4 small or 2 large cod. A total of 4 kg fresh fish
4 Garlic flute
150 g butter
2 onions if you like use red onions
1 garlic, whole small fresh
1 leek or spring onion
1 cup parsley
1 tsp. salt
½ tsp. white pepper
1 tsp. rose paprika
1 bag of shredded horseradish
125 g melted butter
1 kg large potatoes
1/4 l whipping cream
Procedure without liability: First You must catch cod but it can be difficult, because in these days, the cod is lacking. Sea biologists give fishermen blame for that not many cod are left in our water. Fishermen say that the water surrounding your country has been too warm for cod. Whom should we believe? But one is sure, the water is warmer, mullet has come to Kųge bay in the majority.
Cod fillet and boning, so there is not any kind of fish bones in it. Lightly grease a baking dish with butter, then added cod fillet in baking dish with skin side down, if you choose to keep the skin on the fish.
Cod fillet sprinkled with salt, pepper and paprika rose. Put on the cod fillet, alternating slices of tomato, onion, garlic and leek, then add 150 g butter daub on everything.
Bake at 200 °C in a pre-heated oven for approx. 30 to 35 minutes depending on cod fillet thickness and size. I had to give extra 5 minutes, because the baking dish came straight from the fridge.
Serving: "Steward" cod served with warm flute. Select flute that taste you best. Flūte Garlic goes well with the court.
Garnish: When the dish is finished and before it put on the table, sprinkled it with chopped parsley.
Drink: A cold white wine fits well with the dish, try a California Chardonnay. But do you prefer beer; try a cold top-fermented and unpasteurized beer.
Hint: Missing something? So you should try to melt 125 grams butter, which you add a bag of shredded horseradish. Or some large potatoes cooked in 10 minutes and cut them into slices. Place potatoes in bottom of baking dish. Sprinkle with salt and add a little whipping cream over. Otherwise proceed as described above. Here I shall propose to take the skin of the fish.