Ingredients
Preparation
- Put the Norwegian clipfish loins on to boil in a saucepan slowly for 5 minutes with the onion, garlic, bay leaf and a stick of parsley
- Boil the clipfish loins in the stock for 5 minutes and set aside.
- While this is happening, peel the vegetables and cut them into different shapes.
- Boil all vegetables separately in salted water.
- Serve the salted cod loins with the boiled vegetables, the egg and a generous splash of oil. Decorate with turnip top flowers.