This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted
In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.
This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted
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 campfire recipe found un the booklet “Ut og Spise”
(Out and Eat) published by godfisk.no
This is not Fish and Chips as we usually think of it,
but there is fish and there are potato chips.
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.
Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, cod fits just perfectly for everydays and parties.
A traditional Norwegian dish found on matprat.no
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted
For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.
Pike is copious both in Norwegian, Finish and Swedish lakes and it is a very popular fish both in Sweden and Finland. It is hardly ever eaten here in Norway though. Strange really, though it is rather ugly to look at it is absolutely delicious with its firm white meat – Ted