Sandwich with cod liver butter
4
10 minutes
30 minutes
Super simple. Very tasty! A product everybody looks over, cod liver. Today we use it in the butter for our sandwich! Super healthy and filled with good fats! To compliment the codliver, we use a salty parmaham and nicely charred vegetables!
Ingredients
- 200 gr Parmaham
- 100 gr cod liver
- 6 tbsp soft butter
- 2 tsp brandy
- Salt
- Pepper
- 1 Zucchini
- 1 Eggplant
- 2 Bell pepper
- 3 thym sprigs
- Olive oil
- Basil
- Balsamic vinegar
- Baguette
Directions
To make the butter, press the cod liver through a fine sieve into a small bowl, using the back of a spoon. Mix in the butter and brandy to form a smooth paste. Season with salt and white pepper. Spoon the mixture onto a piece of plastic wrap and roll into a log. Let it set in the fridge for a minimum of 30 minutes
- While the butter is chilling, preheat the oven to 350 °F (180 °C).
- Roast the zucchini, eggplant, and bell pepper in a pan. Sprinkle with salt, black pepper, and thyme, and drizzle with olive oil. Roast the vegetables for about 20 minutes
- While the vegetables are roasting, place the baguette halves on a rack in the oven and bake for 5 to 7 minutes, until crisp and golden brown. Remove from the oven
- Remove the vegetables from the pan. Transfer them to a bowl, stir in a few drops of olive oil, and season with salt and black pepper.
- Top the bread with the butter, parma ham vegetables. Garnish with the basil and an extra trickle of vinegar.