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Ingredientes
- 1 x Raw cods' roe
- 4 x Fresh cod steaks, cut about 2cm thick Salt
- 4 Tbsp. White wine vinegar
- 1 x Cod liver
- 1 x Bay leaf
- 1 Tbsp. White wine vinegar
Direcciones
- 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 pcs, then drain. When you are ready to make the sauce, bring about 300ml of water to the boil with the bay leaf. Add in the vinegar and liver and bring back to the boil. Add in another 150ml cool water and again bring back to the boil. Which's it.
- For the cod itself, fill a saucepan large sufficient to take the roe and steaks with sufficient water to come about two-thirds of the way up the sides. Add in 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 min, till the roe is just hard. Add in 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 min or possibly so, till the cod is cooked through.
- Serve the cod with the liver sauce, reheated if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 7 | |
| Calories from Fat 1 | 14% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.08g | 0% |
