Gravad Cod with Scordalia (Garlic Mash Potatoes)
In Scandinavia there is great tradition for ‘gravad’ fish. In the supermarkets you only find salmon, but I have experimented with other fish too. Barracuda in the Caribbean and in this recipe: cod. It’s a way of curing fish with salt and sugar. The flesh becomes soft and translucent. You need some super fresh fish.
This recipe is for a starter for 6 people.
Ingredients
For the gravad cod
500 gr fresh cod
5 tbsp of sugar
2 tbsp of salt
Pepper
A splash of ‘Snaps’ - danish form of vodka (use vodka if you cant get that, or leave it out)
A bunch of dill well rinsed
Method
Put the piece of cod in a tupperware box. Cover with salt, sugar and plenty of grind pepper and some well rinsed dill (any bacteria from earth is a bad combo for raw fish). Give it a splash of alcohol. Leave in the fridge for 24 hours.
To serve: some fresh dill, a slice of lemon, a beetroot salsa, blanched fresh peas or broad beans and scordalia (garlic and olive oil mash potatoes).
For the scordalia
4 floury potatoes
2 cloves of garlic
50 ml/ 0,5 dl of virgin olive oil
2 tbsp white wine vinegar
Salt and pepper
Method
Peal the potatoes and cut them into cubes. Cover in water and boil till tender. Discard the water and mash with a potato masher.
Squeeze the garlic into the olive oil. Pour the mix into the mash potatoes till it has a thick paste consistency. ad the vinegar and salt and pepper to taste.
