Spring cod With liver and roe

Spring cod With liver and roe
Spring cod With liver and roe


Boiling water to which a little vinegar and salt has been added.

Cod liver:

Rinse the cod steaks well and leave in cold running water for about 1 hour. Rinse the roe in cold water, pack in greaseproof paper and bind together well with string. Simmer the roe gently in lightly water for 20-40 mins, depending on size.   Clean the liver and remove the thin outer membrane. Cut the liver into 11/2 x 11/2 cm cubes. Place the liver in cold water containing the salt and pepper, vinegar, onion and bay leaf. Bring to the boil and leave to simmer for 3-4 mins.  Bring lightly salted water to the boil, and simmer the cod until the meat just falls off the bone. Cut the roe into slices and arrange on a plate together with the cod steaks. Serve the liver in the stock separated with boiled potatoes, carrots and melted butter.


  • 4 cod steaks for about 150g
  • 200g cod roe

Cod liver:

  • 200 g cod liver
  • 2 dl water
  • 1 tsp salt
  • 1 tsp coarsely crushed pepper
  • 5 ml vinegar
  • 1 onion, finely chopped
  • 1 bay leaf

(serves 4)

From: Norway