Ingredients & Substitutes

Instructions

1. 1

   In a wide, shallow pot or deep skillet, combine 4 cups of water, 1 cup of dry white wine, half of the 1/2 cup roughly chopped fresh dill, 10 lightly crushed juniper berries, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper, then bring the liquid to a gentle simmer over medium heat.

2. 2

   Gently add the 4 (150-gram) Arctic cod fillets to the simmering poaching liquid, ensuring they are fully submerged, and reduce the heat to low.

3. 3

   Poach the cod fillets for 8-12 minutes, or until the fish is opaque and flakes easily with a fork, being careful not to overcook.

4. 4

   While the fish poaches, prepare the pomegranate-lingonberry glaze by combining 1/2 cup of pomegranate arils, 1/4 cup of lingonberry preserves, 2 tablespoons of honey, and 1 tablespoon of lemon juice in a small saucepan.

5. 5

   Bring the glaze mixture to a gentle simmer over low heat for 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

6. 6

   Carefully remove the poached cod fillets from the liquid using a slotted spoon and transfer them to individual serving plates.

7. 7

   Spoon the warm pomegranate-lingonberry glaze generously over each poached cod fillet and garnish with the remaining 1/4 cup of fresh dill.