Wednesday, February 27, 2008

Cod with a pinenut-crawfish crust


I don't eat fish very often (as you can probably guess from my recipe links to the right - very few fish recipes!) and when I do, it's usually just salmon in the oven, or poached fish or.. well, few very exciting things really.

However, I made this for New year's eve, and it's really tasty! I found the recipe in Ica Buffé, a magazine for all customers at Ica which is Sweden's largest chain of grocery stores. I used less than half of the butter suggested though - what were they thinking? They also had a recipe for a champagne sauce.. well, I made it, but it was actually not a big hit, so I'd suggest making a simple hollandaise or a lemon cream sauce to go with this. Or something else entirely - play up the dill and make a dill sauce, perhaps?

Use any fish you'd like - cod is an endangered species so you either want to make sure you use cod from a sustainable source, or another firm white fish like hoki or talapia.

Cod with a pinenut-crawfish crust
Serves 4

4 thick fillets of cod or other firm white fish
200 g crawfish tails (generally sold in brine here)
20 g butter
40 g pine nuts
100 ml fresh dill, finely chopped
white pepper, salt

Heat the oven to 175°C.

Salt the fish ligtly and place it in an oven proof dish. Drain the crawfish tails and chop them.

Melt the butter, and fry the pine nuts until lightly golden. Add the crawfish and the dill, and season with salt and some white pepper. Spoon this over the fish, and bake for 15 minutes.

Serve it with a tasty sauce, and some steamed sugar snap peas or snow peas. You can add potatoes, rice or bulgur if you'd like. (We had a very tasty bulgur with tomatoes, as you can see in the photo.)

Recipe in Swedish:
Pinje- och kräftbakad torskrygg

1 comment:

Jeanne said...

What an interesting combination - and I'm a sucker for recipes where fish is cooked with a crust...