Equipment
Ingredients
Cod
- 600 g cod loins, boneless and skinless
- 5 g sea salt
Creamy Horseradish Potatoes
- 800 g waxy potatoes, peeled
- 300 ml heavy cream
- 30 g fresh horseradish, finely grated
- 3 g salt
- 1 g white pepper, ground
Garnish and Finish
- 4 eggs, cold
- 100 g swedish anchovies, drained and chopped
- 150 g unsalted butter, cut into cubes
- 15 g fresh dill, finely chopped
Nutrition (per serving)
Method
Place the peeled waxy potatoes into a large saucepan of salted water. Bring to a boil and cook until tender when pierced with a knife, about 15 to 20 minutes.
In a separate small saucepan, cover the eggs with water and bring to a boil. Cook for exactly 9 minutes, then immediately transfer to an ice bath to stop the cooking process.
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Lightly grease a baking dish.
Peel the cooled eggs and roughly chop them. Set aside with the chopped Swedish anchovies and fresh dill.
Season the cod loins evenly with sea salt. Place in the prepared baking dish and bake for 15 to 20 minutes, or until the internal temperature reaches exactly 52 degrees Celsius (125 degrees Fahrenheit).
While the cod bakes, drain the boiled potatoes and slice them into thick rounds. In a saucepan, bring the heavy cream to a gentle simmer. Add the sliced potatoes, freshly grated horseradish, salt, and white pepper. Simmer gently until the cream thickens and coats the potatoes.
In a small saucepan, melt the butter over medium heat. Continue cooking while swirling the pan until the butter foams, the milk solids turn golden brown, and a distinct nutty aroma develops.
Divide the warm, creamy horseradish potatoes among four heated plates. Gently place a cod loin over the potatoes on each plate. Scatter the chopped eggs, anchovies, and fresh dill generously over the fish, and finish by pouring the hot browned butter over the top of the entire dish.
Chef's Notes
- It is absolutely crucial to use Swedish ansjovis (often labeled as Grebbestads Ansjovis) for this dish. Unlike Mediterranean anchovies, Swedish ansjovis are actually sprats cured in a sweetened brine of sugar, salt, and warm spices like cinnamon and sandalwood. Substituting standard salty anchovies will ruin the delicate flavor balance.
- For the cleanest browned butter presentation, allow it to sit for ten seconds after pouring it into a serving vessel, letting the darkest solids settle to the bottom. Drizzle mostly the clear, amber fat over the dish.
- The pungency of fresh horseradish varies wildly depending on its age and the season. Grate it finely using a microplane and add it to the cream sauce in increments, tasting as you go.
Storage
Refrigerator: 2 days — Store components separately. Creamy potatoes may need a splash of milk when reheating to restore texture.
Reheating: Reheat potatoes gently on the stovetop. Reheat cod in a low oven.
