Brazilian Ceviche / Brasiliansk Ceviche

A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987

Brazilian Ceviche / Brasiliansk Ceviche

Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.

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Halibut with Bell Pepper Butter / Kveite med Paprikasmør

A fish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992
Halibut with Bell Pepper Butter / Kveite med Paprikasmør

Halibut has a delicate fish flavor that can be further enhanced with fresh bell pepper butter. You can use canned peppers if you like. Serve the fish with grilled polenta.

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Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987

Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Rise, fish,
vegetables, shelfish, you name it. If you haven’t already got one,
go get one.

Ted
Winking smile

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Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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