Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
1 lb (450 g) boknafisk fillet, or fresh cod, cut into 4 pieces
½ rutabaga, peeled and diced
⅓ lb. (150 g) bacon, coarsely chopped
½ cup (1 dl) cream
4 tbs. (60 g) butter
1 tbs. dried parsley
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).
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.
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.