Cod loin with horseradish and browned butter
- 1½ lbs 650 g cod, boneless filletcod, boneless fillets
- 1 tsp 1 tsp salt
- 3 oz. 85 g fresh horseradish, grated
- 5 oz. 140 g butter
- 1 lb 450 g
- salt and pepper
- 1 oz. 28 g , finely sliced (optional)
- Salt fish pieces and keep in refrigerator for an hour. If you don't have enough time, you can salt and fry the fish straight away, but first start with peeling and grating the horseradish.
- Wipe the fish completely dry with paper towels. Heat one third of the butter and fry fish on medium heat for 3-4 minutes on each side. Baste the fish with the butter in the pan every now and then to prevent it from drying out.
- Reduce the heat towards the end. Season with freshly ground pepper. Remove from the pan when just cooked through to ensure a nice, flaky result.
- Melt the rest of the butter in a saucepan on medium heat and keep heating until it gets a nutty fragrance and light brown color.
- Boil beans in salted water for a few minutes.
- Place the fish on a bed of freshly cooked beans. Drizzle browned butter one the fish and top with freshly grated horseradish.
If you want to go that extra mile and add a luxurious touch, top the fish with crispy celery chips. Slice celery root really thin and fry in butter until golden. Salt and pepper to taste.