Back of Cod with Sauce Bourguignon - Torskrygg i bourguignonsås

BACK OF COD WITH SAUCE BOURGUIGNON

Torskrygg i bourguignonsås

4 servings

1½ lbs back of cod in pieces

salt, pepper

9 oz mushrooms

12 small red onions

5½ oz smoked pork

butter for frying

Red wine sauce:

1 red onion

1 garlic clove

1 carrot

1.2 cup red wine

2 tablespoons veal fond

0.8 cup water

½ tablespoon balsamic vinegar

a couple sprigs fresh thyme

2 tablespoons butter

1 teaspoon Maizena stirred with 2 tablespoons water

black pepper

Decoration:

chopped parsley

For serving:

mashed potatoes and/or roast root vegetables

Sauce:

Peel and chop red onion and garlic. Peel and slice the carrot. Sauté it all in a saucepan with butter until tender without coloring. Add wine and reduce until 1/3 remains. Strain the mixture and pour it back in the saucepan. Add veal fond, water, vinegar and thyme sprigs and simmer for 5 minutes. Remove the thyme sprigs and flavor to taste with pepper. Remove saucepan from heat and leave the sauce until everything is ready.

If you boil the small red onions in water for about 1 minute, they're easier to peel. Pour off the water, rinse in cold water and peel them. Cut the mushrooms in quarts and dice the pork. Flavor the fish with salt and pepper and leave for 20 minutes. 

Fry the pork until crisp in butter and then add mushrooms and small red onions. Fry while stirring until nicely colored. Bring the sauce to boiling point and then thicken with corn starch and water. Fry the fish in butter for a few minutes on each side. Put on a serving plate, spoon the pork mixture on top and then pour the sauce over it all. Decorate with chopped parsley.

Enjoy!

Bella