Cod loin with chanterelles and pickled red cabbage
An elegant yet easy-to-prepare weekend dinner with oven-baked cod loin, creamy chanterelle sauce and fresh pickled red cabbage and fennel. Roasted hazelnuts and dill are the finishing touch – a lovely feast with the flavours of autumn in focus.
Ingredients · Servings 4
- 600 g cod loin (4 pieces)
- 4 slices butter, sliced
- fresh thyme
- 400 g chanterelles
- 20g butter
- 3 dl whipping cream
- 1 tbsp fresh dill, finely chopped
- salt
- freshly ground black pepper
- Pickled red cabbage and fennel
- 0.5 dl vinegar 12%
- 0.5 dl granulated sugar
- 1.5 dl water
- 0.33 red cabbage (300-300 g)
- 0.5 fennel
- Garnering
- chanterelles, fried in butter
- dill
- 1-2 tbsp hazelnuts, roasted and chopped
- For serving
- 800 g potatoes, boiled and peeled
Method · 40 min
- Set the oven to 125 degrees.
- Pickled red cabbage and fennel
- Heat the vinegar, sugar and water until the sugar has dissolved. Thinly slice the red cabbage and fennel and pour the mixture over the vegetables. Leave to marinate while the rest of the dish is cooked.
- Salt the cod all over and place the fish pieces in an ovenproof dish. Place a slice of butter on each piece and top with a couple of sprigs of thyme. Cook in the oven until the fish has an internal temperature of 48 degrees.
- Fry the chanterelles in a dry frying pan until the liquid has boiled away. Add butter and fry the chanterelles thoroughly until they get a nice color. Transfer half to a plate and save for garnish.
- Add whipped cream to the chanterelles remaining in the pan and let it cook down to a creamy sauce. Season with salt and freshly ground black pepper. Stir in finely chopped dill just before serving.
- Chop the hazelnuts.
- Drain the pickled red cabbage and fennel and divide between plates. Place the cod on top.
- Spoon over the chanterelle sauce and top with the butter-fried chanterelles, dill and chopped hazelnuts.
- For serving
- Serve with boiled potatoes.
