Entree: Norway – Northern Norway – Mølje (Traditional cod, liver and roe meal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 cod fillets, approx. 8 oz (225 g) each, skin on or off as preferred
- 8 oz (225 g) cod liver (fresh or jarred; if fresh, cleaned and halved)
- 4 oz (115 g) cod roe (soft roe), cleaned
- 1 1/2 lb (680 g) small waxy potatoes (e.g., new potatoes), scrubbed
- 4 tbsp (56 g) unsalted butter
- 2 tsp (10 g) coarse sea salt, plus extra for potato water
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (6 g) fresh dill, chopped
- Lemon wedges for serving
- Optional: a splash of whole milk or cream, 1/4 cup (60 ml), to loosen roe if desired

Instructions

1. Put the potatoes in a large pot, cover with cold water, add 1 tbsp (15 g) coarse sea salt, and bring to a boil. Reduce to a simmer and cook until tender when pierced, about 15–20 minutes depending on size. Drain and keep warm.
2. While the potatoes cook, bring a separate pot of water to a gentle simmer (not a rolling boil) and season with 1 tsp (5 g) coarse salt. Poach the cod fillets in the simmering water 6–8 minutes until just opaque and flaky; lift out with a slotted spatula and keep warm in a covered dish.
3. In a small skillet over medium heat, melt 2 tbsp (28 g) butter and gently warm the cod liver 2–4 minutes per side if fresh, or briefly heat jarred liver—do not overcook; the liver should stay tender and barely set. Transfer to a warm plate.
4. Warm the roe gently: place the roe in a shallow pan with a tablespoon of butter and a splash of water or 1/4 cup (60 ml) milk/cream if using, and heat very gently for 2–3 minutes until just warm and barely set; avoid breaking it up too much.
5. Melt the remaining 2 tbsp (28 g) butter until it begins to brown slightly for a nutty flavor. Slice or halve the potatoes and arrange on a serving platter. Top with flaked cod fillets, pieces of warmed liver, and spoonfuls of warm roe. Drizzle with the browned butter, season with black pepper, and sprinkle with chopped dill. Serve immediately with lemon wedges.