Fish was extremely important for Norwegians’ survival. My ancestors would have known the taste of fish, caught in cold northern waters, at the peak of freshness. With much of Norway’s border surrounded by water, and with crystalline fjords slicing through the land, the source is right there. Growing up in Seattle, my experience wasn’t all that different from a modern Norwegian one. Although Seattle–like Oslo–is inland from the ocean, it’s sculpted with lakes and meandering bodies of water and has access to incredible seafood.
This exquisitely simple dish highlights some of the most distinctly Norwegian flavors: cod and dill. The fish is poached gently with wine and herbs, requiring little adornment except a simple creamy dill sauce to accent it’s subtle flavor and delicate flakes.
White Wine-Poached Cod with Creamy Dill Sauce
Serve with boiled potatoes, a simple green salad, and an ice-cold glass of white wine for a lovely spring meal that reflects the essence of Norwegian cooking.
1/2teaspoonfreshly squeezed lemon juiceplus more for seasoning
1/8teaspoonkosher saltplus more for seasoning
For the Fish
1cupdry white wine
2tablespoonsfresh rosemary leaves
1 1/2poundscod filletsrinsed, cut to fit in a large skillet
To Make the Sauce
In a small bowl, stir together the crème fraîche, dill, lemon juice, and salt. Taste and adjust seasonings, as needed. Set aside.
To Make the FIsh
In a large skillet over medium-high heat, combine teh water, rosemary, bay leaf, and salt. Bring to a low boil.
Add the cod and adjust the heat to maintain a simmer. Cook for about 7 minutes, depending on thickness, until the cod is cooked through and begins to flake. Carefully transfer the fish to a platter. Serve the fish wth the sauce drizzled over top or in a ramekin on the side.