Lightly marinated cod with browned cobnut butter, peasallad and vinegar cooked onion
A handfull Pea sprouts
250 gr Green peas
500 gr Potato
½ Red onion
300 gr Cod
2 tbs Red wine vinegar
35 gr Butter
Heat the oven to 150 celsius degrees
Marinade: Mix 4 dl water and 2 tbs salt in a bowl. Place 300 gr cod files in the marinade. Leave it in for about 12-15 minutes.
Sift off the marinade from the fish. Dry the cod with a little paper. Put the fish in a buttered oven tin. Bake in the oven for 14-16 minutes.
Vinegarboiled onion: Slice ½ a red onion and place in a pot. Add 1 tbs sugar and 2 tbs red wine vinegar. Boil for 1-2 minutes. Set aside.
Browned cobnut butter: Heat 35 gr butter in a small pot. When the butter becomes “silent” it starts browning. Stir the whole time. When it is golden brown it is done. Add 100 gr chopped cobnuts. Set aside.
Heat up a little oil in a frying pan. Add 250 gr grean peas and fry for 1-2 minutes. Add a handful pea sprouts and fry for another minute. Season with salt and black pepper.