• Fine dining: Pumpkin, cabbage & cod

    Pumpakaltorsk

    4 people 

    Baked pumpkin

    1 big butternut pumpkin

    cold pressed rapeseed oil

    seasalt

    Preheat the oven to 175°. Cut off the ends of the pumpkin and scoop out the seeds with a spoon. Drizzle with rapeseed oil, season with salt and bake the pumpkin in an ovenproof tray with the skin side up until it is completely soft, about 60 minutes depending on size. Let cool slightly before peeling the pumpkin with a knife and then break it into rustic pieces.

    Pumpkin puree

    half of the baked pumpkin

    lemon juice

    salt

    Mix the pumpkin in a mixer. Season with lemon juice and salt. Reheat on low heat to avoid burning the puree.

    Blanched black cabbage

    300 g black cabbage

    butter

    salt

    Gently pull the cabbage leaves from the stems. Break down into smaller pieces and wash properly. Fill a large pot with water. Add butter and salt the water properly. Bring to the boil. Dip the cabbage just before serving for about 30 seconds. This is called blanching.

    Pan fried cod fillet

    600 g cod fillet with skin

    rapeseed oil

    butter

    seasalt

    Portion the fish into four equal pieces, 150 grams. Heat a frying pan. Salt the fish and fry it with the skin side down over medium heat until nice color, about two minutes. Turn the fish and fry for another 1-2 minutes until the fish is properly cooked. I usually start frying in rapeseed oil, since the oil can withstand higher heat and towards the end I add a dab of butter for the good taste.

    Buttered chicken broth

    1 kg chicken wings

    1 onion

    1 carrot

    1 bay leaf

    5 thyme twigs

    butter

    apple cider vinegar

    Rinse the chicken thoroughly under running water. Place the wings in a pot together with vegetables and herbs and cover with water. Bring to the boil and simmer for 3 hours without a lid. Skim the surface once in a while. Strain the broth and reduce until about half remain. Add a big dab of butter in 2 dl reduced chicken broth just before serving and season with vinegar. Mix together with a hand blender.

    Arranging the dish 

    I serve this dish with fried mushrooms (I used oyster mushrooms), roasted pumpkin seeds and parsley. If you don’t have the time to cook your own broth, it works as good with the one you can buy at supermarkets. Though no, it does not. Try to boil your own, and you will notice the difference.

    Peter Olsson, ”Chefabetic” 

    Recipe published 7th September 2016.