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From ocean and fjord
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Poached salmon/trout steaks
Salmon roll
Arctic fish soup
Shellfish salad
Clipfish à la Harald Osa
Fried mackerel
Cod baked in foil
Lye Fish
Mixed Norwegian vegetables |
With some of the world's richest fish stocks right on our
doorstep, fish has naturally been an important commodity for everyday households
and for the Norwegian economy throughout the ages. The top-quality raw fish
has traditionally been prepared in a simple manner, underscoring the natural
flavour of the fish itself. Many dishes have also evolved as a result of
the need to preserve the fish, which was dried, salted or smoked. |
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Poached salmon/trout steaks
(Serves 4)
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Allow 2 steaks per person. Clean and gut the fish
if you buy it whole. Cut steaks about 2 cm thick, and rinse them carefully.
Boil a large quantity of water, for each litre of water adding 3 tbsp salt,
1/2 tsp whole peppercorns, 1 wedge of lemon and 1 leek leaf (optional).
Place steaks in water, reduce heat and simmer the fish until the flesh loosens
easily from the backbone (6-8 minutes). Serve immediately. This dish is
traditionally accompanied by cucumber salad, Sandefjord butter and boiled
potatoes.
If the fish is to be served cold, reduce the quantity
of salt to 1 tbsp per litre of water and the cooking time to 3 minutes.
Allowing the fish to cool in the poaching water will keep it moist. Cold
salmon is delicious served with a green salad, sour cream or horseradish
sauce and hot boiled potatoes.
Sandefjord butter
2 dl cream
a large quantity of chopped parsley
200 g butter
Boil the cream until it is reduced by half. Stir in
lumps of soft butter and add parsley. The mixture should be thick and must
not boil after the butter has been stirred in. The cream may, if desired,
be mixed with half the amount of fish stock.
Cucumber salad
2 hg cucumber
Dressing:
2 tbsp vinegar
2 tbsp sugar
1 dl water
white pepper
salt
parsley
[conversion table]
Slice the cucumber in very thin slices. Mix vinegar,
sugar and water. Add pepper and salt to taste. Pour the mixture over the
cucumber slices. Cucumber salad should be prepared well before it is served.
Recipes from the Norwegian Seafood Export Council |
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Salmon roll
(Serves 4 for a first course)
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450 g boned, skinned salmon
4 large or 8 small white
or green asparagus
1 bunch parsley
1 lemon
salt
ground white pepper
Butter sauce
200 g butter
1 shallot
1/2 dl cream
1 dl dry white wine
[conversion table]
Cook the asparagus, and allow it to cool. Cut the
salmon fillet into 4 large, thin slices 10-12 cm in diameter. The slicing
is a bit tricky, but give it a try. If it doesn't work, you can easily patch
smaller slices together. Lay a slice of salmon flat on the kitchen counter.
Place 1 or 2 stalks of the cooled asparagus in the centre of the slice.
Season with salt and white pepper and roll the salmon around the asparagus.
Cook the rolls on a rack in a steamer for 3-4 minutes.
Sauce
Mince the shallot and cook in white wine until the
liquid is reduced to one tablespoon. Add cream and bring to the boil. Cut
butter into small cubes and add little by little while stirring continuously.
Use low heat and keep the sauce just under boiling point while adding the
butter. The sauce may separate if it boils, so keep an eye on the heat!
The sauce may be prepared ahead of time and reheated
over boiling water. The shallot may be removed by straining before serving,
or kept in the sauce.
Recipe from Norsk mat uten grenser, Universitetsforlaget
A/S 1988 |
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Arctic fish soup
(Serves 4)
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Every region has its fish soup. This recipe is a "white"
fish soup with ingredients that make it suitable for party fare. For an
everyday meal, serve it with fish balls or pieces of fish and omit the shellfish
and shrimps.
2 1/2 tbsp butter
3/4 dl flour
8 dl fish stock
salt
pepper
1 small carrot
30 g leeks
butter
12 peeled shrimp
12 mussels or Iceland scallops
60 g wolffish or monkfish, steamed
1 dl heavy cream
2 tbsp sour cream
2 tsp lumpfish caviar
[conversion table]
Melt the butter and mix in the flour. Stir in hot
fish stock. Boil for about 10 minutes before seasoning with salt and pepper.
Cut carrots and leeks into thin strips, sauté them in butter and
add to the soup. Finally, add shrimps, shellfish, fish and cream. To serve,
garnish each plate with 1/2 tbsp sour cream and 1/2 tsp caviar.
Recipe from Vårt norske kjøkken,
KOM forlag 1993. |
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Shellfish salad
(Serves 4)
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Shellfish are a gourmet's delight.
2 lobsters, about 250 g each
or 12 crayfish tails
15 steamed mussels (or 1 tin)
150 g peeled shrimps
150 g fresh mushrooms
1 tin (approx. 400 g) asparagus tips
1/2 iceberg lettuce
dill
Dressing:
1/4 dl olive, corn or soya oil
2 tbsp wine vinegar
1/4 tsp salt
1/4 tsp white pepper
1 clove garlic, pressed
[conversion table]
Cut the lobster in two lengthwise and remove the stomach
and intestines. Remove the meat and cut it into bite-size pieces. Carefully
crack the claws and remove the meat. Slice the mushrooms. Arrange the ingredients
attractively on a dish or in a bowl. Drip the dressing over the salad and
refrigerate for one hour before serving.
Serve with white bread or toast.
Recipe from Ingrid's beste, Skjell og skalldyr.
Gyldendal Norsk Forlag A/S 1991. |
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Clipfish à la Harald Osa
(Serves 4)
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Clipfish can be prepared in a variety of ways. A traditional
dish in Norway is bacalao, which involves cooking the fish in oil with potatoes,
onions, tomatoes and spices. However, Norwegian chefs have composed a number
of other recipes, and the following is a speciality of Harald Osa.
1 kg clipfish
400 g leeks
150 g carrots
5 dl heavy cream
8 thick slices of bacon
salt, ground white pepper
[conversion table]
Soak the fish in water for 2 days, changing the water
occasionally. Remove the skin and bones (it does not matter if there are
a few small pieces left) and cut the fish into small thin slices.
Cut the leeks and carrots into thin slices. Place
in a wide saucepan. Add cream, salt and white pepper. Bring to the boil
so that the vegetables become tender. Continue to boil for a few minutes.
Set aside to cool and the contents will continue to thicken.
Cover the bottom of an ovenproof serving dish with
alternate layers of small thin slices of clipfish, vegetables, clipfish,
etc. until the entire dish is filled. There should be vegetables over, under
and on each side of the fish.
Bake for approx. 15 minutes at 200°C. Garnish
with crisp slices of bacon and either pour the bacon grease over the dish
or serve it as an accompaniment, along with good, floury potatoes.
Recipe: Norsk mat uten grenser, Universitetsforlaget
AS, 1988.
Conversion tabeles for weights and measures are given on page 4 of
"Sweet Temptations". |
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Fried mackerel
(Serves 4)
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1-2 mackerel fillets per person
flour, salt, pepper
butter or oil for frying
1-2 dl sour cream or heavy cream
[conversion table]
Fried mackerel with sour cream is spring mackerel
at its very best. Clean and fillet 2-3 mackerel and dry them well. Coat
the fillets in flour, salt and pepper and cut 2-3 diagonal slits in the
skin of each filet. Fry the mackerel in margarine until golden brown and
add 1-2 dl sour cream or heavy cream just before serving. |
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Cod baked in foil
(24 rolls)
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This recipe can be used for almost every type of fish.
You can use fillets or fish steaks. Make one &laqno;package" per person.
Butter a piece of aluminum foil and place the fish
on it. Season with a little salt and chopped parsley, chives or dill. Add
a little chopped onion, spinach, apple wedges or leek rings and a dab of
butter.
Seal the foil packages tightly and place them in a
roasting pan in the centre of the oven. Bake the fish at 200° C for
10-20 minutes, depending on the size of the packages.
Serve the packages unopened on hot plates with boiled
potatoes.
Recipe and photo from the Norwegian Seafood Export
Council |
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Lye Fish
(Lutefisk)
(Serves 4)
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3 kg lye fish
3 ss salt
200 g bacon
1-2 packages of ready-made creamed peas
[conversion table]
Poaching
Place the fish in a cold steel pan, skin side down.
Sprinkle with salt. (Aluminium pans should not to be used as they will turn
black.) Let the fish stand for 10 minutes, then place the pan over low heat.
Bring to the boil, reduce heat and let the fish simmer for about 10 minutes.
In the oven
Place the fish skin side down in a roasting pan or
an ovenproof dish. Sprinkle with salt, and cover with a lid or aluminium
foil. Bake at 200°C for about 40 minutes.
Prepare the creamed peas according to the recipe on
the package.
Cut the bacon in cubes and fry over low heat until
the fat melts and the bacon is crispy.
Serve on hot plates or dishes with boiled potatoes
and dry mustard. Lutefisk is traditionally accompanied by beer and aquavit.
In the microwave oven
Place the fish, skin side down, in a covered dish
suitable for microwave cooking. Sprinkle with salt, and cover. For best
results, cook 1 kg at a time. Cook 1 kg fish for 6 minutes at 600 watts.
Check to see whether the fish is cooked. Thick pieces may require another
2 minutes, perhaps more. Let the fish stand for 5 minutes before serving.
Recipe and photo from the Norwegian Seafood Export
Council |
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Mixed Norwegian vegetables
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All kinds of root vegetables can be used in this dish,
combined with a little leek or garlic. Allow about 100 g of each, depending
on how many types you have, and expect each person to eat about 150 g.
carrots
rutabaga or swede
celery root
parsley root
parsnip
leeks cut into rings
or whole cloves of garlic
parsley
[conversion table]
Wash the vegetables and cut them into small pieces.
Brown them lightly in a little oil or butter. Cook gently under a lid over
low heat, or place in the oven in an ovenproof dish. Sprinkle with chopped
parsley before serving. These vegetables are an excellent accompaniment
to both meat and fried fish. |
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