I love buying frozen fish. It’s super handy and still tastes great since many fishermen can flash-freeze it almost immediately after harvesting. And while fish thaws quickly, the thawing process is still a tiny pain in the butt; so I started looking for ways to forgo the whole “thawing” thing altogether (sheesh, how lazy can I get?). And that’s when I stumbled upon my new best friend, Torsk.
The word Torsk itself means “cod” in Danish, Norwegian, and Swedish, but also is often used to describe a cod dish in Scandinavia that is sometimes cooked from a frozen state. Perfect. When researching Torsk recipes, I found that they were either poached or broiled; never one to do something halfway, I decided to do both methods in the same recipe to get the best of both worlds. Pulling this dish off is a little different from your typical recipe, but don’t worry, I’m here to walk you through the process. I’m really excited about this recipe, especially because you can pull fish out of the freezer and put it on your dinner table in 20 minutes. It just can’t be beat in terms of convenience and tastiness.
Most broiled versions of Torsk call for butter, but in order to keep the butter from burning I mixed in an equal amount of ghee (which has a much higher smoking point since it doesn’t have milk solids). Lately I’ve been using Tin Star Foods ghee, which is hand-poured in small batches using Kerrygold butter (from grass-fed cows). This ghee is awesome – smooth, flavorful, and rich. Definitely worth your time.