Ingredients with Measurements:
- 4 pieces of stockfish
- 4 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the stockfish under cold water and pat dry with paper towels.
2. Season the stockfish with salt and pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the stockfish to the skillet and cook for 5-7 minutes on each side until golden brown.
5. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
6. Add the chopped parsley to the skillet and cook for another minute.
7. Remove the stockfish from the skillet and place on a serving dish.
8. Pour the garlic and parsley mixture over the stockfish.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 2g
- Protein: 40g
Substitutions for ingredients:
- You can use any type of white fish instead of stockfish.
- You can use any type of oil instead of olive oil.
Variations:
- You can add lemon juice to the garlic and parsley mixture for a tangy flavor.
- You can add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to pat the stockfish dry before seasoning to ensure a crispy crust.
- Use tongs to flip the stockfish to prevent it from breaking apart.
- Don't overcrowd the skillet to ensure even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stockfish in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the stockfish on a bed of rice or with roasted vegetables.
Garnishes:
- Garnish with lemon wedges and additional parsley.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the stockfish is sticking to the skillet, add more oil to the skillet.
Food safety advice:
- Make sure to cook the stockfish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Stockfish is a traditional Norwegian dish that has been enjoyed for centuries.
Flavor profiles:
- The stockfish has a mild flavor that is enhanced by the garlic and parsley.
Serving suggestions:
- Serve the stockfish as a main course for a dinner party or a special occasion.
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Region: Norwegian