I posted a recipe for potato dumpings the other day. This is a more extensive recipe for a similar dish. I know this one well as my x-mother-in-law often made it – Ted
A contemporary Norwegian fish dish found on deliciosmagazine.co.uk
The is a great fish supper if you fancy something light and fresh.
A delicious meal for two found on olivemagazine.com
A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump.
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.
A classic Scandinavian fish dish found on deliciousmagazine.co.uk
Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.
Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.
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.
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.
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.
A classic fish cake recipe found on what was then britishfood.about.com
Smoked fish is good in all kinds of recipes because of its deep flavour, plus it is nutritious, tasty and fairly cheap. A Smoked Mackerel Fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most Mackerel fishing is currently sustainable, so we don’t need to feel too guilty eating it.
In this Smoked Mackerel Fishcake Recipe the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft , sweet and extremely tasty fishcake.
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.