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Savory Dijon ice cream with cured salmon and fish shaped crackers

Sunday, January 22nd, 2012

Mustard ice cream with cured salmon, fish shaped crackers and roe.

Maybe you recall our annual thirteen course dinner at Anne’s? Every year on Twelwth Night we have a gourmet dinner at her place. Every couple prepares one starter, one main course and one dessert. This year the dinner party had a twist, every course had to have a movie or a TV series connection… The main course and dessert was quite easy to decide, but I had problems coming up with a clever starter. At last I decided to channel Pingu in a starter… I found a very intriguing recipe for savory Dijon mustard ice cream that I wanted to give a try. I decided to serve it just as the original recipe suggested with gravad lax (cured salmon), regretfully store bought as I didn’t have enough time to make my own, roe and dill. And as a final touch I baked crackers that I shaped like small fish. I was very happy when the fish came out from the oven, all fluffed up looking like small fish! The result of the whole dish? It was a very strange but interesting dish. I should have skipped the dill as it clashed, but the ice cream it self was actually great. Smooth, creamy ice cream with a Dijon mustard flavor and a small hint of curry! But remember now that due to the 13 courses, each course including this one was very small. I’m not sure I would have managed a larger serving…. For pictures of all movie themed dishes that we had, click here to get to the round up.

    Savory Dijon Ice cream
    (adapted from Gourmet)

    1 cup heavy cream
    0.5 cup whole milk
    1/4 teaspoon curry powder
    1/4 teaspoon pure vanilla extract
    pinch of salt
    4 large egg yolks
    0.5 cup packed light brown sugar
    4 tablespoons Dijon mustard

    Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally.
    Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 77°C / 170°F on an instant-read thermometer (do not let boil). Remove from heat.

    Pour custard through a fine-mesh sieve into a clean metal bowl and cool in an ice bath. Whisk in mustard, then continue to chill, stirring occasionally, until cold.
    Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

    Serve the ice cream with gravad lax, roe and home baked crackers shaped as fish (for recipe see below).

    Crackers shaped as fish

    200 ml all-purpose flour
    150 ml rye flour
    0.5 tsp salt
    0.5 tsp active dry yeast
    1 tbsp sugar
    1 tbsp olive oil
    100 ml water, warm
    flaky sea salt

    Mix all ingredients but the flour in a kitchen aid. Add the flour and work into a dough. Let the machine knead for at least 5-10 minutes. Cover the dough and let rise during 1,5 hours.

    Roll out the dough very thinly between two pieces of parchment paper. I didn’t have any fish cookie cutter, so I made a fish in cardboard that I used. Brush the fish with water and sprinkle with salt.

    Bake the crackers in 175°C for 15-20 minutes.

Dreaming of summer; archipelago mackerel

Thursday, November 12th, 2009

 

It’s only November but I’m already dreaming about summer. Despite the fact that I really look forward to our upcoming New York trip I almost regret not booking a beach vacation instead. But only almost :-)

The above photo was taken at my parents in law’s house on the west coast of Sweden. I love their terrace which is facing the sea. I can sit there for hours watching the boats go by while the sea gulls are flying around. The dish on the photo is a very tasty and easy to make mackerel. You start with frying fresh mackerel fillets, then you add cream and parsley and let it simmer. Salt and pepper, and serve with boiled summer potatoes. Swedish summer in a nutshell!

 


The amazing view from their balcony.

Picnic in the centre of Gothenburg

Saturday, July 9th, 2005

Kungsparken, a central park in Gothenburg.

The latest week has been really hot here in Sweden. I only have two more weeks to my vacation, but I still decided to take a day off yesterday. My thoughts are with all people in London. Luckily Fredrik has been in Gothenburg all week, even if he now has moved home he works at the british EA office every second or third week and works from home rest of the time.
As I said, all week has been hot and sunny so I decided to interrupt Fredrik’s work for a picnic in one of Gothenburg’s central parks. After reading Anne’s and Johanna’s blogs about the Euro-food bloggers picnic I really wanted to try Johanna’s pastami bagels and the Jägerwecken. As most people know, I’m usually a vegeterian. Some years ago I also ate chicken, until I got ill. The last months I’ve had a craving for chicken again, so for Fredrik I made a bagel with Pastrami and for myself I used chili flavoured chicken breast (I always call it chicken ham :-) from Swedish company Kronfågel that claims that their chicken are tested for Campylobacterias. In the Jägerwecken I used Swedish Prästost and also smoked cheese, and substituted the ham with the above chicken. The result was delicious! I decreased the amount of gherkins in both recipes as I’m not so fond of them. The bagel mayonnaise was perfect and we liked it a lot, we will definately do it more times! To the picnic I also made a Zucchini Frittata with Sardelles, found in the Swedish magazine “Allt om mat”. For recipe, see below. The picnic was really perfect and we had a great time. The food was delicious!


Bagels, Jägerwecken and Zucchini Frittata with Sardelles.


Jägerwecken.

Zucchini Frittata with Sardelles

4 eggs
4 Sardelle fillets
1 onion
2 deciliters grated Zucchini
black pepper
1 tbsp fresh Thyme
1 tbsp butter

Beat the eggs, chop the sardelles and the onion. Mix the onion, sardelles and zucchini with the eggs. Season with pepper and thyme. Fry the omelette in a buttered pan until it’s starting to stiffen. Turn it with the help of a lid and fry the other side. Slice the frittata and serve it in pieces.


Ingredients for the Zucchini Frittata.


Zucchini Frittata with Sardelles.


What a wonderful day it was.

Fresh Salmon with Lime and Basil cover

Thursday, April 7th, 2005

Fresh Salmon with Lime and Basil Cover

This is my very best salmon dish that I love to cook, eat and serve as it’s very appreciated among my family and friends. Everyone that tries this dish ask for the recipe. Unfortunatelly I can’t say that I invented the recipe by myself as it’s from the Swedish dairy company Arla (the Swedish recipe can be found here ). But that doesn’t matter as it’s really delicious, luxurious and easy to make! The salmon is covered with crème fraiche, fresh basil, lime and smoked salmon. Salmon times 2! I usually serve the salmon with Pommes chateau or risoni blended with vegetables, often together with a cold sauce made of sourcream, finely minced chive and caviar. Last time I served the salmon with pasta (see the photo) which was good, but the earlier meantioned sauce and Pommes chateau tastes much better!

Here’s my own version of the original recipe (If you compare with the original recipe I use more of the smoked salmon and also less fresh salmon, just to get more of the nice topping…):

Fresh Salmon with Lime and Basil cover

Fresh fillet of salmon, about 700 grams (about 1.5 pound)
150 grams of smoked salmon (about 0.33 pound)
2 deciliter crème fraiche (about 0.9 cups)
3 tbsp chopped fresh basi
1 lime (grate the peel and squeeze out half of the juice)
salt
pepper

Put the salmon fillet in a buttered baking tin. Add salt and pepper. Chop the smoked salmon finely and blend with crème fraiche, basil, lime juice and lime peel. Add some pepper. Cover the salmon with the mixture and cook in the oven for about 20 minutes in 200° C (in my own oven 225° C though…).

Paper Chef February: Hot Fish Curry and Naan Bread

Saturday, February 5th, 2005


Hot Fish Curry and Naan Bread

Paper Chef is Owen at Tomatillo’s version of the Iron Chef. Compulsory ingredients (drawn from ingredients suggested by other food bloggers) are posted on a certain date and you need to cook a dish, containing the chosen ingredients, during the same weekend and then post it in your blog. This is my first participation in Paper Chef and I was very happy to hear this month’s ingredients: wheat flour, cinnamon, crème fraiche and oranges. I guess that most food bloggers will go for a dessert, but I immediately came to think about Indian food which I love very much, so I thought that I would do some kind of curry. The fish curry that I made today together with Fredrik was my best made curry dish ever (and my first one containing fish) , and it was even better than many dishes that I’ve had at Indian restaurants in Sweden. I will definately make it more times as is was very delicous; creamy and spicy. Unlike the fish curry, I used a ready recipe for the Naan bread as I didn’t want to experiment with the bread.

Fish Curry

400 gram Hoki fish, diced
3 Shallot Onions, chopped
2 Garlic cloves, chopped
1 Lemon Grass Stalk, shredded
2.25 tsp “Delicious Maldive Curry” (bought in the Maldives, December last year)
0.5 tsp Cinnamon
1.25 tsp Garam Masala (spice that contains cinnamon, cardamom, clove etc)
0.5 tsp Sweet Pepper powder
0.5 tsp Curcuma
2 tsp finely grated fresh ginger
200 milliliters Crème Fraiche
1 can chopped tomatoes
2 tsp Sharwood’s Tandori Curry Paste
1 tsp salt

fish marinade:
juice from 0.5 lime
juice from 0.5 large orange
2.5 tsp finely chopped fresh hot pepper

Combine the ingredients for the marinade in a bowl, add the fish and put it in the refrigerator for 1-2 hours.

Fry the Shallot onions, garlic and the spices . Add the tomatoes and let simmer for 10 minutes. Add the Crème Fraiche and continue to simmer for 10 more minutes. Add more spices, if necessary. At this point you can put the Naan breads in the owen (see below). Add the fish and some of the hot pepper in the marinade leaving the citrus juice, simmer for 10 minutes or until the fish is done. Serve with Basmati rice and newly-baked Naan bread.

Naan Bread

500 gram wheat flour
1 tsp baking powder
0.5 tsp bicarbonate
1 tsp salt
1 egg, whipped
2 cl butter, melted
125 milliliters natural yoghurt
200 milliliters milk
melted butter to brush on the bread
water to brush on the bread

Combine flour, baking powder, salt and bicarbonate. Add egg, butter and yoghurt. Add the milk, gradually, forming a soft dough. Cover the dough with a moist kitchen towel and let it rest on warm place for 2 hours. Knead the dough until it’s smooth. Divide the dough in 8 pieces and roll out every piece to a 15 centimeter oval. Brush with water and put the moist side down on a greased baking tin. Brush the top with melted butter. Bake in the oven, rather high, for 5 minutes in 225 degrees Celsius. Brush on more butter and serve directly.

Fresh Salmon Cutlets

Monday, January 17th, 2005

Fresh Salmon Cutlets
I love fresh fish, especially Salmon. Earlier I always believed that it’s complicated to cook fish, but actually it’s so simple. And it’s the nearest you can come to meat, according to dear Fredrik :-) This weekend we had Salmon cutlets both Friday and Sunday, Fredrik took care of the fish and I took care of the pasta. Friday I made Parmesan Risoni and Sunday I just took some plain Penne with Olive Oil and a lot of grated Parmesan. Pasta really goes well with Salmon, but next time I’ll make Risoni I’ll add fried onion and paprika, and also more spices.

Fresh Salmon Cutlets with Parmesan Risoni

2 fresh Salmon cutlets
butter
salt
pepper

Risoni (2 deciliter/20 cl/1 cup )
Crème Fraiche or Sour Cream (1.5 deciliter/15 cl/0.6 cup)
grated Parmesan (1.5 deciliter/15 cl/0.6 cup )
Chive (2 tbsp)
salt
pepper

Cook the Risoni according to the instructions on the parcel. Drain the Risoni when ready and then put it back in the pan. Mix the Risoni with Crème Fraiche, Parmesan, Chive, salt and pepper.
Fry the Salmon cutlets in butter, for about 3.5 minutes on each side.

yum-yum!