Salted Cod 'Northern Lights'

Description

In addition to blueberries, which will give the fish a blue hue, you can also use lingonberries — they will provide a red color. The lingonberry puree is prepared in the same way. If you have frozen berries, be sure to thaw them first.

Ingredients

• Cod fillet - 2 lbs
• Blackberry - 7.1 oz
• Thyme - to taste
• Rosemary - to taste
• Juniper Berries - to taste
• Sugar - 0.4 oz
• Salt - 2.1 oz

Step by Step guide

Step 1

Rub the cod with salt and sugar, cover with plastic wrap, and refrigerate for 2 hours.

Step 2

Place the blueberries in a saucepan, add thyme, rosemary, and juniper berries, and heat everything over medium heat, reducing it to a medium thickness. Then blend with an immersion blender, strain through a sieve, and cool.

Step 3

Grate the fish with berry puree on one side, cover with plastic wrap, and refrigerate for 12 hours. The time can be adjusted based on how intense you want the color to be. However, if the fish is left with the puree for too long, it may color the entire piece, while the idea is for the pattern created by the berry juice to resemble the northern lights.

Step 4

Remove the puree from the cooked cod, slice it, and serve.

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