Best Torsk Recipes

LEMON BAKED COD (OVNSSTEKT TORSK MED SITRON)

Steps:

• Preheat oven to 350 F.
• Cut cod into serving size pieces.
• Mix butter and lemon juice.
• In a separate bowl mix flour, salt and white pepper.
• Dip cod in butter/lemon then roll in flour mixture.
• Place in unreleased 8 x 8" pan. Pour whats left of the butter mixture on top.Sprinkle with paprika.
• Bake uncovered for 25-30 mn. or until fish flakes easily with a fork.
• Garnish with lemon slices and fresh chopped parsley.

TORSK

Steps:

• Preheat broiler. Lightly grease a cookie sheet.
• Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
• Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika.
• Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.

POACHED CODFISH STEAKS WITH EGG SAUCE (TORSK MED EGGESAUS)

Steps:

• If you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
• Fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.
• Bring to a boil (over 2 burners, if necessary), reduce the heat slightly and gently slide the cod slices into the water with a spatula.
• Lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
• Be careful not to overcook or the fish will disintegrate. Remove the slices with a slotted spatula and drain them on a linen napkin or dish towel.
• Arrange cod attractively on a heated platter and serve with egg sauce.
• Egg Sauce:.
• Melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan.
• Remove from the heat, beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.
• Add salt and pepper to taste. Heat almost to boiling point, pour into a sauceboat, and serve with the cod.
• If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
• In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.

MICROWAVE TORSK WITH LEMON BUTTER

Steps:

• Arrange fillets in a glass baking dish sprayed with cooking spray.
• Dot with butter.
• Sprinkle with lemon juice, salt and paprika.
• Cover dish with plastic wrap.
• Microwave 6 to 7 minutes or until fish flakes easily.