Cod Ceviche with Herb Oil
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Adam Price
TV chef & cookbook author
New Year's cod is a classic that has its fixed place on many tables on New Year's Eve. Here Adam Price has given the fish a twist and made it into a cod ceviche, served with a balanced horseradish cream and aromatic herb oil.
The dish works perfectly as an appetizer, but also as a small course if you make multiple servings on New Year's Eve.
Servings
: 4
servings
Ingredients
3 dl neutral oil
1 large bunch dill
1 pinch salt
Accompaniment: small, thin croutons from sliced sourdough baguette
1 clove garlic
Juice of 2 lemons and 1 lime
1 small piece horseradish
2 tbsp creme fraiche 38%
1 tbsp neutral skyr
1 tbsp mayo
0.3 cucumber
2 sprigs spring onions
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Instructions
Dill Oil
Step 1/3
Save a few sprigs of dill for garnish.
Step 2/3
Blend the dill with the oil and a little salt for a minimum of 2-3 minutes at the highest speed. The oil should become warm. Measure the temperature if needed. It must not exceed 60 degrees, as it will turn brown. But preferably around 50 degrees, as the flavor will best infuse into the oil and it will become a beautiful green.
Step 3/3
Strain the oil - preferably through a nylon filter or through a piece of cloth. Put it in a container or squeeze bottle. It will keep for about 3 weeks with full flavor. You can save the pulp from the oil - it can also be used in this dish.
Cod
Step 1/5
Cut the cod into small cubes of about 1 cm.
Step 2/5
Squeeze the citrus juice (zest 1 lemon first and set aside).
Step 3/5
Grate the garlic clove.
Step 4/5
Put the cod in the citrus juice with the grated garlic.
Step 5/5
Season with salt and pepper and place the bowl in the refrigerator for 20-25 minutes.
Horseradish Cream
Step 1/5
Grate appropriate amounts of horseradish and mix with creme fraiche, mayo and skyr. Taste and adjust with salt and pepper, possibly a hint of sugar. Add a hint of grated lemon zest to add acidity and further depth.
Step 2/5
Peel the cucumber, remove the seeds with a spoon and cut it into cubes the same size as the cod.
Step 3/5
Cut very thin slices of spring onions.
Step 4/5
When the cod has had 20-25 minutes in the citrus juice, it is ready and has been cooked by the acid.
Step 5/5
Mix the cod pieces with cucumber and spring onions.
Plating
Step 1/2
Put a teaspoon of dill pulp and some horseradish cream in the bottom of a small, deep plate. Ceviche on top – possibly small miniature dollops of cream here and there. Drizzle oil over the dish so the white and green colors blend beautifully. Garnish with a sprig of dill.
Step 2/2
Serve with small crispy croutons made from bread you have fried in a little oil in the pan, drained on paper towels – and seasoned with a little fleur de sel.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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