Cod Tartare

With Asparagus

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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<