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Cod loin on creamy spinach with browned butter, lemon and ginger sauce, topped with crispy baked scarlet kale and apples

Cod loin on creamy spinach with browned butter, lemon and ginger sauce, topped with crispy baked scarlet kale and apples

What you need:

  • 500 g cod loin

  • 200g fresh scarlet kale

  • 1 apple

  • 200g Butter

  • 1 lemon

  • 2 garlic cloves

  • 2 fermented garlic cloves

  • 1 dl cream

  • 2 cm ginger

  • soy sauce

  • fresh spinach

  • olive oil

  • salt/pepper

Method:

  • Heat the oven to 200 degrees

  • Wash the kale and chop in suitable pieces

  • Drizzle in olive oil

  • Spread the kale in an oven proof dish

  • In another oven proof dish place the cod loins

  • Brush with a little butter on top, salt and pepper

  • In a small pot melt under medium heat 200g of butter

  • When the butter starts to brown and you have that nutty smell, put through a sieve

  • Add finely chopped ginger, juice from half a lemon, the two fermented garlic cloves to the browned butter and blend until you have a smooth sauce. Set aside

  • In a pot on medium heat add finely chopped garlic and some olive oil, when hot add the spinach.

  • When the spinach is collapsed add the cream.

  • Season with salt and pepper.

  • Keep on low temperature until serving

  • Put the kale into the oven for approx. 10m or until they begin to get crispy. (keep an eye on it)

  • Set aside

  • Put the cod in the oven

  • Let bake for approx. 10 min or until the fish is just perfectly cooked

  • Arrange in hot deep plates the spinach mixture in bottom

  • Next a cod loin

  • Garnish with crispy kale and very finely dic ed apples

  • Drizzle the nutty butter sauce over

  • Serve

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