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
- 500 g fresh cod roe
- 1 tbsp (15 ml) 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
- 2 egg yolks, for the mustard mayo
- 1 tablespoon Dijon mustard, for the mustard mayo
- 1 tablespoon lemon juice, for the mustard mayo
- 3/4 cup (200 ml) neutral oil, for the mustard mayo
- Pinch of salt, for the mustard mayo
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.
- For the mustard mayo, whisk the egg yolks, mustard, lemon juice and salt together, then whisk in the oil in a thin stream until thick. In a hurry, stir 2 tablespoons Dijon into 1/2 cup (120 ml) good store-bought mayonnaise instead.
- 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