House Capuchin 3

Our Recipe

Start with:

• 2 carrot
• 1 parsnip
• 1 turnip
• a few white rings of leek
• 1 clove garlic, crushed
• Approx. 5 thyme sprigs
• 1 teaspoon salt
• 1 tablespoon honey
• 1 sprinkle of mead (a small glass)
• Butter for frying

Method

1. Peel and clean vegetables
2. Cut them into 1/4-1/2 by 4 inch sticks. (approximately)
3. Melt butter in a large frying pan.
4. Add sticks.
5. Sprinkle with salt and fry over high heat for approx. 8 minutes. The roots should take on color and still have bite when serving. 
6. Mix honey and mead.
7. After 8 minutes add to the pan. 
8. The heat is lowered and the roots are glazed by stirring evenly for approx. 2 minutes. ‘
9. Take the roots off the heat and set aside.

While that is all going, salt the fillets and set aside and then make the sauce.

• 4 large tablespoons ymer or sour cream (18%)
• 1 large tablespoon strong, coarse mustard
• 1 tablespoon honey
• 1 teaspoon salt

This is stirred together, tasted and adjusted as necessary.

Then fry the fillets:

1. Melt the butter in a hot pan. 
2. Add thyme. 
3. When the butter is brown, carefully place the cod fillets on the pan. 
4. Depending on how thick or thin the fillets are, fry for 2-3 minutes on each side.

Serve the cod fillets with warm root vegetables and cold mustard sauce.

The veg were delicious, the cod disgusting. It was rubbery and tough in some spots and raw in others since the fillets were unevenly cut and full of bones. Even with the mustard sauce I definitely didn’t like it. I’m going to make a chowder of it, so’s not to waste it, but yuck.

Original Recipe from – https://www.ribevikingecenter.dk/da/viden/vikingemad-til-alle-tider/opskrifter/torsk-med-glaserede-roedder.aspx

Eat cod! It is here in the autumn and winter months that the cod tastes the best. It belongs to the lean fish, is mild in taste and easy to cook.

In the cabbage farm, the housewife picks up the crispy root vegetables and fresh herbs, which in the last minutes of the frying time get extra love in the form of honey and mead. The roots become completely irresistible and the dish is nicely tied together with a cold mustard sauce.

Cod with glazed roots (2 people)

Approx. 225 g fillet of cod
1 teaspoon salt
Approx. 5 thyme sprigs
Butter for frying

4 large tablespoons ymer or sour cream (18%)
1 large tablespoon strong, coarse mustard
1 tablespoon honey
1 teaspoon salt

Root vegetables cut into sticks. Used here:
2 carrots
1 parsnip
1 parsley root
½ glass cabbage (knot cabbage)
1 clove garlic, chopped
Approx. 5 thyme sprigs
1 teaspoon salt
1 tablespoon honey
1 sprinkle of mead (a small glass)
Butter for frying

Video: Here’s how to make cod with glazed roots.

1. Start by seasoning the cod fillets with salt and set them aside.
2. Mustard sauce : Stir sour cream, mustard, honey and salt well together and taste. Adjust if necessary. with more honey or salt.
3. The root vegetables : Melt the butter in a hot pan and add the garlic and thyme sprigs. Put the root vegetables on the pan, sprinkle with salt and fry over high heat for approx. 8 minutes. The roots should take on color and still have bite when serving. After 8 minutes, add honey and mead to the pan. The heat is lowered and the roots are glazed by stirring evenly for approx. 2 minutes. Take the roots off the heat.
4. The fillets : Melt the butter in a hot pan. Add thyme. When the butter is brown, carefully place the cod fillets on the pan. Depending on how thick or thin the fillets are, fry for 2-3 minutes on each side.
5. Serve the cod fillets with warm root vegetables and cold mustard sauce.
6. Bon appetite!

Page created and published 12/19/21 (C)M. Bartlett
Last updated 12/26/21