Poached Cod

Cooking time: 5 7 min.

(4 servings)

 

1 kg cod, sliced in 2 cm-thick steaks

Water

dl salt pr 1 l water

1 teaspoon vinegar

 

  1. Clean and wash the steaks. Bring the water to the boil, add salt and vinegar

  2. Drop the cod steaks into the boiling water, let the fish come to the boil, take off the heat and let the fish simmer very gently for about 5 7 minutes. Test if ready by checking that the fish comes easily from the bone. Do not let the fish boil

  3. Drain and serve with boiled potatoes, boiled cod roe and cod liver.

 

 


Boiled Cod roe

Cooking time: 20 40 min.

(4 servings)

 

800 g cod roe

water

1 tablespoon salt per 1 l water

 

  1. Clean and wash the roe, being careful  not to break the skin. Wrap the roe in baking paper or aluminum foil to protect it during cooking

  2. Bring enough water to the boil to cover the roe. Add the salt and the roe. Cover the pot and let the roe simmer gently until done

  3. Lay the roe on a platter, slice and serve.

 


 

Boiled Cod liver

Cooking time: 15 20 min.

 

1 large cod liver.

Water

teaspoon salt, teaspoon pepper and 1 teaspoon vinegar per 1 dl water.

For an average cod liver you need about 3 dl water.

 

  1. Clean and wash the cod liver, removing the outer membrane.

  2. Divide the liver into 3 4 cm pieces, pulling it off the inner fibres.

  3. Bring the water to the boil, add salt, pepper and vinegar. Add the liver, an let it simmer very gently until done. Add a few tablespoons of cold water after it has come to the boil in order to extract the cod liver oil. Repeat a few times. Allow the oil to surface.

  4. Serve the liver and the cod liver oil very warm.