Cod with buttery sauce, pickled cucumber and kohlrabi

A go-to fish dish with buttery sauce, served with bright and fresh pickled vegetables. Perfect for both everyday meals and special occasions. The toppings can be varied with the season.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix vinegar, sugar and water. Thinly slice or julienne the kohlrabi and place in the liquid. Let sit at least 30 minutes.

Step 2

Mix salt, sugar, and water for the brine. Place the fish in it and let it rest for 1 hour.

Step 3

Pour cream into a saucepan and reduce by a third. Lower the heat and whisk in crème fraîche, fish bouillon and shellfish stock. Gradually add the butter, remove from heat and squeeze in lemon juice. Taste with salt. Warm the sauce just before serving and stir in trout roe and chopped chives.

Step 4

Peel the cucumber and remove the inner seeds. Dice the rest finely and mix with lemon juice, salt and chopped dill.

Step 5

Pat the fish dry. Fry in butter for about 3 minutes on each side. Use a thermometer and cook until the fish reaches 52°C internally.

Step 6

Serve the cod with plenty of sauce, the pickled kohlrabi, and the citrusy cucumber. Optionally add boiled or mashed potatoes.

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