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Cod, the traditional way recipe from Scandinavian Comfort Food by Trine Hahnemann | Cooked
1kg piece of tail end cod, skin on
1 celery stalk
3 carrots
a bunch of parsley
1 bay leaf
200ml water
sea salt
freshly ground black pepper

For the butter sauce
200g butter
8 tablespoons chopped dill

To serve
1kg new potatoes
200g bacon lardons
50g freshly grated horseradish
200g Pickled beetroot
4 hard-boiled eggs, roughly chopped

Preheat the oven to 180°C.

Place the cod in an ovenproof dish. Roughly chop the celery and carrots and fill the inside of the cod with them, as well as the parsley and bay leaf. Add the water to the dish, sprinkle the cod with salt and pepper and cook in the oven for 20–30 minutes, depending on the thickness.

While that is in the oven, boil the potatoes until tender, then drain. Panfry the bacon until crisp and golden. Place the bacon, grated horseradish, pickled beetroot and chopped egg in small, separate bowls.

Melt the butter for the sauce in a saucepan and, when it starts to brown, add the dill and let it simmer for a few minutes.

Transfer the cod and vegetables to a serving dish and pour over the butter sauce. Serve with the condiments on the side.
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