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 18, 2018

serves for


total time

0 HR 55 MIN


3 tbsp, root, peeled and finely grated
2 tbsp
175 g
1 small Hokkaido , approx. 1.4 kg, peeled, and cubed
240 g, curly, washed
10 thin slices
2 tbsp
4 fillets, skinless, pin-boned, approx. 200 g each
1/2 tsp, flakes
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.