Party Dressed Fish / Selskapsfin Fisk

A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980Party Dressed Fish / Selskapsfin Fisk

White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted

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Grilled Salmon Slices / GriIlede Lakseskiver

A grilled salmon recipe  found in “God Mat Fra Sjøen”
(Great Food From The Sea) published by Gyldendal in 1984

Grilled Salmon Slices / GriIlede Lakseskiver

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The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of Knot_SalmonKnowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.

Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.

HoffmanLokisalmonIn Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.

New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted

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Emmenthaler Fish / Emmenthaler-Fisk

A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 Emmenthaler-fisk_post

Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me

Ted
Smile

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Fish Cakes With Remoulade / Fiskekaker Med Remulade

A contemporary Norwegian dinner recipe found on rema.no
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Mayonnaise, aioli and remoulade are variations on the same basic recipe. Easy to make and very tasty! Remoulade provides plenty of flavor and makes this dish extra delicious and filling.

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Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

A Scottish dinner recipe from “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

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Italian Fried Fish with Sage / Italiensk Stekt Fisk med Salvie

A delicious Italian fish recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

italian fried fish with sage_p0st

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Kedgeree Fishcakes / Kedgeree Fiskekaker

A spicy dinner recipe found on goodhousekeeping.com
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These lightly curry spiced fish cakes are inspired by a classic Indian breakfast dish and can be made a day you have plenty of time and wait ready in the freezer when time is short and dinner needs to made in a hurry.

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Assaduras De Peixe – Portuguese Fish Kabobs / Portugisisk Fiskegrillspidd

A reipe from “Seafood & Seaports – A Cook’s Tour of Massachusetts”  Published by Massachusetts
Seafood Council in the 1950s

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Sole Albert / Sjøtunge Albert

A classic NFrench restaurant dish found in
“Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981

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Icelandic Baked Cod / Islandsk Torsk i Ovn

A great fish dish found in “Internasjonale Retter Med Norsk Fisk”
(Internationa Dishes Made with Norwegian Fish)
published in 1987

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It’s not often I come across Icelandic recipes in my collection of old cook books, but here is a really delicious one. I don’t know about you, but I love the combination of firm cod fillets, onion and crispy bacon – Ted

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Homemade Fishfingers with Remoulade and Vegetable Sticks / Hjemmelagde Fiskepinner med Remulade og Grønnsaksstaver

A great fish recipe found on aperitif.no
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Fish fingers will never be an epithet after you’ve tried this recipe signed success chefs Tom Victor Gausdal and Stian Floer.

Everyone wants fish fingers served like this. The recipe is taken from the super chefs’ cookbook “Fiskekokeboka” (The Fish Cook Book) which was published in 2012 and was a finalist in “The Best Norwegian cookbook” that year.

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Filled Trout On The Grill / Fylt Ørret På Grillen

A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979

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When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted

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Fish and Chips / Fisk og Pommes Frites

A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970

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traditional badge british_flatI’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub  and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉

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Pike Filet with Nettles / Gjeddefilet med Nesler

A spring recipe from “Carl Butlers kokebok Fortsettelsen”
(Carl Butler’s Cook book-The Continuation)
published by Cappelen in 1991
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cover_smallIn 1974 cookbook history was written in Scandinavia. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of dried herbs and garlic this book is found in hundreds of thousands of Swedish, Finnish, Danish and traditional badge swedish_flatNorwegian homes. The book put for the first time coq au vin, moussaka and patè on many a scandinavian’s table. This book was the first cook book I bought and I still got it and still use it.

It took 17 years before I and every other Scandinavian fan of the book could rush to the book store to buy the continuation. It is simply called “Carl Butler’s Cook book – The Continuation”. This recipe is the first one I post from that book, a lot of recipes from the one from 1974 has been posted already as they are also featured in a cook book Butler made for IKEA and I’ve posted lots of recipes from  that book – Ted

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