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Lightly-salted fish (lettsalted fisk)

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Ingredients

300 g (10 ounces) lightly-salted cod, cusk or redfish per person

More facts about The recipe

Author:
Source: Matoppskrift.no
Published/updated:
Category: Kokt/dampet
Country: Norge
District: Sogn og Fjordan
National/tradition
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Direction:

Fish wich is not too salty does not need to be soaked before cooking.
Cut the fish into serving peices. Redfish is usally sold with the head, which is cooked and served with the fish. The head of the redfish is a delicacy.
Place the fish in a pot and cover with cold water. Bring to a boil. Lower heat and simmer about 10 minutes, until the backbone loosens.
Serve with fried bacon or egg-butter, creamed carrots, boiled potatoes and flatbread.

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