Coffee Cured Cod

S14 (US Season 8)EPISODE 05
Served with grilled asparagus, sautéed chanterelles and tomato & strawberry salad.


Day 1:

  • Combine sugar, salt and coffee beans
  • Rub it in to the fish loin
  • Pour coffee over the fish
  • Cover and store cold for 24 hours to become “gravad” or cured, turn the fish 2-3 times during the 24 hours.

Day 2:

  • Slice scallions thinly and combine with lime zest and juice
  • Rinse strawberries and tomatoes in cold water. Cut in half or aproximately 2×2 cm pieces.
  • Combine marinated scallions with tomatoes and strawberries
  • Add olive oil and season with salt. Mix well and top with green leaves.
  • Heat up a pan over medium high heat. Add butter and sauté chanterelles 3-4 minutes. Season with salt.
  • Grill asparagus for 3-4 minutes over high heat (or pan fried)
  • Dry cod with a kitchen towel and slice thinly
  • Serve with butter fried chanterelles, grilled asparagus and tomato-& strawberry salad.Note! Cured fish tastes more when room-tempered.