With the arrival of autumn and a weather that’s shifting hour by hour there’s nothing we Norwegian’s love more than to enjoy a hearty soup inside. Today we’d like to share one of our favorite recipes – “scalded milk, celeriac and cod collar soup” made by our wonderful head chef Richard Cox:
“Collars are an overlooked part of a fish, which are all too often thrown away. Surprisingly meaty with a naturally gelatinous quality, they are perfect for soups and sauces.”
Ingredients (Serves 4)
500g room temperature cod collar or 400g cod fillet
1 celeriac (approx 500g), chunky dice
1 onion, finely sliced
2 sticks of celery, finely sliced
25g unsalted butter
250 ml fish stock
500ml whole milk
100ml double cream
Salt
Black pepper
Top with:
Toasted almond flakes
Lovage / Flat leaf parsley to garnish
Extra virgin olive oil
Method
*Melt the butter in a pan and gently sweat the onions and celery with a good pinch of salt for 20mins, being careful not to let them catch or colour. Meanwhile heat a saucepan until red hot.
*Carefully pour the milk into the pan and enjoy the demonic hiss of steam as the milk scalds.
*Add the fish stock and 10g of salt and almost bring to the boil. Before boiling point remove the pan from the heat, add the cod and cover with a lid. Leave for 6 minutes to gently poach. After 6 minutes, remove the cod and rest on a plate for 4 minutes. Pick into sumptuous flakes, discarding any skin or bones. Set aside.
*Add the celeriac to the onions and celery and give a good stir. Add the milky poaching liquor from the cod. The celeriac should just about stand above the liquid. Bring to a gentle simmer and cook until the celeriac has no resistance, about 25 – 30 mins. Allow to cool slightly before blitzing the mixture with the double cream.
*Add a good few twists black pepper, and check for seasoning.
*Lay the flaked cod into a hot bowl, and pour over the warm luxurious soup. Garnish however you like; we chose finely sliced lovage, toasted almonds and good quality olive oil.
English (UK) 
Norsk bokmål