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Ukens oppskrift - Jarlsberg torsk

Published: September 29, 2017

By Carl Bastian Graefe

Cooler weather is coming which is the perfect time to break out some of our favorite Skogfjorden comfort food.  And I can think of nothing better than Jarlsberg torsk!

You will need

  • 6 cod fillets 4-6oz. (frozen works great!)
  • 2 leeks
  • ¼ cup butter
  • 1/3 cup flour
  • 3 cup cream (half and half or 2% milk are just fine!)
  • 1 Large block Jarlsberg grated into 2 ½ cups
  • 3/4 cup very fine bread crumbs
  • Optional: Fresh Parsley or chives
  • Salt, white pepper, nutmeg
  • 1 hot dish pan, large ceramic bowl, or other roasting pan
  1. Preheat the oven to 350F
  2. Cut the leaks into fine half-moons and line the bottom of the pan.
  3. Melt the butter in a sauce pot and add the flour slowly while stirring to build a roux. When the butter and flour are quite thick, add the milk slowly while stirring, stop when you have a thick and creamy sauce. Add salt, white pepper and nutmeg to taste.
  4. Combine the bread crumbs and the grated Jarlsberg.
  5. Place the frozen cod fillets on top of the leaks. Pour the sauce over the top of the cod. Each fillet should be roughly half submerged. Sprinkle the bread crumb and Jarlsberg mixture over the cod so that each fillet has a heavy layer on top.
  6. Cook in the oven on the top rack for 30 minutes or until the cheese is golden brown and the fish is at an internal temperature of 145F.
  7. Garnish with fresh parsley or chives before serving.

Serve with potatoes, heavy bread good for mopping up plates at the end, and a vegetable that likes cheesy sauces, broccoli for example.

This recipe is one of our many ways of serving torsk at Skogfjorden and has become a real staple in our menu over the last couple years. The leeks can also be substituted for onions*.

This recipe is almost an exercise in seeing how much Norwegian we can cram into one dish, torsk, Jarlsberg, and white sauces with butter! Often times there is quite a bit of sauce at the bottom of the serving dishes that veteran deltakere and ledere use to smother their potatoes.


*The English word 'leek' has the same linguistic root as the Norwegian word for onion - 'løk'!