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Cod in Cream SauceIn Norway, codfish is called "the beef of the sea", is nutritious and lean. Cod is low in calories, mild in taste and it can be prepared in a multitude of ways. It is caught in the North Atlantic Ocean as well as in the Pacific Ocean. Nutrition
A 100 gram serving of cod contains less than 90 calories and about 17 grams of protein. In Norway, they eat tons of fish, and maybe we all should do the same. Dried, salted cod (we call it salta torsk in Norway and stockfish in English) is packaged in an l-lb wooden box and can be found in the fresh meat section at your grocers, and you can also find it online. If your supermarket doesn’t carry this item, ask for it. This is the product you need if you want to make Bacalao, as well. Here is what to do if you use salted dried codfish to make cod in cream sauce: Replace water and poach the fish - strain fish through a sieve or lift fish out with the fish spatula and add to the finished sauce. If you use fresh or frozen cod, poach it in salted water first and then proceed with the recipe. How to Poach the Fish
1-lb. fish 3 cups milk Fish Stock as needed 1/2 med. onion diced 1/4 cup green onions, finely sliced 2 tablespoons butter 1 tablespoon oil 4 tablespoons flour 1/2 teaspoon freshly ground nutmeg white pepper to taste 2 fish bouillons or Fish Sauce a tiny dash cayenne pepper a light sprinkle paprika chopped chives salt to taste Bring the sauce to a simmer, stirring constantly. Give the cream sauce a taste and add if needed. To make your sauce extra creamy whisk in a few splashes of sweet cream before adding the fish. Now you can add the fish to the sauce and bingo you have Cod in Cream Sauce ready to roll. Serve the Cod in Cream Sauce with steamed red skin potatoes and colorful steamed vegetables. Garnish the codfish in cream sauce with finely chopped chives and a very light sprinkle of paprika. All Rights Reserved
Foods of Norway after Cod in Cream Sauce.
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