Broste Copenhagen

Crispy white fish with vanilla sauce


· 4 pieces of cod (or other white fish)
· 125 g fresh spinach
· 300 g green asparagus
· 2 handfuls of fresh herbs; e.g. dill and tarragon
· oil or butter
· salt and pepper

· 1 shallot
· 1 tbsp butter
· 1/2 vanilla bean
· 2 dl white wine
· 1 dl fish stock
· 1 dl cream


4 servings

Recipe developed by Ditte Ingemann


Lightly coat a pan with oil or butter. Once the pan is hot, place the cod and season with salt and pepper. Cook 2-3 minutes on each side until it is golden on both sides. 

Take the fish off the pan. Pour oil or butter on the pan, and sauté cleaned spinach and mouthwatering pieces of green asparagus. As soon as the spinach has collapsed, the vegetables are taken off the pan. Season with salt and pepper.

Chop shallots fine, melt butter in a saucepan and fry the shallots along with the seeds from 1/2 the vanilla bean until ready.

Pour white wine and boil the acid out. Add fondue and cream. Cook the sauce until half done.

Serve the sauce with crispy fish, vegetables and bread. Garnish with fresh herbs, lemon peel and a sprinkle of black pepper.