Tom Victor Gausdal's recipe:
Mini tarts with stockfish and creamy puréed potatoes
“Stockfish is an exciting ingredient. It's a little bit strange, yet fun to cook with.”
Tom Victor Gausdal
Chef and Bocuse d'Or silver medallist (2005)
Tørrfisk, or stockfish, is made of skrei (migrating Atlantic cod) that's dried on wooden racks by the coast and can be used in a variety of tasty dishes.
Impress your friends and family with this delicious stockfish recipe from award-winning Norwegian chef Gausdal.
Want a more traditional tørrfisk meal? Check out top chef Lars Erik Underthun's recipe for stockfish.
Why dry fish?
Norwegians have dried fish on racks for more than a thousand years, as it's a fantastic way to preserve it. Northern Norway has the perfect climate for stockfish – not too hot, not too cold, and with the right mix of sunshine, snow and rain.
Stockfish is one of Norway's oldest exports. The dried fish from Lofoten is a unique product and has been granted Protected Geographical Indication (PGI) status.
Tørrfisk (stockfish) comes in many varieties. Try boknafisk (unsalted), klippfisk (salted) and lutefisk (soaked in lye, giving it a jelly-like texture) while you are here!
If you are brave enough, we have plenty of other weird (and wonderful) traditional dishes you can sample.