Grilled Cod with Sautéed Cabbage & Dill
by
Emil Bertilsson
This is an extremely easy dish but amazing when you nail it!
- Level
Advanced
- Cooking
2w+
- Overral
2w+
- Ready
Dill Flower
to garnish
Dill Flower Vinegar
Dill Flower
1 bunchWhite Wine Vinegar
500ml
Sautéed Cabbage with Dill Flower Vinegar
Cabbage
1 headButter
¼ cupSalt
to tasteWater
1 cup
Miso Glaze
Miso
1tbspFish Sauce
1tbspButter
200g
Grilled Cod with Miso Glaze
Codfish
1 fillet
Equipment
Whisk
Metal Skewer
Charcoal
Brush
Grill
Dill Flower
to garnish
Dill Flower Vinegar
Dill Flower
1 bunchWhite Wine Vinegar
500ml
Sautéed Cabbage with Dill Flower Vinegar
Cabbage
1 headButter
¼ cupSalt
to tasteWater
1 cup
Miso Glaze
Miso
1tbspFish Sauce
1tbspButter
200g
Grilled Cod with Miso Glaze
Codfish
1 fillet
Equipment
Whisk
Metal Skewer
Charcoal
Brush
Grill
Grilled Cod with Sautéed Cabbage & Dill
Emil Bertilsson
Transfer 1 bunch of dill flowers to a clean glass jar with lid
Pour 500ml of white wine vinegar into the jar. Refrigerate for 2w until infused. The dill flower vinegar is ready
Remove the outer leaves of 1 cabbage head. Quarter it and remove the core
Roughly chop it and separate the leaves
Melt 200g of butter in a saucepan over medium heat
Cook the butter until very light brown, stirring continuously. Remove from the heat
Add 1tbsp of fish sauce and 1tbsp of miso. Whisk until combined. The miso glaze is ready
Prepare the grill with charcoal and light it
Pat dry 1 fillet of cod with a paper towel
Run the knife between the flesh and the skin from tail to head, while pulling the skin in the opposite direction. Flip and trim any remaining skin
Cut the cod into 1.5in pieces
Turn the cod pieces on their sides and insert 2 metal skewers in each piece
Transfer the cod to a tray, and generously brush the miso glaze on all sides
Melt 2tbsp of butter in a skillet over medium heat
Sautée a large handful of cabbage until it starts to soften
Add 3tbsp of the dill flower vinegar and stir
Season with salt to taste
Add 2tbsp of butter. Mix and cook until the butter has melted
Add 2tbsp of water, remove from heat and stir. Repeat the process with the remaining cabbage. The sautéed cabbage with dill flower vinegar is ready
Grill the cod pieces on both sides until lightly charred and slightly firm to the touch. The grilled cod with miso glaze is ready
Divide the sautéed cabbage onto 6 plates
Garnish with dill flowers to taste and top with a cod filet, removing the skewers. The grilled cod with sautéed cabbage & dill is ready
Enjoy it while sipping a fresh cocktail!