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.
600 g [1,3 lb] sole fillets or other firm white fish
120 g [4,25 oz] crab meat (or shrimp, crayfish, lobster)
250 g [9 oz] mushrooms
1 1/2 tablespoon butter
1 1/2 tablespoon flour
1 teaspoon tomato paste
1/2 dl [0,1 pt] Madeira
4 dl [0,8 pt] light cream
 Bring the cream to the boiling point, but don’t let it boil.
 Melt the butter in a saucepan. Sprinkle with the flour. Add the tomato paste. Add the hot cream, a little at a time. Whisk thoroughly, making the sauce smooth and airy.
 Steam the crab meat in a little madeira. Mix the crab meat into the sauce, then add the chopped dill.
 Sprikle the fish fillets with salt and turn them in the flour. Whip an egg and dip the fillets in this. Let them drain off well before you fry them.
 Fry the fish fillets golden brown. Put them on a plate.
 Turnup the heat. Add more butter in the fryingpan and let it get brown. Add the mushrooms, salt and pepper. Brown the mushrooms giving them a nice colour.
 Serve fish fillets with the browned mushrooms and crab sauce. For a fuller meal you can serve the dish with boiled potatoes.