Baked Cod with Crithmum (Sea Fennel)
4 servings
20 minutes
The recipe is taken from the book "Scandinavian Summer". "I believe in quick and easy cooking on weekdays, especially in the summer when you want to spend as much time as possible outdoors. Cod with mustard in various variations is popular all over Scandinavia. This recipe requires only about three minutes of preparation plus baking time, when the fish is briefly cooked in the oven, and you can make side dishes for it. I usually choose various greens, although many people prefer mashed boiled potatoes with butter and parsley. Crithmum grows off the west coast of Denmark, in salty bays, and all along the North Sea coast from Norway to Sweden and Finland. Oddly enough, I did not like it while living in Scandinavia, but in the UK, critmum has recently become so popular that I tried it, and it has taken pride of place in my diet. I love it - it's full of all sorts of useful things and practically no calories. It's also naturally salty , so salt it very moderately.
1
Preheat the oven to 170 degrees.
2
Prepare the sauce by mixing crème fraîche, freshly squeezed lemon juice, and mustard in a bowl.
- Creme fraiche: 200 ml
- Wholegrain Dijon mustard: 1 teaspoon
- Lemon juice: to taste
3
Place the fish in a heat-resistant dish and pour sauce over it. Put the dish in the center of a preheated oven and bake for about 15 minutes or until done. Make sure the fish is white and firm inside, as cooking time may vary slightly depending on the size of the fish.
- Cod fillet: 600 g
4
Meanwhile, blanch the greens in a large pot of boiling water for 2 minutes, then drain the water.
- Sea fennel (rock samphire): 150 g
5
Arrange the critmum on serving plates, place fish on each portion, and drizzle with a little sauce. Season with salt and pepper before serving.
- Creme fraiche: 200 ml