Clipfish with parsnip purée

Clipfish with parsnip purée
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This is the recipe for layered pleasure: Undercarriage colorful vegetables in the middle flavorful dried cod – and on top chanterelles with its distinctive spice flavor.


400 g dried cod, watered and cleaned
150 g chanterelles
1 piece of parsnip
0.5 cups water
1 dl whipping cream
salt and pepper
Canned vegetables
1 pc cauliflower
2 pieces scallions
4 pcs radish
1 piece carrot
0.5 pc celeriac
3 dl apple cider vinegar
150g sugar
3 dl water
2 dl chicken broth
50 g butter, unsalted
1 tablespoon rosemary, fresh
salt and pepper.
Cut the stockfish serving pieces.
Cleaning and cutting chanterelles into smaller pieces and distribute it on clipfish pieces.
Damp dried cod pieces with mushrooms on a rack in a fish kettle under a lid for about 15 minutes.

Peel the parsnips, cut into thin slices and cook them until tender in water and heavy cream.
Mos slices and taste the puree with salt and pepper.

Canned vegetables
Cut cauliflower into small florets, onions rings, radish into wedges, carrot sticks and celery into cubes.
Boil apple cider vinegar, sugar and water, add the vegetables and cook them until tender in sheets.

Boil the chicken broth to a little more than half.
Stir in butter and finely chopped rosemary.
Season with salt and pepper.
Server clipfish with chanterelles, parsnip purée, pickled vegetables and sauce..

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