Entree: Sweden – West Coast Sweden – Torskrygg (Pan-seared cod loin served with a creamy dill and mustard sauce typical of Sweden's west coast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cod loins, approx. 6 oz (170 g) each (torskrygg)
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) heavy cream
- 1/3 cup (80 ml) dry white wine
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 2 tbsp (30 g) chopped fresh dill
- 1 small shallot, minced (about 1 oz (30 g))
- 1 tbsp (15 g) capers, drained
- 1 lb (450 g) small new potatoes
- 2 tbsp (30 g) butter (for potatoes)
- 1 large leek, white and light green parts only, sliced thin (about 6 oz (170 g))
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Show original ingredient measurements

- 2 cod loins, approx. 6 oz (170 g) each (torskrygg)
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) heavy cream
- 1/3 cup (80 ml) dry white wine
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 2 tbsp (30 g) chopped fresh dill
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tbsp (15 g) capers, drained
- 1 lb (450 g) small new potatoes
- 2 tbsp (30 g) butter (for potatoes)
- 1 large leek, white and light green parts only, sliced thin (about 6 oz / 170 g)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Parboil the new potatoes in salted water until just tender, about 12–15 minutes; drain, toss with 2 tbsp (30 g) butter and keep warm.
2. Pat the cod loins dry, season both sides with salt and pepper. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat until foaming.
3. Sear the cod loins skin-side down if skin is on, 3–4 minutes until golden; carefully flip and cook another 2–3 minutes until just opaque (internal temperature ~130–135°F / 55–57°C). Transfer fish to a warm plate, tent loosely.
4. In the same skillet, reduce heat to medium, add the minced shallot and sliced leek; sauté 3–4 minutes until softened and translucent.
5. Deglaze the pan with 1/3 cup (80 ml) dry white wine, scraping up browned bits; cook down 1–2 minutes.
6. Stir in 1 cup (240 ml) heavy cream, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) whole-grain mustard, and 1 tbsp (15 ml) lemon juice. Simmer gently until sauce thickens slightly, about 3–5 minutes.
7. Add 2 tbsp (30 g) chopped fresh dill and 1 tbsp (15 g) capers; taste and adjust seasoning with salt and pepper.
8. Return cod to the pan briefly to warm through and coat with sauce, 1 minute. Spoon sauce over cod, garnish with parsley if using, and serve with buttered new potatoes and extra dill.