Services 4
For the code:
1 tablespoon salt
1 tablespoon granulated sugar
4 boneless and skinless Norwegian code filets
Olive oil
For the creamy green bean and pea salad:
1 cup (125 g) fresh green beans
1 cup (125 g) frozen peas
½ cup (120 ml) sour cream
1 tablespoon wholegrain mustard
1 tablespoon chopped parsley
For the grilled tomatoes:
20 cherry tomatoes
4 wooden grill skewers, soaked before
Olive oil
Salt and pepper
For the herb butter:
½ cup (112 g) lightly salted butter, softened at room temperature
2 tablespoons of chopped herbs such as parsley, chefs, and dill
¼ lemon zest
Juice from ½ lemon
In a small bowl, combine the salt and granulated sugar. Place the cod filets in a baking dish, and sprinkle half of the salt mixture on top, rubbing it into the filets. Turn the filets over and add the remaining salt mixture, spreading it until the filets are covered. Cover and refrigerate for 45 minutes to 1 hour. Rinse the filets under cold running water to remove all of the salt mixture then pat dry with paper towels. Brush both sides of the files with oil.
While the cod is curing, prepare the creamy green bean and pea salad by blanching the green beans and frozen peas. Wash and trim the green beans then cut into ½-inch (1 ¼ cm) pieces. Have a large bowl of ice water nearby. Bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans, and boil for 3 to 5 minutes or until tender and crisp. Using a slotted spoon, transfer the green beans to the ice water and let rest for about 1 minute. Transfer the green beans to a clean tea towel to dry. Repeat the blanching process with the peas. Using the same saucepan, cook the peas for 2 minutes. Transfer them to the ice water to cool for 1 minute. Drain the peas and place on a clean tea towel to dry.
In a large bowl, add the green beans, peas, sour cream, wholegrain mustard, and chopped parsley, and stir to combine. Set aside.
For the herb butter, in a small bowl, combine the butter, herbs, lemon zest and juice. Set aside.
Prepare the tomatoes by washing and drying them. Put 5 tomatoes onto each skewer, then brush the tomatoes with oil, and season with salt and pepper.
Preheat the grill to medium-high heat. To prevent the code from sticking to the grates, brush vegetable oil over the grates. Place the cod filets over indirect heat and cook for 3 to 5 minutes per side or until the flesh is opaque and flakes easily when pierced with a fork.
While the cod is cooking, add the tomato skewers to the grill and cook for 3 to 4 minutes, turning often, until somewhat charred with the skin bursting but still keeping its shape.
Melt the herb butter in a skillet over the grill.
To serve, divide the green bean and pea salad among 4 plates and place the grilled cod on top. Remove the tomatoes from the skewers and serve alongside the cod. Drizzle a good amount of the melted herb butter over the filets. Garnish with fresh herbs and serve immediately.
