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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. 

19 November, 2018
Average: 1 (1 vote)

serves for


total time

0 HR 55 MIN


3 tbsp, root, peeled and finely grated
Lemon juice
2 tbsp
Sour cream
175 g
1 small Hokkaido , approx. 1.4 kg, peeled, and cubed
Extra virgin olive oil
100 ml
240 g, curly, washed
10 thin slices
Olive oil
2 tbsp
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


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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