Norwegian Cod with Red Wine Sauce

• Preheat the oven to 170 °C.
• Sprinkle salt on the cod and leave for approx. 15 minutes.
• Rinse off the salt, dry the cod with a paper towel and cut into even servings.
• Pan-fry the cod with skin side down in butter and oil for approx. 2 minutes.
• Place the fish skin side up on a baking tray with baking paper.
• Bake in the oven for approx. 5 minutes right before serving.

Potato and celery mash

• Peel potatoes and celeriac, dice and cook tender in unsalted water.
• Drain well and let the vegetables steam off.
• Mash the vegetables and add milk and cream until a thick, not too firm mash.
• Add butter, and taste with salt and pepper.

Red wine sauce

• Finely chop shallot and cook with red wine until the wine reduced to almost nothing.Whisk inn butter in small dices.
• The sauce can not be boiling while whisking inn the butter, then it will separate.
• Taste with salt and pepper, and strain the sauce if you don't want the shallots.

Vegetables

• Cut the vegetables in dices, and cook carrot, root parsley and zucchini in lightly salted water.
• Strain off the water and mix with the tomato dices.

Serving

• Serve the cod with the potato and celery mash, red wine sauce and vegetables.