If you have killed an animal or chose to eat meat or fish, you are obligated to eat the hole animal – from nose to tail. In the matter of fish, it’s about using the head and bones for fish stock, fry the lever (yes, you can eat fish lever) and use the skin as a crispy snack.
This little snack will impress your friend’s or you mother-in-law – or better yet, scare her away. As a bonus, it is easy to make and tasty too.
The hardest part is getting the sea sandwort. It is a little succulent plant, that are common and growing at the edge of the sea. The taste is salty and and cucumber fresh.
Crispy cod skin with smoked cod roePrint Recipe
- 2 cod skins
- olive oil
- 75 g. Smoked cod roe
- 25g. homemade mayonnaise
- Freeze-dried blackberries
- Sea sandwort
Make sure that the skins are completely free of meat. If residues remain, so scraping them off with a sharp knife.
Rub the skins in olive oil and place them flat on a baking sheet with wax paper
Then place another piece of wax paper on top
Set a large casserole or another heavy oven proof object on top of the cod skins
Heat the oven to 120 degrees celsius and let the skins end baking for 1.5 hours or until completely crisp
Cut or break the skins into smaller pieces
Mix the smoked cod roe with mayonnaise and season with pepper and salt to taste
Put the hole thing in a piping bag with a small opening
Make small blobs blobs cod roe on crisp skins
Garnish with sea sandworth and grate or crush freeze-dried blackberries above