Equipment
Ingredients
Cod
- 600 g cod loins, boneless and skinless
- 5 g sea salt
Creamy Horseradish Potatoes
- 800 g waxy potatoes, peeled
- 300 ml heavy cream
- 30 g fresh horseradish, finely grated
- 3 g salt
- 1 g white pepper, ground
Garnish and Finish
- 4 eggs, cold
- 100 g swedish anchovies, drained and chopped
- 150 g unsalted butter, cut into cubes
- 15 g fresh dill, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 893 kcal
- Protein
- 48 g
- Carbohydrates
- 29 g
- Fat
- 66 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 1892 mg
- Saturated Fat
- 39 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 437 mg
- Potassium
- 1759 mg
- Calcium
- 237 mg
- Iron
- 9.5 mg
- Magnesium
- 126 mg
- Phosphorus
- 598 mg
- Zinc
- 2.9 mg
- Vitamin A
- 680 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 4.0 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 2.2 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.67 mg
- Niacin
- 10.3 mg
- Folate
- 81 mcg
- Water
- 392 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the peeled waxy potatoes into a large saucepan of salted water. Bring to a boil and cook until tender when pierced with a knife, about 15 to 20 minutes.
In a separate small saucepan, cover the eggs with water and bring to a boil. Cook for exactly 9 minutes, then immediately transfer to an ice bath to stop the cooking process.
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Lightly grease a baking dish.
Peel the cooled eggs and roughly chop them. Set aside with the chopped Swedish anchovies and fresh dill.
Season the cod loins evenly with sea salt. Place in the prepared baking dish and bake for 15 to 20 minutes, or until the internal temperature reaches exactly 52 degrees Celsius (125 degrees Fahrenheit).
While the cod bakes, drain the boiled potatoes and slice them into thick rounds. In a saucepan, bring the heavy cream to a gentle simmer. Add the sliced potatoes, freshly grated horseradish, salt, and white pepper. Simmer gently until the cream thickens and coats the potatoes.
In a small saucepan, melt the butter over medium heat. Continue cooking while swirling the pan until the butter foams, the milk solids turn golden brown, and a distinct nutty aroma develops.
Divide the warm, creamy horseradish potatoes among four heated plates. Gently place a cod loin over the potatoes on each plate. Scatter the chopped eggs, anchovies, and fresh dill generously over the fish, and finish by pouring the hot browned butter over the top of the entire dish.
Chef's Notes
- It is absolutely crucial to use Swedish ansjovis (often labeled as Grebbestads Ansjovis) for this dish. Unlike Mediterranean anchovies, Swedish ansjovis are actually sprats cured in a sweetened brine of sugar, salt, and warm spices like cinnamon and sandalwood. Substituting standard salty anchovies will ruin the delicate flavor balance.
- For the cleanest browned butter presentation, allow it to sit for ten seconds after pouring it into a serving vessel, letting the darkest solids settle to the bottom. Drizzle mostly the clear, amber fat over the dish.
- The pungency of fresh horseradish varies wildly depending on its age and the season. Grate it finely using a microplane and add it to the cream sauce in increments, tasting as you go.
Storage
Refrigerator: 2 days — Store components separately. Creamy potatoes may need a splash of milk when reheating to restore texture.
Reheating: Reheat potatoes gently on the stovetop. Reheat cod in a low oven.
Troubleshooting
Browned butter tastes bitter or looks black
Cause: The milk solids burned due to excessively high heat or being left on the stove too long after browning
Fix: Cannot be fixed. Discard and start over with fresh butter.
Prevention: Swirl the pan constantly and immediately pour the butter into a cool bowl as soon as the nutty aroma and golden brown color are achieved
Cream sauce on the potatoes is watery
Cause: The cream was not reduced sufficiently, or the potatoes retained too much boiling water
Fix: Remove potatoes with a slotted spoon and boil the cream rapidly for 2 to 3 minutes to reduce, then recombine
Prevention: Ensure potatoes are thoroughly drained before slicing, and allow the cream to simmer until noticeably reduced
Fish is dry and rubbery
Cause: The cod was overcooked past its ideal internal temperature
Fix: Cannot be fixed, but the generous serving of browned butter will help mask slight dryness
Prevention: Pull the cod from the oven exactly at 52C (125F) as carryover cooking will finish the process gently
Cultural Context
This dish is a pristine example of elevated Swedish husmanskost, or traditional home cooking. Combining delicate fish from the cold northern waters with the hearty staples of potatoes, eggs, and dairy, it perfectly embodies the Nordic culinary ethos. The addition of spiced sprats and browned butter introduces layers of umami and richness that elevate the humble cod to a celebratory centerpiece.
