Delicious recipe for December 26th by chef Mikael Forselius

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If the thought of a turkey re-run is enough to drive you round the bend, why not try these Norwegian recipes for a post-Christmas change?

Cod brandade with chive oil

serves 4

Allow three days to make this.


400g fresh cod fillets
20g salt
1 bay leaf
5g lemon thyme
4 onion, minced
2 cloves of garlic, minced
100ml milk
100g potatoes
40ml extra virgin olive oil

for the chive oil
4 tbsp extra virgin olive oil
1 tbsp chives, chopped


Salt the cod very generously. Place in a pan and cover with water. Put it in the refrigerator for two days, changing the water three or four times. Drain and rinse the cod.

In a pan, add the herbs, onion and garlic to the milk and heat for five minutes. Do not let it boil. Add the cod and poach until tender (five to seven minutes).

Gently remove the cod with a slotted spoon. Remove any bones and skin, and break the flesh into coarse chunks.

Meanwhile peel and dice the potatoes. Cook in well-seasoned water or, better still, use the milk the fish was poached in. When the potatoes are tender, drain (reserving a couple of tablespoons of the cooking liquid) and purée, in either a ricer or a mixer using the paddle attachment.

Take out one third of the potatoes and mix in the cod (at a medium speed, if using a mixer), drizzling in the olive oil and a bit of the cooking liquid. Add the rest of the potatoes gradually and keep mixing and adding liquid until it is the consistency you like.

To make the chive oil, mix together the olive oil and chopped chives, season with salt and pepper. Pound with a pestle and mortar.

To serve, shape the cod into an egg shape using two spoons and place on thin crackers. Serve the chive oil on the side.

Recipe source

Delicious recipe for December 26th by chef Mikael Forselius, 3.9 out of 10 based on 60 ratings

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