Pressed cod

How to make it

1. 1

   The head is cut off, washed carefully and boiled in well-salted water.

2. 2

   The tongue and neck meat are mixed with boiled celeriac cut into small cubes and used for a small evening dish.

3. 3

   The cod is cut along the back in the same way as is done with salmon that is to be smoked, since the belly must stay whole.

4. 4

   It is cleaned and washed really well, rubbed generously with salt, laid in a trough strewn with salt, and lies here for 3–4 days and nights.

5. 5

   The salt is then wiped off, and the fish is laid 2–3 days and nights under press between 2 broad boards with a stone on top.

6. 6

   Soak it from morning to noon, changing the water.

7. 7

   Serve either with egg butter or celeriac sauce.