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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.
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.
Prepare the salad. Combine apples, vinegar and oil in a bowl. Dress the salad with watercress.
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.
Serve the cod together with the apple salad and some elderflower gel.
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