Herb-Crusted Salt Cod

It doesn't take much to make a great dinner. In this recipe, you coat the salt cod with a mixture of thyme and parsley, fry it in butter, and serve with boiled potatoes. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

Time required: 20 min
Difficulty: Medium

Ingredients

Servings

600 g dried stockfish, soaked and cleaned
1 pcs fennel
2 pcs shallot
1 dl thyme, fresh
1 dl chopped parsley, fresh
1 pcs egg
butter

Serve with

potato

Method

Cut the salt cod into serving pieces and pat them dry with paper towels.
Slice fennel and shallots into thin strips.
Finely chop parsley and thyme, and mix together.
Whisk the eggs and first coat the salt cod pieces in the eggs, then in the herb mixture.
Cook the pieces in a frying pan with butter for about 3 minutes on each side.
Add fennel and shallots to the frying pan with the fish during the last few minutes of cooking.
Serve the salt cod with fried fennel and shallots, along with boiled potatoes.