Mark DeKrines Norwegian Saltfish Recipe

Breaded Norwegian Saltfish Wonton Raviolis with Okra Fries

Ingredients

2 pounds of saltfish

½ green bell pepper

½ red bell pepper

½ medium yellow onion

1 bunch fresh cilantro

2 each scotch bonnet peppers

2 pegs chopped garlic

2 ounces of good cooking oil

2 dozen large fresh okra

cornmeal for breading

salt and pepper to taste

oil for frying

24 won ton skins

eggs and milk for a wash

flour for breading station

panko breadcrumbs

oil for frying

2 large tomatoes, peeled, seeded and diced

8 pegs of garlic, thinly sliced

1 bunch of fresh basil

3 ounces of white wine

½ medium yellow onion

salt and pepper to taste

½ ounce of good olive oil

Method

Soak saltfish for 8 hours in cold water

De-bone the saltfish and chop into small dices.

Fine dice the bell peppers and onions.

Chop the cilantro and scotch bonnet (remove seeds).

Saute the vegetable in the cooking oil.

Add garlic, saltfish and scotch bonnet.

Finish with cilantro and season if desired (set aside to cool).

Wash and trim the okras, and quarter them lengthwise.

Season and dredge in cornmeal.

Fry in 350 degree oil, until just brown on edges.

Dice the onion and saute in the olive oil.

Add the sliced garlic and saute another minute.

Deglaze with wine and reduce by half.

Add the tomatoes and whole basil leaves.

Simmer for 15 minutes (remove basil before serving).

Place a scoop of the saltfish in the middle of a won ton skin (1/4 ounce).

Brush the edges with egg wash.

Place another skin over the first and crimp the edges sealed.

Flour the raviolis, dip in wash and bread with panko crumbs.

Fry the raviolis in 350 degree oil, until golden brown.