Cod with Orange Sauce

Denmark is an island nation. We’re five and a half million people, an appendix to Germany, the smallest of the Scandinavian countries.  We are traditionally a sailing and fishing nation, depending heavily on the foods from the sea.

The coast of Denmark stretches for a length 7300 kilometers. According to the official Geological Department here in Denmark, it is 8754 kilometers long and this is because of the many islands. The coast of Denmark is unusually long for such a little country. It is even longer than Australia’s coasts. Scene like these can still be seen, but not as many as before.

In Denmark, the fish we eat most of after herring is cod.  Den can be used in all sorts of dishes and is the main fish ingredient in are our fish cakes. It can be fried with or without batter, pan-roasted, cooked whole or in fillets, grilled, poached, sautéed, cooked fricassees, cooked in soups and other casserole dishes. It can also be stir-fried if you are care not to stir too much. Here is a favorite wok  dish of mine and my family. And as with many wok dishes, it takes very little time to make.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir-fried Cod with Orange Sauce

Serves 4

1 lb. cod or another firm fish without bones

2 tbsp. flour

salt and freshly ground pepper

1 onion, finely chopped

1 large pepper, cut into thin strips

3 oz. mangetout peas, nipped

1½ tbsp rapeseed oil

½ cup white wine

1 tsp. grated orange peel

juice of an orange

1 tsp. tarragon

½ tsp. salt

2 tsp. cornstarch

Garnish:

2 tbsp. finely chopped parsley

To make fish, rinse fish  in cold water, pat dry, cut into smaller pieces  and dredge them in flour combined with salt and pepper. Heat the oil in a wok or a large frying pan. Fry fish 2-3 minutes. Take them up and set them aside. Add the onions and peberfrugt in the pan and fry 3 minutes. Add white wine and cook 1 minute.   Add orange  peel and juice, tarragon and salt. Mix the cornstarch with a little water and add to the wok/pan and return the fish to wok/pan and mange tout peas. Heat the dish 2 minutes.

To serve, divide the fish into four portions and serve with either rice or boiled potatoes.

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