Entree: Norway – Northern Norway – Tørrfisk (Air-dried cod traditionally rehydrated and served with potatoes and butter)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 48 hrs

Total 48 hrs 15 min

Ingredients

- 1 lb (450 g) tørrfisk (air-dried cod)
- Water for soaking and simmering as needed
- 1 1/2 lb (700 g) waxy potatoes (such as Norwegian or Yukon Gold), scrubbed
- 4 oz (115 g) streaky bacon, diced
- 1 medium (150 g) yellow onion, thinly sliced
- 3 tbsp (45 g) butter
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) salt for sauce (adjust)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (10 g) fresh chives, finely chopped
- Lemon wedges for serving

Instructions

1. Break the tørrfisk into large pieces if necessary. Place in a large bowl and cover with cold water. Soak in the refrigerator for 24–48 hours, changing the water 2–3 times, until the fish is pliable and reduced in salt. For thicker pieces allow the full 48 hours.
2. After soaking, transfer tørrfisk to a large pot and cover with fresh cold water. Bring to a gentle simmer over medium-low heat and poach uncovered for 20–30 minutes until the fish is tender but still holds together. Remove pieces and keep warm.
3. While fish simmers, place potatoes in a pot, cover with cold water and a pinch of salt, bring to a boil and cook until tender when pierced, about 15–20 minutes depending on size. Drain and keep warm.
4. In a skillet over medium heat, render diced bacon until crisp, about 6–8 minutes. Remove bacon pieces with a slotted spoon and set aside, leaving fat in the pan.
5. Add sliced onion to the bacon fat and sauté until soft and lightly caramelized, about 6–8 minutes. Stir in 3 tbsp (45 g) butter and let melt.
6. Pour in 1/2 cup (120 ml) heavy cream, simmer gently 2–3 minutes to warm and slightly thicken. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Stir in most of the reserved bacon, keeping a small amount for garnish.
7. To serve, place boiled potatoes on plates, top with a piece of rehydrated tørrfisk, spoon the buttery onion and cream sauce over the fish and potatoes, sprinkle remaining bacon and 2 tbsp (10 g) fresh chives, and offer lemon wedges at the table.