Norwegian White Sauce Food

CREAMED COD IN WHITE SAUCE - A TRADITIONAL NORWEGIAN CLASSIC IN MY WAY.

Steps:

• You can use leftovers from pulled fish or if you have boiled potatoes. I think it is better to make a large portion of creamed cod in white sause and rather eat the remains of this fish. The origin of this dish comes from the Bergen area, but I think it has become common in large parts of the country. I have included some elements that may not be traditional, but which I think give this dish an even better taste and consistency. So here comes my version of Creamed cod in white sauce.
• Peel and cut the potatoes into 2-3 pieces. Boil tender in water and strain off the water.
• Fry the bacon in a frying pan and take care of the bacon fat. In this fat we will fry carrots and peas.
• Divide the fish into smaller pieces and soak for 5 minutes in salted water. Strain the water.
• Cut the carrot into cubes and fry in the bacon fat for 5 minutes. Add the peas and cook for another 3 minutes on medium + heat.
• To make the sauce, start by melting the butter in a saucepan. Add the chopped onion and cook over medium heat until the onion has become shiny and soft. Add flour and stir well. Now you should dilute with the milk. It is much easier to make the sauce if you heat the milk before you add it to the sauce. Bring to the boil and let the sauce boil while stirring for 5 minutes. Add salt, pepper, dill and mustard and taste.
• Boil eggs until hard-boiled and chop up the eggs. Now I have all the elements that will be included in my dish ready.
• Add the potatoes and eggs to the sauce, then take the carrot and pea mixture and mix in the sauce. Add the fish and carefully turn it over. Finish with crispy fried bacon.
• Now this delicious creamed cod in white sauce is ready to serve. This dish is very good and suitable for both young and old. Good luck.

NORWEGIAN WHITE SAUCE

Steps:

• In a medium sauce pan simmer milk on medium-low heat.
• Add the onion, bay leaf and cayenne. Simmer for a few minutes stirring constantly to prevent scorching.
• Strain the milk into a bowl and discard the onion and bay leaf.
• Melt the butter in the sauce pan and whisk in flour until thick, this is called the roux.
• Stir in the milk and simmer until the desired consistancy is reached (5-10 mins). Sauce will thicken as it stands.
• Salt and pepper to taste.
• Stir in peas if desired.

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.