Cod gratin in a new way

Shopping List for 4 adults

600 g cod fillets without skin and bones 1 dl whipping cream 1 whole egg Grated peel of half organic lemon 1 to 2 small summer cabbage or 1 Savoy cab 3 tablespoons olive oil Salt and pepper Grated nutmeg Lemon Cream: 1½ dl whipping cream 1½ dl dry white wine Grated peel of half organic lemon and the juice of half lemon ½ tsp. anise seed or fennel seed crushed in a mortar Salt and pepper

I am an angler in Scandinavia Home Recipe No. 45 Cod gratin in a new way

Procedure without liability: Cod fillets cut into smaller pieces and put it up in the blender. Blend tough with a little salt. Come the fish meat into a bowl and stir in whipping cream gradually. Stir eggs, salt, pepper and lemon peel in the fish meat. Place the stuffing cold for a few hours to soak. Fish stuffing divided into four lightly greased portion baking dish and bake in water bath 40 minutes at 180 degrees on the bottom grate. The water should boil before the stuffing come in the oven. The time is sometimes a little depending on your oven. Check that they are baked. Use a meat stick. Clean and cut the cabbage into small pieces before being put into salted, boiling water. Bring to the boil and let the cabbage soak for 10 minutes. The heat is off, while the cabbage soaks. Drain and steam the cabbage in olive oil just before serving. The lemon crème is made while the fish is baking and cabbage is soaking. Boil wine, whipping cream, lemon peel, lemon juice and a little anise powder into a suitable thick texture and season well with salt and pepper. You can also use the bruised fennel seeds. Serving: Serve on a hot plate. First cabbage are being poured with lemon crème and top of the fish that are taken out of the portion baking dish so the bottom is facing up. Sprinkle cabbage with nutmeg. Garnish: Use a little green for garnish. Fresh coriander leaves can be used, but not too many. Drink: The same white wine used for the fish. Hint: Will you make the dish extra fine; you should try putting a piece of smoked salmon on the bottom of the portion baking dish. Customize the smoked salmon pieces to the bottom and come on top the fish stuffing. The cut of pieces from the salmon are blended along with the cod. Serve a good slice of bread with cod gratin.