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I have tried to write this page in English with Google translator. Click the Danish version and see the original Danish website. Note the English page is under construction and therefore not finished. I need to read the proofs of the page.
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Seven "cool" fried herring in vinegar with new potatoes |
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The recipe is included in Søren Dahls book on regional dishes.
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14 herring fillets 2 onions (1 onion for cooking, and 1 red onion for garnish) 2 cloves garlic 1 red hot chile peppers 2 slices lemon 2 tablespoons rye flour 2 tablespoons wheat flour 1 teaspoon salt 10 whole peppercorns 5 dl vinegar 1 dl water 200 g sugar 250 g butter for frying 1000 g new potatoes |
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Procedure without liability: Cook a syrup of vinegar, water, sugar, salt and peppercorns. When sugar is melted, stir in onion rings, garlic, chile peppers and lemon slices and return to a boil. Take of the heat and put the skillet to cool.
Come rye flour, wheat flour and salt in a plastic bag and shake well. Come then herring fillets in and shake even more. Fry herring fillets golden brown in butter under medium heat for a few minutes. The best way to fry fish fillets is to fry the skin side until the meat is white. Is herring fillets very thick reversed the fillets and they finally get approx. 30 seconds on the meat side. Let the fillets cool down on a piece of kitchen towel so that excess fat is sucked off. The cold vinegar syrup poured over the cold fillets and let them draw the next day in the refrigerator. Garnish with raw onion rings before serving. Hint: Eat the fried herring, however, the first day, they taste wonderful. Therefore vinegar syrup and the fillets do not need to be cooled down. Vinegar syrup should only be lukewarm. Serving: Use accessories for the fried herring as desired and season. When the new potatoes come, it's a wonderful dish only to those new potatoes and cold butter, sprinkled with dill. You can benefit from scratching the new potatoes with these gloves with knobs on. Buy them in a construction market, costing approx. DKK 60.00 for 10 pairs. Drink: A cold beer and a "dram" = Danish snaps. Alternative: Fried herring fillet with spring onions and onion sauce |
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Fish Soup Hot chili |
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100 g fillets of cod, ling, tusk, or catfish 100 g fillets of lean fish from fresh water perch or pike 100 g fillets of lean fish from the sea "flat-fish" 100 g mussels, deep-frozen 100 g giant prawns in shell, deep-frozen 1 large onion into cubes 4 cloves garlic 2 red hot chile peppers into small slices 1 red pepper not hot in slices 4 ripe tomatoes in boats and a canned tomato purée 1 diced fennel root 4 large potatoes cut into coarse cubes ½ orange peel 10 threads saffron or 1 teaspoon turmeric 4 twigs parsley or try 4 twigs dill instead of parsley 4 tablespoons virgin olive oil 2 l fish broth or chicken broth 12 toast slices of good quality, or Garlic bread Season with salt, white pepper and cayenne pepper |
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Procedure without liability: Saute onion, garlic, red pepper and fennel in olive oil in a very large soup pot until onions are clear. Approx. 8 minutes. Add broth, potatoes, red hot chile peppers, the half of the orange rind, saffron (or turmeric) and twigs of the parsley. Bring the soup to boil and boil for 5 minutes. Add tomatoes and tomato purée and boil another 10 minutes. Parsley twigs are taken out of the pot and mussels poured into the pot. Bring the soup to boil again. Then pour the right "mouth cut" = "mundrette" fish pieces in the pot. Let soup simmer on low heat for 5 minutes. Get the thawed giant prawns in shell in the pot, and as soon as the soup begins to boil, turned off the heat or the prawns will be tough.
Hint: If you want a creamy soup, you can adjust with whipping cream, but be careful not to stir too much in the soup, thus fish pieces become to "pluck fish". Serving: Serve the soup with chopped parsley or dill and toast. Fish Bouillon: If you catch fish, use fish bones and head - but not fish gills, fish blood and guts - to make a broth of fish. Pour approx. 2 ½ l water in a big pot and add all the fish bones and head and 1 tablespoon salt, 10 clover garlic, 2 large onions, 2 carrots, 5 cm fresh ginger, 3 green leek tops, 2 red chile pepper, 1 parsley root, 1 parsnip, 5 Pirie-Pirie, 1 tablespoon oregano, lemon grass or 1 whole lemon or dried lime leaves, 10 bay leaves and the top of a fennel tuber. In short, what you have on hand of good vegetables and spices. Vegetables cut into smaller pieces before being put into the pot. It all boil for exactly 20 minutes, then sieve through a cloth. Let fish broths settle for half an hour. Measure the amount as indicated above, but avoid the sediment. Adjust the volume with a dry white wine. Is there enough fish broth, you can just drink the wine. Drink: Cold glass of white wine: Gewurtztraminer is suitable Alternative: Hüttemeiers fish soup |
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Fish meatballs with remoulade and french fries |
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1000 g of fish fillets of your catch: cod, saithe, ling, pikeperch or pike - it's lean meat 100 g smoked lard (use only 10% of fish weight), or bacon 1 onion 2 cloves garlic 2 teaspoons salt 1/4 teaspoon white pepper from the "mill" 40 g wheat flour (use only 5% of fish weight) 2 whole eggs 3/4 dl cream 3/4 dl water maybe. See procedure Virgin olive oil for frying (possibly mix with butter or margarine) Extras: 1 kg new potatoes or 1 packet pasta or 1 packet French fries or 1 packet butter stuved spinach 1 bowl tartar sauce and 1 lemon |
Dish with Cream stuved spinach and new potatoes |
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Procedure without liability: Chop the smoked lard or bacon through mincer first. Take the chopped smoked lard up from the bowl and chop now fish, onion, garlic and smoked lard again. We now have an appropriate coarseness for adults of fish meat and smoked lard. Children can usually like it chopped again. Stir stuffing with salt and pepper, add the wheat flour and eggs and stir well before the cream and water are added. Use first the cream and then the water if it is necessary. Maybe you should not use water. The amount of water depends on the fish you use. Not all fish have the same amount of water in the meat. Now, the stuffing rest in the refrigerator, preferably 1 hour. Fry meatballs golden in virgin olive oil. Mix maybe a little butter into the oil. Do not heat too hard, as there will be a hard shell, and inside they are not really cooked. Approx. 5 minutes on each side for small meatballs and 10 minutes for large meatballs.
Hint: Instead of smoked lard can also use smoked salmon when you have the freezer full of salmon. Serving: Use accessories to fish meatballs as desired and season. When the new potatoes come, it's a wonderful dish only to those new potatoes with "Remo" added with little lemon and sprinkled with dill. A good pasta, all children eat. Drink: Cold glass of white wine or a cold beer. Alternative: Fish meatballs from Skagen |
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Oven baked cod with mustard sauce |
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1 large fresh caught cod between 2 and 3 kg or more small cod so there will be approx. 1 kg fish fillets 1 onion 1 clove garlic 4 bay leaves 1 teaspoon salt to sprinkle 1 small teaspoon white pepper to sprinkle 1 lemon, juice of the half, the rest for garnish 6 dl milk or semi-skimmed milk for the sauce 20 g butter, 15 g to the sauce, 5 grams of the dish 3 tablespoons wheat flour 2 tablespoons fish mustard 1 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon sugar 1 dl grated horseradish 2 eggs 1 small glass pickled beetroot 1 kg small potatoes 4 twigs parsley for garnish |
The cod were caught on the Yellow Reef by John. It weighed 7 kg and was 4 kg fish fillets. |
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Procedure without liability: Fillets the cod, or as many you've caught, so you get at least 1 kg plain fish meat without bones and skin. Cut the fillets into large pieces approx. 6 cm, and place fillets with slices of onion and garlic in an oven proof dish that is greased with a little butter. Sprinkle with salt and white pepper. Dripping a few drops of lemon juice on each fillet. Sprinkle 2 tablespoon white wine over the fish. Put the fillets in a 200 ° C hot oven in approx. 30 minutes. If fillets are very thick, the cooking time is maybe a little more. Try to stab the fish with a fork. If fish flesh looks "glassy", it is not enough done.
Mustard sauce: Prepare the sauce while the fish is baking and potatoes is boiling. Pour the milk, butter and flour in a saucepan and whip it together during heating. Boil the sauce through and season with salt, white pepper, fish, mustard, vinegar and a little sugar. Pour some liquid from the fish in the saucepan, and then the sauce gets a nice consistency. Extras: Boil the eggs for 7 minutes. (hard boiled). The cold chopped eggs are served with chopped beetroot and grated horseradish. The accessory is served in bowls next to the fish when the court is served. Boil the potatoes with the skins for 20 minutes in slightly salted water and peeled. Hint: Instead of cod you can use fillets of pollack, saithe, haddock, hake, ling and catfish. Use the liquid from the fish to come into the sauce. When you use fillets, it is a child-friendly rules: There are no bones in, as they say. If you catch your own fish, you can cut them in fine pieces and boil (simmer) those from 10 to 20 minutes in water containing different spices: onion, garlic, bay leaves, carrots, leeks, salt, peppercorns, sugar, vinegar (white wine) and parsley twigs. Then the sauce made from fish water instead of milk. Ornament or green: Lemon Slices placed on the fish. Garnish with parsley. Drink: A cold beer and snaps. Alternative: Cod in white wine |
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Fresh, fried mackerel |
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4 small, whole fresh mackerel a 350 g or 2 large, whole fresh mackerel a 700 g Dressing for fish and salad: 4 tablespoons olive oil 4 tablespoons balsamico vinegar 4 tablespoons white wine Salat: 4 snack red peppers in strips 8 small red tomatoes, boatly cut 1 red hot chile peppers, finely cut 4 cloves garlic, finely cut 2 spring onions, finely cut 1 teaspoon salt, maybe 2 teaspoons 1 teaspoon sugar 1 teaspoon coarse, black pepper from the mill 2 twigs rosemary 150 g creamy cheese slices such as: Goat cheese or sheep cheese which is Fetaost or Danish cheese made from cow milk which is Apetina Extras: Full-grain rye bread with pepper-tomato salad for lunch or potato salad for main course |
Upper image fresh mackerel for 2 people to put in the oven. Lower image smoked mackerel to several persons. 4 mackerel right weighing 650 g each in smoked condition. |
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Procedure without liability: Mackerel were gutted and fillets, so they have no bones, but let the skin sit on. Above mentioned dressing is spread on the bottom of a dish and of fillets and salad. Fillets placed in the dish with skin side down, and sprinkled with a little salt, sugar and coarse black pepper. Cover the mackerel with a creamy cheese in slices, such as Greek Feta cheese or Danish Apetina cheese. Sprinkle with rosemary twigs and cover the dish with film before you place it in the refrigerator while preparing the salad. Fry the mackerel fillets in a pre-heated oven at 200 ° C for 30 to 35 minutes.
If you do not have an oven with you on the fishing trip, use a grill pan. The best way to cook fish fillets is to cook the skin side until the meat is white. Is very thick fillets reversed and they finally get approx. 30 seconds on the meat side. No rule without exception. If you do not catch mackerel, you can use smoked mackerel. In this case you do not use the above dressing for smoked mackerel. Clean the mackerel for fish bones. Cut the head and tail with a sharp knife. Part fish in two pieces lengthwise and remove the backbones and side bones gently out. Use a fork or two to do it. Let the fish stay on the skin. Warm mackerel fillets on the skin side in butter on a medium hot frying pan for approx. 4 minutes. They are smoked. Extras: Full-grain rye bread with butter and good pepper-tomato salad with a creamy cheese, Feta cheese Greek or Apetina cheese Danish, is well suited to the dish. For main course served with potato salad right after this recipe: Whipping A38 and a little mayonnaise together with lemon juice, nutmeg, Dijon mustard, finely cut onion and or finely cut chives. Cut the boiled, cold potatoes in slices and mix them into the dressing. Season with salt and white pepper. Drink: A cold beer and a snaps for lunch. White wine for main course. Alternative: Mackerel Salad |
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Salad with marinated cod |
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Procedure without liability: Clean and filitér cod, but let the skin sit on. Preheat oven to 140 degrees. Sprinkle cod with salt and white pepper and put them in a greased baking dish with the skin side up. Bake the cod to the feasibility of pilling the skin in a snap. Depending on thickness it takes between 6 to 10 minutes.
Limes scalded and peel grated, the juice squeezed out. Mix the lime peel, lime juice, orange juice, virgin olive oil, thyme, garlic, shallots, fennel and cumin in a saucepan and bring it boil. Season with salt, white pepper and sugar cane. Pour the hot syrup over the cod and let it soak in a couple of hours at the kitchen table if you want to eat it now. Otherwise you can put the dish in the refrigerator, and then let the cod soak in to the next day. Serve salad with herbs on 4 plates and top with fish and vegetables from the marinade over the salad. Use the marinade as a dressing. Extras: Fresh, coarse bread eaten with the dish. Bread dripping in dressing. Drink: Cold glass of white wine or a cold beer. Alternative: Swedish cod dish or Ceviche |
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Oriental plaice fillets |
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800 g plaice fillets 1 red onion 1 clove garlic 1 sour apple 2 cm fresh ginger 1 courgette or zucchini or mini pumpkins 1 leek 1 small tin tomato purée 1 tablespoon rose paprika 1/4 tablespoon white pepper 1 teaspoon salt 1 cup chopped parsley to sprinkle 40 ml water and 160 ml coconut milk 1 small fish stock cube Extras: 1 kg potatoes to mash potatoes or 8 baking potatoes ½ cup chives 100 g butter |
You can use all kinds of flatfish for that dish |
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Procedure without liability: Clean your fresh plaice (flatfish) and filleting them, or thaw fillets, if you buy frozen fish. Sprinkle with salt, white pepper and parsley. Fold fillets.
Peel and chop onion and garlic. Wash and cut leek, apple, ginger and gourgette into cubes. Peel if necessary the apple if the skin is "nasty". Mix the "green" and pour it in a butter greased casserole. Put the fillets as shown in the picture slightly overlapping each other on top of mixture. Mix the tomato purée, rose paprika, coconut milk and water with fish broth and pour over the fillets. The dish is prepared in a pre-heated hot air oven at 180 to 200 ° C for 35 to 40 minutes. Extras: Serve the dish with mashed potatoes or baked potatoes. Garnish with chopped chives. Hint: Instead of gourgette you can use leeks if gourgette unavailable. Got some fresh salmon, try adding some strips inside plaice. Drink: Cold glass of white wine or a cold beer. Alternative: White wine steamed plaice with prawns stew |
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Roasted rainbow trout with green herbs |
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1 rainbow trout approx. 1.5 to 2 kg 1 tablespoon rose paprika 1/4 tablespoon white pepper 1 teaspoon salt 1 onion, finely sliced 1 clove garlic, finely sliced 1 cup parsley, finely crushed 1 cup dill, finely crushed 1 cup chives, finely crushed 100 g butter Extras: 1 kg new potatoes 1 good salad of your choice |
 I am the rainbow of tasty from Karlstrup Put & Take lake |
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Procedure without liability: Clean the fresh caught rainbow trout from Karlstrup P & T lake. Scratch slimy fish from head to tail and scrape fish scales of from tail to head. Cut if necessary head off if the fish is too big for the oven. Rinse fish in cold water and let dribble of water before you dry the fish in kitchen paper.
The fish is rubbed inside and outside with salt, white pepper and rose paprika. The soft butter mixed with herbs, are now placed in the abdominal cavity of the fish. Place rainbow trout in a baking dish and bake at 150 degrees in a hot air oven for approx. 40 to 45 minutes. Extras: Serve the dish with new, boiled potato and a good salad. Hint: Pour a glass of white wine into baking dish and use the gravy to the dish. Get any other vegetables in the baking dish and bake them too. They are great as accessories. The fish can also be wrapped in staniol so that smaller fish are not getting dry. Drink: Cold glass of white wine. Alternative: Oven steamed rainbow trout with chives sauce |
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Fish soup with tiger prawns and lobster tails |
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24 lobster tails, frozen 24 tiger shrimps in shell, frozen 4 lemon sole fillets without skin 2 spring onions with the green 1 fennel 1 clove garlic, finely cut 1 carrot into coarse pieces 1 Zittauer onion into coarse pieces 3 cm fresh ginger finely cut 1 cup dill finely crushed for garnish 2 tablespoons lemon juice 1 l fish broth ½ teaspoon salt 3 whole peppercorns 1/4 l whipping cream Extras: 8 good bread roll Cognac whipped cream |
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Procedure without liability: You start to skin the thawed tiger shrimps and lobster tails. Save the shells in a pot, as they must be used for fish broth. Clean the fish and cut it into mouth right pieces. The spring onion and fennel, cut them into thin strips and save the green top to fish broth.
You are doing a fish broth by: Shells of lobster tails and tiger prawns tails, top of spring onion and fennel, garlic, carrot, zittauer onion and fresh ginger. Get 1½ l water in a pot and boil broth under lids, take the lids off when it is boiling. Let it simmer at low heat for 20 minutes. Remove the shells and vegetables with a skimmer. Sieve the broth in a coffee filter. Replace if necessary the filter a few times since it clog. Boil the soup until there is approx. 1 liter. Season with salt and white pepper from the mill. Take 1 dl of fish broth, ½ teaspoon salt, 3 whole peppercorns and 1 tablespoon lemon juice into a saucepan and bring it boil. Steam lobster tails, tiger prawns and fish at low heat under a lid for approx. 3 minutes. It should in no way "hammer" boiling, as the shellfish will be tough and the fish will be "pluck fish". Remember the rest of the soup can also be used. But be careful with salt in the broth. Extras: For a feast dinner the soup is served with Cognac whipped cream after this recipe. Get 1/4 liter whipping cream, 2 tablespoons Cognac and 1 tablespoon lemon juice in a bowl. Whip it to foam and finely turn the crushed dill in. Put it in the refrigerator for 30 minutes. Good bread roll eaten with soup. For daily use I just pour whipping cream into the soup. Serving: Place now thin strips of spring onion and fennel in hot portion cups with lobster tails, tiger prawns and fish. Pour the hot soup over and on the top give a spoonful of the cold Cognac whipped cream. Or, serve separately in a small bowl. Drink: A dry sherry or a dry, cold white wine suitable for the soup. Alternative: Max's fish soup |
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Cooked salmon with Hollandaise sauce |
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1 salmon or trout of 3 kg 1 onion 2 cloves garlic 1 leek 2 carrots 1 cup mixed green parsley, dill, sage and thyme 1 red hot chile pepper 3 cm fresh ginger 1 fennel 2 slices lemon 1 teaspoon salt 1 teaspoon sugar 3 teaspoons vinegar 100 g butter to the sauce 3 til 4 tablespoons flour to the sauce 1 to 2 eggs, only egg yolks 2 l water Extras: 1 kg new potatoes 1 Dijon mustard 200 g melted butter Freshly grated horseradish |
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Procedure without liability: Clean the fish for fish mucus and scales. Cut from anal fin to the head and remove the intestines. Clean the abdominal cavity for fish blood. Cut the gills out but let the head sit on. It looks so great when the fish looking at you at the table. This requires of coursethat, you have a big fish pot. In this pot you'll put the cleaned, sliced vegetables, a bundle of green, lemon slices, salt, sugar, vinegar and water. Is the fish fresh - not frozen - put the fish in when the water boils. Bring to a boil and boil the fish under the lid on very low heat for 20 minutes. Do you use a fish that is frozen, you should take the fish straight from the freezer and put it in cold water. Bring to a boil, it takes normaly 30 minutes, and from boiling to finish the fish, it takes 30 minutes more. But remember the fish shall only simmer in the boiling water the last 30 minutes.
Hollandaise sauce: This recipe is not the "real" Hollandaise sauce, but in my opinion, better and less "fatende". I think? In a thick bottomed saucepan melt the butter and flour mixed in while stirring until you get a "flour roll". Pour the fish soup in the pot, but a bit of time, under strong stirring. Continue until you get the consistency that you want the sauce. The sauce boil for 3 minutes, then turned off for this. One or two egg yolks stir into a cup and add some of the sauce while stirring. When the cup is half full, add this mixture while stirring the sauce and season with salt, sugar and vinegar. It is important that the sauce does not boil more when the egg yolks have come in. Extras: New potatoes or small, solid potatoes. Melt 200g butter and grated horseradish comes in. Serving: Serve fish on a large dish at the table. You as the host distributes fish pieces on plates. Pour the sauce over the potatoes and melted horseradish butter over the fish. Serve a lump of Dijon Mustard. Good appetite. Drink: A dry, cold white wine suitable for the dish. Alternative: Salmon Steaks with white wine-basil sauce |
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Steamed pollack fillet with vegetables |
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800 g of pollack fillets or saithe fillets 2 carrots 2 stalks celery 2 cloves garlic 1 teaspoon turmeric 2 tablespoons lemon juice 2 tablespoons virgin olive oil 2 dl fish broth ½ dl cream 13 200 g mayonnaise Salt and white pepper Decoration Lemon balm |
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Procedure without liability: Clean and fillet the fish. Cut fillets into serving large pieces and sprinkle with salt. Let fillets soaking with salt while you clean and cut the vegetables into coarse strips with a peeler.
Saute vegetables in a pan in virgin olive oil and seasoned with salt, white pepper and lemon juice. Place fillets over the vegetables, pour fish broth and cream 13 in the pan and steam the fish under the lid on a low heat until it is white and firm. Serving: Place vegetables and fish fillets on 4 plates. Decorate with lemon balm and serve the dish with a mayonnaise mixture after this recipe: Pour the mayonnaise into a bowl and mix with 2 cloves crushed garlic, 1 teaspoon turmeric, 1 tablespoon lemon juice, salt and white pepper. You decide whether it should be for lunch with coarse bread, or a main course with new boiled potatoes. Drink: Cold glass of white wine or a beer. Alternative: Pollack or saithe packed with halibut |
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Fried turbot or brill with root vegetables |
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1 kg turbot or brill with skin 4 tablespoons virgin olive oil 100 g butter 1 onion 10 spring onions 4 cloves garlic 1 parsley root or parsley 1 small celery root or celery 2 carrots 1 lemon or lime 4 cm fresh ginger 1 twig thyme 1 twig fresh coriander salt, white pepper and hot paprika Extras: Coarse bread or white bread as desired |
Main course with potatoes on the bottom |
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Procedure without liability: Clean and fillet the fish. You may like to let the skin sit on. Or get the fisherman to do it; you catch no turbot or brill! Or do you? Start with the root vegetables, cleaning them and cut them into slices. Onions and garlic peeled and cut into slices. Add onion, garlic and all root fruits in a baking dish lightly greased with butter. Add lemon slices and sprinkle with thyme leaves, salt, white pepper and hot paprika. Use rest of butter to put over the vegetables.
Place the baking dish in a pre-heated oven at 180 ° C to 200 ° C for approx. 30 to 40 minutes. Just before the root fruits are ready, fry the fish, which you have seasoned with salt and white pepper, in virgin olive oil. Remember just a cut above his back, so the fish do not "bend". The best way to fry fish fillets is on the skin side until meat is white and firm. Is very thick fillets reversed and they finally get approx. 30 seconds on the meat side. Place the fish over the root vegetables and bake them together the last 10 minutes in the oven. Serving: Place the vegetables and fish fillets on 4 plates. Use the beautiful gravy from the fish to sauce and drippings of the bread. Hint: Would you like to use the dish as a main course, you can get sliced potatoes in the baking dish and adjust with butter, salt and pepper. Oven times perhaps additional 5 to 10 minutes. I have this time fried the whole fish, but if children should eat the dish it is recommended to use fish fillets. Drink: Cold glass of strong white wine. Or the good Wiibroes vintage beer 2001. Perhaps a Elephant beer from Carlsberg. Alternative: Turbot soup |
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Spicy blue mussels soup with garlic bread for starter |
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2 to 3 kg of fresh blue mussels in shell 1 onion 4 cloves garlic 1 red hot chilipeber 1 leek 2 carrots 1/4 celery and 1 fennel 2 cm fresh ginger ½ lemon or lime 1 cup fresh parsley or dill 10 stems saffron or 1 teaspoon turmeric 100 g butter 1/4 l whipping cream 1/2 bottle dry white wine and slightly water salt and white pepper Extras: Garlic bread on request |
Blue mussels |
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Procedure without liability: You can even pick your mussels for personal consumption, but remember it must be in a place where the water is clean and non toxic algae in the summer. None sewer near by. At the Food Authority's website you can follow the toxic algae in Danish waters. Otherwise buy fresh mussels at your fish shop.
Mussels brushed and rinsed under water, "beard" removed with a knife. If some of the mussels are open tap on the shell to see if they close themselves. If they don't do it discard them. Take a nice, big pot, which you can put on the table and pour white wine, juice of half lemon or lime, 1 teaspoon salt and mussels in. Boil immediately until the mussels have opened, and immediately remove the pot of the heat. The mussels, which are still closed, discarded. Chop onion, garlic, red chile, leek, carrots, celery and ginger and sauter in butter. Add saffron or turmeric. Liquid from the mussels sieved over the vegetables and everything is given a rehash. Add whipping cream and let it simmer approx. 10 minutes. Add mussels, season with salt and white pepper, sprinkle with chopped parsley or dill. Serving: Put the pot on the table. Use warm soup plates, spoon and fork, and rinse bowls with warm water and lemon slices. Serve garlic bread with the dish. Hint: If you do not use fennel then pour a small glass of Pernod in the pot with the vegetables, it offers a French taste. Drink: A glass of cold, rich, French white wine. Maybe a cool Riesling. Alternative: French mussel soup with fish and prawns |
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Rimmad (salted) salmon with scrambled eggs and flavouring snaps |
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Procedure without liability: Catch the salmon and use the large center piece of approx. 600 to 800 grams. Clean and fillet the fish so you have two pieces. Cut away side bones with a sharp knife and remove the nerve bones with this solid tweezers. Take a plate where the two sides of salmon can be in. Pour the cold syrup for this recipe over the fish and place it in the refrigerator for a day.
Syrup to rim salting: Boil 4 dl water, 60 g salt, 40 g sugar, 2 teaspoons mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dill seeds, ½ teaspoon whole white pepper and dill twigs. Dill leaves for garnish. Once the syrup is lukewarm pour 1 dl seasoning snaps in. Cool the syrup completely and then add to the salmon. After 1 day in the refrigerator take the salmon up and watered it briefly approx. 5 minutes in cold water. Blotted dry with kitchen towel and cut into thin slices. Serve on the portion plates and garnish with chopped dill. Serving: Scrambled eggs served with the dish. Knock out 2 eggs per person in a bowl. Get 2 tablespoons cold water and 2 tablespoons seasoning snaps in per person and whip well with a hand whisk until everything is "airy". A dollop butter in pan and melt it at medium heat. Pour the eggs in and let it congeal under lids at medium heat. Seasoning with salt and white pepper when the scrambled eggs are complete. Place it on plates next to the salmon. Hint: Small new Danish potatoes cooked in slightly salty water is also good for the dish. Completely new Danish potatoes must be cooked in 12 minutes only, after which water is poured off, and air-dried briefly. Put the potatoes back into the pot, and 2 tablespoon seasoning snaps pored over. Put the lid on and shake the pot briefly to seasoning snaps are soaked into the potatoes. Drink: Drink your favorite beer to the dish and rinse off with the rest of seasoning snaps. You'll hear the angels sing. That dish comes from Sweden and named "Rimmad Lax". Alternative: Rimet salmon |
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Chef of the wilderness best perch |
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1 kg fresh fillets of perch 4 carrots 1 lemon 2 whole eggs 1 dl milk 100 g butter 1 dl breadcrumbs 12 potatoes for mashed potatoes 1 dl fresh mountain cranberry, sugar as desired or lingonberry jam For frying: Salt, white pepper, fish pepper mix and breadcrumbs thyme and French tarragon For mashed potatoes: Butter, salt, white pepper and nutmeg |
See how a perch fillets |
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Procedure without liability: There is nothing better than a new caught perch, coated with breadcrumbs and a splash of fresh lemon juice, served with mashed potatoes, grated carrots and sugar stirred mountain cranberry or lingonberry jam.
Whips eggs with a little milk and pour mixture into a plastic bag. Pour the breadcrumbs and spices in a plastic bag. Grate the carrots and pour lemon juice over, pour carrots with lemon juice in a plastic bag. Put now the potatoes over the fire, so they are cooked. It takes approx. 20 minutes. Place perch fillets in egg and milk mixture, then in breadcrumbs and spice mixture and shake well the plastic bag. Remove the fillets from the plastic bag and put them on foil so they can dry slightly before they are fried. Get 50 grams of butter and the rest of the milk and the cooked potatoes in a saucepan. Boil up and whips it to mashed potatoes. Add salt, white pepper and nutmeg. Fry fillets in butter in frying pan, and max a few minutes on each side depending on size. For frying: 2 whole eggs, a bit of milk, 1 dl breadcrumbs, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon fish pepper mix, 1 teaspoon French tarragon and 1/2 teaspoon thyme. Serving: Served with mashed potatoes, grated carrots and sugar stirred mountain cranberry or lingonberry jam, and you have the chef's best wilderness-coated perch. Hint: Drip a little lemon juice over perch fillets. See here how to fillet a perch. Mix also grated carrot with grated apples. Drink: In the wilderness you can probably find a good home distillery, where you with clear, fresh, cool spring water can make you a snaps to the dinner. Alternative: Greater weever with oyster hats and butter steamed spinach |
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Jørgen Walters "Fish Cake" |
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"FISH CAKE" BOTTOM 250 g butter 250 g sugar mix butter and sugar 3 eggs stir in eggs, one at a time mixed with 200 g finely crushed hazelnuts 200 g wheat flour 1 teaspoon baking powder |
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Get the dough in a baking dish or spring form. Bake approx. 40 min at 175 degrees. Lightly grease a medium baking dish or spring form with butter, then the cake release better. Cleave the cake when it has cooled.
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CHOCOLATE MOUSE FOR INTERLAYER 4 eggs 4 tablespoons icing sugar 1/4 l whipping cream 150 g dark chocolate 100 g nougat |
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Chocolate and nougat melted in water bath. Egg whites whipped stiff. Whipped cream, whipped cream. Egg yolks and icing sugar whipped together. Chocolate whipped in. Whipped cream and chocolate mixture comes into the egg white with light hand. Does cold for 1 hour.
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CHOCOLATE CREME TO THE TOP 100 g dark chocolate 100 g butter 100 g sugar 1 teaspoon vanilla sugar 1 teaspoon coffee powder |
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Melt chocolate to cream in a water bath. Stir butter and sugar well together. Add vanilla sugar and coffee powder. Spread the creme over the cake when it is cool. Garnish with toasted almond flakes and orange balls.
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Drink: Find a good dry port and serve it with a good cup of coffee together with the "Fish cake".
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Stinging nettle soup a la Conny "Kock" Båstad Sverige |
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2 liters of fresh stinging nettle top leaves 1 l chicken broth or veal broth 4 4 shallots 4 cloves garlic 50 g butter 100 g blue cheese 1 small canned tomato puree 1 cup cremefraiche 38% 1 cup parsley, finely crushed 1 tablespoon Maizena flour 1/4 l whipping cream 1 packet or freshly grated horseradish Salt and black pepper added at the end as desired |
Spring 2010 will be a picture of stinging nettle soup |
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Procedure without liability: Use only fresh top leaves without stalks. First rinse stinging nettle free from sand under running water. Then they dried on a piece of kitchen paper roll or tea towel. Melt butter in a large saucepan, shallots finely crushed and garlic are blanched slightly in the pot. 1 l broth is poured in and let boil up. The dried and coarse chopped stinging nettle comes into the pot and let boil up for 3 minutes. Add crushed blue cheese to the pot, and now the dish must not boil any more.
1 tablespoon Maizena flour stirred in a cup of cold water and then adds to the pot while stirring. 2 dl 38% Cremefraiche be executed in the pot while stirring - still the dish must not boil. A small can of tomato puree added during stirring. Season the soup with salt and black pepper. Serving: Served with horseradish whipped cream. Whip the cream as firm as the bowl can be turned upside down and add finely grated horseradish. Pour the soup into warm plates and add one or two large spoons, whipped cream horseradish. Garlic Bread fits to the dish. Garnish: Sprinkle with "round hand" finely crushed parsley around horseradish cream. Drink: Serve a half dry Sherry with the soup and "rinse" after with a cold, top-fermented and unpasteurized beer. Hint: Do you have sensitive hands, use gloves when you pick the stinging nettle. That dish was written by my good fish friend from Stensån in Båstad Conny "Kock". Alternative: Stinging nettle soup on open fire |
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'Steward' cod |
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4 small or 2 large cod. A total of 4 kg fresh fish 4 Garlic flûte 150 g butter 2 onions if you like use red onions 1 garlic, whole small fresh 4 tomatoes 1 leek or spring onion 1 cup parsley 1 teaspoon salt ½ teaspoon white pepper 1 teaspoon rose paprika Hint: 1 bag of shredded horseradish 125 g melted butter or 1 kg large potatoes 1/4 l whipping cream |
Dinner with potatoes in bottom of dish |
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Procedure without liability: First You must catch cod but it can be difficult, because in these days, the cod is lacking. Sea biologists give fishermen blame for that not many cod are left in our water. Fishermen say that the water surrounding your country has been too warm for cod. Whom should we believe? But one is sure, the water is warmer, mullet has come to Køge bay in the majority.
Cod fillet and boning, so there is not any kind of fish bones in it. Lightly grease a baking dish with butter, then added cod fillet in baking dish with skin side down, if you choose to keep the skin on the fish. Cod fillet sprinkled with salt, pepper and paprika rose. Put on the cod fillet, alternating slices of tomato, onion, garlic and leek, then add 150 g butter daub on everything. Bake at 200 °C in a pre-heated oven for approx. 30 to 35 minutes depending on cod fillet thickness and size. I had to give extra 5 minutes, because the baking dish came straight from the fridge. Serving: "Steward" cod served with warm flûte. Select flûte that taste you best. Flûte Garlic goes well with the court. Garnish: When the dish is finished and before it put on the table, sprinkled it with chopped parsley. Drink: A cold white wine fits well with the dish, try a California Chardonnay. But do you prefer beer, try a cold top-fermented and unpasteurized beer. Hint: Missing something? So you should try to melt 125 grams butter, which you add a bag of shredded horseradish. Or some large potatoes cooked in 10 minutes and cut them into slices. Place potatoes in bottom of baking dish. Sprinkle with salt and got a little whipping cream over. Otherwise proceed as described above. Here I shall propose to take the skin of the fish. Alternative: Machine Cod from seaman |
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Romrøget laks
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1 stor hel laks på 3 kg
1 salmon fillet 2 to 4 pounds 1 kop mørk rom 1 cup dark rum 1 kop brun farin (or økologisk sugar) 1 cup firmly packed brown sugar ½ kop groft salt ½ cup coarse salt 1 tablespoon sort peber 1 tablespoon black pepper Hint: Regnbueørred fra Karlstrup er OK Trout can do |
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| This recipe I have chosen to write in English, but you can print it in Danish. |
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Preparing the Fish: Skin the salmon fillet and remove any bones as shown in Preparing the Fish, Fig. 1 to Fig. 3. Rinse the salmon under cold running water and blot dry with paper towels. Lay the salmom in a baking dish just large enough to hold it and pour the rum over it. Let marinate for 15 - 20 minutes, then drain the salmon and blot dry with paper towels. Wipe out the baking dish.
Make the cure: Combine the brown sugar, salt and pepper in a mixing bowl and mix well with your fingers. Spread one half of the cure over the bottom of the baking dish. Lay the salmon on top, skinned-side down, and sprinkle the remaining cure on top, patting it onto the fish with your fingertips. Cover the salmon with plastic wrap and let cure in the refrigerator for 4 hours. |
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Transfer the salmon to a rack to cool. When cool, wrap it well in aluminum foil and refrigerate until cold. Serve cold or at room temperature. Smoked salmon will keep in the refrigerator, covered, for 3 to 5 days.
Salmon Chips: Salmon skin is so tasty, sushi masters have made it a delicacy in its own right. I think it's even better when grilled. Brush on both sides with Asian dark sesame oil. Season well with salt and pepper. Grill the skin directly over medium heat until crackling crips, 10 minutes per side. Serve at once. Service: Rum-Smoked Salmon with bagels, cream cheese and sliced tomato and onion. Garnish: Chives or dill can do well. What to drink:. A glass of cold, dry white vine is perfect to the fish. Hint: 4 cups wood chips - alder or beech - soaked for 1 hour in cold water to cover the charcoal, then drained. |
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Lemon pepper smoked salmon or sea trout with mashed potatoes |
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A salmon or sea trout approx. 3 kg fish fillets
8 baking potatoes for mashed potatoes 1 dl whipping cream for mashed potatoes 100 g butter for mashed potatoes ½ teaspoon salt for mashed potatoes ½ teaspoon white pepper for mashed potatoes Brine: 2 liters of water, 200 g of salt and 1 teaspoon sugar 1 tablespoon lemon pepper to the fish Can be made in the following ways: salt, brown and yellow Mustard, onion, pepper, paprika and lemon oil Hint: Serve a good acidic salad to the dish The first picture shows half of a salmon side. Other picture shows half trout of 1.5 kg made in almost the same way. Both dishes were enough for two people for a good dinner. |
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Procedure without liability: For this dinner you can use salmon, sea trout or rainbow trout. The fish must be fresh caught and have a good size preferably between 2 kg and 3 kg. Smaller fish are a little dry in taste. Cut the fish through from head to tail, so backbones can be taken away. Put the two pieces of fish in a dish and pour cold 10% brine over. Put in the fridge for two hours. The temperature must not exceed 5 ° C.
After two hours take the fish out and rinse under cold water. Boned and trimmed the fish fillets so there is not any kind of bones in it. Rinse fillets under cold water again and put on kitchen towel with skin side down and pressed dry on meat side. Sprinkle the mixture of lemon and pepper over fillets. The mixture, which I used, purchased ready-mixed in a supermarket to DKK 20.00 per bag, and a table spoon with top of both fillets were suitable for my fish of 2.5 kg. In the two hours the fish are in the refrigerator, you can use to fire up in smoke oven. The temperature should preferably be 70 °C when you put fillets on top of the grid in smoke oven. This temperature is kept at approx. 20 minutes with an open damper in the top and open valve at bottom. It is to get water vapor out of smoke oven. Then slowly lowered the temperature to 50 °C and the fish is smoked finish at this temperature for approx. 2 ½ to 3 hours. Meat temperature in the fish is approx. 40 °C. My little rainbow trout of 1.5 kg was "cold" smoked for 9 hours at 30 °C on a cold winter day. The fish seen in picture No. 2. Mashed potatoes: Peel potatoes and cut them into cubes. Pour them into a pot with a little water, so they barely covered by water. When water boils calculated 20 minutes to the water poured from the potatoes. Mash potatoes with a "Mash Iron". Pour whipping cream and butter on the potatoes and stir in the pot. Season with salt and white pepper. Cool slightly and the mashed potatoes come in a "dough syringe". Serving: A fillet placed on a plate and delicious mashed potatoe sprayed around the fish from a "dough syringe". Four small daub of butter placed on the mashed potatoes and the plate is put into a 180 °C hot oven for 10 to 12 minutes. Garlic flûte goes well with the dish. Garnish: When the dish is finished and before it put on the table, decorate with a little green season. Drink: A cold glass of dry French white wine well suited to the dish. But do you prefer beer, try a cold top-fermentedand unpasteurized beer. Hint: A "dough syringe" or a "dough spray" can be made of parchment paper. So there is no dish washing afterwards. Alternative: Wasabi mashed potatoes with fried salmon |
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Escargots from farm to fork |
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Breeding your own escargots or collect live escargots
Ingredients for the oven: 32 large escargots 5 cm 2 new baked flûte Butter of Escargot "a la Burgundy" 250 g butter 4 cloves garlic 1 cup parsley 2 shallots salt and black pepper Ingredients for the soup: 1 liter chicken broth or 2 cubes with 1 liter water ½ liter white wine 2 shallots 4 cloves garlic ½ cup thyme 1 teaspoon salt ½ teaspoon white pepper ½ teaspoon rose paprika 1 red chili pepper 4 bay leaves 1 parsley root 1 carrot Take slime away: 100 g salt for taking slime away per liter water |
Let me get away from here in a hurry |
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Start with some facts: Escargot - also known as "Rampart Escargot" - is the biggest shell-borne escargot in Denmark. It lives in many places in Eastern and Northern Jutland and on East Sjælland. The escargots like to live in places where the soil is calcareous. It is assumed that they were introduced to Denmark in the middle Ages by monks who ate these escargots in Lent. Snails and carp fish was not considered "real" meat and might be consumed in Lent. Well! They were some strange "Fish" or "Snails" - those monks. The word Escargot is used on edible snails.
The escargot was protected in 1991 in Denmark, but not quite, it means that it must be collected for personal consumption. You can collect escargots and prepare them for your own consumption but not for re-sale. If you want this, do your own "Escargots Farm". How do you get an Escargots Farm? Find two escargots in May when it rains, but remember to look after if the escargots are both right-twisted. Most escargots are right-twisted and only two identical twisted escargots can mate. Mark escargot shells 1 and 2 with a waterproof pen. Let these two escargots live in your garden until August and put them back where you found them. They have now laid between 20 and 60 eggs in your garden, next year you have your own escargots stock, shall we say 40 escargots. Lifetime of escargots is from 6 to 8 years, so you will have 102,400,000 (40*40*40*40*40) escargots in your garden after 5 years. Escargots are hermaphrodites, so it is only necessary to collect two. When they meet, they decide for themselves what sex, they each will be. It is quite convenient, since it all goes with the "escargot's pace". There is no time to lose. One of the pictures shows an escargot that has dug down and is about to lay eggs. It was a rainy day around midsummer (Sankt Hans). Procedure without liability: As a starter for 4 people, you need 32 large escargots between 4 cm and 5 cm in diameter. They gathered best on a rainy July or August day, where they have laid eggs, and therefore have made their "duty of escargots". The offspring is guaranteed and the escargot has eaten itself large and thick. Escargots must now be prepared for human consumption, i.e. all toxic "things" - Mushroom - that the escargot can eat, must be discharged from the the escargot's esophagus and intestinal tract. Esophagus sits in the "foot" and intestine sit up in the twisted escargot shell. You eat only the foot, the gut is cut away. Preparation is best done in a solid box of white wood placed in the shade. White wood without tannic acid. Escargots spraying regularly with temperate water for two days, you are sure that stomach contents are emptied out. Would you like to give the escargots a wholesome replacement and a spicy taste, you can feed them with parsley, parsley root and herbs the first two days, the last two to three days are fasting and purging days. Escargot discharges its stomach contents siting in the "digestive rest" on the wood box sides; it takes usually a few days. My escargots were collected Saturday, went until Monday on herbs for sprinkling twice a day. Monday herbs were removed and escargots sat down in the digestive position until Thursday when they were prepared. Escargots are killed quickly and easily (read human) in boiling, slightly salted water. Before you do this, check the escargots are alive. Get them in the sink and shower with temperate water. After 15 to 20 minutes is the escargot awaked and come out of his shell. Those who do not come out discarded. Use a large pot of at least 5 liters to kill the escargots in. The escargots come up in the boiling salted water, and take them out 5 to 10 minutes after water is boiling again with a skimmer. While escargots are still lukewarm, pull escargot's body - read feet, stomach and intestine - out of their shells with a small fork. Stomach with intestine are cut off. Warning: Never kill the living escargots in salt. It is cruel and has no purpose. Please use my description above. Slime of the escargots in several portions slightly salted, boiling water before being cooked finished in the soup. It is a procedure that can take time. I used to portions boiling water for this process. The soup is a good broth made of a boiled chicken added onion, garlic, carrot, parsley root, bay leaves, red chili pepper, and thyme. In short, what you have in your herbal garden. The cleaned escargots are softly cooked at low heat approx. 2 hours in this broth. Escargots placed for quick cooling in a colander. There are now two options, either frozen escargots in the soup for later use or the pre-cooked escargots prepared now. I spent a good chicken broth made from cubes and all the best from my herbal garden for the soup. Preparation of pre-cooked escargots: The absolute cleaned and dried escargots shells are located in salt in a baking dish with the opening up. One to two escargots placed in each shell and melted "Butter of Escargot" poured over. Put in a 225 °C hot oven for 10 minutes. Serve immediately with freshly baked flutes to immerse in the butter in escargot shells. Images of the final dish at a later date because I have frozen the escargots. Drink: It is really very difficult to choose the correct "drink" to this dish, so I think you must choose yourself. Is it summer, and you sit on the terrace, I recommend a dry, cool white wine. Perhaps Champagne would be good to it. Judge yourself. Hint: You can buy canned pre-cooked escargots with cleaned escargots shells, so you're saving yourself a lot of work. But remember it must be the right canned escargots and not the finished deep frozen in parsley and garlic butter. This is marsh snails - read sewage snails from Far East. Instead of escargots shells, you can find in the trading houses a plate with 6 to 8 holes where the escargots are placed and you only poured the "Butter of Escargot" over, and then baked in the oven at 200 °C for 10 minutes. Escargots shells cleaned: Remove the last remnants of the intestinal system and boil escargots shells in water containing a little soda. Escargots shells rinsed well in hot water and put to drain. Finally they are baked in the oven at 200 °C for 10 minutes. They can now be used as described above. Note: You are obviously not having as many escargots in your garden, as described above. Many die during winter. They are eaten by animals and birds. The largest escargot eater, you have in your garden, is the hedgehog. Use hedgehog if you have Iberian snail's alias Killer snails in the garden. Remember definitive no poison in your garden when you have an escargot farm. Read the various comments: New Garden Iberian snails Killer snails Escargot Snail Farming Plantedoktoren Alternative: |
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Cooked, cold trout in jelly a la Bente |
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1 nice rainbow of 1.5 to 2 kg 2 new baked flûte or other good bread 1 cup dill or chives or spring onions 125 g mayonnaise 125 g cremefraiche 38% 1 teaspoon carry, the mild one 1 packet frozen prawns 4 small tomatoes flavor 2 hard boiled eggs 1 lemon 1 bunch asparagus, white or green 10 isinglass Broth: 6 dl dry white wine 6 dl water 2 teaspoons salt 2 leeks or 4 spring onions only the green 1 onion 2 cloves garlic 1 red chili peppers 4 bay leaves 1 carrot 4 cm fresh ginger 1 twigs lovage, bouillonurt or maggiurt 1 twigs thyme 1 twigs sage |
A celebration dinner. However, we have omitted the prawns this time. |
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Procedure without liability: First you have to catch a big trout suitable for 4 persons. A trout of 2 kg is sufficient as main course. Is it used as a starter, there is for 8 persons. Cut the trout from bowel opening to head and cut off the head. Clean the trout free of guts, blood, skin and slime under cold water. Prepare a broth in a fish pot of 6 dl white wine and 6 dl water. Pour all the above ingredients in the fish pot and let it boil softly for 10 minutes before the fish comes up in the boiling broth. Trout placed in the fish pot on grid and return to a boil. Reduce the heat, cover and simmer for 15 minutes. Turn off the heat and the fish is resting 5 minutes in the broth. A small fish boil only for 10 minutes. Try it after - can back-fin easily drawn out - the fish is done.
Do you use a frozen trout, pour all ingredients in the cold broth and put the deep frozen trout on the grid in the cold broth. Warm up to a boil and let the fish simmer for 30 to 45 minutes depending on size of fish. Same rest time as above. Grid with the trout is taken up and to cool. When it is lukewarm, the fish flesh peeled from their bones. Meanwhile, poured boiling broth through a strainer into a bowl and made sedimentation. 10 leaves of gelatins into softened in cold water for 10 minutes. The almost clear, boiling broth measured up to 1 liter, and if there is missing a little attenuate with water or white wine. Bring now the broth to a boil and 10 isinglass be poured in one at a time while stirring. Boil for 2 minutes. The fish clean from skin and bones, remember also the brown fish fat on the sides, it is not tasty when consumed in large portions. Add the nice pieces of fish in a dish with high edges and pour over fish broth. To cool and then covered with film. Put in the fridge for the next day. Now you have two options for serving the fish. As a starter serve on individual plates or as a main course serve in the whole dish. As a starter you share the fish with some jelly on the individual plates and decorate the dish with things you like best. As a main course you decorate the entire dish with everything and put it on the table. Then, guests can choose from the decoration. Garnish: Make a dressing of mayonnaise and sour cream together with the carry and decorate plates or dish. Garnish with asparagus, prawns, eggs, tomatoes and lemon slices. Cut dill over the dish. Chives and the white of spring onions -if you prefer - can also be used. Drink: A cold glass of dry French white wine well suited to the dish. But do you prefer beer, try a cold top-fermented and unpasteurized beer. Hint: If you make this dish for your wife and yourself, then put the fish on small plates, and garnish with dressing and herbs. The rest of the jelly fish are in the fridge and it may well stay for 3 to 4 days at a temperature below 5 ° C. I did so, see the two images. Alternative: Garfish in jellies |
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An anglers "Dried and Salted Cod" |
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1 kg Dried and Salted Cod or 3 kg cut fresh cod 1 packet prawns for garnish 4 tomatoes 2 onions 1 garlic, whole small fresh or 4 cloves garlic 1 lemon ½ dl white wine vinegar and ½ dl water mixed or 1 dl apple juice 1 red chili peppers 1 glass of green olives without stones 1 dl. whipping cream 1 twigs sage 1 twigs rose marin 1 twigs lovage - only leaves 1 teaspoon carry, the mild one 1 teaspoon coarse black pepper 1 dl olive oil 1 dollop of butter 1 kg new Danish potatoes |
A celebration dinner - only made for 2 people, garnished with prawns. |
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Procedure without liability: You can start in two ways. Either buys ready-made Dried and Salted Cod from fish dealer. Or you prepare your self caught cod to Dried and Salted Cod. This is the last description, which I've used in my dish. But you get both descriptions.
First description: For ready-made Dried and Salted Cod, you need approx. 1 kg to 4 adults. Dried and Salted Cod placed in a large pot or bowl with cold water in a day. The water changed at least a few times in this day. Is the weather hot the pot or bowl must be placed in the refrigerator. How salt, the dish must be depends on how many times you change water. Now you have the fish for further processing. Second description: I used 15 cm of the thick part of a 10 kg cod for 2 persons. The weight was probably around 1 kg or just over. Cod piece was filleted into two pieces, all bones were removed, but the skin remained. 500 g fine salt was spread over the fish as follows: In a suitable dish sprinkled some salt on the bottom. A piece of fish placed with skin side on the salt, new salt sprinkled on meat side. The second piece of fish also sprinkled with salt on meat side added with this meat side on top of the first piece of fish. Over the two pieces of fish sprinkled the rest of the salt. Cover with film and put in the refrigerator for a day. It draws a lot of moisture out of the meat and the fish are now so firmly in the meat as it now looks like ready-made Dried and Salted Cod pulled in cold water for 12 hours. Take the two pieces of fish from the refrigerator and clean the rest of the salt off in cold water. Place fish pieces in a bowl with cold water in the fridge for three hours. How salt, the dish must be, depends on how many hours in cold water. Now you have the fish for further processing. Place the fish pieces in a lightly greased baking dish with skin side down, and drip the fish with lemon juice. Sprinkle the spices over the fish, top with vegetables and butter evenly. Pour whipping cream and juices over. Juice is either ½ dl white wine vinegar and ½ dl water mixed or 1 dl apple juice. Put in a 200 °C pre-heated oven for 15 minutes. Then reduced to 180 °C and bake further 45 minutes. Turn off the oven and sprinkle with thawed prawns. Takes after-heat with oven doors open for 10 minutes before serving. Serving: Put the dish on the table and serve with new Danish potatoes. Garnish: Well! it was only prawns to be used. Drink: To the dish fit a cold lager with a snaps. Hint: Garlic flûte goes well with the dish. Dip it in the "sauce". Alternative:Dried and Salted Cod, onion and potatoes baked in an oven |
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Grilled Rainbow with toasted pine nuts in garlic olive oil |
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2 kg of fresh caught rainbow trout 200 g pine nuts 1 kg new Danish potatoes 1 dl olive oil 4 cloves garlic 1 lemon 1 twig sage 1 twig rose marin 1 twig lovage - only the leaves 1 teaspoon coarse black pepper 2 teaspoons salt 1 dollop of butter 1 garlic bread Salad: Mix your favorite salad and serve it to the fish |
A light and easy barbecue dish at a warm summer evening. |
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Procedure without liability: Of course, the fish must be caught first. Or purchase the trout. The fish must be cleaned from fish scale. This is done by scratching the fish from tail to head with a "blunt" knife. Brush with a stiff brush under cold water. Cut the fish up from the gut to the head, cut the head off and pull all the guts out. Clean the renal blood out from the abdominal cavity with a knife and a brush under cold water. Fish fillets and cut away all side bones. Wipe the fish dry with kitchen towel.
Sprinkle a little salt on the skin side and place the fish on a plate. Sprinkle salt and pepper on the meat side and sprinkle the fish with olive oil. Let the fish soak in the fridge for 20 minutes before it grilles on both sides. 10 minutes on skin side and 5 minutes on meat side are appropriate. Meanwhile, you prepare the potatoes for frying in foil on barbecue. Clean the potatoes and dripping with oil, sprinkle with salt and pepper, various herbs came in and put a temperature sensor in the biggest potato. Close the foil and place it on the barbecue. When the temperature is 99 °C to 100 °C, the potatoes are done. My experience says it takes between 30 and 45 minutes. Make a foil tray with a piece of double foil. Come pine nuts, garlic, butter and olive oil in foil tray and set it on the barbecue. When pine nuts are slightly brown maybe black, they are ready for serving. Use to garnish the fish. Serving: Put the dish on the table and serve with new Danish potatoes. The fish trickle with lemon. Garnish: Well! It was the pine nuts to be used. Drink: To the dish fit a cool white wine. Hint: Garlic flûte goes well with the dish. Dip it in butter and olive oil. But remember also to eat the skin, it is crunchy and good. Alternative: Grill Fried Forellen spice butter |
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Grilled and smoked mullet in a salt crust served with Salsa Verde |
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2 kg of fresh caught mullet or 2 at 1 kg 2 kg coarse salt or more for 2 fish 2 garlic bread Salad Salsa Verde 1 cup parsley 1 cup mint 1 small glass of capers 1 clove garlic ½ teaspoon grated lemon shell ½ lemon juice ½ dl virgin olive oil 2 tablespoons boiling water ½ teaspoon Læsø salt ½ teaspoon coarse black pepper Salsa Verde must be consumed immediately after production Can also be purchased ready-made in specialized stores Try also the other forms of Salsa |
A different dinner with mullet at a barbecue hot summer evening. |
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Procedure without liability: Of course, the fish must be caught first. Or purchase the mullet. The fish must be cleaned from fish scale. This is done by scratching the fish from tail to head with a blunt knife. Brush with a stiff brush under cold water. Cut the fish up from the gut to the head, cut the head off and pull all the guts out. Clean the renal blood out from the abdominal cavity with a knife and a brush under cold water. Also remember to brush away the dark skin in the abdominal cavity of the mullet.
In a suitable aluminum tray or roasting pan if you use your oven instead of barbecue, sprinkled coarse salt 1 cm at the bottom. The area must be slightly larger than the fish, as this must be laid on the salt. Press the fish bit down into the salt and pour salt over the fish so it completely covered with 1 cm thick layers. Folding salt flat around the fish. Your grill should be set up for indirect heat, the procedure can be found here. Charcoal or briquettes from two barbecue starts poured on barbecue. One on each side. When barbecue is appropriate warm approx. 175 °C, aluminum tray with the fish is placed in the middle of the barbecue. Two hands full "wetted" beech wood dust distributed on the coal. The lid put on the barbecue and the fish "Smoke fried" in 40 to 50 minutes at 175 °C. The time depends on fish size and temperature that you can keep in the barbecue. The thermometer shows the temperature inside the fish. Plug the sensor into the thick part of the fish and keep the shielded cable away from the hot coal. When the temperature is between 70 °C and 80 °C the fish is done. Salt crust allows the smoke to penetrate the fish, and the fish is damp fried in its own brine. Salsa Verde: Mix chopped parsley, chopped mint, capers, garlic, lemon juice and peel, olive oil and boiling water in a blender. Blend to a suitable consistency and season with salt and pepper. There should be a cup of it. Indian Chutney: Want to try something exotic instead; you should try making this accessory. Can be used with all fish dishes, but I like it most to fried or grilled fish. Serving: Present fish in salt crust for your guests by putting aluminum tray on the table. Use two spoons to remove the top crust of salt. Now remove the skin at the top of the fish and the upper file loosened and put on a clean dish. Backbones removed and the lower file placed on the clean dish. Garnish: Use a little green, parsley, mint and lemon. Drink: To the dish fit a cool white wine. Hint: Garlic flûte goes well with the dish. Bread buttered with Salsa Verde. A good idea would be to put a clover garlic, a little onion and parsley into the belly of the fish. Chop it roughly first. Do you have other good herbs in your garden, use them. It gives a good flavor that suits Salsa Verde. Drip a little lemon juice on fish before it is prepared. Alternative: Baked halibut with sauce power |
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Homemade "Gravlax" this is a rainbow trout from Karlstrup |
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2 kg of fresh caught salmon or trout 100 g fine salt 50 g cane sugar 10 g lemon pepper 1 fresh bread at your own taste 1 packet unsalted butter 1 packet dill dressing 1 bag of dried dill for "Gravning" 1 twig fresh dill for garnish NB: Try this if you do not want to use the dressing for the salmon: A small glass, good beer and a "snaps" of cognac, whiskey or spirits poured over the fish before it is put into the refrigerator. Use only dried Dill for "Gravning" because of soil bacteria in fresh dill |
Homemade "Gravlax" here a freshly caught 1.5 kg Rainbow trout from Karlstrup P & T |
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Procedure without liability: Use only a freshly caught salmon or trout, which coarsely cleaned immediately after the catch. Never put the fish on earth, but put it immediately in a plastic bag to avoid soil bacteria.
At home the fish is scaled from tail to head with a blunt knife and a stiff brush. I use a potato knife to scale the trout. The fish fillets and then all side bones cut off, so there remain only the vertical nerve bones. These can usefully be taken out with a tongs just before the fish should be eaten. It is only necessary to take the nervous legs out if the fish is large. For fish less than 2 kg, I do not think that these bones are annoying. They are soft after the fish has soaked in salt and they are cut into small pieces. In an appropriate dish sprinkled salt and sugar at the bottom, the fish is placed on the skin side down. Salt, sugar and dill spread over the meat side. Dish covered with film and put in refrigerator to soak in 48 hours. It draws some moisture from the fish, so take the fish up in a clean and dry the cutting board before cutting slices of the fish. Note: If you use beer and a "dram", it should be poured over the fish before you sprinkle with salt, sugar, lemon pepper and dill. Serving: Can you eat the whole fish at once cut the fish at the table. Otherwise just take it, which can be eaten now. The rest remains in the fridge and it can last for max 2 days. Garnish: You can now decorate fish pieces with fresh dill, if you like. Drink: To the dish fit a cool white wine, or a cold beer with a dram. Hint: File pieces can be frozen before the preparation, but not after. Alternative: Gravhalibut with dill, potatoes, and cremefraiche mustard |
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Home made Böhmische Semmelknödel |
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500 g wheat flour 1/3 l liquid Here made of 50% water & 50% whole milk 2 whole eggs 1 teaspoon baking powder 1 teaspoon salt 4 to 5 pcs. old bread Here the size of rolls 50 g butter for frying Or try with half olive oil and butter |
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Procedure without liability: Mix flour, baking powder and salt in a large bowl. Add the milk and water while stirring and then stir in eggs. Let the dough rest a bit while you prepare the next step.
Cut bread into small cubes and grill them golden brown in butter (olive oil). Turn dough out on the table - remember flour on table and hands - and put all the bread cubes on top of dough. Now kneading dough and bread cubes together. Place dough in a bowl with a little flour strewn on top and now the dough rests for 30 minutes. Part dough into four pieces and form four Knödel bread on the table - remember flour on table and hands. Add Knödel breads in boiling salt water and let them simmer for 30 minutes. After 15 minutes Knödel breads must reversed. Serving: Knödel breads cut into slices before being served with the dish. Here I come with a good advice: Is very well suited to dishes with a good, strong, hot and plenty of "creamy sauce." Pork, goose, venison, roasts beef and cod with mustard sauce. Anyone who has been in Prague must have tried "Goulash with Knödel" in the restaurant "U Fleku" "Below Clock". Garnish: You can save some toasted bread cubes for garnish. Drink: Pilsner Urquell would be a natural thing to this dish. Hint: You may need to adjust the amount of flour depending on the size of the eggs and the quantity of bread. You'll find it easily out yourself. You can also cook Knödel breads in a soup made of chicken and herbs. You can also mix the dough with cut chives or parsley. Note: This recipe I have promised a fishing buddy on a fishing trip, but when and to whom, I have forgotten. But now it is here. Was it Lars? |
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Crayfish in spice pickle |
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25 male crayfish 8 l water 2 dl salt 2 tablespoons black pepper grains 2 tablespoons sugar 4 til 5 dill screens |
I must get a good picture |
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Procedure without liability: Notice that I write male crayfish, it is because female crayfish is protected in the lake. Do you buy your crayfish elsewhere; it is naturally subordinate whether it is male or female crayfish.
This recipe is suitable for one person who can eat 25 crayfish. Take a 10 to 12 liter pot and add 8 liters of water. When it boils, add 2 dl salt, 2 tablespoon sugar, 2 tablespoon black pepper grains and 4 to 5 dill screens. Let boil for 1 minute and come crayfish fast in one by one. Depending on the size crayfish must cook 5 to 7 minutes. Turn off the heat and remove the pot. Place the pot with crayfish in the water to cool overnight. Take crayfish up 3 to 4 hours before they must be eaten, put them on a plate with paper towel and let them dribble before they are served. Should you make this dish for 4 people i.e. 100 crayfish, just cook 25 crayfish at a time. Remove the cooked crayfish from the pot when they are cooked. When all 100 crayfish are cooked put all the crayfish in the pot and to cool. Maybe you need a bigger pot when there are so many crayfish. But always remember that water should be boiling before the crayfish comes in the pot. Serving: The crayfish are best eaten with a good, coarse country bread with butter and one or more dram. Garnish: Fresh dill and perhaps lemon slices. Drink: The Snaps should preferably be mild, there is a dill Snaps from Aalborg. Rinse with a beer. Cold white wine is also a possibility. Hint: See this website: Danish Crayfish Breeders Association Alternative: Krebsekalas |
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Irish Lamb Stew from A to Z. Dish can be made on a self-smoked lamb-shoulder or lamb-leg |
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For salting: 1 kg lamb-shoulder or 1,5 kg lamb-leg 5 l water 800 g salt 100 g brown sugar 15 bay leaves 1 teaspoon allspice 1 whole garlic 2 red chili peppers 20 whole juniper grain 1 cup fresh sage or 1 cup fresh thyme For smoking: 5 to 10 liters of beech wood dust 1 l juniper wood dust Smoked for 10 hours between 50 ° C and 60 ° C in the smoke oven Main course: 1 large Savoy cabbage or white cabbage 8 nice potatoes 2 carrots 1 parsley root 1 leek 2 onions 4 cloves garlic 1 red chili peppers 100 g butter 2 tablespoons oliven olie 2 dl apple juice 1 tablespoon brown sugar Garnish: parsley or mint |
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Procedure without liability: This recipe comes from an ancient prescription of self-preservation of meat by salting and smoking. The recipe can also be used to create your own smoked pork tenderloin. Pour water into a suitable pot and bring to a boil. Add salt, brown sugar, bay leaves, allspice, garlic, chili pepper, juniper, sage and thyme. Boil and simmer for at least 10 minutes. Then put the mixture to cool overnight.
Is lamb-shoulder or lamb-leg with bones - it is usually - the meat must be inserted in several places to the bone with an awl or large needle. This is because the salt must penetrate to the bone and prevent the meat from degraded by microorganisms. Once that is done, put the meat in a suitable salt container and the cold brine is pored over. Now place it in a refrigerator at 5 °C for 3 days. Inspect the meat is under the brine. If not, use a plate on top of the meat. On the fourth day take up the meat and cleaned under running cold water. Meat cord is plug into the thin end and the meat suspended in smoke oven for drying for 2 to 3 hours before being smoked. Remove the meat from smoke oven and set fire to the wood dust with 1 dl ethylated spirits. Let it burn for approx. 20 minutes with the door and the "hat" ajar. When smoke production is good, the meat is put in smoke oven. Now it is up to you to maintain the temperature between 50 °C and 60 °C for the next 10 hours. If you start in the morning, you can simply let the meat hang overnight in smoke oven, so it cools slowly in the night. Now follow the recipe of Irish Lamb Stew with lamb-shoulder or lamb-leg. Smoked Hamburger I shall come back to another time. Put lamb-shoulder or lamb-leg into a saucepan and pour water on till it the covers. Cook the lamb for 30 to 40 minutes. While it is boiling prepare the vegetables: potatoes peeled and cut into 2 cm thick slices. Carrots and parsley root peeled and cut into 5 cm long beams. Chop onion and garlic finely. The leek chops into 2 cm thick slices. Chilli pepper cut longitudinally, just leave the seeds in. It gives a better and stronger taste. Savoy cabbage cut into quarters and cut off the stalk, then chops roughly. Take a large frying pan with high sides - or a pot - and get in butter and olive oil. Come in Savoy cabbage and sprinkle with brown sugar, let it take a little color. Pour all the vegetables in the pot and add a little apple juice and soup from the boiled lamb. Be careful with the salt, the soup from the lamb is very salt. The meat of lamb-shoulder or lamb-leg cut from the bones in mouth right pieces. Get it on the frying pan or pot and cover with a lid. The dish must now simmer for 30 minutes, but see that there is enough fluid. Fill with apple juice or soup from lamb, if necessary. Serving: Put the pan on the table, as shown here, or serve dinner on a dish nicely. Full-grain rye bread served with the dish. Garnish: The dish may decorate with chopped parsley or mint leaves. Drink: In Ireland, they will probably prefer a Ale, but red wine also goes well with the dish. Hint: Before I've used the pan to the dish, I've done stoned dates wrapped with bacon. See the little plate in the picture above. It can be recommended as a "snake" up to Christmas Eve. The frying pan should not be cleaned before the next dish. Alternative: Salted and smoked pork tenderloin. Trim 4 pork tenderloins and put them on a layer of salt and sugar in a suitable salt container with a lid. Add salt and sugar over to cover. Make sure that the fillet are not touching each other. I used 1 kg of salt and 200 grams of sugar. Place salt container in the refrigerator for 5 days. Take the fillet out and clean them well in running water. Tie meat-cord in the thin end and hang them up for drying in the fridge for 3 days. Then cold smoke them for 2 days and let them hang overnight in the smoke oven to cool. Cut very thin slices of fillet and use them for sandwich. |
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Salmon or trout baked in puff pastry |
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1 salmon or trout at 1.5 kg to 2 kg
1 package frozen puff pastry with 5 slices 1 cup cottage cheese 1 red chili peppers 2 cloves garlic 4 spring onions or 1 leek - only the white 1 cl. Rum 1 to 2 tablespoons salt. Depending on fish size 1 tablespoon cane sugar 1 teaspoon cayenne pepper 1 whole egg Loose rice for 4 people The easy Hollandaise sauce made from powder, butter and cream. Or the real Hollandaise sauce Or the fake Hollandaise sauce Salad of your choice Dill, basil or fresh coriander leaves |
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Procedure without liability: Salmon or trout fillets are cleaned and free of bones and skin. Nerve bones taken out with a rod tip or tweezers by pulling cautious in the same direction as they sit in the fish. You can feel the bones by moving a finger over the fish from head to tail. Put fish fillets in a dish, pour a little Rum and sprinkle the mixture of salt, sugar and cayenne pepper over the fish. Cover with foil or film and set the dish in the refrigerator for 2 hours. The fish must have made some fluid before use. Sometimes one can usefully wait to pull the nerve bones out after the fish are salted - called gravad, because they are not sitting so firmly in the fish meat.
While you wait, you mix cottage cheese with finely cut red chili peppers, garlic and spring onion or leek. Let it also soak in the refrigerator until used. You can usefully make the mixture a day before it is used. Take the fish out and cut the files into appropriate pieces. A fish this size can provide 5 pieces of approx. 5 cm of each file. Roll puff pastry into very thin plates and place a piece of fish in the middle of the plate. On top of the fish you distribute the mixture of cottage cheese, and come a new piece of fish on top. Pak puff pastry together on everything and "glue" it with a touching egg. Make all 5 pieces in the same way and brush with a touching egg on all sides. Put all the pieces on baking paper in a 180 °C hot oven and bake for approx. 55 minutes. Turn off the heat and let it soak in the hot oven for 5 minutes with open door. Keep an eye on the upper side will not be incinerated. This can happen if given too much of upper-heat, or you only brush the side with egg yolk. See the two pictures. The very brown brushed are with egg yolk and the bright one with egg white and yolk. Serving: Loose boiled rice with Hollandaise sauce fits excellently with the dish. A fresh, acidic salad can usefully be served. Garnish: The dish may decorate with chopped dill, basil or fresh coriander leaves. Drink: It is a taste issue, whether to drink red wine or white wine with the fish dish. A cold beer is also suitable. Hint: Although there are only two people to eat the fish dish, just do all 5 pieces, they taste excellent cold the next day. Cut them into thin slices and eat them on butter smeared rye bread. The dark pieces are smeared with egg yolk. The light pieces are smeared with egg yolk and egg white. There are also puff pastry sheets in A4 size, so you can make a whole fish in the oven. See last picture. The recipe is the same. Alternative: Baked monkfish with lobster tails in leek and spinach sauce |
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Fried eel with boiled potatoes in white parsley sauce |
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2 kg peeled and cleaned eel. Approx. 2.6 kg of live eels
200 g margarine 200 g butter Wheat flour, salt and pepper for frying 1 kg potatoes 50 g butter 1/4 l cream (or milk) a little wheat flour Perhaps a little water to the sauce 1 big cup parsley 1 lemon Season sauce with fine-salt and pepper |
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Procedure without liability: Now the recipe had to come. After many recipes with fish, is this recipe lacking for fried eel. It's not difficult to make this recipe, as long as you follow certain rules. Eels must be freshly caught and cleaned just before you fry them. Forget to deep freeze eel - even if it is in water - eel tastes best fresh. I am not saying that it is hazardous to eat deep-frozen eel, but the taste can become rancid because eels are a fat fish.
The best eels are between 250 grams and 350 grams for frying. Clean the eels yourself or get the fish dealer to do this for you. Cut the eel into 6 cm pieces and put them in a plastic bag with a little wheat flour, fine-salt and white pepper. Shake bag well so the mixture sticks on the eels. Take them out of the bag and frying them on the pan in margarine on all sides, it takes approx. 10 minutes. Take the eels of the pan and clean the pan before they are fried again in butter. They will fry by size from 10 to 15 minutes in butter. Dribble on kitchen towel before serving. The eels can be kept warm in a 100 °C hot oven before serving. One thing is important, the bones MUST slip easily from the meat if not, and the eels are not fried enough. Here is a tip for very large roast eel. Cut a lengthwise cut to the bone on both sides. Boil the potatoes in slightly salted water for 20 minutes. Take them out of the water and place them cool before cutting into slices. Make a butter bun: Come butter in the pot when it is melted stir flour in gradually. Pour with cream (or milk) and stir until you have the right consistency, if there is not enough cream use a little water. Season sauce with salt and white pepper, boil up and turn off the heat. Potatoes and chopped parsley comes up in the pot. The sauce takes the after-heat, if you have electricity plates. Do you have gas, then supplement with a little heat, but the sauce must not boil after parsley has come in. Serving: Server just the warm eels on the dish and boiled potatoes in white parsley sauce in a nice pot, so keep it more warmer. Garnish: Chopped parsley and lemon juice and lemon slices. Should it be nice, place rinse dishes on the table for the fried eel is eaten with your fingers. Drink: There is no way out. The eels must be served with a cold beer and a dram or more. Put eel bones around the plate and count the bones. Number of bones is equal to the number of dram. So don't cut the eel into to long pieces. Hint: The only tip that I can give is, if not eaten up, cold eels are really good day after on a piece of rye bread with butter and coarse salt. Want to see where you can buy eel and other exciting recipes, and then go to this website: Danish Eel producer Alternative: Fried eel with potatoes and parsley sauce |
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Home Salting of herring and homemade marinated herring |
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This is used for salting:
60 large, beautiful, fat and fresh harvest herrings 1 harvest herring must weigh at least 165 g It gives 10 kg harvest herring 2 kg salt 200 g cane sugar This is used for marinating: 1 l vinegar 800 g cane sugar 2 big onions 6 bay leaves 1 teaspoon allspice 10 cloves Use your own favorite spices as desired |
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You can share the 60 herrings into two portions and make red pickled herring out of the half. Buy 2 bags"Herring Spice Mix" at Matas in a 75 g bag, which is enough for 5 kg of herrings. The ingredients are black pepper, allspice, clover, hops, coriander, cinnamon tree, bay leaves and cardamom. Spice mixture must be mixed with salt and sugar according to the above recipe for salting.
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Procedure for salting without liability:
I must warn against making your own salted herring if hygiene is not strictly observed. Herring should never come into contact with soil bacteria. This can happen if they remained on earth, or been in contact with vegetables. All the 'gear' must be clean and suitable for food. The temperature during salting - maturation - should not exceed 5 °C to 8 °C. Thus clay jar, wooden barrel or plastic bucket is placed into a deep and dark cellar or in a refrigerator.
Now we can begin. I usually cut the herring from the anus to the head and take out the intestines. But have the herrings developed roe (female herring) and milk (male herring) this should remain in the herrings. Just cut a cut in the under side of the "neck" below the gills, so the salt can penetrate the abdominal cavity of the herring. Obtain a 10 l plastic bucket, this one which is used for remoulade, pickles or potato salad in large kitchens. Sprinkle a layer of salt and sugar at the bottom. On top of this place a layer of herrings, alternating direction of the head and tail. Carefully sprinkle a layer of salt and sugar over the herrings. Place a new layer of herrings on top, but now on X of the lower herrings. Sprinkle again with salt and sugar. This is repeated until the bucket is filled. A plate placed on top of the herrings so that they remain below the brine, which will now evolve. Do you want to make red pickled herring, and then mix the salt, sugar and "Herring spice" together. The first few days must the herrings be placed "warm" 10 °C to 15 °C for maturation must begin and the brine begin to form. Look at the herrings after 2 to 3 days to check if the brine is covering the herrings. If not all the herrings are being covered, make a brine of 1 liter of water and 150 grams of salt. Boil and cool completely before it is poured over. Now place the herrings cool for the next week. Then turn the plastic bucket on its head, therefore, is a good cover a necessity. Why? The salt remains at the bottom, the bottom herrings are the salts, and the top herrings comes to lack of salt. Over the next 3 to 5 weeks the herrings are stored cool, and every week reversed jars for a homogeneous product. Do you use a clay jar or wooden barrel these can not be reversed, you have to pack the herrings again. But remember to use disposable gloves as not to affect the herrings with your hands. Do you respects all hygiene rules, you get after 5 weeks a good product without risk to "Clostridium botulism" and can proceed to marinate your salted herrings. If you do not want to salt your own herrings, you can buy these at the supermarket or fish dealer and proceed from here. Procedure for marinating without liability: Herring must now fillets. Put the herring on a suitable cutting board with its back against you and head right. I assume that you are right-handed! Your left palm puts you over the herring and with a SHARP file knife you cut gently down to the backbone and turn the knife so the surface is parallel to the cutting board. Then you cut along the backbone all through to the tail. Turn herring as the belly facing you and cut along the backbone all through to the tail. You now have to file pieces, where the side bones must be removed by cutting diagonal from back towards the belly. The skin is removed by pulling it from head to tail. File pieces must now be watered down so that the salinity suits your taste buds. You have to try yourselves. But try with a golden middle, putting file pieces in a bowl and pouring cold water over, so it just covers. Put the bowl in the refrigerator overnight and then try to taste the herring the day after. Is it OK, you can continue to make the marinade. If the herrings are too salty, you have to change water again and wait a little to make marinade. A good marinade is composed of three "things" vinegar, sugar and spices. Equal parts of vinegar, sugar and various spices are mixed. I have mentioned above, various spices, which is a must for a good marinated herring. But you can of course add your own favorite spices and get the taste is as you want. Want a different sweetness of the herring; you can adjust the quantity of vinegar and sugar. Vinegar and sugar bring to the boil while stirring, when the sugar is melted, add the spices and give a brief rehash. Then put the marinade to cool before it is poured over herring. The herrings must "swim" in the marinade, i.e. just as much marinade as herrings. The herrings must now take the flavor of the marinade in a cool and dark place - the refrigerator - for at least 2 days. Are you short of time, you can cut the herrings into small pieces and store them on the kitchen table overnight. The flavor can penetrate more easily into the herring. The shelf life of homemade marinated herring is dependent on how you keep these herring. Is herring covered with the marinade in a glass with a lid and store in the refrigerator, they may well stay 4 weeks. Will there be air to herring, they will become rancid and get an unpleasant taste. Have you ever tried old cod-liver oil? It was the recipe for white marinated herring. Would you like red marinated herring, you can at Matas or pharmacist buy a spice blend which is added to the herring during salting process. Read the accompanying recipe on the package. Otherwise the procedure is the same. Here is used red onion for garnish. Serving: Full-grain rye bread smeared with butter or fat is the case. Garnish: Onion rings, capers, cress a raw egg yolk, just to mention something that fits well with the herring. Drink: You can not be in doubt. Your favorite beer and snaps is a must. Hint: Once you've made the marinade, then taste it, the herring will take the same taste of acidity, sweetness and the spices. It is now the time to adjust the taste, so the herring fits your taste buds. The recipe and the amount of marinade is not enough for all 60 herrings. You take maybe 10 herrings up and doing the first portion. Then perhaps you differ on the mixing ratio of vinegar and sugar, and try other spices. Just go ahead and test your taste buds. Here is my own recipe of a delicious Salad of pickled herring. Alternative: Salting of herring |
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Hot smoking of cod roe |
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1 kg fresh cod roe
1 to 2 liters of water - must only cover the cod roe 100 g salt 50 g sugar 3 cloves garlic 1 onion 5 cm fresh ginger 1 red chili peppers 5 bay leaves 1 twig thyme 10 juniper grain root vegetables of your choice carrots, parsley root. Yes! Make your choose |
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Procedure without liability: Large cod is becoming a scarce commodity, so it is difficult to get cod roe. If finally you find a fisherman who has cod roe, then the price is sky-high. But you can go on a fishing tour with a fishing boat on Oresund in January or February and catch your own fresh cod. Clean the cod on the boat and take the eggs out gently and put them in a plastic bag. The protective skin must not burst.
Returned home rinse cod roe in cold water and put it up in a pot. At 1 kg cod roe pour 1 to 2 liters of cold water. Add 100 g of salt and 50 grams of sugar and various spices, see above. Well! Try to find your own taste. Bring pot to the boiling and immediately turn down the heat as cod roe only simmer for 10 to 15 minutes for small cod roe and from 15 to 30 minutes for large cod roe. Take the pot of the heat and place to cold until the next day with the cod roe in the "soup". It is not meant the cod roe will be finished cooking right to the center, it must of course be smoked afterwards. When you do it this way, cod roe seems not so hard and dry as if you just smoked it in "fresh" state. Method 1 is for large cod roe 1 kg Now the cod roe is taking out of the "soup" and set to drain for a few hours on a cold and dry place. I like using my smoke oven for drying place, because it is cold in January or February. Take the cod roe from smoke oven before you fired up on this. After a half to a full hour has smoke oven reaches 70 °C and smoke production is well underway. cod roe puts on the grid and the "hat" is closed. The damper is fully open the first hour or two, depending on how many cod roe I have in the smoke oven. I may have 12 cod roe in two layers in my smoke oven so that corresponds to approx. 12 kg cod roe. Now the cod roe must be smoked: Oven temperature started at 70 °C. cod roe smoked in 2 hours with an open damper. Oven temperature is 60 °C and cod roe smoked in 2 hours with closed damper. Total 4 hours. 4 hours sounds a lot, but it is great cod roe from cod of 10 kg. A brief explanation for this: Smoke oven is made ready, the temperature is 70 °C and cod roe is placed on the grid without touching each other. The temperature of the electronics set to 70 °C and 2 hours after closing the damper and the temperature is now set to 60 °C. After further 2 hours the power is turned off and the damper opens and perhaps the front door, so the temperature falls slowly. cod roe cooler of 1 hour before they are eaten. Method 2 is for small cod roe If you just need to smoke a few cod roe - as shown here ½ kg - it is too much work to start the big smoke oven. Therefore I use a "Lunchbox" smoke oven on my camping gas. Do it this way, you get a good result. Add 1 cm smoking wood dust at the bottom - 3 handfuls beech wood and 1 handful juniper wood - set drip tray and grid on, place the cod roe on the grid. Put the lid on, but there must be a small opening in one side so the steam can escape. Power up and let it "burn" in 15 minutes. Turn off the gas and then let it rest for 20 minutes. Turn on again with the lid completely closed for 10 minutes and then turn off of the gas. Let it rest in the "Box" for 1 hour before the cod roe be eaten. The cod roe you do not need here and now, can stay over night in smoke oven - in winter time. Otherwise wrapped cod roe in parchment paper or freezer bag and put in the fridge; it can really drag smoke flavor into the eggs. Serving: I would just come up with a good recipe for a piece of bread and butter with "Smoked cod roe". Cut two nice pieces along the cod roe put them on garlic butter toast with a lettuce leaf and put remoulade on top sprinkled with finely crushed red onion. Garnish: A lemon slice and cut cress on top. Drink: A cold beer and a dram is extremely well suited to this. Hint: The cod roe can be freed from skin and stired with mayonaise. Butter on bread and you have a snack. Alternative: cod roe in Papilotte |
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Fish Paella |
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400 g of fish file of cod, saithe, haddock or flatfish
300 g of giant prawns fresh or frozen 300 g of blue mussels fresh or frozen 500 ml homemade fish broth or canned 200 ml white wine the same as you drink with the food 4 cloves garlic 2 big onions or red onions 3 cm fresh ginger diced 1 red hot chili peppers cut in small slices 1 yellow and 1 red sweet pepper fruit 200 g frozen green peas 250 g Spanish paella rice Valencia rice 4 tablespoons Virgin Olive Oil 1 box saffron 1 g Season with salt, pepper and cayenne pepper |
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Home smoked giant prawns |
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Number of prawns for a starter
32 frozen giant prawns with shell or 1 kg frozen prawns with shell 1 teaspoon cane sugar 1 teaspoon salt 1 red hot chili pepper Dressing: 1 cup Cheasy fraîche 9% 1 tablespoon cold pressed virgin olive oil 1 teaspoon hot curry 2 cm green wasabi Garnish: Salad leaves Dill twigs Lemon slices |
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Procedure without liability: Buy pre-cooked, frozen prawns in shell. In Denmark, I have only seen these prawns in ½ kg and 1 kg bags. In Sweden they are in a special freezer where you shovel prawns into a bag. Take the number you want to smoke and pour them into a plastic bag in which you have first pouring a mixture of cane sugar, salt and finely cut red chili. Shake bag well and take up the frozen prawns, put them on a screen or in a sieve and hang them in smoke oven.
Smoke oven has now been prepared and develop a good smoke at a temperature of 60 °C to 70 °C. Let the prawns remain in the next 60 minutes to 90 minutes on the grid, after which they are taken out and served on a plate or several plates. Temperature and time can vary depending on size of prawns and smoke oven you use. But remember the prawns must be frozen when they come in the smoke oven. The prawns, which you see here on the the front image above, have been in for 60 minutes at a temperature of 60 °C. The result was satisfactory - not too much smoke and not too little smoke. The lower image shows prawns smoked in a "box smoke oven" in 40 minutes at a temperature of 80 ° C. It was probably 10 minutes too long, or maybe the temperature was too high. You make the dressing by first mixing the olive oil in Cheasy fraîches and then a strong curry and wasabi. Decorate with finely crushed dill. Serving: Serve the smoked prawns with the above dressing, a good white bread and rinse bowls with lemon slices. Garnish: Salad leaves and dill twigs. Drink: Cool white wine or a dill snaps with a beer. Hint: Will you use the dish for a dinner, just smoke a lot more prawns, and even find some good accessories that can feed you and the guests. I recommend that you first give less smoke than too much smoke. Try your taste during the smoking process by simply adding more prawns in, than you need. The prawns, which I used, I would not describe as giant prawns, why they got only 60 minutes. Alternative: Prawns bottoms |
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Oriental cod with coconut milk and curry |
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1 kg of cod fillet, without skin and bones
400 ml coconut milk canned 1 lemon, juice only 1 big onion or 2 small 4 cloves garlic 4 ripe tomatoes 1 red hot chili pepper 4 cm fresh ginger 1 small can of concentrated tomato puree 1 tablespoon hot Indian Curry ½ dl groundnut oil 1 cup fresh coriander Season with salt, sugar and white pepper Loose boiled rice served with the dish |
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Procedure without liability: This dish gets 10 points, so try it. Cod fillets should be with no skin and bones. The pieces should be approx. 5 cm wide and preferably from the head end.
After the fish has been cleaned and salted with 1 tablespoon salt put it in the refrigerator for at least 2 hours. Chop onion, garlic, chili peppers and ginger into small pieces. Saute these spices in peanut oil without that they take color. Add curry and tomato puree and stir for 1 minute. Add lemon juice and chopped ripe tomatoes and boil for 2 minutes. Add coconut milk and boil again for 2 minutes. Remember to shake the can of coconut milk well before opening. Season with salt, sugar and white pepper. Cod fillets are taken from the refrigerator and rinse the excess salt in cold water. Place cod fillets in the sauce and let the dish simmer until fish pieces are tender. I let the fish take the after heat on the boiling plate for 10 minutes and it was absolutely perfect. Use preferably a low pot of large diameter, then fish pieces do not lay on top of each other. Serving: Take cod fillets gently out of the pot and put them in an appropriate large dish and pour sauce over. Garnish: Freshly cut coriander sprinkled over. Drink: Cool white wine. An Argentine Chardonnay is appropriate for the dish. Hint: Cooked rice is the absolute accessory that you need for an oriental dish. Alternative: Have not yet found anything that can be used. |
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Steamed halibut with white asparagus |
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1 kg halibut fillets without skin and bones
20 white asparagus 1 big onion 1 clove garlic 1 red hot chili pepper 1 twig lovage 2 twigs parsley 4 twigs coriander for garnish Salt and white pepper 1 glass of white wine 2 glass of water 2 tablespoons white wine vinegar 1 glass of real Hollandaise sauce 1 kg new potatoes Ingredients in the picture is for 2 people |
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Procedure without liability: Buy 2 large fillets of halibut, this is approx. 1 kg. Sprinkle a little salt and white pepper over and cut each fillet into 4 pieces. Come wine, water, vinegar and chopped herbs in a big fish pot. Add grid and adjust the water so it reaches the grid. Put the fish on the grid and put a lid on. Boil up and let it boil for 15 minutes. Turn off heat and let the fish soak under lid for 5 minutes. It is important with a close lid, and then the fish should be cooked by steaming. Put the pot with Hollandaise sauce on top of the fish pot.
The new potatoes scraped with gloves with knobs. See the picture below Seven "cool" fried herring in vinegar brine with new potatoes. Boil them for 15 to 18 minutes in slightly salted water. White asparagus peeled from head downwards. Cut the bottom off the fresh white asparagus approx. 2 to 3 cm up. Boil them in water with added salt, sugar and a little lemon juice for approx. 12 minutes. The asparagus bundled with cotton yarn and placed vertically with their heads up in an asparagus pot. Heads should not be covered with water. If you do not have an asparagus pot, use one big plain pot where asparagus can be tilted with their heads above water. Put the lid on tightly, so that the heads are steamed tender. Warm Hollandaise sauce gently in a small saucepan; put the saucepan on the lid on some of the other things that boils. Serving: Serve fish, potatoes, asparagus, as shown in the picture and add some Hollandaise sauce over the base of the asparagus. Garnish: I can recommend to decorate with coriander leaves. Drink: Cool white wine. An Argentine Chardonnay is appropriate for the dish. Hint: I used a glass Hollandaise sauce from Beauvais, but later found out that my fishmonger have home made Hollandaise sauce. Please check with your fishmonger. Alternative: Are you not happy with Hollandaise sauce, try clarified butter over the asparagus. Sprinkle with grated cheese or freshly grated horseradish. "Clarified butter": Is butter, where the whey is skimmed off. |
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Home smoked herring for lunch |
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4 freshly smoked harvest herring
1 big red onion 1 cup chives 4 organic eggs 8 slices rye bread, good quality Butter the rye bread 1 cup radishes 2 ripe pears Salt and white pepper to smoked herring A sprinkle cayenne pepper on egg yolk Ingredients in the image on the right is for 2 persons These two pieces of herring sandwiches are from one herring |
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Procedure without liability: If you wish to smoke your own herring, click into my website: Hot-smoking of large harvest herring.
Don't you have a chance to smoke your own herring, then purchase freshly smoked herring at your fishmonger. You clean herring as follows: Cut the head and tail off with a very sharp knife. Open the belly, cut only from anus to tail. It is the small piece that is not cut before smoking. When the herring opened this way, backbones usually sit in one half of the herring. Help with backbones remain in the lower half of the herring. Now you take gently backbones up, so most ribs come out with it. The rest of the bones removed with a fork to scrape inclined from the center towards belly. The smaller nerve bone is so small and soft, so they pose no danger. Serving: Serve the smoked herring on a rye bread smeared with butter. Season with salt and pepper, sprinkle finely chopped red onion and chives over. Make an indentation in the herring and got a raw egg yolk in. Garnish: I used sliced radishes and two halves of pears. Do you smoke herring yourself, try also with smoked giant prawns. Drink: Beer and a dram are suitable for the dish. Hint: I would just come up with a good recipe for "Herring Salad." Cut all meat from the bones, divide meat into small pieces, and blend the meat with the mayonnaise, lemon juice from a fresh lemon and white pepper after your own flavor. Serve on toast with a garnish, lettuce leaf and raw egg yolk with finely crushed red onion as sprinkle. A cold beer and a dram are extremely well suited to this. Herring salad is suitable for children as nerve bones are blended and thus not be seen or felt. |
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Home smoked cheese or "Rygeost" |
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2 liters of organic whole milk
½ l organic buttermilk 5 drops rennet 1 teaspoon Læsø salt, "Syde salt" 1 til 2 teaspoons Caraway or Persian cumin You can also use skimmed milk but then add 1/4 l organic whipping cream Read about rennet and "Syde salt" above The quantity of milk provides 600 g "Rygeost" Note: 1 tsp. rennet mixed with 1 tbsp. lukewarm water before being poured into the milk. |
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Procedure without liability: Use a clean bowl that can hold 3 liters, add whole milk and buttermilk in it. Drip 5 drops of rennet mixture and stir around. Cover the bowl with a clean tea towel and place the bowl in a warm place - 22 °C - for 48 hours.
After 48 hours at 22 °C the milk is turned into cheese and is now "swimming" in the whey. Add it all up into a sieve lined with cheese cloth or use a juice pouch on tripod. When most of the whey is dribble of - takes an hour to two - put it all into the fridge and let it dribble of to the next day. The now solid cheese is taken up in a bowl and mix with salt and caraway at your taste. The cheese is spread in 4 aluminum trays. Sprinkle a little caraway on the surface before you put the cheese in the smoke oven. I also use another method. I hang sieve with cheese into the smoke oven. The sieve is shown in the picture above, where the cheese cloth is taken away. Here, you naturally choose whether you want to add caraway. You get two trays "Rygeost" a 300 g per tray. It is pure gold. Smoking: Getting approx. 2 liters of beech wood dust on the tray in the smoke oven. Set the temperature of 30 °C and add 1 dl ethylated spirits in front of the wood dust. Ignition and wait approx. half hours for the temperature and smoke production have stabilized around 30 °C. Hang sieve into the smoke oven. Using aluminum trays put them on a grill in top of the smoke oven. Allow smoking the cheese in 60 minutes, you get a mild smoke flavor. I smoked my cheese in 2 hours, but the temperature will at no time exceeds more than 32 °C. Can you get oat straw, then come some in beech wood dust. Other herbs are also well suited to provide a distinctive flavor in the cheese. The more surface you have on the cheese the more smoke flavor will penetrate the cheese. Serving: A good piece of rye bread with grease, and then a layer of smoked cheese. Garnish: New coarse grind pepper, radishes and chives to decorate the sandwich. Drink: A cold Pilsner with good caraway snaps excellent fit to the homemade "Smoked Cheese". Hint: Make two trays with caraway and two without caraway. Not everyone likes caraway. |
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You start with approx. 2.5 kg milk and ends with 600 g of cheese. The remaining 1.9 kg is whey, which is either discarded or used for pastries. References to recipes here: Green Bagel & herbal butter. If you bake white bread, then replace the water with whey. Buy a bag of Yogurt Bread, 50 g yeast; replace 6 dl water with 6 dl whey. Then just follow the recipe on the bag and you have a fantastic good bread. Sprinkle some sesame seeds on top before you bake the bread.
The pictures on the left show a double portion "rygeost" in aluminum tray with 310 grams each tray. There were also baked two yoghurts bread of one bag of flour and 6 dl whey with 100 grams sesame seeds dissolved in the whey. |
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Beach Crab soup with monkfish |
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1 to 2 kg large beach crab
1 kg monkfish fillets or other lean fish 2 l water ½ l apple juice or apple cider or white wine 1 dl oil select your own choice of oil 400 g canned peeled tomatoes 1 small can of tomato paste Russo 165 ml canned coconut milk 1 lime fruit slices for garnish Herbs of your choice: thyme, parsley, parsnip, basilikum, dill, coriander, sage, and red hot chili pepper 1 to 2 sour apples, 1 carrot 2 big onions, 4 cloves garlic 3 leeks, only the green 5 cm fresh ginger 1 teaspoon rose paprika 2 teaspoons salt, 2 teaspoons cane sugar |
Want to see an image of a monkfish? Also called an anglerfish. |
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Procedure without liability: Contact a fisherman, you know, and ask him to take a bucket of crabs back home to you. There are so many crabs in our waters, so it is a pity not to use these for a good soup.
Take hold of a rear of crab legs and steering the crab around on his back with the knife. Cleave the crabs from the underside with a sharp knife from head to tail. Sauté the crabs five minutes in oil in a large or saucepan. Meanwhile, you have cooked a soup of water, apple juice, apple cider, white wine, salt, sugar and herbs. Come crabs into the pot and boil them in 40 minutes. Half can be crushed or blended before being cooked in the soup. It gives a strong flavor to the soup. Sieve it all up in a clean bowl and let it settle. The soup can now be divided into 2 portions of 1 liter. Freeze one half if you only have to be 4 persons. The other half poured in a pot with the peeled tomatoes without moisture, tomato paste and coconut milk. Cook to a boil and season with salt, sugar and white wine or a little white wine vinegar. If you don't like coconut milk, you can use cream. Clean the monkfish fillets free from bones and skin, cut them in the mouth right pieces and sprinkle some salt on. Steam them on the grid of a fish pot in approx. 2 minutes. Put first grid with fish pieces in the fish pot when the water or white wine boils. Serving: Place fish pieces in a deep plate and pour the hot soup over. Garnish: Freshly cut dill or coriander is suitable as a sprinkle. Some giant prawns decorate the edge of the plate. Slices of lime fruit added to the soup. Drink: I think there must be served the same white wine that is used in the soup. Hint: Toasted garlic bread can be served with the dish. |
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Potato and leek soup with smoked eel |
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2 large baking potatoes
1 leek 1 sour apple ½ fresh garlic. This is the new and mild garlic, or 2 cloves garlic 4 pepper grains ½ dl good olive oil ½ teaspoon mild curry or turmeric ½ l water 1 glass of white wine 1 cube vegetable bouillon 2 tablespoons cremefraiche 1 piece of smoked eel approx. 200 g Season soup with salt and white pepper Chives for garnish |
Second dish Gravlax with mustard dressing on coarse bread |
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Procedure without liability: This dish comes really from Sweden, but has been modified slightly to my taste. Peel the potatoes and apples, cut them into cubes. The leek cleaned and cut into 2 cm wide slices. Fresh garlic divided into two parts. All vegetables sear in a hot pan with olive oil added a little curry (give flavor and color) or turmeric (only gives color).
When the vegetables have taken a little color pour water and white wine on and add one cube vegetable bouillon. Now boil for 15 minutes until potatoes are almost tender. While the dish boils peel your smoked eel and cut it into small mouth right pieces. Put the eel pieces aside on a plate for later use. See here how eel fillets. When the potatoes are finished pour the entire contents into a blender and blend until you have a soft texture. Please just note if your blender can withstand boiling water. Can it, continue from here. Cremefraiche, salt and white pepper poured into the blender and blend again. The soup is poured directly into hot deep plates. If your blender can't withstand boiling water, you must first cool the soup to a suitable temperature before blending. Blend the soup when it is lukewarm, and pour the contents into a saucepan, and return to a boil. Stir in cremefraiche, salt and pepper. Soup poured from the saucepan directly into the hot deep plates. Serving: Place the pieces of smoked eel over the soup in the middle of the plate. Garnish: Finely chopped chives sprinkled over. Drink: The natural choice would be the same white wine, which is used in the soup. Hint: A blender, where the bowl is made of glass, can withstand boiling water. A plastic bowl may not always withstand boiling water. See the manual, it is written there. Alternative: Jerusalem artichoke soup with smoked salmon |
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A piece of smoked eel, scrambled eggs and chives |
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1 smoked eel approx. 400 grams
4 slices rye bread, good quality Butter for the bread 6 organic eggs 1 cup chives 1 teaspoon white pepper 1 teaspoon salt Black pepper from the mill Make you a snaps suitable for eels as follows: 1 bottle Rød Ålborg and 10 new twigs of thyme put them in the bottle and soak for 3 weeks at room temperature |
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Procedure without liability: Clean the smoked eel, as indicated on this page. Put them in the fridge again until needed.
Turn 6 whole eggs in a bowl. Whipping them loosely together and get 6 tablespoon water and 1 teaspoon white pepper in and thoroughly whip the egg mass together. Pour the egg mass into a suitable flat aluminum tray and insert it into the oven. The oven must be prepared as follows: Fill a little water in a baking dish (1 cm high sides) and set the thermostat at 150 °C when it boils put the egg mass into the oven. Set the thermostat at 120 °C and the time to 30 minutes. The scrambled eggs are now ready made. Take it out and sprinkle with salt. Use only under-heat when the scrambled eggs are in the oven. 6 eggs give approx. 350 g scrambled eggs. Serving: Butter the bread and arrange the eel and scrambled eggs, as shown in the picture above. Garnish: Sprinkled with finely chopped chives and black pepper from the mill. Drink: A cold beer and a snaps does good to the "fat" eel. Hint: Scrambled eggs is also suitable for Rim salted salmon and smoked mackerel. |
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Anglers yellow peas |
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1 duck approx. 3000 g fresh or frozen
1 kg cooking pork loins or neck 1 kg smoked bacon or smoked ham 500 g of the best "Medisterpølse" Medistersausage 2 packets "Møllerens Gule Ærter" - Miller's Yellow Peas 1 pk. provides a thin soup to 4 l 2 pk. provides a thick soup to 4 l Soup spices for cooking the meat: Leeks, carrots, parsley, parsnips, thyme, bay leaves, onion, garlic and chilli Soup Herbs: 1 pk. frozen soup herbs 1 kg 2 glass pearl onions 4 l soup The brine for curing the duck: 8 l water, 1 kg salt, 200 g sugar 20 whole juniper berries, 1 onion, 1 red chili pepper, 10 bay leaves and 10 peppercorns Sodium nitrite 0.6% salt E250 is best, gives red duck meat Can be purchased in Sweden or try at your butcher. Important: Because of the brined duck, soup should season with salt and pepper at the end Extras: Hot Dijon Mustard, beetroot and Full-grain rye bread |
My favorite dish, January, 17. when I come home from a cold fish premiere |
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Procedure without liability: The yellow peas should be made the day before they are eaten, but there is a long preparation time before you come so far. The cured duck must be prepared three days before the yellow peas should be made. Well! I know that it is not a fish recipe, but we are always a few anglers that eat yellow peas January, 17. The day after the start of trout fishing in the sea.
The brine must be cooked well through with the spices before it is poured over the duck. The brine resting overnight to cool max 5 °C. Place the thawed duck in a suitable large plastic container for food and pour over the cold brine and place it in the refrigerator for the next three days. Remember the duck must be completely covered with brine and the temperature is maintained at 5 °C or less. Use a plate to keep the duck below the surface. The cured duck is taken out of the brine and rinse well in clean water before it boiled in 4 l of water together with pork, smoked bacon, sausage and a "Suppevisk" = a bundle of green. Hint: The duck parted in 4 pieces, so it fits better in the pot together with the other meat. Leave the duck in cold water for one hour before you boil it in fresh water. The sausage boil for 20 minutes, the two pieces of pork cooked in 1 ½ hours and the duck in 2 hours. Remember skimming the surface from "impurities". When the meat is tender take it up and cools before placing it in the refrigerator for use the next day. The soup filtered and aliquoted to 4 l, if anything is missing, add water. The soup is placed cold to the next day. Now the duck fat and lard congealed and lies like a lid on the surface. 90% of this is removed and can be used later to make spiced lard of. Can not wait till next day, the soup skimmed of fat before continuing. Cook the soup and add the frozen vegetables and a bunch of thyme. Bring soup and herbs to a boil and cook further for 10 minutes, then pearl onions and 1 to 2 packets Miller's Yellow Peas sprinkled slowly, stirring constantly. Find a suitable consistency and cook on the low heat 10 minutes more, stirring constantly. The yellow peas can of course be eaten immediately, but they are best the next day. Yellow peas are always a little thicker day after. Serving: It may be a good idea to cook some nice potatoes into the soup and servers them to the dish. Garnish: Fresh thyme needles make nicely and tastes good in soup, but remember that it must be the new twigs, which are soft. Drink: A cold beer and a Porse Snaps do well for the heavy soup. Hint: If you want the soup a little thicker, you can dribble a little vinegar in the yellow peas before serving. |
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Cod gratin in a new way |
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600 g cod fillets without skin and bones
1 dl whipping cream 1 whole egg Grated peel of half organic lemon 1 to 2 small summer cabbage or 1 Savoy cab 3 tablespoons olive oil Salt and pepper Grated nutmeg Lemon Cream: 1½ dl whipping cream 1½ dl dry white wine Grated peel of half organic lemon and the juice of half lemon ½ teaspoon anise seed or fennel seed crushed in a mortar Salt and pepper |
Cod gratin not turned upside down. There are salmon in the bottom |
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Procedure without liability: Cod fillets cut into smaller pieces and put it up in the blender. Blend tough with a little salt. Come the fish meat into a bowl and stir in whipping cream gradually. Stir eggs, salt, pepper and lemon peel in the fish meat. Place the stuffing cold for a few hours to soak.
Fish stuffing divided into four lightly greased portion baking dish and bake in water bath 40 minutes at 180 degrees on the bottom grate. The water should boil before the stuffing come in the oven. The time is sometimes a little depending on your oven. Check that they are baked. Use a meat stick. Clean and cut the cabbage into small pieces before being put into salted, boiling water. Bring to the boil and let the cabbage soak for 10 minutes. The heat is off, while the cabbage soaks. Drain and steam the cabbage in olive oil just before serving. The lemon crème is made while the fish is baking and cabbage is soaking. Boil wine, whipping cream, lemon peel, lemon juice and a little anise powder into a suitable thick texture and season well with salt and pepper. You can also use the bruised fennel seeds. Serving: Serve on a hot plate. First cabbage are being poured with lemon crème and top of the fish that are taken out of the portion baking dish so the bottom is facing up. Sprinkle cabbage with nutmeg. Garnish: Use a little green for garnish. Fresh coriander leaves can be used, but not too many. Drink: The same white wine used for the fish. Hint: Will you make the dish extra fine; you should try putting a piece of smoked salmon on the bottom of the portion baking dish. Customize the smoked salmon pieces to the bottom and come on top the fish stuffing. The cut of pieces from the salmon are blended along with the cod. Serve a good slice of bread with cod gratin. |
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Blinis Russian pancake with caviar |
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200 g Russian caviar or roe of trout or roe of lumpfish
200 g cold smoked salmon or 200g hot smoked salmon or trout 200 g buckwheat flour 100 g wheat flour 2 whole eggs, divided into yolk and white 1/3 packet yeast = 17 g 3 dl whole milk 20 g melted butter to the dough and 10 g to the baking 1 teaspoon salt and 1 teaspoon sugar 1 dl cremefraiche to the dough The rest of cremefraiche with blinis 1 red onion finely cut with blinis 1 cup finely cut dill with blinis |
Russian blinis with caviar and hot smoked trout |
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Procedure without liability: In the 15 years I was traveling in the USSR, I was almost "stop-feeded" with blinis and Russian caviar without thinking about the price and how blinis was made. I asked my Old Russian interpreter, what kind of ingredients was included in the recipe for blinis. Above you'll find a recipe for blinis, but as Russian caviar is very expensive, this replaced with a more affordable product. In Russia they used Kefir, now only available in special stores in Denmark. I used cremefraiche instead. Arla has previously produced Kefir, but due to lack of sales, the product is discontinued.
Warm milk and butter up to 37 °C and dissolve the yeast in it. Add Kefir or cremefraiche, the two varieties of flour, sugar, salt and egg yolks, constantly stirring. The dough should be very soft, like pancakes dough. Put the dough warm for one hour. Egg whites whipped stiff, and turned into dough. Blini pan heated with a daub of butter in each hollow and 2 tablespoon of dough comes up in each hollow. Broil now for 2 minutes on each side over good heat. Do not scorch = be too dark. There will be approx. 28 pieces out of the recipe. Serving: Blinis served warm with "caviar" or trout roe little cold or hot smoked salmon, cremefraiche and finely crushed red onion. Garnish: Dill finely crushed. Drink: In Russia I always drank Stolichnaya vodka and mineral water to blinis. Alternative Russian Champagne dry (sec = sukhoe) or half-dry (demi-sec = polu-sukhoe). Hint: Blinis can successfully be made also in an ordinary frying pan, just to make sure they do not become too great. Blinis can be frozen for later use, add parchment paper between layers. Thawed and warmed in the oven at 120 °C for approx. 10 minutes. Taste as freshly prepared, I have tried it. |
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Saithe in Hot, Red Thai mix |
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Hot, Red Thai mix:
2 red and 2 green hot chile pepper 1 cup fresh coriander 2 red paprika 1 ginger 10 cm 10 cloves garlic 3 medium sized onions 2 lemon grass 1 large can of tomato puree or 2 small 1 tablespoon coriander seeds 2 teaspoons smoked paprika 1 teaspoon salt 4 tablespoons water and 4 tablespoons olive oil Fish fillets: 1 kg pollack, or saithe or cod as desired 2 tablespoons olive oil 1 can of 400 ml Yam-Yam coconut milk 18% 2 tablespoons Hot, Red Thai mix see above 2 carrots 1 cup spring onion, save the green for garnish 2 tomatoes cut into boats 2 teaspoons Kikkoman Soya sauce and 2 teaspoons of Santa Maria Fish Sauce |
Ingreadients for Saithe in Hot, Red Thai mix |
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Procedure without liability: You can benefit from making Hot, Red Thai mix the day before. The volume above, give 8 bags with 2 large spoonfuls Hot, Red Thai mix that can be frozen and used for other dishes to give a hot taste. See the bags above. Vegetables cleaned and cut into smaller pieces, then poured in a food processor with the other spices, water and olive oil. Blend for a smooth and soft paste.
Come olive oil in a wok pan (or a frying pan with high sides) and 2 spoonfuls Hot, Red Thai mix. Stir in very finely sliced carrots and spring onion. Let it take color for approx. 2 minutes and pour coconut milk on the wok pan. Cook to a boil and come in strips of the fish. Season with Kikkoman Soya Sauce and Santa Maria Fish sauce. Do not use salt in the dish because it comes from the sauce. The fish is cooked in 3 to 4 minutes. Serving: Serve in deep plates with the sauce dipping the bread into the sauce. The dish can usefully be served with rice. Garnish: Decorate the dish with tomato boats, the green of spring onions or freshly cut coriander. Drink: A cool white wine is ideal if you want beer, a Pilsner Urquell do good. Hint: You can usefully make a large portion of Hot, Red Thai mix and freeze the rest into portions bags a 2 table spoonfuls. It can be used together with cooked dishes of all kinds. Try also to replace the fish with huge, thawed prawns. Prawns are done at the same time as the fish. |
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Herring Salad on my own Pickled herring |
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Herring Salad:
4 marinated herring fillets "Home made" 75 g mayonnaise (1/3 tube) 150 g cremefraiche 9% 1 tablespoon Dijon mustard 10 large slices pickled beetroot 10 Cornichon 1 large sour apple 1 small onion 3 cm fresh and finely grated horseradish salt and pepper A little syrup from beetroot and Cornichon 1 teaspoon sugar Extras: Rye bread, hard boiled eggs, lettuce leaf and chives |
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Procedure without liability: Mix mayonnaise, cremefraiche, Dijon Mustard, salt, pepper and sugar in a bowl. Peel the apple and onion. Cut the beetroot, Cornichon, apple and onion into small cubes. Grate horseradish fine. Get those vegetables in the bowl and mix well all the ingredients. Adjust the red color with the syrup from beetroot and the sour taste with syrup from Cornichon. Decide whether to put more sugar in.
Have you made the marinated herring after my recipe above, it is simply to choose 4 large fillets and cut them into large cubes or strips and mix them in the bowl with the other ingredients. Divide herring salad in two cups with a lid and store them in the refrigerator. Durability up to 6 days in the refrigerator. Not suitable for freezing. Serving: Place a lettuce leaf on plate and top with lot of herring salad. Serve with rye bread and a smiling egg. Garnish: Dill or chives are fine as garnish. Drink: Her suit, as always, for herring a cold beer and a dram. Hint: Can also be served with small new potatoes, if they can be purchased. |
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Plaice fillets with seafood mousse |
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Fish & Shellfish:
8 plaice, flounder, or sole fillets 200 g raw China prawns also known as Black Tiger Prawn 100 g mayonnaise 100 g 10% Greek Yogurt 1 tablespoon flour 3 cm fresh and finely grated horseradish salt, pepper and mild paprika, edelsüss Saucen: 1 big onion 1 red pepper 1 dl 10% Greek Yogurt 2 tablespoons Avocado oil for frying Water, white wine see Tip salt, pepper and a mild paprika Extras: New potatoes Butter steamed green beans |
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Procedure without liability: Peel the prawns - save the shells - and the black string (the intestine) is removed. prawns, mayonnaise and Greek Yogurt are blended coarsely. Mousse blended with flour, horseradish, salt and pepper. If you do not have a blender, just chop the prawns with a sharp kitchen knife. Add the flour to keep the mousse together.
The mousses distributed on the fillets, which have got a little salt on the inner side and paprika on the outside. Keep the fillets together with toothpick and place them in a greased casserole to finish frying in a hot oven at 200 °C for approx. 20 minutes. If the heat is too hard, you can put a piece foil over. Onion and pepper cut into small cubes and sauternes in the avocado oil in a saucepan for approx. 1 minute. A little water or better white wine - see tip - be poured in the pot and the lid put on. The vegetables are steamed until they are tender for approx. 4 minutes. Blend the vegetables and mix with Greek yoghurt. Season with salt, pepper and paprika. Serving: Serve the fish with sauce and new potatoes and butter, steamed green beans. Season the fish coincides with the new potatoes in May and June. Garnish: Lemon boat and dill are good garnish. But a little exotic, fresh coriander is also good. Drink: A cold white wine well suited to the dish. Hint: Boil prawns shells in 10 minutes in 1 dl water and 1 dl white wine added a little salt and some peppercorns. Strain the mixture and use the "soup" to the sauce instead of water or white wine. |
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Creamy Jerusalem artichoke soup with smoked salmon |
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200 g smoked salmon, hot-or cold-smoked
Use smoked salmon you like best 600 g fresh Jerusalem artichoke 2 fresh baking potatoes 1 onion, 2 onions if no leek 1 clove garlic 1 leek, only the white 2 tablespoons Avocado oil 1 liter good soup of chicken, veal or fish 2 dl whipping cream added some lemon juice or 2 dl sour cream instead of Salt, white pepper and grated nutmeg or saffron Extras: Bread or Flutes |
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Procedure without liability: Jerusalem artichokes and potatoes rinsed and peeled. Onion and leek skinned. The vegetables cut into cubes and seared slightly in a saucepan with added avocado oil. Remember the vegetables should just take the color.
Add the soup (broth), which you like best and let it simmmer in 20 minutes. Add whipping cream or cremefraiche and let it simmer 5 minutes. Blend the soup and then season with salt, white pepper, nutmeg and maybe a little more lemon juice. Please just note if your blender can withstand boiling water. If your blender can't withstand boiling water, you must first cool the soup to a suitable temperature before blending. Blend the soup when it is lukewarm, and pour the contents into a saucepan, and return to a boil. Stir in whipping cream or cremefraiche, salt, white pepper, nutmeg and maybe a little more lemon juice. Soup poured from the saucepan directly into the hot deep plates. Serving: Smoked salmon pieces distributed over the soup. If you use hot smoked salmon, be sure to take the fish bones away first. We took a salmon sandwich afterwards decorated with cress. Garnish: Dill is good as garnish, but a little fresh coriander are also good. Drink: A cold white wine well suited to the dish. Hint: A blender, where the bowl is made of glass, can withstand boiling water. A plastic bowl may not always withstand boiling water. See the manual, it is written there. Alternative: Potato and leek soup with smoked eel |
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Pangasius fillet with new Danish potatoes and white asparagus |
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1000 g pangasius fillets frozen, it is 4 pcs.
1 lemon 1 cup parsley ½ cup sage 5 spring onions 100 g butter 2 teaspoon salt 2 teaspoon sugar ½ teaspoon mild curry 1 tablespoon Dijon mustard 1 tablespoon rapeseed oil ½ teaspoon pepper Accessories: 1 kg new Danish potatoes and ½ kg of white asparagus Hollandaise sauce purchased ready-made or homemade |
Before you eat the fish pangasius, you must see this film from ARD on You Tube |
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Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. See the picture below Seven "cool" fried herring. White asparagus peeled with a potato knife, and the bottom 3 to 4 cm is cut away. Spring onions are cleaned and cut into smaller pieces. Rinsed and chopped herbs. Pangasius fillets dry up slowly in the refrigerator - 12 hours - or at the kitchen table - 6 hours - and rinse in cold water, wipe dry in kitchen towel and place in a greased oven proof dish with rapeseed oil.
Sprinkle the fish with spring onions, salt, mild curry, peppers and a little lemon juice. Stir soft butter with parsley, sage and Dijon mustard. Add butter daub over the fish. Cover the dish with foil and put the fish in a pre-heated oven at 225 ° C for 30 minutes. Boil the new Danish potatoes in slightly salted water for 15 minutes. Asparagus cooked in slightly salted and sugared water for 10 to 15 minutes, depending on the thickness of them. Serving: The fish, potatoes and white asparagus are served on a plate as shown here in the picture above. Garnish: Parsley is good as a garnish, but a little fresh coriander are also good. Drink: A cold white wine well suited to the dish. Hint: If you can not get Pangasius fillet, try another lean fish. Pike, perch, pikeperch, cod, ling, saithe - yes there are many of them. But time in the oven may be different. Alternative: Once you've seen the movie, you use another fish. I do. |
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Marinated herring fillets with new Danish potatoes |
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8 old mature marinated herring fillets
1 kg new Danish potatoes excavated same day 2 onions 6 spring onions 200 g butter 4 tbsp. sour cream Salt pepper Herbs that you have in the garden The world's easiest dinner here in June |
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Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. Spring onions are cleaned and cut into smaller pieces. Onions are cleaned and cut into rings. Rinse and dry the herbs in the kitchen roll.
Boil the new Danish potatoes in slightly salted water for 15 minutes. Serving: Herring, potatoes and onions are served on a plate as shown here in the picture above. Butter and sour cream served to the dish. Garnish: Herbs that you have in the garden. Here are used Lemon balm. Drink: A cold white wine well suited to the dish or a cold beer and a schnapps. Hint: You can also use your own marinated herring, which you'll find recipes above. Alternativ: Not ready yet. |
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Cod baked in aluminium foil with Feta or Apetina cheese and culinary herbs |
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1 kg cod fillets without bones
1 kg new Danish potatoes excavated same day 1 red onion 8 small cherry tomatoes 1 cup of basil 1 sprinkle of dried oregano 12 stoned black olives 1 red pepper 100 g butter 200 g Feta or Apetina cheese cubes Salt Pepper Here used parsley in the absence of oregano |
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Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. Cherry tomatoes rinsed and cut into slices. Red onion cleaned and cut into rings. Peppers cut into strips and cleaned of seeds. Rinse and dry basil in the kitchen roll.
Boil the new Danish potatoes in slightly salted water for 15 minutes. Meanwhile, clean the cod fillet and shared so that there are 4 good pieces of 200 to 250 grams each. Cod Fillets placed on aluminium foil, salted and sprinkled with pepper from the mill. On top of the fish put tomato slices, onion rings, strips of peppers, black olives, basil, Feta cheese cubes and butter in thin rods. It all sprinkled with a little dry oregano. Wrap everything into aluminium foil. Use any strong aluminium foil or double layer of the ordinary. Put the fish into a 200 °C hot oven for 30 minutes. The dish is also suitable for a ball grill in the garden or over a open fire. Here, the time of course depend on the temperature, which can be achieved in the barbecue or open fire. Please try your way. At the ball grill or open fire should be strong aluminium foil used. The fish rests in aluminium foil 10 minutes before it is eaten. Serving: The fish with spices and potatoes served on a plate if you eat right at home. Out in the open unpack the aluminium foil and implemented on top the potatoes and everything eaten directly from the "package". Garnish: A lemon slice doing well and looks also nice on the plate. Drink: A cold white wine well suited to the dish or a cold beer and a schnapps. Hint: You can of course also use other fish that you catch on your fishing trip. If you also want to eat good bread to the dish, use more butter and came a little white wine in the package. It makes a good sauce to dip the bread in. Alternativ: Not ready yet. |
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Pangasius fillet with mushrooms stuffed with garlic cheese |
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1000 g pangasius fillets from frozen, it is 4 pcs.
1 lemon 1 whole, new garlic or 3 garlic cloves 9 large mushrooms, plus a few more 125 g GARLAN cream cheese with garlic 2 red tomatoes 1 small onion 2 tbsp. apple balsamic 2 tbsp. grape seed oil 50 g butter Salt Pepper |
Before you eat the fish pangasius, you must see this film from ARD on You Tube |
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Procedure without liability: Pangasius fillets are sprinkled with salt and pepper and rest 15 minutes before the fry in butter. In the meantime, are you doing this.
Mushrooms brushed clean of any soil and the stem snapped off. The lower part of the stem is cut away before chopped into small pieces with a few whole mushrooms. A completely new garlic or 3 cloves garlic, chopped into small pieces and mix with the chopped mushrooms. Roast in the pan in the butter until it is light brown. Cool mixture before mixing with the cream cheese with garlic. Spread mushrooms and cream cheese in the nine large mushrooms and place them in a 200 ° C hot oven for 20 minutes. Make a good tomato salad with onion, apple balsamic and Grape Seed Oil. Sprinkle with like something green if you have this in the herb garden. Now it's time to butter roast pangasius fillets for approx. 3 to 4 minutes on each side. Drip before serving the fish with lemon. Serving: Serve on a hot plate and give a good bread. Garnish: Use like something green. Basil can be recommended. Drink: A cold beer in summer heat can be recommended. Hint: Of course you can also use other fish you caught on your fishing trip. Alternative: Once you've seen the movie, you use another fish. I do. |
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Cauliflower soup with coconut milk and shellfish |
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1 large cauliflower
2 onions 1 whole, new garlic or 4 garlic cloves 1 red hot chili pepper 2 tsp. sweet Bombay curry 330 ml coconut milk Xing Fu (2 small cans) 1 cube herbal broth 2 tsp. fish broth 3 tbsp. olive oil, white truffle 8 dl water Soup season with salt, if necessary Seafood of your choice Here is used frozen: 500 g saltwater clams. Solenidae 500 g of crayfish tails |
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Procedure without liability: Onions, garlic and red chili cut into small pieces and brown slightly in a saucepan with olive oil added to curry. 8 dl water poured over and a herbal broth and fish broth, add to the pan. The cauliflower is picked in small pieces and put into the pot. It all boiled for 10 minutes, then pour the coconut milk and cook further for 2 to 5 minutes.
Soup cool slightly before blending. Only if your blender does not tolerate boiling water. Pour the blended soup back into saucepan and pour the shellfish in. Give now a short rehash and the soup is ready. NB not boil too long, since shellfish become tough. Serving: Serve in hot deep plates and give a good bread. Garnish: Use like something green. Coriander leaves may be recommended. Chives can also be used. Drink: A cold beer or white wine is recommended. Hint: Of course you can also use other shellfish. For example, large shrimp. A little lemon grass (or a slice of lemon) can be added to the soup for a sour taste. Alternative: Not ready yet. |
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Mock turtle with egg and fish balls |
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1 kg of veal dear
½ kg veal leg or 1 lightly salted veal tongue or 4 pcs. Ossu Buco of veal leg 3 l water 2 leeks 4 carrots ½ celery 4 parsley roots 2 onion 4 cloves garlic 1 red hot chili peppers Soup season with salt For the sauce 50 g butter 3 tbsp. flour 1 ½ liters of soup The four spices: white pepper, cloves, ginger and nutmeg Sauce season with salt, if necessary 1 large glass of dry sherry Sauce stained with food color Accessories Small meatballs Canned fish balls Hardboiled eggs Puff pastry cutter |
What has mock turtle with fish to do. Only that there are fish balls in the dish and this is my favorite New Year's Eve. |
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Procedure without liability: You begin the day before the dish to be eaten. The meat is placed in a large saucepan with 2 to 3 liters of water. The water brought to boil and foam, when it boils. Season with salt and let it simmer for an hour. Then add all the cleaned herbs and cook further during low heat for another hour and a half. When meat is tender take it up and sieve the soup. Discard herbs, soup saved for the next day. The meat will be in pressure for the next day.
Second day cut the meat into bite pieces and put into this sauce. Of butter and flour make a dumpling in a suitable large saucepan. The soup is poured in small quantities up to 1 ½ liters. The soup that has been cooked up and skimmed for fat. Remember to whip well so no lumps in the sauce. Find a suitable consistency and season with salt, the four spices and sherry. Stain the sauce with food color. Add small meatballs and gently warm it all through. Fish balls warmed separately in a hot oven 220 degrees for approx. 10 minutes. Pour them over the dish before serving together with half cut the eggs. Serving: Serve in hot deep plates and serve with puff pastry cutter. Garnish: A small glass of sherry poured over. Drink: Continue with the same Sherry and a mineral water. Or a dry Champagne for New Year. Hint: Warm the fish balls for themselves. Pour them over the dish before serving. Alternative: Baked cod with mustard sauce. |
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Baked mullet on herbs |
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The fish
1 kg mullet fillet with skin but without fish scaling 1 bunch dill 1 bunch parsley 4 twigs thyme 1 twig sage 2 dabs of butter 1 tsp. salt ½ lemon juice 1 tbsp. olive oil Saffron sauce 1 dl. white wine 1 dl. fish broth 1 dl. whipping cream 50 g butter 1 pinch saffron The sauce season to taste with salt and white pepper lemon juice and a little sugar Extras 1 kg small new potatoes Saute of: Spring onions, spiced tomatoes, fennel, sweet peppers and celery |
Baked mullet on herbs 
Baked mullet on herbs |
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Procedure without liability: The first thing you must do is to catch a mullet, which is big enough for 4 people. The one I used here is for 2 people, weighed 1.75 kg and was 52 cm, enough for 2 people, after it was filleted.
Remove the scales from the fish with a blunt knife from tail to head and cut it up into its belly. Remove the entrails and rinse the abdomen carefully for blood and black skin in the belly and then cut the head off. With a very sharp knife cut now one fillet on top of the back bone. The fish turned and the other fillet cut of the back bone. Fillets treated for chest bones and edges cleaned so the 2 fillets look good. Fish waste - what you cut off - boil for approx. 2 cups water to a fish broth with a little salt. In a suitable ovenproof dish spread the herbs and the fish presented with the meat side down. Meat side has got a sprinkle of salt. On the skin side poured a little olive oil, lemon juice and 2 dabs of butter. Let the fish rest covered with film in the refrigerator a few hours before it is baked in the oven. When ready to cook the sauce and the accessories, you take the fish from the refrigerator and put it in a 220 degrees oven for approx. 30 minutes. Time depends on the fish's size and whether it comes straight from the fridge. Saffron sauce: Pour white wine and fish broth with a little saffron in a saucepan and boil until half. Add cream and give a brief rehash. Add the cold butter, stirring and tasting the sauce with salt, white pepper, lemon juice and sugar. Saute vegetables in butter over low heat. Be careful not to be too brown, because it must not be brown onions for steak. Serving: Arrange the fish as the picture on the right. Garnish: You can use the rest of the herbs. Drink: Use like the rest of the same white wine you used for the sauce. Hint: If you do not catch a mullet, then you can use a trout or salmon instead. Alternative: Have not yet found anything that can be used. |
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Pot soup with shrimp and mussels cooked with root vegetables |
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500 g "Giant Tiger Shrimp"
500 g "Greenshell Mussels" 3 tbsp. olive oil 2 tsp. red curry paste 1 large onion 4 cloves garlic 1 ds. diced tomatoes 5 cm fresh ginger 1 red chili pepper 1 bunch dill or coriander for garnish Fish Bouillon after this prescription 2 liters of water 4 Knorr cubes fish broth 2 tbsp. Bong Touch of Taste fish broth 1 carrot 1 parsley root 1 beetroot 1 parsnip |
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Procedure without liability: Red curry paste fry in oil in a frying pan or saucepan. Minced onion, garlic, red chili pepper and ginger, add and fry for 2 minutes while stirring. A can of diced tomatoes added and the whole thing is given a brief rehash. Cool mass while fiskebouillonen cooked.
Come 2 liters of water in a large (nice) pot together with fish bouillon cubes, carrots, parsley root, beetroot and parsnips. Root vegetables are first cleaned, peeled and cut into rustic pieces. Boil it all in 10 to 15 minutes. Blend the vegetables and root vegetables to a very fine mass and it came up in the pot of fish soup. Give a brief rehash of 2 minutes and then joined the shrimp and clams in the soup. It should not boil more, then the shrimp get rubbery. Warm it just quietly through in approx. 5 minutes. Serving: Put the nice pot on the table and serve the dish with good bread. Garnish: You can use the rest of the herbs. Choose either dill or coriander. Not both. Drink: A sparkling wine will go with the soup. Hint: The soup can be made more "soft" if it thickened with whipped cream before shrimp and mussels are added. Alternative: Have not yet found anything that can be used. |
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Rimet Christmas Salmon with Dill Schnapps |
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1 salmon fillet around 500 g
4 tbsp. sea salt 3 tbsp. organic sugar 2 tsp. dill seed 2 tsp. coriander seeds 1 tsp. white peppercorns saffron quantity after your wallet 1 organic lemon juice and grated shell of lemon 1 dl dill aquavit (5 snaps glass) 1 bunch dill for garnish Hint: Make your own dill schnapps with Brøndums Snaps Klar. Fill the bottle up with a lot of dill stalks and let it rest for one to two weeks max. |
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Procedure without liability: At the risk of repeating myself, I will come here with a slightly different method of rimet salmon. (Described above in point 14 fish fillets as described). Come sea salt, sugar, dill seed, coriander seeds and white peppercorns in a food processor or blender and run for half a minute. If you only have a mortar, it can also be used to crush the seeds, then mixed with salt and sugar.
Læg en del af blandingen i bunden af et passende stort fad og kom laksesiden ovenpå med skindsiden nedad. Resten af blandingen fordeles på kødsiden. Laksen filmes og sættes i køleskab natten over - seks timer - fadet tages ud og den væde der er trukket ud af laksen hældes forsigtig bort. Put some of mixture in bottom of an appropriate dish and came on top the salmon with the skin side down. The rest of the mixture spread on the flesh side. Salmon filmed and put in refrigerator overnight - six hours - the dish is removed and the moisture pulled out of the salmon carefully poured away. Take the salmon up after maturation and put it on a clean tea towel and pat it dry with paper towels. If you put the salmon on a paper towel the salmon "glue" onto the paper and it is annoying to get it off again. Should be added to the meat side with too many spices they scraped away with a knife. The fresh dill chopped finely and then pressed into fish flesh. Cut the salmon into thin slices. Starting from the head and cut to the head - the missing head. Serving: Cut as many pieces of salmon, as you can eat, and put them on a plate. The rest of the salmon should be immediately put in fridge so it can keep fresh for approximately 3 days. A good bread spread with unsalted butter is suitable for rimet salmon. Garnish: Use the fresh dill for extra decoration. Drinks: A cold Pilsner beer and a dill aquavit is preferable. Hint: If you want to make two fishing sites at once. So wait with the fresh dill to the day you will eat the fish. Think of soil bacteria in herbs. Read the Food Authority website on bacteria and viruses. Alternative to fresh dill is dried dill, but the taste is not as intense. Alternative: Marinated salmon - Smoked salmon. |
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Bloody Mary Marinated herring |
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4 diluted Icelandic salt herring gives 8 fillets
1 dl Vodka 2 dl tomato ketchup 1 tbsp. Worcester sauce 1 tbsp. Angostura bitter 1 tsp. Tabasco sauce 1 tsp. white peppercorns crushed 1 tsp. celery salt 1 chopped celery stalk with leaves for garnish 1 cup vinegar and 100 grams of sugar boiled to a syrup and cool |
Here are all the raw materials |
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Procedure without liability: The salted herring is first filleted and then diluted. Put the herring on a suitable cutting board with the back to yourself and the head to the right. I assume that you are right handed! Your left palm put over the herring and with a SHARP file knife you cut gently down to the backbone and turns the knife so the surface is parallel to the cutting board. Then you cut along the backbone of the herring toward the tail. Turn herring so it has the belly facing you and cut again along the backbone toward the tail. You now have two file pieces, where the fine fish bone must be removed by cutting diagonally from back to belly. The skin is removed by pulling it from head to tail.
File pieces must now be diluted so the salt content suit your tastes. Here one must try it out. But try with a middle way, put file pieces in a bowl and pour cold water over, so it just covers. Put the bowl in the refrigerator overnight and then try to taste herring next day. Is it OK, pour the fillets with cold vinegar syrup and soak in a few hours while you make bloody Mary marinade. Mix vodka and tomato ketchup, put all the spices in and mix well. You can choose to put the whole herring fillets in a suitable dish (jars) or cutting them into smaller pieces. Do you use whole pieces recommended a store in the refrigerator for a week. Should they be eaten next day it is better with smaller pieces. But quite clearly a store in the refrigerator for a week is best. Pour Bloody Mary marinade over the herrings so that it covers. Wait with the garnish to you servers the dish. Serving: A good rye bread spread with unsalted butter one suitable for herrings. Garnish: Use a freshly chopped celery stalk with leaves for garnish. Drinks: A cold Pilsner beer and vodka are preferable. Hint: Bloody Mary Marinated herring might keep 4 to 5 weeks in the fridge. Put first celery stalk on when serving. This is to prevent soil bacteria. I've made my herring 1st. of December in a 2 liter preserving jars, with intent to use them for Christmas. Fills approx. 1 liter. Alternativ: A Bloody Mary in a glass without herring. |
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Kedgeree for the next days hangover |
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500 g smoked haddock fillet without skin and fish bones
250 g basmati rice 4 good organic farm eggs 1 onion chopped finely 2 cloves garlic chopped finely 1 fresh red chilli chopped (with or without seeds) 1 bunch fresh coriander chopped finely 4 bay leaves 1 lemon 1 tbsp. red curry paste 3 tbsp. Olive oil and a knob of butter Læsø salt and freshly ground black pepper put on the table. Yogurt for serving |
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Procedure without liability: Can be eaten as breakfast, lunch or dinner but is particularly good for the "next day". So a cure for hangovers.
Put a large pot of lightly salted water and bring to a boil with 2 bay leaves. Wash out the rice well and put them into the boiling water along with 4 eggs and juice from half a lemon. Once the rice is cooked (check package approx. 10 minutes) drain the water into a sieve and set aside. The eggs are peeled and cut into quarters and set aside. Place the pot over again with lightly salted water and bring to a boil with 2 bay leaves and the juice from half a lemon. Getting smoked haddock fillets in the pan and turn off heat. After 3 to 4 minutes the fish is cooked so it separates into flakes. The fish are separated into large flakes and set aside. Place a large frying pan over low heat and add a little olive oil and a knob of butter. Sauté onion, garlic, chili pepper and red curry paste in approx. 5 minutes. It must not browned, the onions should only become clear. Add the rice to the pan and mix carefully. Sprinkle with coriander and mix again. Eggs and fish flakes mixed now cautious in the dish and given a sprinkle coriander on top. Put the frying pan on light heat for 5 minutes to get it nice and hot. It gives the dish lots of flavor. Serving: Yogurt can be served to. Is particularly good if you do the dish "HOT". (Chili with seeds) Garnish: Use fresh coarse chopped coriander leaves for garnish. Drinks: A cold porter with a drop of whiskey on the bottom doing well. Hint: If smoked haddock not available, try using smoked lumpfish. Lumpfish must not boil, but just peel the meat out and cut into large flakes. Otherwise you'll have to smoke your fish. Alternative: A handful Panodil. NO it was just for fun. |
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Borscht soup cooked on Osso Buco with Danish roots |
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1 kg beetroot and other root vegetables carrots, parsley, celery and parsnips
1 kg osso Buco with marrow approx. 4 large pieces 1 kg beef - like bow 1 kg cooking pork (lamb or goat meat can also be used - that I got in Thashkent) 4 l water 1 cup white wine vinegar 4 bay leaves - 1 onion - 1 garlic - 1 red chili peppers - 15 peppercorns Salt Taste yourself 3 tbsp. salt for cooking beetroot 500 g sour cream for serving 1/2 liter vodka and 1/2 liters of water per man in Russia |
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Procedure without liability: Beetroot: Boil for themselves in salt water with peel on for 30 minutes for medium beets. The water poured from the beetroots and pour over cold water and stand for 15 minutes. Peel slip of beetroots when they are hand warm, top and bottom cut off and cut into bite-sized and place in a bowl. Pour over 1 cup of the best vinegar for a tangy taste and to preserve the color later.
Roots: All root vegetables cleaned and cut into bite-sized and set aside for later use. Use the good remains of root vegetables to cook the meat in. Suggestions: 8 medium beets, 4 carrots, 2 parsley roots, 1/2 small celery and 2 parsnip roots to 8 people. Meat: Osso Buco, beef like bow shoulders and pork or lamb put in a pot with water, bay leaves, onion, garlic, chili peppers and peppercorns and bring to the boil. Stands now and simmer for an hour and a half. Skimming the soup when necessary. After the broth is skimmed add salt to taste. The meat is taken up and divided into bite-sized if it has not fallen apart. Ben picked up and thrown away, but remember to save the marrow for a rye bread with coarse salt. Strain soup into a nice pot and add the meat with the cleaned roots, to simmer with the last half hour. Beetroot with vinegar added to the soup the last 10 minutes before serving. Soup: Season soup with salt and vinegar and serve it directly from the nice pot on the table. In Russia, you get bread to. But you can also serve potatoes if you wish. Sour cream served "On the Top" and of course you drink Russian Vodka to the soup. There was no tradition in Russia (when I was there) to drink beer, so you drank water and Vodka 1 to 1. It makes no headaches. Serving: Sour cream served "On the top". Garnish: Parsley will be fit to do so. Drinks: Plenty of vodka and mineral water. Or plenty of Russian Champagne - Semi Dry. Hint: If you eat no pork, it is definitely a good idea to use lamb or goat meat. Alternative: Does not exist. |
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Saithe in spicy coconut milk with rice and herbs |
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800 g of saithe fillets
200 g frozen prawns 1 red onion 1 leek 1 small garlic 1 apple 1 small can tomato paste 2 Tbsp. red curry paste 2 Tbsp. Fish Fund Touch & Taste 3 Tbsp. olive oil 165 ml Thai coconut milk salt and pepper 1 bunch fresh coriander Serve with rice of your choice |
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Procedure without liability: Saithe fillets and prawns set to thaw and drain. Saithe fillets salted when they are thawed. Clean the herbs and cut them into appropriate pieces. Heat olive oil in a frying pan, came in red curry paste and fry it lightly. All herbs fry it without that they will brown. Pour tomato paste, fish stock and coconut milk and stir. If the dish is too thick primed with a little water or wine. Season with salt and pepper.
An ovenproof dish greased with butter on bottom and saithe fillets laid over. Herbal mixture spread over fish. Put the dish in a 180 degrees preheated oven for 20 minutes, pour the shrimp over the fish and give another 10 minutes in the oven. Take the dish out and cut fresh coriander over the fish efore serving. Boil the rice according to instructions on the bag. Come a few stalks of coriander in the rice during cooking, it gives a good taste. Serving: Place the dish on the table and serve the fish with a good bread. Garnish: Coriander is recommendable. Drinks: A cold beer is suitable. Hint: Other lean fish species can also be used. Alternative: |
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Tuna and shrimp in a spicy salad with feta cheese |
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1 can of tuna in oil (or water)
200 g cutter-shrimp cutter-frozen shrimp are best 1 romaine lettuce ½ cucumber (peeled) 1 red onion or spring onions 2 scallions 2 large red tomatoes 1 stalk celery ½ canned Feta or Danish Apetina 1 pk. Tapas green and black olives 4 scrape eggs, hard boiled 8 tbsp. virgin olive oil 8 tbsp. apple vinegar 4 garlic 1 red chili pepper (strong) 8 small cherry tomatoes salt 1 bunch fresh parsley 1 bunch fresh basil Bread of your choice. Here carrot bread with sesame seeds |
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Procedure without liability: Start by making a dressing, mix olive oil and vinegar in a bowl. Come finely chopped garlic and chili pepper in. Halve cherry tomatoes and place in bowl. Let the dressing drag some hours at room temperature.
Clean, rinse and dry the vegetables. Romaine lettuce cut into suitable pieces and place in bottom of a dish. Some teaspoons of the above dressing poured over. Cucumber slices, spring onions, chopped celery, tomato slices, onions slices, tapas olives and feta cheese mixed and placed into a nice layer. Pour a little more of the dressing over. In one half of the dish spread drained tuna in oil (water) and in the second half of th dish shrimp. My dish was too small, therefore, be seen cutter-shrimp in a bowl separately. Garnish the dish with 1/4 egg, parsley and basil. The eggs sprinkled with salt. Make plenty of dressing, so you can dip bread in it. Dressing is allowed to be "Hot". Serving: Place the dish on the table and give a good bread to tuna / shrimp salad. I used some ready-made triangular carrot bread with sesame seeds who simply warmed in the oven first. They will also be suitable as a sandwich, if there should be something left over. Garnish: parsley and basil will be suitable for this purpose. Drinks: Summer a chilled white wine. Winter a good, light red wine. Hint: "Salad" can be used in a burger as a takeaway sandwich. Alternative: |
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Spicy seafood with noodles |
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1 kg fresh, Danish blue mussels in the shell or
4 ds. Bornholm smoked mussels in brine 600 g of raw frozen black tiger shrimp 250 g of Go-Tan noodles 2.5 cups organic coconut milk or 2.5 cups whipping cream 100 g cashews nuts - toasted salt and chopped into small pieces 20 g sesame seeds - toasted salt together with cashews nuts 6 tbsp. Svansoe cold pressed extra virgin olive oil 1 carrot into small cubes 1 leek or/and 2 spring onions into small slices 2 shallots, chopped finely 2 cloves garlic, chopped finely 1 red bell pepper into small cubes 1 small head broccoli into small pieces (only the head is not the stalk) 2 cups white wine preferably dry. Or that you severer for food 1 to 2 tablespoons. Chu-Chum real chili sauce available in the "Hot" and very "Hot" 1 tbsp. salt roasted cashews nuts and sesame seeds 1 bunch fresh parsley or cilantro for garnish Bread of your choice. Dip it in "sauce" |
My dish shown here are only made for 2 people |
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Procedure without liability: If tiger shrimp are frozen, they must first be thawed in a colander (strainer), so the liquid runs off. Use fresh, Danish blue mussels in the shell, so follow the recipe on the package. I used Bornholm smoked mussels in pickle for the family's sake. They do not like all the mussel shells.
Clean, rinse and dry the vegetables. Carrots, leeks, spring oions, shallots, garlic, peppers and broccoli, cut into suitable pieces and fry lightly in olive oil in a pot approx. 5 minutes. Getting the black tiger shrimp in the pan and cook further until they are red, approx. 10 minutes. Add the white wine, coconut milk or cream and salt roasted cashews nuts and sesame seeds. The whole steamed, covered, for 5 minutes under low heat. The last 3 minutes with the Bornholm smoked mussels. Using Danish blue mussels in shells, follow the instructions on the package. After cooking pour the mussels in a colander and then add the dish. Meanwhile, boil 2 liters of lightly salted water. When the water boils pour the noodles into the pot. Remove the pot from the heat when the water boils up again and leave for 10 minutes under the lid. Stir into the pot so noodles separeras apart. Then poured into a colander (strainer), so the liquid runs off. Get the hot noodles on a platter and garnish with green. Serving: Put the dishes on the table and give a good bread to the dish. Garlic bread goes well with the dish. Dip it in "sauce". Garnish: Parsley and coriander will be suitable for this purpose. Parsley and whipping cream - Coconut milk and coriander. Drinks: A dry well chilled white wine. Hint: If you have suitable pots/pans, it will be suitable to make the dish herein and severe it directly on the table from the pot/pan. Alternative: |
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Cold Smoked Salmon |
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The salmon in the picture weighs 5 kg in gutted weight
1 kg of salt 100 g of sugar 5 liters of cold water (max 5 ° C) 15 to 20 l smoking wood dust beech and/or red alder (mix half of each) ½ l juniper wood dust gives a good, strong flavor but be careful with the dosage Obviously a smoke oven A good deal of patience, it takes 3 to 4 days in total The fish was salted 12 hours in refrigerator Smoked for 36 hours at an average temperature of 16 ° C Used 20 l smoking wood dust mixture as described above Smoked salmon weighing 3.2 kg. Shrinkage 36% |
 
Salmon becomes salmon sandwiches for many people |
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Procedure without liability: Let it be said right away, you can only cold smoke, if air temperature is below 10 °C. There must be a difference between air temperature and the temperature in the smoke oven. Today - in late January - is the air temperature about 2 °C at day time and at night time -3 °C. Perfect for cold smoking, which is below 27 °C.
Start by cutting the head off. Put the sharp knife just behind the breast fin and sloping up towards the back behind the gills. Cut through the back bone and down to the lower breast fin. Cut then the upper file off by passing the knife through the fish along the upper side of the back bone. The fish turned and the other fillet cut off in the same way. Fillets refined for the cutted ribs and back bones at the top, and the nervous bone that sits out from the body. Place the two fillets skin-side down in a suitably large plastbox suitable for food. Pour 1 kg salt, 100 g sugar and 5 liters of cold water in a large saucepan and stir until the liquid becomes clear. Then all the salt dissolves. Pour the brine over the fish and keep the fish under surface with a plate. Put it all in the fridge - if necessary - and keep the temperature below 5 °C for 12 hours. This kind of salting called wet brining and provides a more uniform salt taste in fish. When dry curing put the fish on salt and pour on top more salt to the fish is covered. This dry curing I use for small, freshly caught fish at max 3 kg. After 12 hours take the fish out of the brine and rinse well in fresh, cold water. Wipe with a clean tea towel and put a string in the tail and tie the following way: Prick a hole through the skin 5 cm from the tail tip and put the string through. Tie a knot on the left side and then the right side. Do not tighten too strong, so the string cut through. Hang the fish to dry for a few hours before it hung in to the smoke oven. I use my smoke oven with advantage to this, with the door and the hat open, there are drafts and the fish hangs in the shade. NB: If the temperature gets too high, the albuminous substances (protein) in the fish begins to coagulate and the meat will release the skin, which then fall down and just skin hanging back in the string. If the temperature can not be controlled and kept below 27 °C, I recommend putting the fish on the grates with skin side down. Now it is smoking time. The fish are taken out of the smoke oven before lighting up. Put a "mountain" of smoking wood dust diagonally from the rear (right) to front (left) on the smoke tray. In my smoke oven is the hinges on the right side. A cup of denatured alcohol poured on the front of the smoking wood dust and ignited. The door is ajar and the smoking wood dust begins to burn by itself. Now the fish is hung into the smoke oven. Leave the door ajar throughout the process. The fish hung by the tail in the middle of the oven. In the beginning keep an eye on the temperature and after 1 hour it will stabilize at around 11 °C. Ambient temperature is only 1 °C, so there is a difference of 10 °C between the temperature inside and outside. Gradually the ambient temperature increaseo 6 °C and cause the temperature in the smoke oven to rise to 16 °C, which was the average temperature in the entire process. In the firing process, where there are flames, the temperature inside smoke oven rise to 25 °C for a short period. That's why I do not have fish in smoke oven before the flames are extinguished. The fish was smoked for 36 hours, so I had to filled up twice with smoking wood dust. I let all smoking wood dust burn out before there was filled up again. Start at 10:00AM burned out at 10:00PM. Did a new refill and that burned out during the night. Again 09:00 the next morning was a refill and 20:00PM it was burned out. The fish hung overnight and cooled in the smoke oven. The smoked salmon seen above and is ready to be divided into 3 pieces per side and packaged for the freezer. Garnish: Dill is an ideal garnish Drink: A cool, good, dry white wine in the summer. A beer and a dram in the winter. Hint: Come boiled, frozen prawns in a colander and put them into the smoke oven for the last 12 hours and you get fantastic shrimps. Alternative: Buy smoked salmon from a fishmonger. |
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[Blank eel] [Salmon and Trout] [Garfish] [Herring] [Mackerel] [cod roe] [Smoked cheese]
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