Calories:43,29 kcal ......Protein:5,51 g ......Fat:0,79 g ......Saturated fat:0,12 g ......Carbo:3,21 g ......Fiber:0,65 g .....Sodium: 153,71 mg .......Price : 4,63 .- kr
1 dl (1/3 cup) pearl barley
1 ½ liters (quarts) fish stock
¼ small rutabaga, cubed
1 large carrot, cubed
1 medium parsley root, cubed
150 g (5 ounces, about 5) almond potatoes
20 cod tounges
freshly ground black pepper
Cod tongues are a popular dish in the northern Norwegian kitchen. They are prepared in many ways - poached, sautéed and fried.
Cod tongues are a delicacy and have been an important source of income for young people in fishing villages.
Soak the barley in water overnight.
Bring the stock to a boil, skim, then add barley. Simmer 30 minutes. Add the vegetables and simmer 5 minutes.
Add the cod tongues and simmer until cooked, about 6 minutes.
Season with salt and pepper. Sprinkle with parsley just before serving.
Serve with whole-grain rolls and butter.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no