Salt cod bake

About the dish

The book gives two methods under the same title, across a page break: one with potatoes and one with rice. Klippfisk was soaked for several days before use.

How to make it

1. 1

   Fry onion and potatoes

   Fry the peeled, chopped onion in a little butter together with the potato slices.

2. 2

   Fry fish and tomato

   Heat the oil and about 40 g butter well in a frying pan. Add the flaked fish, the potatoes and the tomato slices, adding a few drops of vinegar as you go.

3. 3

   Dish up and oven

   Turn the dish out onto a hot platter and sprinkle with chopped parsley or cress. Put it in the oven for 5 minutes and serve.

4. 4

   Rice variant (p. 100)

   Soak the klippfisk for 2-3 days, remove skin and bones, cut into pieces and brown in oil or margarine. Mix skinned tomato slices, peas and raw rice with the fish in the pan. Cook over high heat for a few minutes, add enough water to cover well (about 1 litre) and cook over low heat until the rice is tender. The dish should be steamed completely dry before serving. Serve in the pan, garnished with sweet-pickled Spanish pepper if you have it. Quantities in this variant are large: 2 kg boiled klippfisk, 2 kg tomatoes, ¼ kg rice and ½ dl oil or margarine.