Cod liver oil recipes that impress

Using cod liver oil in cooking is an ingenious way to make your diet a little healthier. Norwegian chef Odd Ivar Solvold explains how you can sneak some beneficial fish oil into your dinner:

 It’s best to combine cod liver oil in acidic dishes – anything from fresh tomato sauce to vinaigrette. Avoid anything with cream as cream enhances the flavor of cod liver oil.

You can also reduce the amount of cooking oil you use by mixing it with fish oil. This works well with good quality canola oil. 

But my first choice is to use pure cod liver oil. My favourite is cod liver oil in a vinaigrette dressing with onions. Onions softens and integrate the oil flavour.

Try these mouth-watering cod liver oil recipes that Odd Iver developed especially for Möller’s. Who knew cod liver oil could taste so good?

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Solvold’s capricious potatoes

This is a perfect garnish for the barbecue.

Ingredients:

• New potatoes
• Butter
• Shallots
• Parsley
• Möller’s Cod Liver Oil

Method:

1. Boil the potatoes.
2. Melt the butter and add the chopped shallots and parsley along with a little Möller’s Cod Liver Oil.
3. Fold it into the warm potatoes.

Honey and lime marinated trout with coriander and mint pesto

Ingredients:

• 4 lb trout fillets
• Oil or butter for frying
• Greek yoghurt

For the marinade:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp grated ginger
• ½ tsp sea salt
• ½ tsb black pepper

For the pesto:

• 2 cups fresh coriander
• ½ cup mint leaves
• 3 tbs toasted and sliced almonds
• 2 tsp grated ginger
• 1 tsp lime juice
• ½ chopped jalapeño or chili without seeds
• 1 tsp honey
• ¾ tsp minced garlic
• ¾ tsp sea salt
• 4 tsp Möller’s lemon flavoured Cod Liver Oil 
• 3 tbs extra virgin olive oil

Method:

1. Make the marinade by placing all the ingredients in a large plastic bag, preferably one you can seal.
2. Rinse the fish under cold running water. Pat dry with paper towels and place the fish in the plastic bag.
3. Close the bag and massage rub the ingredients into the fish. Let it marinade in the refrigerator for ½ – 2 hours.
4. Mix all the ingredients for the pesto, except the oils, in a food processor. Process until everything is finely chopped.
5. Add the oils in a thin stream while the food processor runs, to give the pesto a thick and creamy consistency. Let it rest for 30 minutes at room temperature.
6. Place the trout fillets in a well-greased baking dish and pour the marinade over. Bake in the middle of the oven at 200 ° C for 15 to 20 minutes.
7. Serve with coriander and mint pesto, and preferably a spoon of Greek yoghurt.

Tip! Grill the fish instead of baking it in the oven!

Super fast and healthy guacamole

Ingredients:

• 1½ cups sliced avocado
• 6 tbs sliced cherry tomatoes
• 4 tbs chopped red onion
• 3 tbs chopped fresh coriander
• 2 tbsp lime juice
• 2 tsp Möller’s lemon flavoured Cod Liver Oil 
• Salt and pepper

Method:

1. Place all the ingredients in a medium-sized bowl and stir everything together.
2. Season with salt and pepper. Serve.

Noodles with honey and ginger flavoured peanut sauce

Ingredients:

• 200 g noodles
• 2 cups broccoli in small florets
• 1 small red bell pepper in thin slices
• 7 tbs onions in thin slices
• 7 tbs chopped peanuts
• 3 heaped tbs chopped coriander
• 4½  tbs soya sauce
• 2 tbsp sesame oil
• 4 tsp Möller’s lemon flavoured Cod Liver Oil 
• 2 tbsp peanut butter
• 1 tbsp grated ginger
• 1 tbsp rice wine vinegar
• 2 tbsp honey
• 2 chopped garlic cloves
• 1-2 tsp red pepper flakes

Method:

1. Cook the noodles following the directions on the package. Drain and pour into a large bowl.
2. Add the broccoli, red pepper, green onions, half the peanuts, and half the coriander.
3. Whisk together the soya sauce, sesame oil, cod liver oil, peanut butter, ginger, vinegar, honey, garlic and paprika.
4. Pour the mixture over the noodles, and use the remaining peanuts and coriander leaves as garnish. Serve warm or cold.