Medallions of White Fish or Scallops

Name: Medallions of White Fish or Scallops
Cuisine: Norwegian
Ingredients: a handful of chopped fresh parsley, chervil, coriander or basil; a handful of chopped fresh parsley, chervil, coriander or basil; a handful of chopped fresh parsley, chervil, coriander or basil; 1 onion, finely chopped; 3 garlic cloves, crushed; salt and freshly ground black pepper; 100 ml (3½ fl oz) olive oil; 150 ml (¼ pint) fresh tomato sauce; a handful of chopped fresh parsley, chervil, coriander or basil; 3 fresh red chillies, deseeded and finely chopped; 3 fresh green chillies, deseeded and finely chopped; 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead); salt and freshly ground black pepper; 50 g (2 oz) plain flour; 12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700 g (1½ lb) monkfish, firm white fish or scallops instead)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

12 cod tongues (yes, cod do have tongues, but as lots of fish are prepared at ports these days, the heads are lopped off before they are sold, so you may have difficulty tracking them down; you can use about 700

Europe
Norway
Fish course
Pescatarian
Nordic
Winter

Method

Trim the cod tongues or cut the monkfish (or other substitute) into medallions. Sprinkle the flour on to a plate and season with salt and pepper. Roll the cod tongues (or substitute) in the flour.

Heat the olive oil in a large frying-pan. Add the floured tongues (or substitute) and brown on both sides. Then add the onion, garlic and chillies and cook over a medium high heat for about 4