A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987
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.
A fish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992
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.
A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987
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
A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985
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.
RecipeReminiscing 