side dish. For some extra flavor, I add sautéed mushrooms mixed with lingonberries or cranberries.
    By Andreas Viestad

    Truffled Cod with Garlic-Veal Glace

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    Servings: 4

    PREPARATION:

    • 1

      Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

    • 2

      In a small saucepan, bring the veal stock to a boil. Boil until the garlic is soft and the veal stock is reduced to 1/3 cup, 15 to 20 minutes

    • 3

      Place the flour in a large dish and season with salt and pepper. Dredge the fish fillets in the flour. Heat butter in a skillet. Add the fish, skin side up, and cook for 1 minute, then turn and cook for 6-8 minutes, or until the fish flakes nicely with a fork. Remove from the heat.

    • 4

      Meanwhile, add the remaining 2 tablespoons butter to the veal stock and heat over very low heat until the butter has melted; do not let boil.

    • 5

      Finely shave the truffle and scatter the shavings over the cod and into the cracks between the flakes of fish. Place the cod on warm plates. Drizzle with the garlic-veal glace and serve.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E04 The Lofoten Cod. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

    • 2

      In a small saucepan, bring the veal stock to a boil. Boil until the garlic is soft and the veal stock is reduced to 1/3 cup, 15 to 20 minutes

    • 3

      Place the flour in a large dish and season with salt and pepper. Dredge the fish fillets in the flour. Heat butter in a skillet. Add the fish, skin side up, and cook for 1 minute, then turn and cook for 6-8 minutes, or until the fish flakes nicely with a fork. Remove from the heat.

    • 4

      Meanwhile, add the remaining 2 tablespoons butter to the veal stock and heat over very low heat until the butter has melted; do not let boil.

    • 5

      Finely shave the truffle and scatter the shavings over the cod and into the cracks between the flakes of fish. Place the cod on warm plates. Drizzle with the garlic-veal glace and serve.

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