Cod with Apple and Elderflower

Cod with Apple and Elderflower

Serves 4


For the elderflower gel

  • 100 ml elderflower cordial
  • 100 ml elderflower or apple cider vinegar
  • 3 gelatin leaves

For the apple and cress salad

  • 2 Granny Smith apples, diced
  • 1 bunch of watercress
  • 1 tbsp apple cider vinegar
  • 1 tbsp rapeseed oil

For the cod

  • 700 g cod, loin – if possible try to get 4 slices of cooked cod roe, 2 pcs of cod liver and 4 fresh cod tongues.
  • Butter for cooking
  • Salt, to taste

How to do it

  1. Start with the elderflower gel. Mix the liquids in a bowl and let the gelatin leaves soak until soft. Remove the gelatin from the liquid and melt it in a bain marie or in a pot on slow heat. Pour the gelatin back into the cold liquid and allow to set in the fridge for about 1–2 hours.
  2. Prepare the salad. Combine apples, vinegar and oil in a bowl. Dress the salad with watercress.
  3. Cut the cod into portion sizes and cook in a generous amount of butter. Baste the fish continuously until done (approximately 10 minutes). Salt to taste.
  4. Serve the cod together with the apple salad and some elderflower gel.


This recipe was made as part of the Bergen episode.