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Summer fricassee with mussels and cod back

Summer fricassee with mussels and cod back

What you need:

  • 1 kg mussels

  • 400 g fresh cod back (with skin)

  • 8 small carrots

  • 4 spring onions

  • 8 green asparagus

  • fresh peas ( or frozen )

  • 1 Little gem salad (cut in 4)

  • 200g small new potatoes

  • 2 slices parma ham

  • Parsely

  • Butter

  • Olive oil

  • 3 tbsp creme fraiche

  • 2 dl White vine

  • 1 shallot

  • 2 garlic cloves



  • Boil the potatoes in salted water

  • Strain and set aside with out lid on!

  • Bake the parma ham in a oven at 150 degrees until crisp

  • Crush and set aside

  • Fry the chopped shallots and 2 clove of garlic in a bit of butter or olive oil.

  • Pour in the white wine together with 1 bay leaf and bring to a boil.

  • Add the cleaned mussels (discard any mussels that do not close tightly) and cook, covered, for 4-6 minutes or until all mussels have opened.

  • Pour the mussels in a strainer with a bowl underneath for the stock to be saved.

  • Take out the mussels from shells and set aside

  • Reduce the mussels stock to half

  • Turn of the heat

  • After 10 min...

  • Add 1 large lump of butter and whisk

  • Add creme fraiche and whisk

  • Season with salt and pepper

  • This is basically the sauce for the fricasee!

  • next...

  • Clean the carrots

  • Clean the spring onions which are cut in nice pieces.

  • Clean the asparagus and cut in nice pieces

  • Make the peas ready depending if fresh or frozen

  • Drizzle the cod with salt and let rest for 10 min

  • Rub away the salt

  • In a pot, melt some butter under low heat

  • Add a little water

  • Turn up the heat to medium...

  • When boiling...

  • Put in the cod and put a lid on

  • Steam for 6-8 min, depending on how thick your cod back is

  • Set aside without lid!

Now the finishing...

  • In a large pan...

  • Fry the spring onions for 3 min

  • Add the sauce and let cook for 1 min

  • Turn down heat to medium

  • Add the carrots

  • Add the potatoes

  • Add the asparagus

  • Add the peas

  • Add the mussels

  • Add the little gem salads

  • Put a lid on for 2 min !!!!

  • Season with salt and pepper

  • Turn off the heat

  • Top with the still warm cod in nice pieces

  • Sprinkle with crisp ham

  • Garnish with some parsley

  • Serve and enjoy (don't forget to serve a good glass of white vine to this splendid summer dish)

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