Kabeljauw Koningszwam VVV Texel Fotograaf Annette van Ruitenburg 2

Recipe: King mushroom, cod and seaweed

Would you like to prepare cod the Texel way? Combine this fish with Texel king mushrooms, potatoes from the island, seaweed and a sauce with Texel whiskey. This is how you conjure up a tasty dish on the table!

Necessities for 4 people

500 to 700 grams of cod back with skin from a Texel fish shop
500 grams of Texel potatoes from Keijser Aardappelen & Asperges or farmer Lap
200 to 300 grams of winter purslane from Novalishoeve or Ekoplaza
1 box with about four king mushrooms from the Texelse Paddestoelenkwekerij
1 fennel from a Texel supermarket
7 grams of seaweed
8 tablespoons of Texel rapeseed oil / olive oil
2 tablespoons of mayonnaise
2 tablespoons of ketchup
1 tablespoon of Texel whiskey from distillery De Lepelaar
Salt and pepper, to taste

This is how you make this dish:

Boil the potatoes in water with 2 grams of seaweed for 15 - 20 minutes until tender, then drain and let them cool slightly. In the meantime, thinly slice the fennel, take out the hard heart and also thinly slice the king mushrooms.

Put a layer of oil (approx. 3 tablespoons) in the pan and first grill the fennel briefly and then add the mushrooms. Carefully remove the fennel and mushrooms from the pan and store on a plate or dish.

Then make the sauce by mixing the mayonnaise with ketchup and Texel whiskey, season the sauce with some pepper if necessary. Then wash the winter purslane, let it drain and mix the winter purslane with approx. 2 tablespoons of rapeseed or olive oil.

Then grill the cod on the skin, for about seven minutes, in a grill pan greased with about 3 tablespoons of oil. If you look closely you can see the doneness rising. Meanwhile, fry the potatoes in another pan.

Prepare a warm plate with the vegetables, fish, potatoes and sauce. Finally, garnish with seaweed.

Enjoy your meal!

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