Great food for anytime !!
lightly salted cod
4 port cod spine (at 140 g)
1 1/2 tbsp salt
2 teaspoons powdered sugar
5 dl water
Rödbetskross
6 medium-sized beets
5 medium-sized flour potatoes
50 g butter
1/2 cup milk
salt and black pepper
1 pot of dill
65 g of baby spinach
horseradish
2 tablespoons grated fresh horseradish
2 cups of butter
salt and pepper
Do this:
Thaw the cod back if frozen.
Salted cod: Mix salt and sugar with the water and stir to dissolve. Put the fish in the brine, leave it for 1 hour.
Beetroot crunch: Cook the beets with peel until soft. Peel and crush them roughly with a bump or wooden spoon. Peel and cook the potato soft in salted water. Pour off the water and crush the potato. Mix the beets with the potato. Stir in butter and warm milk. Season with salt and pepper. Chop the dill nicely.
Put the oven at 125 ° C.
Salted cod: Put the cod in an oven safe form. Put it in the middle of the oven for about 15 minutes or until the inside temperature is 56 ° C. Heat the beetroot crunch, turn down the spinach and dill.
Tear the horseradish.
Serve cod with beetroot and horseradish.
Finely chopped egg fits well!