Drost Cod w / pickled beets, eggs, horseradish, capers and mustard fish.

Once the cod is ready to cook, rinse lightly, and place in ovenproof tray, cover it with water and steame in oven at 150 degrees approx. 20 min - use a thermometer - the cod is perfect at 55 degrees.

Let cool for 30 minutes in the soup, then remove from soup and let cool, as it should be served cold.

Save 2 cups of soup, add mustard powder and stir, save mustardsoup for later use.

Boil the potatoes in salted water.

Make a roux white sauce:
20 g of butter melted in a pot.
When the butter has melted, add 1 large tablespoon flour, stir while adding milk - a little at a time - until the sauce gets a suitable consistency. Season with salt & pepper. Add approx. half of the mustard soup, the rest is served alongside the dish - as is.

Cut bacon into cubes, fry in a very hot pan, serve hot along with the rendered fat.

Serve with pickled beets cut into small cubes, hard-boiled and chopped eggs, finally grated horseradish, capers and mustardsoup.

Enjoy your meal
Drost Cod w / pickled beets, eggs, horseradish, capers and mustard fish.

- 4 servings

800 g codfish fillet (covered with 100 g of course salt, set aside for at least 4 hours, 8-10 hours if possible)
100 g of course salt
300g salted bacon / diced lard
800 g of potatoes
200 g pickled beets
50 g capers
4 eggs
50g grated horseradish
20 g of butter
1 tablespoon flour
3 cups milk
50-75 g of dry fishmustard
salt & pepper

The recipe is from:
Stenbjerg Kro og Badehotel
Stenbjerg Kirke Vej 21
7752 Snedsted
[email protected]

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