Cod in Cream Sauce
Cod in Cream Sauce can be made with either fresh, frozen or salted dried fish.
In Norway, codfish is called "the beef of the sea", is nutritious and lean. Cod is low in calories, mild in taste and it can be prepared in a multitude of ways. It is caught in the North Atlantic Ocean as well as in the Pacific Ocean.
Cod is a flaky, white meat fish; low-fat and is a good source of protein, phosphorus, niacin, and Vitamin B-12.
A 100 gram serving of cod contains less than 90 calories and about 17 grams of protein.
In Norway, they eat tons of fish, and maybe we all should do the same.
Dried, salted cod (we call it salta torsk in Norway and stockfish in English) is packaged in an l-lb wooden box and can be found in the fresh meat section at your grocers, and you can also find it online. If your supermarket doesn’t carry this item, ask for it. This is the product you need if you want to make Bacalao, as well.
Here is what to do if you use salted dried codfish to make cod in cream sauce:
First, you place he fish in a large bowl of water. After 2 hours, change water and keep in refrigerator overnight to remove excess salt.
Replace water and poach the fish - strain fish through a sieve or lift fish out with the fish spatula and add to the finished sauce. If you use fresh or frozen cod, poach it in salted water first and then proceed with the recipe.
How to Poach the Fish
Bring a pot of water to a boil - turn the heat down to medium and make sure it is not boiling - add fish. When the fish is done, remove it with a fish spatula. Make sure to add salt to the water before you add fresh or frozen cod, which is unsalted.
How to make Cream Sauce:
Melt butter in a 2-quart saucepan low to medium heat.
Add diced onions
Add green onions
Saute until translusent
Add flour gradually and stir constantly
Add milk gradually and stir
Add fish stock as needed
Add 1-2 fish bouillons
or use Fish Sauce
Add ground white pepper
Add ground nutmeg
Add a dash cayenne pepper
Salt to taste
3 cups milk
Fish Stock as needed
1/2 med. onion diced
1/4 cup green onions, finely sliced
2 tablespoons butter
1 tablespoon oil
4 tablespoons flour
1/2 teaspoon freshly
white pepper to taste
2 fish bouillons
or Fish Sauce
a tiny dash cayenne pepper
a light sprinkle paprika
salt to taste
Bring the sauce to a simmer, stirring constantly. Give the cream sauce a taste and add if needed. To make your sauce extra creamy whisk in a few splashes of sweet cream before adding the fish.
Now you can add the fish to the sauce and bingo you have Cod in Cream Sauce ready to roll.
Serve the Cod in Cream Sauce with steamed red skin potatoes and colorful steamed vegetables. Garnish the codfish in cream sauce with finely chopped chives and a very light sprinkle of paprika.
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