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Spicy fish cakes with a asian style salad

Spicy fish cakes with a asian style salad

Fishcake mixture:

  • 500 g white fish (possibly cod)

  • 1 egg

  • 2 tablespoons. rye flour

  • 1-2 finely chopped red chili without kernels

  • 2 finely chopped spring onions

  • 1 bunch of chopped coriander

  • 200g of smoked halibut

  • salt and pepper

  • oliveoil

Method:

  • Stir the fish together with chili, egg, rye flour, spring onion and coriander in a food processor.

  • Chop the halibut and turn it into the mixture.

  • Season with salt and pepper.

  • Form the dough to fish cakes and fry them in olive oil at medium temperature 3-4 minutes on each side.

 

Salad:

  • ½ of small white cabbage

  • 1 finely chopped red chili without kernels

  • 1 bunch of chopped coriander

  • 1 teaspoon of cane sugar

  • 1 tablespoon of black sesame seeds

  • 1 lime (juice from it)

  • 1/2 dl sesame oil

  • salt and pepper

Method:

  • Slice the cabbage finely on a mandolin iron.

  • Mix sugar and lime juice until sugar is dissolved.

  • Add chili and sesame seeds.

  • Whip the sesame oil and season with salt and pepper.

  • Mix the dressing well into the finely chopped cabbage and chopped coriander.

  • Serve the salad with the fish cakes and lime.

 

Cauliflower in kale pesto

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Gremolata

Gremolata

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