DISH RESEARCH · Main dish
Saltfiskur
Ingunn Mjöll’s saltfiskur í pestósósu coats ready-desalted salted cod in red pesto, bakes it in an ovenproof dish and presents it with pesto-potato salad and red pepper.
About Saltfiskur
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Ingunn Mjöll’s saltfiskur í pestósósu uses supplied ready-desalted salted cod with black pepper and red pesto. She bakes the coated fish and presents it with a pesto-potato salad and red pepper.
The creator describes using a frozen packet of salted cod pieces that needed no further desalting. The listed eight hundred grams of fish are lightly seasoned with black pepper and rolled in the selected red pesto.
The coated pieces are arranged in an ovenproof dish and baked at 180°C for ten to fifteen minutes, depending on their thickness. Black olives may be added as the optional topping described in the list.
The accompanying salad starts with supplied boiled, peeled potatoes, finely chopped onion and finely cut pickled cucumbers. Its list adds cucumber relish, mayonnaise, the selected Dijon mustard, vinegar and black pepper.
Two to three tablespoons of red pesto from the same jar used for the fish belong to the potato salad. Ingunn presents the fish with this salad and red pepper; the listed salad ingredients retain their supplied prepared states.
Ingredients in Saltfiskur
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Codprotein
- Potatobase
- Onionseasoning
- Tomatosauce
- Garlicseasoning
- Extra-virgin olive oilcooking medium
- Potatoesother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.