It’s been a while since I’ve done a recipe on this blog, and ThorNews comes through with one just in time! This mouth-watering dish comes from the cold waters off Norway and is stepped in ancient Norwegian culture. I’ve never had “skrei” cod, but it sounds pretty delicious, and this fish is culturally associated with the colorful history of the stockfish trade that I did a series of articles on in November 2014. Any bit of authentic Norwegian culture is of interest to me, so click on the full article at ThorNews for the full recipe.

(Photo: godfisk.no) 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.

(Serves 4)

Ingredients

Source: Pan-Fried “Skrei” Cod with Fennel and Sour Cream Sauce

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