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Fried Nutaaq cod with hand peeled prawns, fermented tomato foam and local vegetables

Fried Nutaaq cod with hand peeled prawns, fermented tomato foam and local vegetables

  • Atlantic cod
Time:30 min
Servings:4
Time:30 min
Servings:4

Ingredients

4 portions of Nutaaq cod, 140 – 160 g each

A handful of shell-on prawns

Tomatoes

Carrots

Yellow carrots

Radish

Samphire

Brussel sprouts

Sugar snaps

Cooking instructions

Rinse 1 kg of tomatoes, seal in a vacuum bag with 20 g of salt, leave at room temperature for 4-7 days. Each day burp the tomatoes to release pressure. Drain the juice to use for the foam.

Fry the cod portions on a hot pan with meat side down until cooked through. Carve orbs of the carrots with a melon baller. Sauté the orbs.

Heat the tomato juice, season to taste with salt and vegetable stock. Add 1 teaspoon lecithin to 3 dl of sauce and whisk with a stick blender until it foams.

Plate the fish and arrange the vegetables. Add the foam and finish with samphire, hand peeled prawns, julienne of sugar snaps and radish crudité.

Next recipe: Tandoori-marinated Nutaaq® cod with chili/lime corn cobs
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