Lightly Salted Cod with Jerusalem Artichokes and Celery Salad

Date Added: Feb 4, 2012 Scandinavian Entrees
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Prep Time

15 mins

Cook Time

30 mins

Ready In

45 mins



*to adjust serving size click on "serving box".


This lightly salted cod is served with Jerusalem artichokes and sweet celery salad. Chef Steinar takes an everyday meal and dresses it up for a perfectly acceptable dinner party meal.


  • 1  Each Cod filet
  • 1
  • 2  Table Spoon(s) Butter
  • 2


    1. Lighty salt cod overnight.
    2. Spread melted butter over cod.
    3. Bake in the oven for 10 minutes at 180 C or 350 F.





    Jerusalem Artichokes puree


  • 1 Each Potato
  • 1/2 Quart(s) Cream
  • 1 Each Jerusalem Artichokes
  • Directions

    1. Cut potatos into small cubes.
    2. Cut artichokes into slightly smaller cubes.
    3. Add cream to a pot and add potatos and artichokes.
    4. Simmer for 30 minutes or until nice and creamy.
    5. Stir occasionally.





    Sweet Celery Salad


  • 2 Table Spoon(s) Japanese Mayo
  • 1 Table Spoon(s) Confectioner sugar
  • 1/3 Cup(s) Dried Cranberries
  • 1/3 Cup(s) Cashew Nuts
  • 2 Each Celery, stalks
  • 1 Cup(s) Cream
  • Directions

    1. Mix Japanese mayo and confectioner sugar together.
    2. Add cranberries and walnuts.
    3. Chop celery finely and add to the mix.
    4. Whip cream to a soft peak and add about half to the salad.
    5. Mix together and it is ready to be served.


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