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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels. | 2. Preheat the oven to 400°F (200°C). | 3. Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes. | 4. Puree rutabaga in a food processor and return to pot. | 5. Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.). | 6. Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm. | 7. Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily. | 8. Place a heaping scoop of rutabaga on each plate and top with fish. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	4			100.8667	0.0	22.44	0.5667
rutabaga	2	lb	peeled cut	335.6588	78.1994	9.7976	1.4515
vanilla bean	1		cut scraped	100.8667	0.0	22.44	0.5667
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
fine sea salt				100.8667	0.0	22.44	0.5667
rosemary	4	sprigs		-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.