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1. Bring a large pan of water to the boil. Add 0.5 dl salt and 1 tsp whole peppercorns per litre water.
2. Cut the Skrei into portion-size pieces.
3. Take the pan of water off the heat and put the fillets of fish into the water, making sure the fish is covered with water. Put the pan back on the heat and bring to the boil. Once the water comes back to the boil, remove the pan from the heat again and leave the cod to poach for 6-7 minutes.
4. Boil the potatoes.
Remove any sinew from the cod liver. Cut into small pieces and place in a pan. Once the cod is cooked through, ladle some of the cooking liquid over the cleaned liver, bring gently to the boil and leave to poach for 2-3 minutes.
Add enough water to a pan to cover the roe, then add 1 tbsp salt per litre of water. Bring to the boil. Clean the roe and wrap it in baking paper so that it does not break up. Place the roe in the paper into the pan and turn down the heat, poaching for around 20 minutes.
7. Serve the Skrei (winter cod) on hot plates with slices of the cooked roe, liver and boiled potatoes.