Lightly marinated cod with browned cobnut butter, peasallad and vinegar cooked onion

Lightly marinated cod with browned cobnut butter, peasallad and vinegar cooked onion

Ingredients:

A handfull Pea sprouts

250 gr Green peas

Chopped cobnuts

500 gr Potato

½ Red onion

300 gr Cod

Oil

2 tbs Red wine vinegar

Salt

35 gr Butter

1 tbs Sugar

Black pepper

Directions:

Heat the oven to 150 celsius degrees

Marinade: Mix 4 dl water and 2 tbs salt in a bowl. Place 300 gr cod files in the marinade. Leave it in for about 12-15 minutes.

Boil 500 gr potatoes in lightly saltet water.

Sift off the marinade from the fish. Dry the cod with a little paper. Put the fish in a buttered oven tin. Bake in the oven for 14-16 minutes.

Vinegarboiled onion: Slice ½ a red onion and place in a pot. Add 1 tbs sugar and 2 tbs red wine vinegar. Boil for 1-2 minutes. Set aside.

Browned cobnut butter: Heat 35 gr butter in a small pot. When the butter becomes “silent” it starts  browning. Stir the whole time.  When it is golden brown it is done. Add 100 gr chopped cobnuts. Set aside.

Heat up a little oil in a frying pan. Add 250 gr grean peas and fry for 1-2 minutes. Add a handful  pea sprouts and fry for another minute. Season with salt and black pepper.

Serve oven baked cod with fried peasallad, vinegarcooked red onions, boiled potatoes and browned cobnut butter.