A lively and modern variation

Ingredients

• 800g fresh cod fillets
• 125g fresh crabmeat
• 125g fresh beluga lentils (also works well with other kinds of lentils)
• 2-3 finely chopped onions
• 1 carrot, cut into small chunks
• 1 spring onion, finely sliced
• Equal amount of celery, finely chopped
• 1 tomato, chopped
• Some fresh parsley, chopped
• Some fresh chives, chopped
• 1 lemon
• 200ml milk
• 200ml crème fraiche
• 1 small glass of creamy horseradish
• Some butter
• Spices

 

Preparation

The lentils:

1. Fry the finely chopped vegetables in some butter until soft and add the washed lentils.
2. Add salt and pepper and cook until ‘al dente’.
3. Thereafter, add the chopped parsley and a few drops of balsamic vinegar, stir and taste.

Horseradish sauce:

1. Warm the milk and crème fraiche in a small sauce pan and add half a glass of creamy horseradish and stir.
2. Add lemon juice, salt, pepper and some sugar to taste and some starch or sauce thickener if needed.

The cod fillets:

1. Try to handle the cod with care in preparation and frying as cod is a very soft fish.
2. Wash the fish and tap dry with a paper towel.
3. Cover the cod with a few drops of lemon salt, pepper and flour and then fry in hot butter in a frying pan for 2-3 minutes each side.
4. Then remove the pan from the heat and allow to continue cooking gently.
5. Fry the crabmeat with some onions for a few minutes adding the chopped tomato and chives.

Serving suggestion

• Warm the plates before serving. Place a portion of lentils in the middle of the plate. Place a portion of cod fillet on top of the lentils and cover with a portion of crabmeat, tomato and chives. Cover with horseradish sauce.
• Serve with a dry white wine or a beer.