Champagne & Food: Cod & Blanc de Blancs

Björnstierne Antonsson

Björnstierne Antonsson

Sunday night finally! The week has been both long and packed. I find great pleasure in standing in the kitchen and preparing ingredients for the family dinner just on Sundays, in the borderland between afternoon and evening. You can stand in your own little world and let your thoughts flow freely around the past week and around the coming week.

Had gotten hold of some fine North Sea cod, thought it would be nice to make an ‘Oven-baked cod with lobster, zucchini and fennel in crown dill butter sauce’. A nice dish that chef Mattias Larsson cooked when we had a boys’ night a few years ago. The photo below was taken by the skilled food photographer Charlie Drevstam who was with us that evening.

baked cod, lobster, broad beans, zucchini, fennel, crown dill butter sauce

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