Salted cod and kale pesto on celeriac bruschetta

Salted cod and kale pesto on celeriac bruschetta

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

In Sweden and Norway they serve lutefisk, which is salted cod or ling prepared using lye, and it’s something of an acquired taste... It’s never been part of my Christmas tradition, but I love salted fish so, instead, I’ve chosen this dish.

Ingredients

Quantity Ingredient

For the fish

Quantity Ingredient
30g caster sugar
50g coarse sea salt
2 cloves
1kg cod fillets

For the baked celeriac

Quantity Ingredient
1 celeriac
2-3 tablespoons olive oil
2-3 tablespoons salt

For the kale pesto

Quantity Ingredient
100g kale leaves, ribs removed
40g blanched almonds
1 garlic clove, finely chopped
3 tablespoons olive oil
2-3 tablespoons lemon juice, or to taste
salt
freshly ground black pepper

Method

  1. The day before you serve the dish, pour 500ml of water into a large pan with the sugar and salt for the fish, and bring to a boil. Cool, then add the cloves. Place the cod in a non-reactive dish and pour over the brine. Cover and refrigerate overnight.
  2. For the celeriac, preheat the oven to 170°C. Cut off the roots of the celeriac, then carefully scrub. Dry it well. Brush with oil, then cover with salt. Bake until tender (about three hours). Cool, then slice and divide as if the celeriac were a loaf of bread that you were cutting for bruschetta.
  3. Rinse the kale, then squeeze the leaves to remove as much water as possible. Shred coarsely. Place the kale, almonds, garlic, olive oil and lemon juice in a food processor and blend to a rough paste, seasoning to taste with more lemon, salt and pepper.
  4. Remove the cod from the brine and dry it with kitchen paper. Cut into thin slices. Place some fish on a celeriac ‘bruschetta’ and top with the kale pesto.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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