Stockfish II
MainsServings: 6 portion(s)
Ingredients for Stockfish II
Fish mustard | ||
Wheat flour to jævning | ||
1 | bundle | Parsley |
1000 | g | Stockfish |
1000 | g | Small potatoes |
250 | g | Melted butter |
3 | Hard boiled eggs |
Instructions for Stockfish II
To prepare the Stockfish II recipe, please follow these instructions:
To choose the whitest and not the biggest and thickest. The smaller is finer and easier to get tender. The skin should have a bluish tinge, and the fish must be clear in color, when you hold it up to the light.
You cut or Clippers fins of whale with an axe along down the backbone, and shares with axe or knife fish in beautiful, uniform pieces.
These soak for 24 hours, the fish are thick, as in 30 hours. To switch the water 2 á 3 times. The water is very hard, add a small teaspoon. bicarbonate of soda. When the fish has been half the time to soak, scrape it carefully scales of without having to take away the skin and put it again in fresh water.
To cook salted cod in 1/2 á 1 Hour. But it will be far better by not to cook. One puts it in plenty of cold water, which should be well up over it, and let it come up to the boiling point, then lifted it up and serve immediately.
You should try both ways, but I am sure that you have tried this last, lets you the never again Cook. It is assumed that the water is good. It must in all cases be in cold water and skimmed well.
To serve Cut the fish into 1 or 2 rows on a flat dish, taking care to attach the cut pieces diagonally upwards each other regularly, the flattest at the ends of the dish. Hard-boiled eggs, which are cut in 4 parts lengthwise, and small bouquets of parsley added at the sides. It alternates with 4 pieces eggs and a bouquet etc. Given melted butter and boiled, peeled potatoes. We can also provide a cheaper sauce. A spoonful of butter bake with 1 ¼ tablespoons. flour, have to thin water down up with fish water and add a little sugar and water mustard to taste.
Stockfish, which are purchased with care and prepared well, is by no means a tacky, but a tastier dish, which by many is considered a delicacy. But there are hardly any right which may be spoiling more by incorrect treatment.
For children I think always, it will be a horror and dread. (They put it in their pocket, if they can get from it.)
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