Rosemary Cod with Vanilla Rutabaga
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Scandinavia
Forum Discription: Where people live to eat.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4242
Printed Date: 26 March 2026 at 20:33
Topic: Rosemary Cod with Vanilla Rutabaga
Posted By: HistoricFoodie
Subject: Rosemary Cod with Vanilla Rutabaga
Date Posted: 04 November 2014 at 10:03
Here’s another great recipe from Andreas Viestad’s wonderful little book, Kitchen of Light.
It’s crucial that you work with a fresh vanilla pod, as dried ones just don’t work. If you can’t find fresh, then substitute vanilla extract to taste. About a half teaspoon or so if using top grade pure extract.
In most of the country, skin-on cod filets just aren’t available. I made a slight score the length of the filet, and shoved the rosemary into it. Not quite the same effect, I’m afraid. But the rosemary essense does infuse into the fish that way.
Rosemary Cod with Vanilla Rutabaga
4 ½-lb cod fillets, skin on
2 lbs peeled rutabaga in 1 in dice
1 vanilla bean
8 Tbls butter, in pieces
sea salt
4 sprigs fresh rosemary
black pepper
1 Tbls olive oil
Soak fish in ice water, 15-20 minutes. Pat dry with paper towels.
Preheat oven to 400 degrees.
Cook rutabaga in large saucepan of lightly salted boiling water minutes until soft, about 20 minutes. Drain. Return to pan to dry completely over low heat, for 1-2 minutes. Puree and return to pan*. Cut vanilla bean in half lengthwise. Scrape out seeds & add to rutabaga. Discard bean. Stir butter into rutabaga until it melts. Season with salt. Keep warm.
Make small incision through skin of each fillet & gently insert rosemary sprig. Season each fillet with salt & pepper & rub with olive oil. Roast in pan for about 15 minutes, until fish flakes easily.
Place large scoop of rutabaga on plate. Top with fish & serve.
Serves 4.
*Viestad recommends using a food mill, rather than a food processor, so as to not overwork the rutabaga. I just mashed it with a fork, which produces a more rustic texture, which we prefer. In short, a mash, rather than a puree.
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But we hae meat and we can eat
And sae the Lord be thanket
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Replies:
Posted By: Hoser
Date Posted: 05 November 2014 at 03:01
Interesting. I would never have thought to try vanilla with a root vegetable....just somehow would not have occurred in my thought process. Sounds pretty tasty though....you've my wheels turning a bit Brook.
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Go ahead...play with your food!
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Posted By: HistoricFoodie
Date Posted: 05 November 2014 at 07:14
Six month ago I'd have felt the same way, Dave. But after doing our Malagazy theme I realized just how versatile vanilla can be. So, while mixing it into root veggies sounds off-beat, it didn't take me quite as much aback as otherwise.
The basic point, though, is that it's good. More to the point, all the flavors of this dish play off one another, creating a harmonious whole. We'll definitely be making it again.
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But we hae meat and we can eat
And sae the Lord be thanket
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Posted By: Margi Cintrano
Date Posted: 07 November 2014 at 17:41
Very sublime récipe. Thank you for posting.
Rutabaga is commonly used in southern France in pies, with vanilla.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Posted By: AK1
Date Posted: 07 November 2014 at 19:47
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What I find interesting is that one would use fresh vanilla bean in a Scandinavian recipe. I would think that that is not a common ingredient in that part of the world. Dried vanilla bean, vanilla extract... I could see that.
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Posted By: HistoricFoodie
Date Posted: 07 November 2014 at 20:45
Many of the more exotic herbs and spices were obtained through trade, particularly with Mediterranean countries, and the far east. Don't forget the Vikings were great travelers.
Thus, many unexpected spices are found in Norwegian cooking, including vanilla, cinnamon, saffron, cardamom, cumin, etc.
Norway is also one of the few locales outside the Orient where sweet & sour flavor profiles are a common part of the cuisine. This is mostly achieved through sugar and vinegar.
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But we hae meat and we can eat
And sae the Lord be thanket
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Posted By: Margi Cintrano
Date Posted: 08 November 2014 at 00:06
Interestingly, this can also be done with salmon too. There is a récipe in The Scandinavian Edition May 1996 or 1997 of Bon Apetit Magazine, which I saved, which is similar.
The only reason I have never tried it is simple, Rutabaga is very difficult to obtain in Iberia.
It is very common in France however, and since I spend alot of time in southern France, for profesional reasons, I can bring some back with me.
Truly sublime ... Like the flavor profile.
Thank you for posting.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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