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  • 1.5 lbs. cod (or other white fish)
  • Oil & butter for frying
  • Lemon juice
  • Saltverk Flaky Sea Salt


  • 1 head of a cauliflower
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. sugar
  • 6 Tbsp. water
  • 1 tsp. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp. Saltverk Sea Salt
  • 2 bay leaves
  • 3 Tbsp. cream
  • 3 Tbsp. butter

Boil white wine vinegar, water, sugar and spices until sugar is dissolved and spices have expressed. Cool this mixture down until room temperature. Cut half the cauliflower into slices. Mix the vinegar mixture with this part of the cauliflower and let marinade for at least 2 hours. Cut the rest of the cauliflower into little pieces and boil until soft and tender. Drain both cauliflower halves from their liquid and mix in a blender. Warm the cream over medium heat, making sure not to scald, and once warm, add it into the blender along with the cold butter and the salt. Mix until smooth.

Heat a pan well and coat with oil. Place the fish skin side down on the pan when the oil has reached a high temperature. Fry the fish for approximately a minute and a half on this side. Add the butter and let brown a little then turn the fish over. Season the fish with the lemon juice and salt. Finish by baking the fish in the oven at 300°F until cooked through.  Plate and enjoy!

Serves: 4

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