THE SJÖBODEN MACKEREL PAN
Sjöbodens makrillpanna
2/3 cup water
¼ fish bouillon cube
7 oz cherry tomatoes
2 tablespoons chopped dill
1/3 cup cream, 15% fat
salt, pepper
Rinse and de-bone whole mackerel and remove head, fins and tail. Cut the fish or the fillets in 1 ¼ inch slices and sprinkle with some salt. Bring water and bouillon cube to a boil in a sauté pan or a shallow saucepan, put in the fish and let simmer, covered, for 10 to 15 minutes.
Serve with boiled dill potatoes, green peas and crispbread.
Sjöbodens makrillpanna
Mackerel is a very popular fish in Sweden. For this pan you can either use whole, fresh mackerel or frozen mackerel fillets.
4 servings
2 lbs whole mackerel or 1 1/3 lbs mackerel fillets
salt2/3 cup water
¼ fish bouillon cube
7 oz cherry tomatoes
2 tablespoons chopped dill
1/3 cup cream, 15% fat
salt, pepper
Rinse and de-bone whole mackerel and remove head, fins and tail. Cut the fish or the fillets in 1 ¼ inch slices and sprinkle with some salt. Bring water and bouillon cube to a boil in a sauté pan or a shallow saucepan, put in the fish and let simmer, covered, for 10 to 15 minutes.
Make a little cut in the tomatoes. Blend in dill and
cream and put the tomatoes in the pan. Simmer for 3 to 5 minutes. Flavour to
taste and adjust if necessary.
Serve with boiled dill potatoes, green peas and crispbread.
Enjoy!
Bella
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