Caramellised fillet of Norwegian Cod
Caramellised fillet of Norwegian Cod, seared scallop, buttered Aspargus and a beet balsamic emulsion.
What to do
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.
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
Time: 40 min.
Type of dish: Main course
Cooking method: Fried
Type of cuisine: International
Source/photo: Norwegian Council of Seafood Export