Cod with potato and garlic purée, red wine sauce and salt-baked shallots
Photo: Øystein Klakegg
More than 40 minutes advanced
A fantastic dish you will be proud to serve to your guests. The red wine sauce is perfect with the Christmas cod, and the velvety smooth potatoe and garlic purée is to die for.
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Ingredients
servings
    • 4 cod fillets natural, each 140 grams
    • 2 l water to poach the cod
    • 1 tsp salt to poach the cod
  • Baked shallots
    • 8 whole shallots
    • 4 tsp sea salt, for baking
  • Red wine sauce
    • 0.5 shallot, finely chopped
    • 2 dl red wine
    • 2 tbsp blackcurrant syrup
    • 0.5 dl beef stock
    • 1 tbsp butter
    • 0.25 tsp salt
    • 4 turns of a pepper grinder, or more to taste
  • Potato and garlic purée
    • 3 baking potatoes, peeled
    • 4 cloves of garlic
    • 1 dl cream
    • 1 tsp salt
    • 6 turns of a pepper grinder
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Method

1. Salt-baked shallots: Bake the shallots whole on top of a layer of sea salt at 160 degrees Celsius for around 30 minutes. When they start to burst out of their skin, they are ready to come out of the oven. Cut the bottom off the onions before serving.

2. Red wine sauce: Finely chop the shallot and put in a pan, then turn on the heat. When you start to hear frying noises from the pan, add the red wine and boil for around 8 minutes. Add 2 tbsp blackcurrant syrup once the wine has reduced to a thick, sticky syrup. Continue boiling for 2-3 minutes before adding the beef stock and boiling for a further 10 minutes. Add the butter, salt and pepper.

3. Potato and garlic purée: Peel the potatoes and boil together with the whole garlic cloves for around 15 minutes or until the potatoes are cooked. Drain the potatoes then add the cream. Mash with a potato masher or a hand blender. Make sure you blend the garlic cloves properly. Season with salt and pepper.

4. Poached cod: Heat up the poaching water for the cod and add the salt, then poach the cod fillets for around 8 minutes until they start to flake.

5. Serve poached cod with baked shallots, potato and garlic purée topped with the red wine sauce.