A fish dinner recipe found in “Old Gloucester Sea Food Recipes”
published by Frank E Davis Fish Company in 1932
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
A lunch recipe found on “Winter Warmers Recipe Book”
a free E-book published by Lemnos
Make creamy mashed potato really special by adding fetta
for extra flavour and texture.
A simple fish dish found in “God Mat På en Halv Timme”
(Nice Food in Half an Hour) published by Allt Om Mat in 1974
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
A tempting barbecue recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984
When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.
A fish recipe found in “How To Eat Canned Salmon” published by Alaska Packers Association in 1900
A chafing dish (from the French chauffer, “to make warm”) is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the “fierce” heat of direct flames. The chafing dish could be used at the table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.
A classic Scandinavian fish recipe found in “Mat For Alle” (Food
for Everyone) published by Tiden Norske Forlag in 1985
This is a way that might make your kids eat the dreaded spinach,
if you can make them eat fish that is
Ted
A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
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
A delicious fish ragout recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
Fish soup recipes are ten a dozen but decent fish ragout recipes are scarce on the ground. This makes it all the more delightful when one as nice as this one turns up.
A great campfire salmon recipe found at godfisk.no
If you are out on a fishing trip, you can of course make these burgers from self caught trout, char or other fish. what ever you choose they will taste great.
A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted
An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
This is an easy fish casserole that you can make while the potatoes or rice is cooking. Use fresh fish fillet or half defrosted fish in block.
A contemporary Norwegian dinner recipe found on rema.no
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.
A Scottish dinner recipe from “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
A spicy fish dish recipe found in “Ris & Pasta” (Rice & Pasta)
published by Lademann in 1978
It may look Indian, but it is as Danish as a freshly baked pastry 😉
A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
