Stewed Codfish (plukfisk)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Danish | Ceideburg 2, Danish, Seafood | 1 | Servings |
INGREDIENTS
| Leftover boiled cod | ||
| 1 | T | Butter |
| Milk or cream | ||
| 1 | T | Flour |
| Salt | ||
| Pepper | ||
| Thinned mustard, or | ||
| leftover mustard sauce | ||
| Cold boiled potatoes, diced |
INSTRUCTIONS
1957 Carefully remove bone and skin from leftover boiled codfish and flake into quite small pieces. Make a smooth white sauce of the butter, flour and milk or cream. Season with salt and pepper, and add the mustard or mustard sauce. Combine the fish, potatoes, and sauce. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“God will let you get away with it until suddenly . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 292.6mg
Potassium: 22.5mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: 1g