Cod with Kale, Pumpkin Mash and Horseradish Sour Cream

Cod with Kale, Pumpkin Mash and Horseradish Sour Cream

Cod with Kale, Pumpkin Mash and Horseradish Sour Cream

How to make cod with kale, pumpkin mash and horseradish sour cream, a great everyday main course for the family. 

November 19, 2018

serves for

4

total time

0 HR 55 MIN

ingredients

Horseradish
3 tbsp, root, peeled and finely grated
Lemon juice
2 tbsp
Sour cream
175 g
salt
Pepper
Pumpkin
1 small Hokkaido , approx. 1.4 kg, peeled, and cubed
Extra-virgin olive oil
100 ml
kale
240 g, curly, washed
Ham
10 thin slices
Olive oil
2 tbsp
Cod
4 fillets, skinless, pin-boned, approx. 200 g each
Red pepper
1/2 tsp, flakes
Olive oil
2 tbsp
Extra-virgin olive oil
2 tbsp

Preparation

For the pumpkin mash

  • Cook the pumpkin in a large saucepan of salted, boiling water until tender, 18-22 minutes.
  • Drain well, and leave to steam off for a few minutes. Meanwhile, preheat the grill to hot.
  • Return the pumpkin to the saucepan they were cooked in and add the extra-virgin olive oil and plenty of seasoning.
  • Mash until smooth, adjusting the seasoning to taste as needed.
  • Arrange the kale and ham on a grilling tray.
  • Drizzle with the olive oil and then grill for 2-3 minutes, turning occasionally, until the kale is crisp at the edges.
  • The ham may need an additional 1-2 minutes.
  • Add most of the kale to the mash, folding to incorporate.
  • Chop two slices of grilled ham and fold into the mash.

For the horseradish cream

  • Stir together the grated horseradish and lemon juice in a small bowl.
  • Add the sour cream and seasoning and stir again until well-combined. Cover and chill until needed.

For the fish

  • Drizzle the cod with olive oil and season with the pepper flakes, salt, and pepper.
  • Arrange on a grilling tray and grill until firm yet slightly springy to the touch, 5-7 minutes, turning once.

To serve

  • Spoon the mash onto plates.
  • Top with the cod, the remaining grilled kale and ham.
  • Garnish with a drizzle of extra-virgin olive oil and serve with the horseradish sour cream on the side.

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