Nutaaq® Cod with kale, mushrooms and ginger

Royal Greenland

Royal Greenland

Standard Supplier 9th November 2017
Royal Greenland

Royal Greenland

Standard Supplier

Nutaaq® Cod with kale, mushrooms and ginger

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Nutaaq® Cod with kale, mushrooms and ginger recipe a try yourself? Try a new cod experience with this recipe for moist and flavourful Nutaaq:registered: cod served with crisp kale, flavourful mushrooms and a twist of ginger. Serves 10 persons in 120 min.


  • 1800 g Nutaaq:registered: cod fillet
  • 3 egg yolks
  • 1 tsp salt
  • 300 ml whipping cream
  • 100 ml (about 25 g) finely chopped parsley
  • 75 g butter
  • 900 g kale, washed and cleaned
  • 1000 g mixed mushrooms
  • 150 g butter
  • 8-10 cm piece of whole ginger, peeled and cut into thin slices
  • 300 ml soya sauce
  • 100 ml olive oil
  • Salt and coarse ground pepper


Cut 20 cod fillets from the widest part of the fish (10 with skin and 10 without). Tail pieces without skin (approx. 300 g) can also be cut off.
Blend the tail pieces with salt in a food processor. Add egg yolks and blend again. Add cream while mixing. Finally, add parsley, salt and pepper until you have an even mass.
Spread the fish mass onto the 10 skinless cod fillets on one side and place on a greased baking tray in the oven at 165 °C for about 8-10 minutes.
On the remaining pieces of cod, scratch into the skin and season with salt and pepper. Fry in butter with the skin side down on an even heat. Turn once the skin is golden and crispy. Fry for one last moment until the fish is done.
Coarsely slice the mushrooms and sear in butter in a pan until golden, then season with salt and pepper. Lightly pluck apart the kale and add to boiling salted water for about 1 minute.
Peel the ginger and slice into thin strips, and boil with soya sauce and coarsely ground pepper until about 2/3 remains. Remove from the heat and whisk in the olive oil.
Arrange the kale and mushrooms on the plates and place the two fish fillets on top. Distribute the soya-ginger sauce over the top. Serve with wholemeal bread if you wish.

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