Cod tongue lightly salted 3 kg – (Gadus Morhua)

Ingredients: Cod, salt.

Fish can cause allergies in sensitive people!

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Nutritional value per 100 g

Energy 78 kcal

Protein 18.2 g

Carbohydrates 0 g

Fat 0.5 g

Cod tongue is usually fresh or salted.

Cod tongues are cut out just behind the uvula and are like the root of the tongue and the tip of the tongue.

Small cod tongues weigh about 15 g and large ones around 35 g. The small ones are considered best because they can be fried whole while you have to cut out the meat from the large ones. For a starter, you need 3-4 pieces per person.

Dry the tongues and put them with quite a lot of salt – 4 pieces got just over 1 teaspoon of salt – in a bowl. Let them sit for about 15 minutes. Then rinse them and dry them again. Roll them in wheat flour. Heat oil in a frying pan, add a knob of butter and when it stops sizzling, add the floured tongues tongue side down first. The frying pan should be slightly over medium heat. Fry the tongues for 3-5 minutes on each side. It may seem like a long time and I was actually surprised, but it should be a long time and that is why it is important that the pan is not too hot.

Remove them from the frying pan and stir in the crème fraiche (about 1/2 dl/person and fish stock, which if diluted is also 1/2 dl per person). Cook until it thickens slightly. In order for the fried tongues to get a really crispy surface, the chef quickly fried them again in a new frying pan with only oil. This time hot and only about 30 seconds on each side,

The tongues were served with boiled potatoes, quick pickles on coarsely grated carrot that had been in a slightly sweetened vinegar, and then the cream sauce and a slice of lemon.

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The cod tongue is frozen and without skin and bones! The fish is caught in the Northeast Atlantic around Iceland with trawl. Freeze product. Store in freezer at least – 18 c. Country of origin: Iceland

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