Cod with cabbage and Sandefjord butter
Dampet Torsk med Spisskål og Sandefjordsmør is a classic Norwegian dish that delights with its simplicity and delicate flavor. Steamed cod is served with young cabbage and a creamy Sandefjordsmør sauce, made from butter, cream, and a touch of lemon. This elegant yet nutritious dish is perfect for any occasion, reflecting the Scandinavian philosophy of using natural and fresh ingredients.
Preparation: 1h 20 min
Easy
Preparation: 1h 20 min
Easy
Ingredients:
- 600 g water
- 1 g ground black pepper
- 12 g salt
- 100 g butter
- 10 g butter
- 15 g lemon juice
- 600 g Cabbage, white
- 10 g parsley leaves
- 150 g Cream, 30% fat
- 600 g Cod, fillets without skin, raw
Method of cooking:
- Add 150 grams of 30% cream to the bowl. Cook for 30 minutes at 100°C at a speed of 2 rotations or until the amount is reduced by half. Attach the whisk to the bowl. Add 100 grams of unsalted butter cut into cubes. Mix for 5 minutes at 50°C at a speed of 6 rotations. Remove the whisk from the bowl. Mix for 5 seconds at a speed of 10 rotations. Pour the sauce into a small saucepan and keep warm.
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