Caramellised Fillet of Cod

Caramellised fillet of Norwegian Cod, seared scallop, buttered Aspargus and a beet balsamic emulsion.

Caramellised Fillet of Cod
 
Photo: Norwegian Seafood Export Council

Ingredients (4 portions)

600 g Fillets of Norwegian Cod
4 King Scallops
80 g    Butter
3 dl    Beetrot juice
1 dl olive oil
1 tablespoon Balsamic Vinegar
Spears of  fine Aspargus

Method

Clean and wash the scallops and brush with oil. Sear the scallops in the pan for a few seconds on each side.

Trim the skin on cod fillet. Season with salt and pepper. Caramellise, skinside down in a little butter.

Reduce the beetroot juice by 75 % and blend with the olive oil until thick. Add the balsamic vinegar to taste and season.

Toss aspargus in a little butter until tender.

Key information

Time                         40 min.
Difficulty                Medium
Product                    Cod
Type of dish            Main course
Cooking method    Fried
Type of cuisine       International
Portions                   4

(Source: Norwegian Council of Seafood Export)