Nordic Cod with Creamy Mustard & Brussels Sprout Hash

A simple, elegant dish showcasing clean Nordic flavours. A beautifully pan-seared cod fillet rests on a bed of savoury shredded Brussels sprout 'hash', all brought together with a tangy, creamy mustard sauce made with protein-rich skyr.

Method

1. 1

   Pat the cod fillets dry and season generously with salt and pepper.

2. 2

   Heat the olive oil in a large non-stick skillet over medium-high heat. Place the cod skin-side down and cook for 4-5 minutes until the skin is crisp. Flip and cook for another 2-4 minutes until opaque and cooked. Set aside.

3. 3

   In the same pan, melt the butter over medium heat. Add the chopped shallot and cook for 2 minutes until softened.

4. 4

   Add the shredded Brussels sprouts and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until tender and slightly caramelised. Stir in the hemp hearts.

5. 5

   While the sprouts cook, mix the Skyr and wholegrain mustard in a small bowl to make the sauce. Season with a little salt and pepper.

6. 6

   To serve, divide the Brussels sprout hash between two plates. Top each with a cod fillet.

7. 7

   Spoon the creamy mustard sauce over or around the fish. Serve immediately.