Norwegian Cod, Potatoes, and Peas Delight
In the heart of Northern Europe, the vibrant and rugged landscapes of Norway inspire a culinary journey steeped in tradition and taste. This exquisite Norwegian recipe brings the ocean’s bounty to life with a luscious preparation of dried cod, skillfully balanced with the earthiness of potatoes and the vibrant sweetness of peas. Enhanced with the classic Northern European flair, this dish is a harmonious symphony of flavor and texture. Intentionally crafted to honor its Norwegian roots, this dish is the epitome of a fine dining experience, perfect for a family dinner or a special gathering.
Serves: 4, Difficulty: Expert
Preparation Time: 2 hours, Cooking Time: 1 hour
Ingredients
- 500 g dried cod
- 100 g lye
- 100 g butter
- 5 g salt
- 5 g pepper
- 250 g peas
- 500 g potatoes, sliced
- 5 g rosemary
- 10 g olive oil
- 5 g dijon mustard
Method
- Begin by soaking the dried cod in a bowl of cold water with lye for 2 hours. Change the water several times to remove excess salt and lye flavor.
- In a large pot, add the sliced potatoes and cover with water. Add salt and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until tender. Drain and set aside.
- In a separate saucepan, heat butter on low until melted. Add rosemary and pepper, allowing the herbs to infuse the butter for 5 minutes.
- In a skillet, heat olive oil, and add the cod pieces. Cook on medium heat until the cod is cooked through, about 10 minutes. Gently remove the cod and set aside.
- In the same skillet, add peas and cook until tender, about 5 minutes. Add butter and rosemary mixture, and stir to coat the peas.
- Combine cod, peas, and potatoes in the skillet. Add dijon mustard, heating through while gently tossing the mixture to incorporate all flavors.
- Season with additional salt and pepper to taste, and serve warm for an exquisite dining experience.
Tips
- For a richer flavor, let the cod soak in the lye mixture overnight in the refrigerator.
- Ensure all water is drained from the potatoes post-cooking to prevent a soggy dish.
- Use fresh rosemary for an aroma and taste that embodies Norwegian culinary tradition.
Nutritional Information
| Nutrient | Per 100 g | Per Serving |
|---|---|---|
| Calories | 250 | 500 |
| Calories (kJ) | 1045 | 2090 |
| Fat (g) | 10 | 20 |
| Saturated Fat (g) | 5 | 10 |
| Carbohydrates (g) | 20 | 40 |
| Sugars (g) | 5 | 10 |
| Proteins (g) | 20 | 40 |
| Salt (g) | 3 | 6 |
