Salted Cod with Beetroot Risotto and Dill Sauce

The other night I made Cod in my airfryer and it became perfectly flaky. I had fresh Norwegian cod which I have bought from a Fish Van that actually goes to northern Norway and buys it from the boats and brings it fresh. It is so wonderful compared to what can be bought in the stores. It is now season for cod in the Norwegian Sea. To go with it I made Beetroot Risotto and a Yoghurt Sauce with dill and lemon zest.

I loved the taste and also the look of this dish, the beautiful white fish against the red just made me happy!



  • 6-8 small beets
  • 8-9 dl vegetable or chicken / chicken broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 yellow onion finely chopped
  • 3 dl risottorice
  • 2 dl dry white wine
  • salt and black pepper
  • 2 dl grated parmesan cheese

Salted cod

  • 800 g cod fillet
  • 1 l water
  • 4 tbsp salt
  • 2 tbsp sugar

Dill Sauce


  • 2 dl sour cream
  • 2 tbsp finely grated horseradish
  • 2 dill crowns, finely chopped (or ordinary dill)
  • finely grated peel of a lemon
  • salt and black pepper


Make the sauce:

Mix all the ingredients for the sauce and leave to cool until serving.

Make the Risotto:

Prepare the beets: Set the oven to 225 degrees. Wash the beets and bake them whole with the skin on for 30-40 minutes or until they feel ready. There should be some resistance in the beets. Let them cool slightly. Peel the beets and cut it into small pieces. This and the sauce above you can make the day before if you want.

Heat the broth in a separate saucepan.

Peel and finely chop the onion.

Put 1 tablespoon butter and olive oil in a saucepan.

Mix in the onion when the butter starts to simmer. Fry until the onion is soft, but do not let it take on color.

Add the rice, stirring occasionally.

Pour in the wine a little at a time, stirring gently and allowing the liquid to be absorbed.

Mix in the beets, stir and let everything get hot.

Add the broth 1-2 dl at a time. Make sure that most of the liquid has been absorbed before refilling.

Season with salt and pepper. If you need more liquid when the broth has run out, then take more hot water, cold water breaks the boiling process.

Remove the pan from the heat and put on a lid. So far you can prepare.

When the cod is done, stir in the rest of the butter and grated Parmesan cheese. Season with salt and pepper.

Make the fish:

Stir sugar and salt into cold water. Cut the fish into 3 – 4 equal pieces. Leave the pieces in a bowl with the salted and sugary water for at least 30 minutes. Take out the cod from the water and wipe the fish pieces liquid off with kitchen paper. Pour a couple of tablespoons of olive oil into an ovenproof dish. Set the oven to 175 degrees. Let the fish bake until the internal temperature is about 45 degrees. The time can vary depending on the size of the fish.

Since I used my airfryer I added some oil in the airfryer pan. I set the temperature to 170 Celsius Degrees and baked it for about 10-15 minutes. The time depends on the size of your cod so I checked every five minutes and prolonged the time as I saw it fit. Mine came out perfectly flaky.

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