Surrounded by some of the most beautiful landscapes in northern Europe, Bergen has emerged from various plagues and pirate invasions to become a centre for the finest seafood in northern Europe. 


  • For the elderflower gel

  • 100 ml elderflower cordial

  • 100 ml elderflower or apple cider vinegar

  • 3 gelatin leaves

  • For the apple and cress salad

  • 2 Granny Smith apples, diced

  • 1 bunch of watercress

  • 1 tbsp apple cider vinegar

  • 1 tbsp rapeseed oil

  • For the cod

  • 700 g cod, loin – if possible try to get 4 slices of cooked cod roe, 2 pcs of cod liver and 4 fresh cod tongues.

  • Butter for cooking

  • Salt, to taste


  • 1.

    Start with the elderflower gel. Mix the liquids in a bowl and let the gelatin leaves soak until soft. Remove the gelatin from the liquid and melt it in a bain marie or in a pot on slow heat. Pour the gelatin back into the cold liquid and allow to set in the fridge for about 1–2 hours.

  • 2.

    Prepare the salad. Combine apples, vinegar and oil in a bowl. Dress the salad with watercress.

  • 3.

    Cut the cod into portion sizes and cook in a generous amount of butter. Baste the fish continuously until done (approximately 10 minutes). Salt to taste.

  • 4.

    Serve the cod together with the apple salad and some elderflower gel.

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