Ingredients portion 10
Cod fillet 1 kg
Blueberry 200 g
Thyme to taste
Rosemary to taste
Juniper to taste
Sugar 10 g
Salt 60 g
Cooking instructions 20 minutes + 13 hours
1 Rub the cod with salt and sugar, cover with clingfilm and leave in the refrigerator for 2 hours.
2 Place the blueberries in a saucepan, add the thyme, rosemary and juniper and heat over a medium heat until medium thick. Then beat with a blender, strain through a sieve and chill.
3 Rub the fish with the berry purée on one side, cover with cling film and leave in the refrigerator for 12 hours. You can vary the time depending on how much colour you want. But if you keep the fish with the puree for too long, it can stain the whole piece, and the idea is to make the pattern presented by the berry juice resemble the northern lights.
4 Remove the mashed cod, slice and serve. Recipe tip In addition to blueberries, which give the fish a blue hue, you can also use lingonberries, which give a red colour. Mashed lingonberries are made in exactly the same way. If you have frozen berries, thaw them first. 
