| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 1 |
|
Raw cods' roe |
| 4 |
|
Fresh cod steaks; cut about 2cm thick |
|
|
Salt |
| 4 |
tb |
White wine vinegar |
| 1 |
|
Cod liver |
| 1 |
|
Bay leaf |
| 1 |
tb |
White wine vinegar |
INSTRUCTIONS
COD LIVER SAUCE
Start by preparing the cod liver if you have it. Put it into a bowl of
water and pull it apart with your fingers, discarding the membranes.
Tear the liver up into small pieces, then drain. When you are ready
to make the sauce, bring about 300ml of water to the boil with the
bay leaf. Add the vinegar and liver and bring back to the boil. Add
another 150ml cold water and again bring back to the boil. That's it.
For the cod itself, fill a saucepan large enough to take the roe and
steaks with enough water to come about two-thirds of the way up the
sides. Add lots of salt, stirring to dissolve. The water should be as
salty as sea-water. Wrap the roe in greaseproof paper and place it in
the pan. Bring to the boil and simmer for about 10-15 minutes, until
the roe is just firm. Add the vinegar and then the cod steaks. Bring
slowly back to the boil, let it bubble for 1 minute, then turn off
the heat, cover and allow to stand for 5 minutes or so, until the cod
is cooked through.
Serve the cod with the liver sauce, reheated if necessary.
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