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.