ALUMINUM COD
Doftande, nykokt folietorsk
1 lemon
2 tomatoes
1 small leek
1 bay leaf
4 to 5 white peppercorns
2 tablespoons butter or margarine
Take care of the cod and rinse it well (as you understand, I don’t know all the English words for gutting and cutting and everything). Cut across the back in 1 to 1 ¼ inches thick slices. Rub them with salt, both inside and outside, and drizzle some lemon juice over them. Put the slices on a greased, large enough piece of aluminum foil.
Doftande, nykokt folietorsk
4 servings
1 cod, approx 3 lbs
2 teaspoons salt1 lemon
2 tomatoes
1 small leek
1 bay leaf
4 to 5 white peppercorns
2 tablespoons butter or margarine
Take care of the cod and rinse it well (as you understand, I don’t know all the English words for gutting and cutting and everything). Cut across the back in 1 to 1 ¼ inches thick slices. Rub them with salt, both inside and outside, and drizzle some lemon juice over them. Put the slices on a greased, large enough piece of aluminum foil.
Put a slice of tomato on each slice and sprinkle with
leek cut in rings, a piece of bay leaf, coarsely crushed white peppercorns and
small dabs of butter or margarine. Fold it up to look like an absolutely
waterproof tent – no juices are allowed to ooze out. Place the package in an
oven-proof dish or roasting pan and put it in the oven at 390F for about
30 minutes.
Do not open the package until serving, so that you all
can enjoy the fragrance of the steaming hot cod. The juice in the package is
the sauce. Serve with lemon wedges and finely chopped fresh herbs and boiled
potatoes.
Enjoy!
Bella
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