Norwegian cod fillet with mustard sauce, fettuccine and bacon cubes

    45 min

    A delicious creamy fettucine recipe served with sustainable Norwegian cod - a warming and hearty dish!

    8 people made this

    Serves: 6 

    • 10g rock salt, or as needed
    • 150g bacon cubes
    • 30ml olive oil
    • 1 shallot, peeled and minced
    • 1 pinch salt
    • 1 glass white wine
    • 3 tablespoons Dijon mustard
    • 100g thick cream
    • 500g fettuccini
    • 6 Norwegian cod fillets
    • salt and ground black pepper to taste
    • 1/4 bunch chives

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Boil a big saucepan of salted water with 10g of rock salt per litre of water.
    2. In a hot pan, fry the bacon cubes and leave them to one side when done.
    3. In the same pan, add a drop of olive oil and sweat the shallot with a small pinch of salt.
    4. Deglaze the pan with the white wine, and reduce until it is almost dry. Add the Dijon mustard and thick cream. Mix together, season with pepper and cook gently for 5 minutes.
    5. Pour the pasta into boiling water and cook al dente. Drain and set aside.
    6. Meanwhile, in a frying pan, with the remaining olive oil, cook the cod fillets for 3 minutes on each side. Season with salt and pepper.
    7. Add the fettuccini to the hot cream sauce and heat through for 1 minute.
    8. Place on plates and add the bacon cubes and the cod fillet portions. Garnish with some fresh chives.

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