The islanders have a traditional fish dish they call Maskintorsk (literally machine cod). Back in the day, this dish was made by placing a pot on an old-fashioned hot-bulb engine and letting it simmer until you grew hungry. The simplest version was made with cod, celeriac and salt, but over the years, the cod has been spiced up a bit. You can also add tomatoes and leeks if you like.
600 g Cod fillets
2 tbsp Flour
Salt and pepper
Approx. 150 g Celeriac
250 ml Cream
1 tsp Curry powder
20 g Butter
Cut the fillets into small pieces and remove the little bones. Combine the flour, salt and pepper and coat the fish.
Rinse and chop the leeks. Dice the celeriac or grate it coarsely. Place the celeriac, leeks and tomatoes (if you’re using them) on the bottom of a greased ovenproof dish and top with the fish pieces.
Whisk the cream and curry together and pour over the fish. Distribute little pats of butter over the top, then bake at 225°C for approx. 20 minutes or until the fish is tender.
Serve with steamed rice or boiled potatoes.
Using cod steaks about 1.5 cm thick or cod fillets, coat with seasoned flour.
In a greased ovenproof dish, place slices of half an onion and half a celeriac. Then place the fish pieces on top and cover with the rest of the onions and celeriac. Whisk together some white wine and cream and pour over the fish. Distribute pats of butter on top.
Bake at 250°C for 30 minutes.
Tips: You can also use finely chopped celery instead of the celeriac.