Scandinavian Meal: Cod and Rutabaga

There is a store in Madison, Wisconsin called the Century House that is a fun place to peek around for two reasons. (1) They sell unique Scandinavia items, from Christmas ornaments to clothing to furniture and bedding. But what I think makes it so special is (2) the glimpse back in time because it is housed within an old stone home along what is now one of the most busy streets in Madison. On my last visit, I sat in a chair and flipped through cookbooks for about an hour. I was intrigued by a recipe in the cookbook Kitchen of Light called Rosemary Cod with Vanilla-Scented Mashed Rutabaga. I had just purchased vanilla beans across the street at Penzeys Spices and was excited to use them, but in mashed rutabaga? I decided it would be worth a try and baked cod sounded like a delicious and lighter alternative to the traditional Friday night fish fry that is part of Wisconsin culture.

Objective
Make a Scandinavian meal centered around fish.

Materials
2 one-pound cod cellos
2 small to medium rutabagas
6 sprigs rosemary (1 1/2 to 2 inches long)
1/2 vanilla bean
1/2 stick unsalted butter
sea salt
pepper
olive oil

Method
1. Preheat the oven to 400°.
2. To prepare the rutabaga: In a large saucepan, bring about 6 cups of salted water to a boil (enough to cover the rutabaga). Remove the skin from the rutabaga and cut into small cubes. Boil the rutabaga for 25 to 30 minutes. Meanwhile, prepare the fish.
3. To prepare the fish: If the fish are frozen, thaw them in cold water. Rinse the fish under cold running water for about 10 minutes. Dry with paper towels. Make three diagonal slices into the fish about 1/4-inch deep and long enough to fit the rosemary sprigs. Put the rosemary sprigs into the slits. Rub with olive oil and sprinkle each side with salt and pepper. Place in a 9x13" pan lined with foil.
4. When the rutabaga is soft, drain it and return it to the pot over medium-low heat. Stir in the butter and seeds from the vanilla bean. Stir frequently and cook until it is easy to mash the rutabaga (with a potato masher, electric hand mixer or food processor). Keep warm as the fish bakes.
5. Place the fish in the oven. After 15 minutes, check the fish. The fish is done when it flakes easily when probed with a fork (and should be opaque all the way through).
6. Serve immediately (recipe serves 4).

Results
The cod was incredible. It was well-flavored and perfectly cooked. The mashed rutabaga was surprisingly delicious and the vanilla wasn't overwhelming.

Discussion and Future Directions
The original recipe called for cod fillets with the skin on, which I was unable to find. The purpose of the skin was to help the rosemary flavor the fish. The flavor of the fish was great and I wouldn't have wanted a stronger rosemary flavor. One mistake I made was making too much fish at once. The fish lost it's tender flaky crust upon reheating.

The mashed rutabaga was a surprisingly pleasant. It reminded me of my family's Thanksgiving sweet potato casserole, but without the added sugar and pecan topping. Even the texture was smoother and creamer than mashed sweet potatoes. I will be sure to make this again!

To make it a full meal, I served pickled herring salad on rye bread with dill for appetizers and made Tosca Cake for dessert. When thinking of new types of cuisine to try, Scandinavian food never occurred to me. I am very happy I tried it and look forward to incorporating it into my diet. I encourage you to try it too, especially if you love fish!

Supplementary Materials