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Cod tongues

Salted cod tongues are soaked for 24 hours, simmered under a lid for 15 minutes and warmed in butter, parsley and lemon juice, then served in a white sauce with onion and tomato purée. From Erken's Stor kokebok (1949), p. 182.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 182 (falt i det fri)

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About the dish

In the book cod tongues were bought salted and needed long soaking before use. The dish shows how the smaller parts of the cod were also put to use in the household.

How to make it

  1. 1

    Soak the tongues

    Cod tongues are usually bought salted. Rinse them and soak in water for 24 hours, changing the water now and then.

  2. 2

    Cook the tongues

    Put the tongues on the heat in cold water and bring quickly to the boil. Then let them simmer under a lid for 15 minutes. They must not boil. Lift onto a cloth.

  3. 3

    Make the sauce

    Put butter, parsley and lemon juice in a saucepan and add the tongues for 2 minutes. Add the chopped onion and the white sauce, and the tomato purée last.

  4. 4

    Serve

    Lay the tongues on a dish and pour the sauce over.

Changes from the original

The recipe is rewritten in modern language. The tomato sauce in the ingredient list is read as tomato purée, as the text later calls it. Amounts of tongues and butter were not given and have not been added.

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Frequently asked questions

How long should the tongues soak?
For 24 hours, changing the water along the way.
Should the tongues boil?
No, they should only be brought quickly to the boil in cold water and then simmer under a lid for 15 minutes.
What is served with it?
The book gives no accompaniment. The sauce is poured straight over the tongues on the dish.

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