Norwegian cod with Balsamic Vinegar of Modena PGI

Balsamic Vinegar of Modena PGI is not a vinegar like any other: its aroma and delicate taste make it a recipe ingredient for refined palates. It is a product appreciated by those who love good food. It is no coincidence that there are numerous recipes that call for Balsamic Vinegar: cooked and raw vegetables, desserts, meat and even fish. Don’t believe us? We offer you a fabulous fish recipe and Balsamic Vinegar of Modena PGI, namely Norwegian cod with Balsamic Vinegar of Modena PGI. Try it to believe.

What is the vinegar cellar

Before we tackle the recipe, let’s talk for a moment about the place where the fermented cooked must becomes Balsamic Vinegar: the acetaia. It is in this almost magical place, usually an attic, that the barrel batteries for the production of Traditional Balsamic Vinegar of Modena PDO are placed.

The ‘batteria’ is the set of barrels, each having a different size, from the largest to the smallest, into which the precious liquid, which comes from the cooking of must made from grapes of the Lambrusco and Trebbiano hillside varieties, is poured. The refinement and ageing of this product requires a very long process, ranging from 12 to 24 years.

Norway cod with Balsamic Vinegar of Modena PGI: the ingredients

Let’s start with the ingredients for 4 people for the preparation of this recipe based on fish and Balsamic Vinegar.

  • 500 grams of cod fillet;
  • .

  • 500 grams of fresh spinach;
  • 150 grams of sugar;
  • 100 grams of red pepper;
  • 100 grams of green apple;
  • 100 grams of rice flour;
  • 80 grams of red onion;
  • 25 grams of parsley;
  • 1 litre of milk;
  • 50 ml of Balsamic Vinegar of Modena PGI;
  • 25 ml of extra-virgin olive oil;
  • 25 ml of sparkling water;
  • Salt and pepper to taste
  • .

Norwegian-style codfish ingredients

Norway cod with Balsamic Vinegar of Modena PGI: preparation

First you have to soak the codfish in cold water for 24 hours, after which you divide the codfish into two parts: one part should be soaked in milk for a further two hours. At the end of this process, the codfish in the milk should be cooked with part of the red onion, cut into julienne strips, until almost dry.

The remaining part is again to be divided in two: one is to be fried in a batter made of rice flour and sparkling water, served on a cream of red pepper, the other steamed and served on a bed of spinach sautéed in butter. On top of the spinach is the red onion, braised in Balsamic Vinegar of Modena IGP, the codfish is placed on it and sprinkled with drops of Balsamic Vinegar.

The salt cod cooked in milk should be whipped with extra virgin olive oil, chopped parsley and garlic fragrance. The green apple cream should also be made: peel the apple and cut it into pieces. The pieces are sautéed in butter with the addition of milk, and blended to obtain a velvety sauce. In a saucepan, add Balsamic Vinegar of Modena PGI, sugar and simmer until the liquid is reduced to a quarter. The creamy liquid is drizzled over the codfish. The three cooking times go into the same dish.