A cod head 300 g cauliflower 100 g browned butter 30 g of cod roe 1 cup sugar ½ cup salt 1 tablespoon dill seeds
Cod Head Rinse the cod head under running water. Put it in fresh water for 4 hours, then rinse off. Dry and smoke it with birch branches at a steady low heat until the meat releases. Pick neck, cheeks and other meat from the head.
Cauliflower Cut cauliflower thin, about 1 cm. Bake at low temperature with the browned butter. 80 degrees for 25 minutes. Slice the remaining thin for garnish.
Cod roe Turn the cod roe in salt, sugar and dill seeds. Turn every 6- 8 hours over two days, then rinse off. Dry in a low temperature around 60 degrees until the eggs have been coming together and going to tear.
Please fill in the fields below to search our Recipes' database.
