Norwegian Cod Feast
From skoch 17 years ago
- 30 minutes to make
- Serves 4
This is a traditional feast from the north of Norway, served in February when the migratory cod (called skrei) arrives in the Lofoten Islands by the millions. The migratory cod is considered a special delicacy and traditionally, most parts of the fish is used in this dish.
Ingredients
- 4 slices of cod (1.5 inches thick) shopping list
- 1 good sized cod roe (15-20 oz). This is a mild and really pleasing delicacy, which has a pleasant consistency when poached. shopping list
- 4-5 tbs of sea salt shopping list
- 35 oz of really good potatoes (traditionally, Norwegian Mandel potatoes are used, but you can use any good potatoes that are not waxy) shopping list
- salt and pepper, butter and flat bread for serving shopping list
How to make it
- Wrap the cod roe tightly in parchment and tie some twine around your parcel. Otherwise the roe will burst.
- Bring 2 liters/0.5 gallons of water and the salt of salt to the boil in a large casserole .
- Poach the for 20-30 min depending on size.
- Add the cod for the last 5 minutes. it is done when it is esy to pry the flesh from the back bone.
- Mandel potatoes are best served with their skins on.
- Cut the roe in slices as thick as the cod. Remove the membrane.
- Place slices of roe along with a handful of potatoes and a slice of cod on each plate and serve.
- Traditionally served with melted butter and flat bread.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
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- skoch Oslo, NO
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