Recipies

Salat “Nicois” with Cod Liver

                        1 can cod liver (smoked flavor)            

3 eggs

3 boiled potatoes

                        ½ cup frozen green beans

1 cup sunblush tomatoes (in seasoned oil)

½ cup sliced pitted black olives

8 cups torn iceberg lettuces

4 teaspoons extra virgin olive oil

juice of ½ lemon

½ teaspoon sea salt flakes (or pinch table salt)

½ teaspoon sugar

1 cup croutons

4- 6 anchovy fillets (optional

½ cup fresh basil leaves

 

Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Three minutes in, add the frozen beans.

Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.

Tip the tomatoes and their oil into a bowl, add the olives and mix gently.

Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavorsome juices in the bowl.

Drain the cod liver and place chunks of it along with the tomatoes and olives, then strew with the drained beans.

Using the reserved juices left in the tomato mixture's bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.

Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and basil leaves.

Enjoy!

Cod Liver in Grand Marnier

A delicious Hors d’oeuvres serving 2 to 4

 

1 can cod liver from Ægir 

1 cup orange juice

1/2 cup raisins

1/2 cup Grand Marnier

 

Remove the cod liver from the can and pat dry it. Put it in a bowl, add orange juice, and leave it to marinate for about 10 minutes.

Place the raisins in a different bowl and pour the Grand Marnier over it. Set aside.

Heat a frying pan over medium heat. Pat dry the liver again and fry for approximately one minute on each side. Pour in the Grand Marnier-mixture and keep frying until the liver takes on a golden hue. 

Note: Flambéing can improve the dish even further. Carefully ignite the Grand Marnier mixture on the pan and fry until the flame has gone out.

 

Enjoy!