Memorable starter: Grilled Klippfisk bruschetta. (Photo: Fru Timian)
Klippfisk is dried and salted cod and considered a delicacy in traditional Norwegian cuisine.
Remember to let the fish soak in water for at least 24 hours before further preparation. Brush a little olive oil over the fish and place it on the grill. Add some delicious slices of bread and a simple tomato salad, and create a memorable summer snack.
7 oz. (200 g) dried and salted cod
4 tablespoons olive oil
8 slices fresh bread
2 tasty tomatoes
1 teaspoon white wine vinegar
Freshly ground pepper
Arugula for garnish
Leave the klippfisk in a large bowl with cold water for two days. Place it in a refrigerator or other cool place. Change water 3-4 times. If you are in a hurry, you can cut the fish into smaller pieces and change the water more frequently.
When the fish is rehydrated, dry the surface with paper towels. Brush one tablespoon olive oil over the fish and place on a hot grill.
Thick pieces of fish need about 7-8 minutes on each side. When you see that it starts to trickle out of the fish, it is ready. You can also stick a knife into the center of the fish and then feel the knife. If the blade tip is hot, the fish is done.
Cut bread into delicate slices and brush them with two tablespoons olive oil. Place them on the grill for a few minutes until they are crispy and golden.
Cut the tomatoes into small cubes and put them in a bowl adding the last tablespoon of olive oil, coriander leaves and white wine vinegar. Season with salt and pepper.
Put some arugula leaves on top of the grilled bread slices before adding the fish.
Garnish with tomato salad and serve!
Text by: Anette Broteng Christiansen, ThorNews
Recipe by: Fru Timian