Cod Tartare

Name: Cod Tartare
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 8 thick asparagus spears, shaved into long lengths with a vegetable peeler; 300 g sashimi-grade skinless cod fillet (or other sashimi-grade white fish); 50 g rye bread, sliced; 50 g red mizuna or other mustard leaves; 2 egg yolks; 1 tsp wine vinegar; 2–4 tbsp pickled mustard seeds (see tip); 2 tsp Dijon mustard; 200 ml rapeseed oil; 1–2 tbsp extra-virgin olive oil

With Asparagus

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Spisehuset 5C is a small restaurant in Kødbyen, in Copenhagen. Chef Torsten, who gave us this recipe, only uses biodynamic and organic produce and sustainable fish. They source their vegetables from a few small local producers, who they work very closely with.

Ingredients

300 g sashimi-grade skinless cod fillet (or other sashimi-grade white fish)
50 g rye bread, sliced

Europe
Denmark
Fish course
Pescatarian
Copenhagen
Nordic

Method

Season the cod with salt and leave for at least 4 hours in the fridge.

Meanwhile, preheat the oven to 140°C (275°F). Dry the bread in the oven for 10 minutes<