Salty & Sugar Cured North Sea Cod with Crab & Crispy Seaweed

Mix 25 g sugar, 2 tsp. salt, orange peel, lemon peel and lime zest and sprinkle it over the fish pieces. Refrigerate at least 2 hours - preferably overnight.
Share the lemon and place in a saucepan with 2 L of water and bring to the boil with bag crabs. Simmer for 12-15 minutes. Remove the crabs and let them cool. Dress them (see "how to dress a crab") and save the meat.
Boil 100 grams of sugar with 2 cups water and add the sea buckthorn berries. Simmer for 2 minutes and cool in the syrup.
Beat egg yolks thick with 1 tsp. salt and add vinegar. Under constant whipping add about 3 dl oil gently in a thin stream. Stain mayonnaise black with squid ink, if wished.
Heat 2 cups oil on a medium heat - check the temperature of the oil, if seething when adding the seaweed, the oil is ready.
Fry till crisp, but not burned!. Dab off on kitchen paper.
Arrange the cod on the plate and garnish with the rest of the accompaniments.
4 people:
250g North Sea cod
125 g sugar
3 tsp. salt
1 organic lime
1 organic lemon
1 organic orange
4 crabs
50 g of sea buckthorn
2 pasteurized egg yolks
1 tsp. vinegar
5 dl rapeseed oil
6 g squid ink
4 pieces of dried seaweed
Samphire and sorrel for garnish

The recipe is from:
Fish & Moore / Café Sommerfisk
Bjerghuse 13
6990 Ulfborg
[email protected]

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