Baked saddle of cod with honey

  • 45 minutes
  • 4 persons


  • 600 g cod filet
  • 2 red apples
  • 1 large beet root
  • Butter
  • Jakobsens Blossom honey
  • 200 g Jerusalem artichoke
  • 2 dl. whole milk
  • 2 dl. cream
  • Grated nutmeg
  • Salt and pepper
  • Watercress


1. Peel the Jerusalem artichokes. Cut into smaller pieces and boil tender in milk and cream.

2. Puree the mass with a hand-held blender. Season the cream with nutmeg, salt and pepper.

3. Peel the beet roots and cut into small dices. Cut the apples into small dices as well.

4. Roast beet roots in butter in a small casserole, then add the flower honey and apples.

5. Cut the fish into 4 pieces. Season with salt and pepper. Place the fish in an oven-proof dish with 1cm of water on the bottom. Cover with tinfoil. Bake in the oven for about 15 min. at 180 degrees.

Arrange the cream of Jerusalem artichoke on a soup plate. Place the glazed beet roots and apples around the cream.

Place the fish on top of the cream and decorate with large bouquets of watercress.


Taste the natural

We carry a wide range of products in both honeys and sirups.

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