Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

A classic Swedish lunch recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

This is a nice dish for a lunch party – it is not too time-consuming to make either. The fish you use should be firm. An admonishing word along the way: Make sure the mushrooms are browned properly, not boiled.

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White Fishcakes with Prawn, Egg and Dill Sauce / Hvite Fiskekaker med Reke, Egg og Dillsaus

A classic Scandinavian fish dish found on deliciousmagazine.co.uk
White Fishcakes with Prawn, Egg and Dill Sauce / Hvite Fiskekaker med Reke, Egg og Dillsaus

Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.

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Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no
Crab Soup from Oslo / Krabbesuppe fra Oslo

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

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Simple Fish Casserole / Enkel Fiskegryte

Fish casserole variations found in
Cappelens Kokebok published in 1995Simple Fish Casserole / Enkel Fiskegryte

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Marinated Scallop Skewers / Marinert kamskjellspyd

A grilling recipe found in  “Sunt og Godt” (Wholesome and
Delicious) published by Det Beste in 1988

Marinated Scallop Skewers / Marinert kamskjellspyd

The exceptionally smooth, but fleshy scallops taste incredibly delicious
after 4 hours in a marinade with herbs and lemon.

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Swedish Shrimp Mousse / Räkmousse

A delicious Swedish starter recipe found on recept.nu
Swedish Shrimp Mousse / Räkmousse

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Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985

Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.

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Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Stuffed Crabs / Fylt Krabbe

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Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on
 aperitif.no
Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

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Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry  than she was. I am so fond of this that I know the recipe by heart- Ted

This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.

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Shrimp Creole / Kreolreker

A classic creole shellfish recipe from
The Betty Crocker Recipe  Card Library published in 1971Shrimp Creole / Kreolreker

Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.

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Creamy Pasta with Crayfish / Kremet Pasta med Kreps

A recipe from a free e-booklet called  “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by
 tine.no

Creamy Pasta with Crayfish / Kremet Pasta med Kreps

Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.

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Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

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Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

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Crab Cakes with Wasabi Mayonnaise / Krabbekaker med Wasabimajones

A crab kake recipe inspired by Asian cuisines
found on  godt.no

Crab Cakes with Wasabi Mayonnaise / Krabbekaker med Wasabimajones

Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!

Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.

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In Context

Wasabi (ワサビ or わさび(山葵), earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture, and more recently has seen a surge in popularity from the early 1990s to mid 2000s.