Description

Ingredients: Cod, salt.

Fish can cause allergies in sensitive people!
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Nutritional value per 100 g

Energy 78 kcal
Protein 18.2 g
Carbohydrates 0 g
Fat 0.5 g
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Cod tongues are cut out just behind the beard and are like the tongue root and the tip of the tongue.
Small cod tongues weigh about 15 g and large around 35 g. The small ones are best considered because they can be cooked whole while you have to cut out the meat from the big ones. 3-4 starters per person for starters.
Wipe the tongues and put them with quite a lot of salt – 4 pieces get just over 1 teaspoon of salt – in a bowl. Leave them for about 15 minutes. Then rinse them and dry them again. Turn them into wheat flour. Heat the oil in a frying pan, put in a click of butter and when it has stopped milling, place the floured tongues with the tongue side down first. The frying pan should be a little over medium heat. Fry the tongues 3-5 minutes on each side. It may seem a long time and I was actually surprised, but it should be a long time and therefore it is important that the boiler is not too hot.
Remove them from the frying pan and stir down the crème fraiche (about 1/2 dl / pers and fish fund as if diluted also is 1/2 dl per person). Cook until it thickens slightly. In order for the fried tongues to have a really crispy surface, the cook fried them quickly again in a new frying pan with only oil. This time hot and only about 30 sec on each side,
The tongues were served with boiled potatoes, quick-picked on coarse-grained carrot which had been in slightly sweetened pickle, and then the cream sauce and a slice of lemon.

Fish can cause allergies in sensitive people!