Cod with Hollandaise

BEETROOT AND COD

9 ounces beetroot

Sea salt and freshly ground black

pepper

2 tablespoons balsamic vinegar 4 (5½ ounce) cod fillets 14 ounces cavolo nero (Tuscan

kale), coarse stalks removed 1 tablespoon olive oil 3 tablespoons water

HOLLANDAISE

¾ cup unsalted butter

3 egg yolks

3 tablespoons water

Juice of ½ lemon, plus more to

taste Instructions: Preheat the oven to 225 degrees.

For the beetroot and cod, peel the beetroot and boil for 30 minutes in lightly salted water, then drain and cut into very thin slices. Place them in roasting pans lined with baking parchment. Brush with the balsamic vinegar and bake in the oven for 1 hour. They will be dehydrated and pleasantly chewy but not crisp.

Get the ingredients ready for the hollandaise. Melt the butter, discard any froth on top and let it cool to lukewarm. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Reduce the heat as low as it can go while still keeping the water simmering. Place the egg yolks in the heatproof mixing bowl and place over the pan of simmering water (It’s important that the pan is over a low heat, or the eggs will scramble.) Using a balloon whisk, start beating the eggs, then whisk in the water for about 3 minutes until it is a pale yellow. Keep whisking, then start adding the melted butter, drizzling it in, whisking all the time, until it is all incorporated. You should have a lovely smooth, thick sauce. Season with lemon juice, salt and pepper.

Meanwhile, place the cod fillets in a dish, sprinkle with salt and pepper, cover with plastic wrap and leave to rest in the refrigerator until ready to cook. Rinse the kale, drain well and chop roughly, then saute it in the love oil for 3 to 4 minutes and season to taste with salt and pepper.

Place the cod in a saucepan, add the water, cover with a lid and steam for 3 to 5 minutes. To check if it’s done, slightly push the fish with your thumb: It should feel firm but with a slight softness.

Serve the cod with the hollandaise, dehydrated beetroot and kale.

Makes 4 servings

From “Copenhagen Food” by Trine Hahnemann