Name: Cod with Liver, Roe, and Sandefjord Butter Sauce
Yield: Serves 4
Cuisine: Norway
Ingredients: ½ teaspoon finely grated lemon zest; ½ cup finely chopped fresh parsley; 8 tablespoons (1 stick) unsalted butter, cut into pieces; 2 teaspoons fresh lemon juice; One 8-pound cod, gutted, cleaned, and cut into 1½-inch slices; ½ pound fresh cod roe; ½ pound fresh cod liver; 1 cup heavy (whipping) cream; ½ cup red wine vinegar; 2 bay leaves; 1½ cups salt, plus more to taste; Boiled new potatoes for serving; Lemon wedges for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

LATE FEBRUARY AND EARLY MARCH IS THE SEASON FOR THE ANNUAL FAMILY COD DINNERS, A RITUAL WITHOUT WHICH MANY NORWEGIANS FEEL THAT SPRING WILL NEVER COME.

Ingredients

One 8-pound cod, gutted, cleaned, and cut into 1½-inch slices
½ pound fresh cod roe
½ <

Europe
Norway
Scandinavian
Dinner
Fish course
Pescatarian
Gluten-free
Spring
Nordic
Scandinavia

Method

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

Carefully clean the roe and liver, removing all traces of blood. Bring 2 quarts water to a boil in a large saucepan. Add the vin

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Ingredients

Method

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