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Norwegian cod in Ham with Jerusalem Artichoke Purée

Here is a lovely recipe where cod is filled with pesto and basil and wrapped in cured ham. It goes perfect with Jerusalem artichoke purée, champignon and rocket.

Cooking time40-50 min
Difficulty levelMedium



  • Preheat the oven to 355°F

  • Cut the cod in even portions, cut each piece almost all through and fold out the double.

  • Have pesto and basil on half of each piece and fold back together.

  • Wrap 2 slices of cured ham around each piece and fry the pieces lightly in a frying pan with butter, about 1-2 minutes.

  • Bake the cod in the oven for about 4 minutes.

Jerusalem artichoke purée

  • Peel artichoke and boil tender in unsalted water.

  • Drain off the water and leave to steam off a bit.

  • Mash artichoke, stir in butter and cream to a even purée.

  • Taste with salt and pepper.

Serve with

  • Cut each champignon into four and fry lightly in a dry frying pan.

  • Add butter and fry the mushrooms for about 5 minutes.

Serve the cod with Jerusalem artichoke purée, champignon and rocket.