This dish is seasoned with Lofoten Seaweed’s Fish & Seafood spice blend – a fresh and zesty blend of dill, lemon, garlic and winged kelp. With seaweed infused in both the fish itself and the accompanying sauce, you can be sure that every element of this meal is bursting with flavour and nutrition. Fish and seaweed are a match made in heaven; their flavour profiles are naturally complimentary, and both really shine in this rich, satisfying dish.
Ingredients
- 600 g cod fillet
- 3 tbsp olive oil
- 6 tsp lofoten seaweed fish & seafood spice blend
- 1 tbsp neutral oil
- 80 g shallots
- 150 ml heavy cream
- 100 ml dry white wine
- 25 g unsalted butter
- ½ tsp salt
- 4 tbsp pink pickled onions
Method
- Preheat the oven to 180°C. Coat the cod fillets with olive oil, then divide into roughly equal portions.
- Arrange the fillets on a baking paper-lined tray. Season the fillets with Fish & Seafood spice blend. Set aside for 10 – 15 minutes to allow the flavours to infuse.
- Meanwhile, make the white wine sauce. Heat the neutral oil in a large frying pan, then add the diced shallots and sweat over a low heat until soft.
- Add 0.5 teaspoon of Fish & Seafood spice blend per portion and cook for a further few minutes, until fragrant. Add the white wine and simmer over a medium heat until the volume has reduced by half. Add the cream and simmer for a further five minutes.
- Remove from the heat, add the cubes of cold butter, and whisk until incorporated. Add salt to taste.
- Bake the cod fillets for 10 – 12 minutes until just cooked. Arrange over four plates, spoon over a generous helping of the sauce, and top with pink pickled onions. Serve.
.jpeg&w=640&q=75)
