A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980
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.
A lunch/dinner recipe found on godt.no
Simple and easily! A good option if you want to try something new.
A quick recipe found in “Mat for Travle” (Food for People in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
A classic side dish found in “Varme Småretter” (Small Hot
Dishes) in the “Ingrids Beste” (Ingrid’s Best) series
publishd by Gyldendal i 1991
If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
A dinner recipe found in “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
I love bearnaise sauce so this dish is right down my alley. Besides,
I’m rather partial to pork too
Ted
3 delicious hot dog recipes found on gilde.no
Get in a great Saturday afternoon mood with these gratined hot dogs in three different varieties.
A quick and easy snack recipe found in “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991
This is a convenient little dish that lends itself well both as a club snack or a Saturday evening meal. You may add a layer of cooked rice in the bottom of the mould if you want to make a more filling dish. Instead of the wine you can pour a little light cream over rolles before gratinating.
Gratinated ham rolls is a dish you can resort to when time is short. put the mould in the microwave and it takes only a minute or two before you can seve the dish.
A shelfish starter found in “God Mat Fra Sjøen” (Great Food
From The Sea) Published by Gyldendal in 1984
Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-
arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.
This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.
Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.
This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.
A appetizer/starter recipe from “Livretter fra Mange Land”
(Favourites from Many Countries) published by
Hjemmets Bokklubb in 1979
Serve this seafood dish as an appetizer with thin slices of lime or lemon and toasted baguette slices.
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