Þorskhnakki með lauk og blómkálsmauki

Cod neck with onions and cauliflower puree

Let's be objective - I would have loved to indulge in this dinner of fried cod, caramelized onions and cauliflower puree!

For this recipe, I bought “loins” at the fish counter, i.e. cod back fillets. These are particularly thick and almost bone-free fillets that are cut from the back of the fish and fall apart beautifully flaky after preparation. The recipe also works with normal cod fillets.

Ingredients for 4 servings

800 g cod loins

500 g red onions

2 Tbsp brown cane sugar

800 g cauliflower

500 ml milk

200 g butter

2 tsp coarse sea salt

1 pinch of black pepper

1 tsp rapeseed oil

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Peel the onions, halve them and cut them into thin slices.

Then melt 100 g butter with 2 tablespoons sugar in the pan, ...

...add the onions and simmer over medium heat for about 30 minutes until the onions are really golden brown and caramelized.

Remove the stems from the cauliflower and roughly chop the florets...

...and cook until soft in the milk.

While the cauliflower is cooking, prepare the fish:

Cut the fish into 4 pieces and season with salt and pepper.

Then fry the fish pieces over medium heat in a pan with the rapeseed oil for about 3 minutes on each side.

Then place the pan or a suitable oven dish in the oven and cook for a good 5 minutes.

While the fish is in the oven, finish the cauliflower puree:

Pour off the milk, let the cauliflower drain well so that there is as little liquid as possible (otherwise the puree will be too runny!), and...

... puree thoroughly with the hand blender.

Then add 100 g butter, let it melt in the hot puree, stir thoroughly and season with a little salt.

Then arrange the fish on the cauliflower puree, add the caramelized onions to the cod and serve with a fresh salad.

[Translated from here.]