Cod loins with horseradish cream, Hasselback potatoes, herb oil and sautéed chanterelles
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill with grate, sharp small knife, ovenproof dish, brush
Ingredients
• 600 g cod loins
• some olive oil
• some butter
• Salt
• pepper
• 2 lemons
For the herbal oil:
• ½ to 1 pot basil, finely chopped
• 1 pot of parsley, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tablespoon granulated vegetable stock
• 200 ml olive oil
For the horseradish cream:
• 200 ml sour cream
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons freshly grated horseradish
• 3 tbsp finely chopped fresh
Parsley
• Salt
• black pepper
For the Hasselback potatoes:
• 8 mainly waxy potatoes, pre-cooked for 10 minutes if desired
• some melted butter
• some Panko breadcrumbs
• fresh herbs (e.g. parsley, dill), finely chopped
For the sautéed chanterelles:
• 400 g fresh chanterelles
• 3 shallots, chopped
• 3 tablespoons butter
• Salt
• black pepper
preparation
➊ For the herb oil, heat the olive oil to 60 °C, mix in all finely chopped ingredients and the granulated stock. Allow to cool before serving.
➋ Pat the cod loins dry and brush with olive oil, leaving the skin on. Season with salt and pepper. Place skin side down on the grill and grill indirectly at 125 °C - alternatively use a pan. As soon as the core temperature has reached 52 °C, the fish is ready to be grilled. Halve the lemons and grill on the cut sides.
For the horseradish cream, put the sour cream in a bowl and add the lemon juice, horseradish and parsley. Mix everything together and season with salt and pepper.
➌ For the Hasselback potatoes, wash the potatoes thoroughly and pat them dry. Cut each one into a fan shape with a sharp small knife, but do not cut all the way through. Spread a little butter on top and sprinkle with chopped herbs, salt flakes, panko breadcrumbs and a pinch of pepper as desired. Grill in an ovenproof dish at around 220 °C for 50-60 minutes - if the potatoes are pre-cooked, the time is reduced to around 30 minutes. Brush the potatoes with melted butter every now and then while grilling, as needed.
➍ Carefully clean the fresh chanterelles, brush them and cut any larger mushrooms into smaller pieces. Put the cold mushrooms in a cast iron pan, heat them and allow the liquid to evaporate. Then add butter and chopped shallots and fry for 5 minutes. Season with salt and pepper.
To serve, place the cod loins in the middle of the plates, then drizzle with the herb oil and arrange the grilled lemon halves, chanterelles and Hasselback potatoes around the fish.
Slow Joe's BBQ tip: "The herb oil goes fantastically with this dish - and with almost all other grilled dishes. Just try it out!"
Recipe by Joakim Kerbosch/Slow Joe
Joakim Kerbosch has been taking part in professional barbecue competitions all over the world since 2013 and was a member of the Swedish national BBQ team from 2022 to 2023. He started his grill and BBQ career together with FIRE&FOOD grill expert Thomas Eriksson-Fröhlich. When Slow Joe is not at the grill somewhere in the world, he lives with his teammate and wife Linda on a horse farm not far from Gothenburg. Recipe from FIRE&FOOD Magazine 04/2024
