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Fish and Seafood

Baltic Style Crispy Cod

This recipe comes to you courtesy of Alexander Kadner's restaurant "Seekiste zur Krim" in Warnemünde on the Baltic Sea coast.

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Recipe for 4 people

The Fish

8 x 80g Cod filets with skin (thick pieces)

4 Tbsp Rapeseed oil for frying

Flour to dust the skin

4 Twigs of lemon thyme

Sea salt and cayenne pepper to season


The Jus

1 kg fresh beetroot
300 ml Vegetable stock
50g freshly grated horseradish

2 bay leaves

¼ Tsp Caraway seeds
Sea salt, black pepper and nutmeg
1 dash of Linie Aquavit

2 cl apple vinegar

The Mashed Potato
1 kg Floury potatoes

200ml Cream
40g Butter
Sea Salt, nutmeg

1 Tbsp freshly grated horse radish

The Cucumber

300g fresh cucumbers cut in thin strips
100g Heavy sour cream
1 Tbsp whipped cream

Sea Salt, Cayenne pepper, sugar

1 dash apple vinegar

The Horse radish Mousse


250ml Vegetable stock
200ml Milk

50g freshly grated horse radish
See salt, cayenne pepper, sugar

1 dash apple vinegar
40g Butter
1 Tbsp whipped cream

Preparation

Preheat oven to 80 degrees Celsius

Juice the beetroot and place in the fridge.

Cover the pressed beetroot with vegetable stock and flavor with caraway, bay leaves, salt and pepper. Bring to the boil and leave to stand for 25 minutes.


Start preparing the horse radish mousse for garnishing.

Heat the vegetable stock with milk, cold butter, horse radish and the spices. Flavor with apple vinegar and liquidize. Keep warm.


Peel and chop the potatoes and boil them for 25 minutes. Drain and allow to cool. Mash and add hot cream. Add nutmeg, salt and grated horse radish. Keep warm in preheated oven.

Mix the strips of cucumber with the sour cream and spices and place in the preheated oven.

Season the cod filets with salt and pepper and sprinkle the skin with flour. Heat the rapeseed oil and fry the lemon thyme twigs. Remove them and leave to drip on kitchen paper. Reheat the oil and fry the fish with the skin side down.

Press the mashed beetroot through a cloth. Mix the extracted juice with the fresh juice. Add salt and pepper to season and horse radish, apple vinegar and aquavit to taste. Reheat and sieve.


Now heat the frying pan until the fish skin is crispy. Turn off the oven and turn the filets in the hot pan and leave to cook.

Add whipped cream to the creamy cucumbers.

Add cream to the horse radish mousse and whip again.

Take heated plates. Arrange the mashed potato in the middle. Add the creamy cucumbers, the jus and two cod filets per plate. Garnish with the horse radish mousse and the thyme twigs. Sprinkle sea salt on the fish filets.

15.06.2010 DW-TV euromaxx a la carte gericht

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