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Cod and potato croquettes with freshly cooked cod roe and a fennel salad

Cod and potato croquettes with freshly cooked cod roe and a fennel salad

What you need:

  • 400 g potatoes

  • 400 g fresh cod

  • 200 g cod roe

  • 6 garlic cloves

  • 100 g gruyere cheese

  • parsley

  • lemon zest

  • 1 dl milk

  • 1 fennel

  • radishes

  • olive oil

  • dill

  • 1/2 dl mayo

  • ½ dl skir

  • 1 lime

  • 2 eggs

  • Panko bread crumbs

  • Sunflower oil for frying

  • Butter

  • salt and pepper

 

Method:

The croquettes:

  • Cook the cod roe for 15 min wrapped in baking paper and alu foil ( medium heat)

  • Cook the potatoes

  • Add the cod for the last 3-4 min into the pot with potatoes

  • Cook the garlic cloves in milk under low heat for 5 min

  • Remove the potatoes and cod from cooking water

  • In a blender, add the potatoes, cod, the garlic cloves, chopped parsley and zest from one lemon

  • Blend until smooth

  • Let cool down in the fridge

  • When the potatoes and cod mixture is completely cooled down, form balls of approx 3-4 cm diameter, turn around in whipped egg mixture and afterwards wrap in panic bread crumbs

  • Deep fry the balls in sunflower oil at 180 degrees until golden brown

The roe:

  • Fry the cooked cod roe in some olive oil and a lump of butter in a pan under medium heat

  • Mix the mayo and skir ( or yoghurt/creme fraise) with juice form the lime and the zest from same.

The salad:

  • Slice the fennel on a mandolin iron

  • Slice the radishes on a mandolin iron

  • Drizzle with olive oil and juice of the lemon

  • Add some dill on top

Serve on large plates immediately.

 

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