A classic Danish lunch recipe found in “Mat til Hverdag og Fest” (Food for Everydays and Parties) utgitt av Hjemmets Kokebokklubb i 1984
Breaded plaice with juicy, delicious fish meat under a delicate crust and served with tartar sauce and a little crispy salad and a lemon slice. This is party food at everyday prices. Fresh or frozen everyone likes plaice.
A modernised version of the classic Norwegian crab patties found on godfisk.no
Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.
Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.
A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
Serve this delicate salmon with boiled potatoes and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.
Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.
A lunch recipe “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932
Croquettes must have been really fashionable dishes to serve back in the thirties. I have over 40 cook books from that era and almost every one of them have a recipe for some kind of croquettes. Salmon, ham, chicken, cod, rice, you name it, croquettes were made.
A recipe from “To Win New Cooking Fame – Just Add Waluts” published by Diamond Brand Walnuts in 1937
To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”