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Stockfish with Tomato Chutney

Here, the flavor of steamed stockfish is perfectly complemented by mashed potatoes and butter sauce. Tomato chutney adds a rich and colorful touch to this recipe. All our recipes are sourced from godfisk.no

Photo: Petter Berg

  • Preparation Time: 70 min
  • Difficulty Level: Advanced

Ingredients

Mashed Potatoes

Butter sauce

Method

  • Slice the stockfish into serving pieces and gently steam in a saucepan with a small amount of water for 10-15 minutes.
  • Fry bacon until crispy in a dry frying pan.
  • Trim the asparagus beans, cut them in half lengthwise, and cook in lightly salted water.
  • Melt butter in a saucepan just before serving and add the asparagus beans to warm through in the butter along with chopped chives.

Mashed Potatoes

  • Peel the potatoes, cut into cubes, and cook until tender in unsalted water.
  • Drain the cooking water and steam the potatoes thoroughly until dry on the surface.
  • Mash the potatoes and stir in heavy cream and butter.
  • Season with salt and pepper to taste.

Butter sauce

  • Bring heavy cream to a simmer for about 5 minutes. Whisk in small cubes of room temperature butter. Do not boil the sauce once the butter has been added, as it may separate.
  • Season with salt, pepper, and a few drops of lemon juice.

Tomato Chutney

  • Finely chop chili, onion, and garlic, and sauté in oil until the onion is soft.
  • Stir in tomato paste and canned tomatoes, and cook until thickened.
  • Season with salt and pepper to taste.
  • Cut cherry tomatoes into pieces and fold them in just before serving.
  • Serve the stockfish with asparagus beans, mashed potatoes, butter sauce, and tomato chutney.

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