I often get excited about a little special recipes, and when I found the name of this dish I became curious. Mariads; what could it be? Most of all, it looked like a dessert, but it was far from it. But it was a really good Norwegian product, namely dryfish. It is not often that you find recipes with it dryfish, when one disregards the lute fish, which has become pure cult food. Unlike clipfish, stockfish are not salted, but only wind-dried. It is hung on hooks (log stands) after it has been freed from the head and entrails. There it hangs until it is completely dry, almost like a stick. Maybe that's why it is also called stockfish. Stockfish has become an international word, and with small variations it is called that in the countries to which it is exported. This is probably one of the ingredients we have recipes for way back in time. There are recipes dating back to the 1400th century both here in Norway and elsewhere in Europe. The recipe I present here is probably not that old. I have found it in a booklet from 1923. But the stockfish are treated as they did in the old days.

1 small dryfish beat with a wooden club until it is very soft (beating the fish was very important, and is in almost all the stockfish dishes I have found). It is then soaked for 3-4 days. The water is changed daily. Skins and bones are removed and the fish is cut into small cubes. The fish is layered with 4 large sliced ​​potatoes, 100 g butter is placed in the bottom of the mold. Pepper, salt and 3 tablespoons flour are sprinkled between the layers. Fish should be on top. Beat in 3 dl cream-mixed milk. Bake in the oven on low heat for 1 1/2 hours. Served in the mold.

The name I could not find any explanation for. Nor have I found it in any other cookbooks, but maybe one day it will show up, and we will get answers to what that slightly strange name means or hints at.

Einar Giæver