SERVING 4

In most cases we think of fish being boiled, steamed or fried either in a pan or deep fired. There are other ways, though, of preparing this most wholesome and tasty food item. Here is one method with a bit of difference and most certainly worth a try.

The cod fillet
1 tbs crushed pepper
¼ tsp kosher salt
1 tbs sugar
4-6 oz / 180 gr cod fillets

First mix together the pepper, kosher salt and the sugar for the seasoning and spread out the mixture on a plate. Then cut the fillet of cod into steaks of the desired size. Roll the pieces of cod steak in the seasoning and cover them in it as thoroughly as possible. Then put the steaks aside to seep in the flavor of the seasoning while other things are being attended to.

The cauliflower puree
1 medium sized head of cauliflower
1 quart / 1 liter milk
Salt and pepper

Cut the head of cauliflower in half and remove the stem. Put the cauliflower buds in a pot and pour in milk, enough to cover the buds. This is put on the stove, brought to simmer and cooked till the cauliflower has turned tender. The whole contents of the pot is emptied into a blender and mixed to a uniform, creamy mixture. Season the mixture to taste with salt and ground pepper.

The welted vegetables
1 kohlrabi
1 red onion
1 red beet with the top
1 head fennel
2 tbs olive oil
Salt and pepper

Peel the Kohlrabi and slice it thinly. Prepare the red onion, the red beet tops and the fennel in the same way. Put all the sliced vegetables in a bowl and thoroughly toss them. Pour the olive oil onto a warm pan. Add the vegetable to the pan, season with some salt and pepper, and welt the vegetable gently. Care should be taken not to over-do the vegetables.

The red-beet salad
1 medium red beet
2 tbs olive oil
Salt and pepper

Peel the red beet and slice it thinly and then cut the slices across into strips. Pour the olive oil over the strips and then season them with some salt and ground pepper. Finally toss to infuse the red-beet strips with the oil and seasoning.

Cooking the cod
6 tbs sugar
3 tbs water
3 tbs fish sauce
2 tbs olive oil

To cook the fish, put the sugar in a medium hot pan. Add the water, the fish sauce and the olive oil. Let the mixture brown a bit in the pan, and then put the pieces of cod in gently. With a spoon scoop some of the liquid in the pan over the cod and leave it to simmer in the pan for some five minutes.

Serving
On serving this dish make a bed of the cauliflower puree in the middle of a plate. Put welted vegetables on the bed and then on top of them some of the red beet salad. Finally put a piece of the cod on top. Now the dish is ready. It is a simple, but, most certainly, also a very tasty one.