22.11.19

COD, POTATO AND CABBAGE HOTPOT

COD, POTATO AND CABBAGE HOTPOT
  1. Add the mineral water, potatoes and just the right amount of salt to a pot, cover and heat over the stove. Bring it to a boil and let it cook over medium heat for 12 minutes.
  2. Add the cabbage, cover and continue boiling for another 8 minutes.
  3.  Lower the heat to a minimum, add the cod fillets and cook for another 30 seconds. Remove the pot from the stove, keeping it covered, and let it sit for 5 minutes. 
  4. Meanwhile, blend together the egg, garlic, oil and a pinch of salt to make a mayonnaise. When the mayonnaise is nice and creamy, mix in 600 ml of the hotpot broth until you achieve a smooth texture. The result will be a thin, creamy white sauce loaded with flavour.
  • PRESENTATION
    Serve the hotpot in soup plates, evenly distributing the hot, well-strained potatoes, cabbage and cod fillets, and garnish with a generous serving of creamy white sauce.
Recepta
Serves 4:
  • 1 kg potatoes, cut into even slices, roughly 2-cm thick
  • 2 small green heads of cabbage, leafless and trimmed from the stalk
  • 3 l mineral water
  • 4 fillets of desalted cod loin, around 200 g each 
  • 1 clove of garlic, finely chopped
  • 200 ml extra virgin olive oil
  • 1 egg
  • salt
.