CLASSIC COD WITH EGG, BACON AND RED BEETS

I am still writing about the most popular and classic Danish dishes. Of course, we eat fish and here is the most  popular fish in Denmark, cod. The Danes have been eating cod since the stone age and over the years different accompaniments have  been added. At the start of the 19th Century, one of our most famous cooks,  improved this dish with chopped hard-boiled eggs, bacon and chopped red beets. This dish has been the traditional New Years Eve dish  for all of Denmark since the 1700 Century. There are still many poeple who eat this dish on New Year ‘s Eve, but now it is considered a festlig weekend dish and can be eaten for the most of the year. It is best  in the autumn  until early in the spring. There has been much discussion about how to prepare cod. It must not be undercooked, nor overcooked. The meat of this fish is deliously white and firm and can be boiled, fried  and used in soups. .

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Classic Cod with Hard-boiled Eggs,Bacon and Red Beets         serves 4

4 cod steaks, or 3 lbs. fillet, water, 1 tbsp. salt, 4-5 whole peppercorns, 2 bay leaves,

Accompaniments: fish mustard, chopped hard-boiled eggs, bacon, pickled beets and boiled,potatoes.

To make the fish, rinse fish under cold running water. Place in a pan large enough to accommodate the cod. Add enough water to just cover fish. Add salt, peppercorns, and bay leaves. Bring fish slowly to boil. Skim, and simmer fish gently for 2 minutes, and turn of the heat. Let the cod stand in the water 10-15 minutes.  Remove fish with a slotted spoon and place on a warm dish.

To make the accompaniments, fry bacon crisp on a warm skillet and transfer to paper towels. Peel eggs and chop. Dice beets. Boil potatoes.

To serve, place cod on four warm plates. crumble bacon and sprinkle over cod. Sprinkle egg and beets over cod. Place a spoonful of fish mustard on the plate and serve with boiled new Potatoes. Sprinke with parsley.

Some popele may prefer a fish mustard sauce.  Melt  1 oz  of butter in a sauce pan, stir in 1 tbsp. of flour and add about 1½ cups fish stock (water from cooking the cod). Add a little milk or cream, 1 tbsp. fish mustard and the sauce simmer 2-3 minutes. Season with salt and pepper.

 

 

 

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