Poached Cod with Green Tomato Pickle, Mashed Potato and Caper Butter

Try this delicious recipe and find out why Norwegian culinary artists are winning international awards

26/02/2004 ::  

With some of the world's richest fish stocks right on our doorstep, fish has naturally become an important commodity for everyday households and for Norwegian economy throughout the ages. Norwegian culinary traditions have evolved...

Serves: 4 portions

For the Boiled Dried Cod
1kg Dried Cod
Black Pepper

For the Green Tomato Pickle
8 Green Tomatoes medium – sliced
3dl Water
3dl 7% Vinegar
200g Sugar
10 Whole Black Peppercorns
2 Bay Leaves
1 Top Crown Dill
1 Glass Jar – for preserving

For the Mashed Potato
1kg Almond Potatoes
5dl Full Fat Milk
120g Unsalted Butter
Salt and White Pepper
For the Capers and Carrot Butter
200g Salted Butter
3 Shallots
40g Carrot – diced
1/2 dl Carrot Juice
3 tbsp Capers
2 tbsp Caper Juice
1 tbsp Lemon Juice
Salt and Black Pepper

1 Soak cod in water for 2-3 days, depending on saltiness.
2 Remove any skin and bone from the fish and slice into 200g pieces.
3 Boil water and poach fish carefully until done.
4 Add some freshly ground pepper when cooked.

1 Rinse tomatoes thoroughly and cut off stems and stem points. Cut a cross in the tomato skins to avoid bursting throughout the preservation.
2 Bring water, vinegar, salt and sugar to the boil. Add the spices and cover the tomatoes with pickling liquid in the glass jar.
3 They can ben eaten after one week. Ideally however, they should be left for longer.
4 To serve, heat in pickle juice.

1 Peel and boil the potatoes. Press through a sieve.
2 Bring the milk to the boil and mix the mashed potatoes with milk.
3 Mix in butter and season with salt and pepper.

1 Peel and dice the shallots.
2 Fry the shallots until soft with some butter and diced carrot, then add carrot juice and caper juice.
3 Add the rest of the butter and the capers.
4 Season with lemon juice, salt and pepper.

Vel bekomme!

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