This classic Swedish sauce is very versatile, and, similar to a beurre blanc, lends itself well to a flaky piece of cod.

By Harry Faddy at Aquavit London

 

Serves 4

 

  1. First cook the beetroots.
  2. Take a nice bunch of medium-sized red beetroots, a good quality vinegar and a little extra virgin rapeseed oil.
  3. Wash the beets well, place on tin foil squares, with a splash of rape seed oil, and a pinch of Maldon salt.
  4. Cook until tender.
  5. Peel while warm, cut in even quarters, place in large bowl and dress with the vinegar and a little salt, pepper. Set aside and keep warm.

 

For the sauce:

  • 1 shallot, finely diced
  • A good splash of Attika (Swedish vinegar), or any distilled vinegar
  • 150g diced, ice cold butter
  • 150g crème fraiche
  • trout roe
  • minced chives

 

Add the vinegar and a splash of water to the shallots, reduce over a medium heat until the vinegar has evaporated. Slowly whisk in the diced butter one by one, while whisking over a medium heat. When all the butter is emulsified, add the crème fraiche one spoon at a time and gently warm together. Finish to order with trout roe and lots of chives.

 

To serve, gently poach the cod, and season with a little lemon juice. Serve with the beetroots and top the cod with the sauce. Finish with lots of freshly grated horseradish and of course, lots of dill!