Colliding Fjord Stew

Ingredients

• 800 g cod fillet
• 600 g waxy potatoes
• 4 carrots
• 2 red onions
• 2 cloves garlic
• 1 lemon
• 2 tbsp capers
• 2 tbsp wholegrain mustard
• 1 tbsp black peppercorns
• 2 tbsp olive oil
• 150 ml dry white wine
• 200 ml fish stock
• 1 tbsp balsamic vinegar
• salt to taste
• 1 bunch dill

Method

1. Peel the potatoes and cut into thick slices. Peel the carrots and slice diagonally into long strips.
2. Slice the onions into half rings and finely chop the garlic.
3. Heat olive oil in a wide stew pot. Sauté onion and garlic for 3 minutes. Add carrot and potato, fry for 5 minutes.
4. Deglaze with white wine and add fish stock. Let simmer for 20 minutes until vegetables are almost done.
5. Cut the cod fillets each into 3 diagonal, elongated pieces. Sprinkle with salt and plenty of black pepper.
6. Lay the cod pieces as three slanted 'ships' on the vegetables in the pan. Cover and stew for another 8 minutes on low heat.
7. Mix mustard, capers, balsamic vinegar, and lemon juice into a sauce. Season with salt.
8. Spoon the stew onto a dark plate. Place the three cod pieces slanted and close together as colliding ships. Drape carrot strips as bow waves.
9. Drizzle the sharp sauce over the fish. Garnish with dill as 'waves' and lemon zest for tension.

Serving notes

• Serve on a dark plate for a night fjord effect.
• Arrange the fish pieces slanted and partly overlapping as colliding ships.
• Let the carrot strips stick out as bow waves.