Caramellised fillet of Norwegian Cod

Caramellised fillet of Norwegian Cod

Caramellised fillet of Norwegian Cod, seared scallop, buttered Aspargus and a beet balsamic emulsion.

What to do

Clean and wash the scallops and brush with oil. Sear the scallops in the pan for a few seconds on each side.

Trim the skin on cod fillet. Season with salt and pepper. Caramellise, skinside down in a little butter.

Reduce the beetroot juice by 75 % and blend with the olive oil until thick. Add the balsamic vinegar to taste and season.

Toss aspargus in a little butter until tender.

4 portions

Ingredients

600 g Fillets of Norwegian Cod
4 King Scallops
80 g Butter
3 dl Beetrot juice
1 dl olive oil
1 tablespoon Balsamic Vinegar
Spears of fine Aspargus

Key information

Time: 40 min.
Difficulty: Medium
Product: Cod
Type of dish: Main course
Cooking method: Fried
Type of cuisine: International
Portions: 4

Source/photo: Norwegian Council of Seafood Export