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Bokna pollack (boknafisk)

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Ingredients

1 1 ½ kg (2 ¼ - 3 pounds) fresh pollack

More facts about The recipe

Author:
Source: Matoppskrift.no
Published/updated:
Category: Røkt/gravet/saltet
Country: Norge
District: Hordaland
National/tradition
Back too the Norwegian versionClick for the Norwegian version

Direction:

Wash the fish. Do not scale. Slit the stomach and clean. Wash all blood from around the backbone. Hang to dry in a cool and airy place 14 days, until halfdried.
Scale and cut into serving pieces.
Poach in lightly salted water about 10 minutes.
Serve with bacon fat, boiled carrots and boiled potatoes.

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