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.
For the Sauce
- 1/4 cup crème fraîche
- 1/4 cup chopped fresh dill
- 1/2 teaspoon freshly squeezed lemon juice plus more for seasoning
- 1/8 teaspoon kosher salt plus more for seasoning
For the Fish
- 3 cups water
- 1 cup dry white wine
- 2 tablespoons fresh rosemary leaves
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 1/2 pounds cod fillets rinsed, 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.