Flambeed Cod Liver
If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.
The Martha Stewart Show, May 2012
- 1 (1 pound, 5 ounce) piece of cod liver
- 1 cup orange juice
- 1/2 cup raisins
- 1/2 cup Grand Marnier
- Place cod liver in a medium bowl; add orange juice and let stand 10 minutes. Place raisins and Grand Marnier in a small bowl; set aside.
- Heat a large nonstick skillet over medium-high heat. Drain cod liver and pat dry. Add liver to skillet and cook, turning once, about 1 minute per side. Add raisin mixture to skillet and carefully ignite to flambee. Cook until flame dies out; remove from heat and serve.
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