Cod, Cauliflower and Beach Herbs

Cod, Cauliflower and Beach Herbs

Serves 4


  • 800 g fresh cod loin, with skin on
  • 200 g browned butter
  • 1 head of cauliflower
  • 75 g butter
  • 100 ml apple cider vinegar
  • 100 ml water
  • 100 ml sugar
  • 1 cucumber
  • 200 ml fresh rose pedals
  • For garnish – mustard flowers


How to do it

  1. To make browned butter, place 200 g butter in a small pot and melt on low heat until golden.
  2. It should take at least 15 minutes. If you melt the butter too fast the butter will burn instead of becoming golden and caramelized.
  3. Cook the cauliflower in water until it is soft.
  4. Mix the cauliflower in a blender with 75 g butter until you get a very smooth purée. Season with salt to taste.
  5. Mix vinegar, water and sugar in a bowl.
  6. Peel and slice the cucumber into very thin, long slices.
  7. Put the slices and the rose petals in the mixture and leave for 30 minutes before serving.
  8. Cut the cod into smaller pieces.
  9. Brush the skin with browned butter.
  10. Heat up a frying pan and throw some flaky salt in the pan.
  11. Place the cod skin down in the pan.
  12. Fry until golden, then turn the heat down and add two tbsp. butter.
  13. Baste the fish with the butter using a spoon until the fish is golden and just cooked.
  14. Serve the fish with hot browned butter, cauliflower purée, pickled cucumber and mustard flowers.


This recipe was made as part of the Nordjylland episode.