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baked cod with celery remoulade and hot potato salad

baked cod with celery remoulade and hot potato salad

Serves 2

400 g cod fillet with skin, boneless
1 tsp. cold-pressed rapeseed oil
1 tsp. salt
1 tsp. sugar

Potato salad
300 gr potatoes
1 tsp. salt
1 heart salad
1 tsp. mustard
1 tsp. apple vinegar
1 tsp. cold-pressed rapeseed oil

Celery Remoulade
100 g celeriac
1 tbsp. mustard
1 tbsp. skyr
2 tbsp. mayonnaise
salt and pepper

How it’s done:
Preheat the oven to 120 degrees.

Potatoes - Peel or scrub the potatoes clean, and boil them for 10 minutes in salted water. Remove the pot from the heat and let the potatoes rest in the water, until they’re tender. Drain and keep the potatoes warm in the pot with the lid on.

Celery Remoulade
- Peel the celery and cut it into 2-3 cm long, ultra-thin strips or if it is too difficult to cut with a knife, then grate the celery on the coarse side of a grating iron. Mix the celery with the other ingredients and season salt and pepper.

Cod - Cut cod fillet into 2 equal pieces. Place baking paper on a baking tray and grease it with rapeseed oil. Sprinkle the flesh side of the cod with salt, sugar and pepper, and put them on paper with the skin side up. Bake the cod in the preheated oven at 120 degrees for 20 minutes.

Salad – Whisk mustard, vinegar and oil together and season with salt and pepper. Wash the lettuce and tear the leaves, and then turn the leaves in the dressing.

Dinnertime - Turn the hot potatoes with lettuce and dressing. Serve the hot potato salad with the celery remoulade and the baked cod.

Source: Idegryden.dk