Overrepen

Overrepen is a traditional Norwegian dish that originated in the coastal regions of the country, particularly in the southern and western areas. The name "overrepen" comes from the Norwegian word "repe," which means "to peel," and "over," indicating that the dish involves peeling and cooking the fish in a specific manner. This dish is often associated with the local cuisine of Vestland and Rogaland counties, where it has been prepared for generations.

The preparation of overrepen typically involves a type of white fish, most commonly cod or haddock, which is cleaned, scaled, and filleted. The fillets are then peeled of their skin and some of the outer flesh, leaving a thin layer of meat intact. These peeled fillets are placed on a flat surface, often a wooden board or a special peeling tray, and are then gently pounded with a mallet or rolling pin to flatten them slightly. The fish is then seasoned with salt, pepper, and sometimes dill or other herbs, and left to marinate for a short period.

Overrepen is traditionally cooked by placing the peeled fillets on a hot griddle or skillet, often made of cast iron. The fish is cooked skin-side down first, allowing the skin to crisp up, and then flipped to cook the flesh. The dish is often served with a simple accompaniment such as boiled potatoes, rutabaga, or a light salad. In some regions, overrepen is also enjoyed as part of a larger meal that includes other traditional Norwegian dishes like lutefisk or gravlaks.

The dish reflects the resourcefulness of Norwegian coastal communities, utilizing simple ingredients and techniques to create a flavorful and satisfying meal. Overrepen remains a beloved part of Norwegian culinary heritage, celebrated for its simplicity and the way it highlights the natural taste of fresh fish.