Baked Cod with Celeriac Puree, Chorizo, and Caramelized Onions 
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
whole milk
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1 md
celeriac or 4 medium parsnips, peeled and coarsely chopped
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1
Granny Smith apple, peeled, seeded, and coarsely chopped
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apple cider vinegar for seasoning, plus 3/4 cup
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kosher salt
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8 tbsp
butter
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4
8-ounce fresh cod fillets, skinned and deboned
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1 md
white onion, halved and thinly sliced
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1 c
chicken stock
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4 oz
chorizo, thinly sliced and sauteed until crispy
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finely chopped toasted hazelnuts for garnish
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finely chopped herbs such as parsley, tarragon, or lemon verbena, for garnish, if desired
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In The Hygge Life, Gunnar Karl Gíslason and Jody Eddy provide recipes and tips to make the most of Danish coziness. 

Bacalao, dried salted cod, is a mainstay in many Scandinavian countries. It typically requires seven to nine months to preserve properly, which makes it an ideal food for winter when ingredients are scarce and the churning ocean too turbulent for fishing. (This recipe uses fresh cod fillets; if you do have access to bacalao, it’s delightful, but cut back on the salt accordingly.) Brown butter is simply butter sautéed in a pan until it turns golden. Substitute parsnips for the celeriac for a sweeter flavor, and if you’re looking for less heat, opt for a milder sausage variety.

Directions

  1. In a medium saucepan over medium-high heat, bring the milk to a gentle simmer, being careful not to let it boil. Turn the heat to medium, add the celeriac, and simmer until fork-tender, about 30 minutes. Add half the chopped apple, then carefully transfer to a countertop blender (or use an immersion blender) and puree until smooth. Season with vinegar and salt and keep warm. 
  2. Preheat the oven to 350°F and line a baking dish with aluminum foil. 
  3. In a nonstick skillet over medium heat, melt 6 tablespoons of the butter until it begins to bubble and turns golden brown. 
  4. Salt the cod on both sides and then, using a pastry brush, brush each side with the brown butter (there will be some butter left over; set aside). Transfer the cod to the prepared baking dish and bake until cooked through, 9 to 11 minutes. 
  5. In a small pot over medium heat, melt the remaining 2 tablespoons butter. Add the onion and sauté until tender. Add the ¾ cup vinegar and cook until reduced by half. Add the chicken stock and cook until reduced by half. Season with salt.
  6. Place a spoonful of the celeriac puree on a plate and top with a cod fillet. Spoon the onion over the cod. Garnish with the chorizo, hazelnuts, and remaining apple. Drizzle with the remaining brown butter before serving.

Reprinted with permission from The Hygge Life, copyright 2017 by Gunnar Karl Gislason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Hygge Life

Gunnar Karl Gíslason and Jody Eddy

Book Cover
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