Back of Cod with Melted Butter and Horseradish - Torskrygg med skirat smör och pepparrot

BACK OF COD WITH MELTED BUTTER

AND HORSERADISH

Torskrygg med skirat smör och pepparrot

Serves 4

4 pieces back of cod, skin on

2 tablespoons salt

2 cups water

1 oz butter

pepper

Melted, cleared butter:

3½ oz butter

For serving:

grated horseradish

boiled potatoes

boiled broccoli

Put the fish in a bowl. Stir the salt with cold water in another bowl, then pour it over the fish. Leave in the fridge for about 2 hours. Take up the fish and drain it on a clean towel. Wipe off the surface.

Heat up the butter in a frying pan until it starts to Brown. Fry the fish with the meaty side down over medium heat for about 3 minutes. Turn and fry on the other side over low heat and baste a few times with the butter in the pan, until the fish starts to flake - about 5 minutes. Flavor with pepper.

Melt the butter in a saucepan and sizzle until nut Brown. Set aside, clear it by skimming and pour in a warmed bowl.

Serve the fish with the butter, horseradish, boiled potatoes and broccoli.

Enjoy!

Bella