Brined cod, parsnip & ymerdrys

Brined cod, parsnip & ymerdrys

The New Nordic
Simon Bajada

In this simple, well-rounded dish, the tenderised cod is gently poached. Sweetness from the sugared rye crumbs in the ymerdrys pairs well with the earthy mushrooms, while the sorrel provides a necessary lemony kick.


Quantity Ingredient
2 x 350g cod fillets
or 4 x 175g cod fillets
2 tablespoons Ymer, ymerdrys & berries, omitting the yoghurt and berries
4 button mushrooms, very thinly sliced


Quantity Ingredient
500ml warm water
1 tablespoon salt
1 tablespoon caster sugar

Parsnip purée

Quantity Ingredient
4 small parsnips, cut into chunky discs
1 large potato, peeled and cut into rough 2 cm chunks
120ml full-cream milk
1 tablespoon salted butter

Herb butter

Quantity Ingredient
50g salted butter
handful sorrel or lemon balm leaves


  1. Mix together the brine ingredients in a large bowl until the sugar has dissolved, then soak the fish for 15 minutes.
  2. Meanwhile, for the purée, boil the parsnips with the potato in salted water for about 15 minutes, until tender. Bring the milk to a simmer and then set aside.
  3. Drain the parsnips and potato well, then blend with the butter and a little of the warm milk until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season, to taste, and keep warm.
  4. Bring 1 litre water to a simmer over a low heat. Remove the cod from the brine and gently rinse it with cold water before placing it in the simmering water with a slotted spoon. Cook for 4–5 minutes, until the flesh easily breaks away in the centre of the fillets when poked with a fork. Carefully transfer to a plate and cover with foil to keep warm.
  5. For the herb butter gently heat the butter with the sorrel or lemon balm leaves in a non-stick saucepan. When the butter is foaming and has started to change colour, immediately remove the pan from the heat.
  6. Divide the purée between serving plates (you can reheat it quickly if you need to). Top with the fish (breaking the fillets in half if you have used 2 larger ones), scatter over the ymerdrys and garnish with the slices of raw mushroom. Finally, pour over the warm herb butter.
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