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Brunch bagels with G&T cured Nutaaq® cod

Brunch bagels with G&T cured Nutaaq® cod

  • Summer
  • Lunch
  • Nutaaq® Cod
  • Atlantic cod
Time:30 min.
Time:30 min.


1 kg Greenland cod fillet with skin

0,05 L gin

0,1 L tonic

500 g salt

500 g sugar

1 lemon

1 lime

10 bagels

0,3 kg cream cheese

1 cucumber

0,3 kg lambs lettuce

Cooking instructions

Defrost the cod and drain thoroughly

Mix the lemon and lime zest with salt and sugar, add the gin and tonic and cover the cod with the marinade. Leave to cure in the fridge for about 4 hours on a grid with no cover.

After curing, rinse the fillet and carefully pat dry with paper towels.

Cut the cured Nutaaq cod filet into thin slices.

Toast the bagels, spread the créme fraiche, season with salt and

pepper and garnish with thin slices of cucumber and the sliced Nutaaq fillet.

Serve the bagels with fresh lambs lettuce salad.

Next recipe: Gravad halibut with marinated fennel salad