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  • Seared cod and king crab with crab reduction and vegetables
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    Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into Norwegian territory in the 1980’s and 1990’s. Now we can’t decide whether they are a delicacy or a nuisance – they are probably both.
    By Andreas Viestad

    Seared cod and king crab with crab reduction and vegetables

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    Servings: 4
    Difficulty: 3/5

    PREPARATION:

     
    • 1

      Start by taking out the crab meat. The shell is soft and is easily cut with scissors. Place the crab meat on a plate, cover and refrigerate. Reserve the shell. In a medium pot, heat ½ tablespoon butter over medium high heat. Add crab shell, shallot, bouquet garni, wine and water. Let simmer for 20 minutes. Strain, discard solids, return stock to clean pot. Bring to a boil and reduce by half. Add carrots, cauliflower and peas, cover, and boil until almost tender. Add salt and pepper to taste. Keep warm.

    • 2

      In a hot skillet, heat 1 tablespoon butter. Sprinkle cod with flour, salt and pepper. Place in skillet and fry until golden brown on both sides and flesh starts to flake easily when poked. Season crab and fry until golden brown on both sides, 1 to 2 minutes on one side, 1 minute on the other.

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  • Servings: 4
    Difficulty: 3/5

    PREPARATION:

     
    • 1

      Start by taking out the crab meat. The shell is soft and is easily cut with scissors. Place the crab meat on a plate, cover and refrigerate. Reserve the shell. In a medium pot, heat ½ tablespoon butter over medium high heat. Add crab shell, shallot, bouquet garni, wine and water. Let simmer for 20 minutes. Strain, discard solids, return stock to clean pot. Bring to a boil and reduce by half. Add carrots, cauliflower and peas, cover, and boil until almost tender. Add salt and pepper to taste. Keep warm.

    • 2

      In a hot skillet, heat 1 tablespoon butter. Sprinkle cod with flour, salt and pepper. Place in skillet and fry until golden brown on both sides and flesh starts to flake easily when poked. Season crab and fry until golden brown on both sides, 1 to 2 minutes on one side, 1 minute on the other.

    Print Friendly
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