Sprinkle salt over the cod fillet and let it cool for 30-45 minutes. In the meantime, you can make pickled carrots and parsnip puree.
Peel the carrots and cut them into thin slices, obliquely, so that you get elongated slices.
The sheet for the carrots is made according to the ratio 1: 2: 3, ie one part vinegar, two parts sugar and three parts water. Bring the sheet to a boil while stirring, and leave it until the sugar has dissolved. Cool for a few minutes before pouring over the carrot slices in a bowl. Set cool before serving.
Peel the parsnips and divide them into thick, relatively large pieces. Boil them in unsalted water until tender (check with a fork). When they are cooked, pour off the boiling water. Then add a little butter and a splash of cream. Use a hand mixer or food processor to make a smooth and fine parsnip puree. Season with salt.
Rinse the salt off the cod and dry it with a clean kitchen paper or tea towel. This will prevent a lot of squirting when you fry the fish. Divide the cod into serving-sized pieces, but feel free to keep the skin on.
Fry the fish in a little oil in a hot frying pan. First, fry the fish with the skin side down for about 5 minutes. Use fairly high heat, but not so high that the skin is burned. Turn the cod over and fry it for a few more minutes on the other side. Turn down the heat
While the fish is frying, you have time to make the herb butter. Melt the butter in a small saucepan and let it turn nut brown. Do not use too high heat, burnt butter is nothing special.
When the butter is brown, remove it from the heat. Leave it for a minute or two, before adding finely chopped ginger, garlic, chives and parsley. Mix well in the butter, then add soy sauce and fresh lemon juice.
Serve the fried cod on top of the parsnip puree. Place the pickled carrots (or place them next to the fish) and pour over some of the herb butter.