Name: Pan-Seared Cod with Garlic Potato Puree
Yield: Serves 2
Cuisine: Norway
Ingredients: 4 cups chicken stock or 2 vegetable or chicken bouillon cubes plus 4 cups water; 2 tablespoons heavy (whipping) cream or half-and-half; 4 tablespoons unsalted butter, cut into small dice; 1 pound russet potatoes, peeled and cut into 1-inch dice; Two ½-pound cod fillets, skin on; ½ cup whole milk; Fine sea salt and freshly ground black pepper; 1 tablespoon olive oil; 4 large garlic cloves, peeled; 1 tablespoon chopped fresh parsley

Preparation info

Serves
2

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

I KNOW OF FEW THINGS BETTER THAN FLAKY COD COUPLED WITH REALLY GOOD POTATOES. THIS POTATO PUREE ALSO GOES WELL WITH ROAST CHICKEN AND GRILLED MEAT.

Ingredients

Two ½-pound cod fillets, skin on
4 cups chicken stock or 2 vege

Europe
Norway
Dinner
Fish course
Spicy
Gluten-free
Nordic
Scandinavia

Method

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

Meanwhile, make the potato puree: In a small saucepan, bring the chicken stock to a boil. Add the potatoes and garlic and boil for 10 to 15 minutes, until soft; drain. Return the potatoes and garlic to the pan and mash with a po

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of