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Klippfisk (Norwegian salted dried cod)

Klippfisk (salted dried cod) soaked in baking-soda water for 1-2 days, poached for 30-40 minutes, served with melted butter stirred with finely chopped hard-boiled egg.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 138 (falt i det fri)

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About the dish

Kokt klippfisk – saltet, tørket torsk – var hverdagskost langs kysten. Nøkkelen er grundig utvanning før koking. Serveres enkelt med eggesmør.

How to make it

  1. 1

    Soak

    Cut the klippfisk into pieces three fingers thick. Put them in water with a little baking soda added for 1-2 days, changing the water every day.

  2. 2

    Poach

    Put the fish into cold water and poach it for 30-40 minutes.

  3. 3

    Serve

    Serve with melted butter into which you have stirred finely chopped hard-boiled egg.

Changes from the original

«Soda» modernisert til natron. Utvanningstid og koketid beholdt. Ingen priser i originalen.

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Frequently asked questions

Why baking soda in the soaking water?
A little baking soda softens the fish and helps draw out salt during the 1-2 day soaking.
How long is the klippfisk poached?
30-40 minutes, put into cold water at the start.

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