01 Torsk

    Pan fries cod with fried kale, apple, shallots and olive oil
    4 people
    4 pieces cod fillet of 200 g.
    600 g ribbed kale
    2 apples (local)
    2-3 shallots
    A handful of “citrus herbs” (lemon balm, lemon verbena, sorrel)
    ½ cup. olive oil
    Sea salt and freshly ground pepper
    Pick kale into small pieces and rinse well in cold water, put in a sieve to drain.
    Release the apple of cored and cut apples into thin wedges, peel the shallots and cut into thin rings.
    Fry cod on a hot pan in a little oil, first on the skin side for 2 minutes on high heat, so the skin gets golden and crisp, then turn the cod and fry further ½-1 min, until it is finished, however.
    Remove cod from the pan and put on a plate.
    Fry then kale in a little olive oil in the pan over high heat for 30 sec. add the apple and shallots and cook an additional 15 seconds. Season with salt and freshly ground pepper and toss it all well.
    Sprinkle with citrus herbs to last and serve the fried kale on cod.
    Drizzle with a little olive oil and serve it with good bread.

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