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Cod's Checks and Throats Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Poached Cod Recipe - easy and simple Belgian recipe how to poach cods' heads with onion, and vinegar.
Ingredients:
- 2 fresh Cod's heads
- 1 onion, sliced
- Salt and pepper
- 1 dash vinegar
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Serves/Makes: 2
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How to cook Cod's Checks and Throats:
- Take out the cheeks and detach the throat muscles.
- Boil them briefly with a sliced onion, salt, pepper and a dash of vinegar.
- Drain them and serve with boiled potatoes and melted butter.
- Do not forget to make a soup from what is left of the heads.
Notes:
This recipe for Cod's Checks and Throats serves/makes: 2. Great tasting food is easy to cook, delicious, simple and very affordable dish. The Belgian name of this recipe is Kaaksjes en Keeltjes.
Main Ingredient: Cod
Preparation Method: Poached/Simmered
Cuisine: Belgian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
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