Cod with glazed roots
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Cod with glazed roots (2 people)
About 225 g fillet of cod
1 tsp salt
About 5 sprigs of thyme
Butter for frying
4 large tbsp creme fraiche. We use 18% fat
1 large tbsp strong, whole grain mustard
1 tbsp honey
1 tsp salt
Root vegetables cut into sticks. We use:
2 carrots
1 parsnip
1 parsley root
½ kohlrabi
1 garlic clove, chopped
About 5 sprigs of thyme
1 tsp salt
1 tbsp honey
1 splash of mead
Butter for frying
Video: how to make cod with glazed roots
To begin with, season the fillets of cod with salt and set aside.
Mustard sauce: Mix creme fraiche, mustard, honey and salt together. Adjust with a little more honey or salt if needed.
Root vegetables: Melt the butter in a frying pan and add garlic and thyme. Next, add the roots to the pan, sprinkle with salt and fry at high heat for about 8 minutes. Stir every now and then and let the roots take colour, but they should have a bit of bite when serving. After 8 minutes add honey and mead to the frying pan, lower the heat a bit and glaze the roots while stirring. It takes about 2 minutes and then remove the frying pan from the heat.
Fillets of cod: Melt the butter in a frying pan and add thyme. When the butter turns light brown, carefully place the fillets in the frying pan. They need about 2-3 minutes on each side, but it very much depends on how thick or thin the fillets are.
Serve the fillets of cod with warm root vegetables and cold mustard sauce.
Enjoy!