Post includes affiliate links; read more by clicking here.
The following is excerpted from my forthcoming book, The Pescatarian Cookbook for Beginners: 75 Recipes to Kick-Start Your Healthy Lifestyle, coming July 7, 2020.
Fish was extremely important for Norwegians’ survival. My ancestors would have known the taste of fish, caught in cold northern waters, at the peak of freshness. With much of Norway’s border surrounded by water, and with crystalline fjords slicing through the land, the source is right there. Growing up in Seattle, my experience wasn’t all that different from a modern Norwegian one. Although Seattle–like Oslo–is inland from the ocean, it’s sculpted with lakes and meandering bodies of water and has access to incredible seafood.
This exquisitely simple dish highlights some of the most distinctly Norwegian flavors: cod and dill. The fish is poached gently with wine and herbs, requiring little adornment except a simple creamy dill sauce to accent it’s subtle flavor and delicate flakes.
White Wine-Poached Cod with Creamy Dill Sauce
For the Sauce
- 1/4 cup crème fraîche
- 1/4 cup chopped fresh dill
- 1/2 teaspoon freshly squeezed lemon juice plus more for seasoning
- 1/8 teaspoon kosher salt plus more for seasoning
For the Fish
- 3 cups water
- 1 cup dry white wine
- 2 tablespoons fresh rosemary leaves
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 1/2 pounds cod fillets rinsed, cut to fit in a large skillet
To Make the Sauce
- In a small bowl, stir together the crème fraîche, dill, lemon juice, and salt. Taste and adjust seasonings, as needed. Set aside.
To Make the FIsh
- In a large skillet over medium-high heat, combine teh water, rosemary, bay leaf, and salt. Bring to a low boil.
- Add the cod and adjust the heat to maintain a simmer. Cook for about 7 minutes, depending on thickness, until the cod is cooked through and begins to flake. Carefully transfer the fish to a platter. Serve the fish wth the sauce drizzled over top or in a ramekin on the side.
Excerpted from The Pescatarian Cookbook for Beginners, by Daytona Strong, published by Rockridge Press. Copyright © 2020 by Callisto Media. All rights reserved.