Grilled stockfish and summer cabbage with fresh garlic butter

Method

Place the soaked stockfish on a plate with the skin side facing up.
Sprinkle a thin layer of cornstarch and salt over it.
Brush both the fish and thewarmgrill grate with a bit of oil or fat.
Place the fish with the cornstarch side down onto the grill grate. Let it sit until it develops a clear grill crust, about 10-20 minutes depending on the thickness of the fish.
Lift the fish onto a baking dish with the warm garlic butter and let it finish cooking in this.

Grilled summer cabbage salad

This is a summery grilled side dish that provides both thegourmet salad–and vegetable experience.
Divide the cabbage into 8 equal parts that remain connected at the stem.
Pour over a little oil and sprinkle with salt.
Place the cabbage wedges on a hot grill and let them develop a good grill mark on both sides.
The cabbage should be warm and slightly crispy on the inside.

Garlic butter

Cut the garlic cloves into quarters lengthwise and finely slice the chili. Place these in an ovenproof dish along with the butter.
Put the dish on the grill until the butter boils well. The grilled stockfish should be placed in this dish and finish cooking in the flavorful butter.
Squeeze fresh lemon juice over and add salt to the stockfish at the end.
Serve the fish and cabbage with some good buttered bread on top.

Sour cream sauce with tarragon and chives.