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Categories:Viewed: 78 - Published at: a year ago
Ingredients
- 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
Method
- 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.
