500g cod (this is good for using frozen cod that has lost its texture, dont shell oht for fresh on this one) 350g boiled potatoes ~400ml FRESH whey (important this is fresh, old whey has a sour taste) i like goat 200g óðalostur/havarti cheese (you can use most nordic style white cheese) 125g butter Half a yellow onion 3-4tbs flour (i use buckwheat, but w/e) 4-6tbs milk (sheep or goat or cow or whatever) Salt Pepper Dried thyme (preferably blóðberg icelandic thyme if you can get it)
Marinate cod overnight in fridge in enough fresh sheep or goat whey to cover it and a few big sprigs of dried blóðberg/thyme. No salt in the whey.
Light your grill, put a little wet birch bark/oak chip mix on them when the kolin burns evenly but is not flaming.
You want to keep the fish off direct heat so it cooks through but stays really moist, getting enough smoke to brown the outside but not overcooking it.
Take it off heat and shred it, put it aside.
preheat your oven to 210c with a rack mid height.
Mince onion
In a pot on medium heat, melt butter and keep it movingand from sticking while it comes to a boil. When it starts to brown, add the onion, thyme, some black pepper and salt.
As the onions begin to carmelize, sift in flour and whisk at the same time so it doesnt go all clumpy (easier with 2). When its basically thick onion gravy, remove from heatc mash in the shredded fish and potatoes.
Transfer to a 20x20cm glass baking dish and top with cheese (i like to cut it into strips 1cm square and lattice them, this way the edges burn a bit and add texture/flavor).
Add a little salt on top (some people swear by a little normal sugar too) and put in oven.
Turn down to 180 and bake until the cheese and potatoes on top is turning golden, i like to let mine get a little burned even, maybe 10-12 min, just watch it.
Take it out, let it sit for five min and serve. Traditionally served with danish style ryebread and butter.
bon appetit
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