Now is the peak season for «Skrei» cod, and in February and March millions of cod migrate from the Barents Sea and into the waters of Nordland and Troms counties in Northern Norway to spawn.
Many Norwegian families are enjoying traditional Skrei for dinner, and the white delicacy is enjoyed boiled (often served together with liver and roe), fried or baked in the oven.
This recipe is from godfisk.no, a website run by Norwegian Seafood Council, where you can find many excellent fish recipes.
Pan-fried cod with sour cream sauce that melts on the hot fish, potato and carrot is a traditional Norwegian dish. In this recipe, Skrei is served with fennel that puts a special touch to the taste.
1 kilo (35 oz) fresh Skrei cod loins
3 tsp salt
2 tbsp butter
1 piece fresh fennel
1 tbsp butter
Sour Cream Sauce:
75 grams (2.5 oz) butter
0.75 deciliters (0.3 cups) sour cream
Carefully scrape the fish skin with a knife and part the Skrei into equal sized pieces.
Sprinkle salt lightly on the meat side and let the pieces rest for about 10 minutes so the salt get time to retract into the fish meat.
Melt butter in a frying pan and add the Skrei, skin side down.
Fry until the skin turns dark brown, ca. 4-5 minutes. Turn the fish and fry for 1 minute on the meat side.
Clean the fennel and cut into thin wedges.
Fry the wedges in butter until lightly tender, 3-4 minutes.
Sour Cream Sauce:
Melt the butter and let it cool until lukewarm
Whisk in sour cream until the sauce gets a creamy consistency.
Feel free to add some lemon juice for a fresher taste.
Serve the pan-fried cod with fennel, sour cream sauce, boiled carrots and potatoes.
- See also: Stockfish from Lofoten Honored in Italy
Text modified by: ThorNews
Categories: Culinary Surprises, Recipes, Traditional Food