Stockfish with capers, bacon, carrot, butter sauce and potato puree
Ingredients
600 g stockfish ready for cooking50 g butter
sea salt
juice of ½ lemon
200 g carrot
100g fried bacon
50 g capers
Butter sauce
1 dl white wine
2 tablespoons white wine vinaigre
1 fine cut shallots
200 g unsalted butter in diced
Potato puree
1 kg potatoes
50 g butter
3 dl milk
Salt
pepper and grated nutmeg
Method.
Preheat the oven to 200 degree celcius. Putt he stockfish in a oven proof form. Salt the stockfish (stockfish need a little extra salt compared to fresh fish). Press the lemon juice over the fish and putt he butter on top.
Bake the fish in the oven for about 10 minutes.
Boil the carrots until tender in lightly salted water until tender. Mix the carrots with the fried bacon and capers.
Butter sauce:
Boil the wine, vinaigre and onion until remaning 2 tablespoons of liquid. Put the pan to low heat and whip in the butter slowly.
Taste with a pinch of salt.
Potato puree:
Peal the potatoes and boil until very tender. Strain the potatoes and dry steam the potatoes.
Heat up the milk and butter. Whip the potatoes with the milk and butter until creamy.
Season with salt, pepper and nutmeg.
