Poached Cod

1) Cooking liquid:

2) salt, 1/2 dl (3 1/2 Tbs)per liter (quart) water

3) vinegar, 1 tsp 7% vinegar per liter (quart) water

4) Preparing cod liver:

5) 1 dl (1/3 cup) water

6) cod liver

7) 1/2 tsp. salt

8) 1/2 tsp. freshly ground black pepper

9) 1 Tbs. minced onion

10) 1/2 bay leaf

11) Cod should be cleaned without slitting the stomach, so that the slices are connected at the thin end.

12) Ru the fish slices under cold water a few min. before cooking.

13) Place in boiling water with salt and vinegar, lower the heat and poach 8-10 min. Do not allow the water to boil.

14) Transfer the slices with a slotted soon to a serving platter lined with a cotton napkin to absorb excess water.

15) Serve with cod roe, cod liver and boiled potatoes.

16) To prepare the roe, wash and press out any blood from the veins in the sac.

17) Wrap in parchment paper or plastic wrap and simmer in fish stock 20-40 min., depending upon the size.

18) To prepare the liver, remove all membrane and prominent veins.

19) Cut into 12 mm (1/2") cubes.

20) Place in a small saucepan with the water, salt, pepper, onion and bay leaf.

21) Bring to a boil. Remove from the heat and skim well. Lower heat and simmer 2-3 min. Do not allow to boil.