Codfish with Blueberry Ginger Foam

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Makes 4 servings

Codfish with Blueberry Ginger Foam Picture


2 small shallots

1 walnut sized piece of ginger

200 ml sparkling wine, dry

250 ml fish stock (jar)

100 g Wild Blueberries from Canada (frozen)

4 codfish fillets à 180 g

Juice of half a lemon

Salt, pepper


2 tbsp. vegetable oil

1 twig dill


  1. Peel and dice shalotts and ginger, put in a small pot and pour in the sparkling wine. Boil down at medium heat to approx. a quarter. Pour in the fish stock and the blueberries and boil down again to a quarter. Pour in the cream and simmer for five minutes. Season with salt and pepper.
  1. Rinse the cod fillets, dap them dry and season with salt and lemon juice. Preheat the pan. Dredge the fish in flour, and knock off extra flour. Preheat the pan, pour in oil and fry for 2-3 minutes on each side
  1. Meanwhile blend the sauce, strain through a fine sieve and foam up with an immersion blender. Pour a bit of sauce on each plate, place the fish on the sauce and pour more blueberry ginger foam over the fish.


Tip: Decorate the plates with a few wild blueberries.

Preparation time: 40 minutes


Energy: 252 kcal / 1060 kJ
Carbohydrates: 6,5 g
Protein: 36,5 g
Fat: 4,7 g

Wild Blue is Good for You!