Cod Ceviche with Herb Oil
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Adam Price
TV chef & cookbook author
New Year's cod is a classic that has its fixed place on many tables on New Year's Eve. Here Adam Price has given the fish a twist and made it into a cod ceviche, served with a balanced horseradish cream and aromatic herb oil.
The dish works perfectly as an appetizer, but also as a small course if you make multiple servings on New Year's Eve.
Servings
: 4
servings
Ingredients
3 dl neutral oil
1 large bunch dill
1 pinch salt
Accompaniment: small, thin croutons from sliced sourdough baguette
200 g cod (50 g per person)
1 clove garlic
Juice of 2 lemons and 1 lime
1 small piece horseradish
2 tbsp creme fraiche 38%
1 tbsp neutral skyr
1 tbsp mayo
0.3 cucumber
2 sprigs spring onions
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Instructions
Dill Oil
Step 1/3
Set aside a few sprigs of dill for garnish.
Step 2/3
Blend the rest of the dill with the oil and a pinch of salt on the highest speed for at least 2–3 minutes. The oil should become warm — check the temperature if you like. It must not exceed 60 °C, or it will turn brown. Aim for around 50 °C — this temperature helps the flavour infuse into the oil best and gives it a beautiful green colour.
Step 3/3
Strain the oil — ideally through a nylon filter or a piece of muslin. Pour it into a container or a squeeze bottle. It will keep its full flavour for about 3 weeks. You can also save the pulp — it can be used as part of this dish.
Cod
Step 1/5
Cut the cod into small cubes of about 1 cm.
Step 2/5
Squeeze the citrus juice (zest 1 lemon first and set aside).
Step 3/5
Grate the garlic clove.
Step 4/5
Place the cod in the citrus juice with the grated garlic.
Step 5/5
Season with salt and pepper and place the bowl in the refrigerator for 20-25 minutes.
Horseradish Cream
Step 1/5
Grate an appropriate amount of horseradish and mix it with the crème fraîche, mayonnaise, and skyr. Season to taste with salt and pepper, and perhaps a small pinch of sugar. Add a little grated lemon zest for acidity and extra depth.
Step 2/5
Peel the cucumber, scoop out the seeds with a spoon, and cut it into cubes the same size as the cod.
Step 3/5
Cut very thin slices of spring onions.
Step 4/5
After 20–25 minutes in the citrus juice, the cod is "cooked" by the acid and ready to use.
Step 5/5
Mix the cod pieces with cucumber and spring onions.
Plating
Step 1/2
Place a teaspoon of dill pulp and a little horseradish cream on the bottom of a small, deep plate. Add the ceviche on top — perhaps with a few small dollops of cream scattered around. Drizzle dill oil over the dish, letting the white and green colours blend beautifully. Garnish with a sprig of dill.
Step 2/2
Serve with small, crispy croutons — bread cubes fried in a little oil in a pan, drained on paper towels, and seasoned with a pinch of fleur de sel.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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