Description

Enjoy the delicate taste of poached cod roe paired with tangy pickled celeriac and a creamy mustard mayo, a delightful Nordic treat.

Ingredients

Units Scale

500 g fresh cod roe
1 tbsp salt
2 bay leaves
Pepper, to taste
1/2 red onion, sliced
A little fresh dill or parsley
1/2 celeriac, peeled
2 white carrots, peeled
100ml water
100ml apple vinegar
75ml sugar
2 tsp salt
Mustard mayo, for serving

Instructions

Rinse the cod roe in cold water to clean it.
Wrap the roe in either aluminum foil or baking paper, ensuring it is fully covered.
Bring 1 liter of water to a boil in a large pot. Add 1 tbsp salt, 2 bay leaves, pepper, sliced red onion, and a little fresh dill or parsley.
Reduce the heat to a simmer and gently place the wrapped cod roe into the pot. Poach for 25 minutes.
While the roe is poaching, prepare the pickled celeriac and carrots. Thinly slice the peeled celeriac and white carrots.
In a separate saucepan, combine 100ml water, 100ml apple vinegar, 75ml sugar, and 2 tsp salt. Bring to a boil, stirring until the sugar dissolves.
Pour the hot pickling liquid over the sliced celeriac and carrots in a bowl. Let it cool to room temperature, then refrigerate until serving.
Once the roe is poached, remove it from the water and let it cool slightly. Carefully remove the outer membrane before slicing.
Serve the sliced cod roe with pickled celeriac and carrots, and a side of mustard mayo.

Notes

Cod roe is best enjoyed fresh and is highly seasonal, typically available in the colder months. After poaching, the roe can be sliced and pan-fried in butter for added flavor. The pickled celeriac and carrots add a necessary acidity that complements the mild taste of the roe. Store any leftover pickled vegetables in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Scandinavian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8
Sodium: 700
Fat: 12
Carbohydrates: 20
Fiber: 3
Protein: 18
Cholesterol: 100