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Cod on a bed of spinach, clams in a saffron clam soup with Pernod and topped with fennel

Cod on a bed of spinach, clams in a saffron clam soup with Pernod and topped with fennel

What you need:

  • 1 kg. clams

  • 400g cod loins

  • 1red onion

  • 3 garlic cloves

  • 1 dl. cream

  • 2 dl white wine

  • pepper corns

  • saffron

  • pernod

  • 1 fennel

  • fresh spinach

  • butter

  • olive oil

  • salt/pepper

Method:

  • The day before: Let the calms rest in salted water (3-4% salt) in the fridge. They will in that way spit out any sand inside.

  • Drizzle the cod loins with some salt and set aside

  • Finely chop the red onion and 2 cloves of garlic

  •  Lightly sauté in olive oil in a pot

  • add a few pepper corns

  • After 1-2 min add the white wine

  • Bring to a boil

  • Add the clams and put a lid on

  • After 3-4 min put through a sieve and keep the clam juice

  • Take out most calms from shells and keep some in the shell. Set aside

  • Put the clam juice in a pot and reduce a bit under medium heat

  • Add 1 gr of Saffron

  • Add a little Pernod

  • Add the cream

  • Season with salt and pepper to taste

  • Keep on low heat

  • In a pan on medium heat with a lump of butter fry the cod loins that are cut in 4 pieces

  • Put a lid on the pan and let fry under low heat until the cod i beautifully white.

  • In the meantime, sauté two large handfull of spinach in butter seasoned with pepper

  • In heated deep plates place some spinnach in the middle, then the cod on top

  • Add a little of the warm clam soup and add some shells and clams

  • Garnish with some finely sliced fennel on top

  • Serve

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