Easy-Made Fish Soup - Lättlagad fisksoppa

EASY-MADE FISH SOUP

Lättlagad fisksoppa

Serves 4

1 onion

1 to 2 garlic cloves

approx 10.6 oz fennel

2 tablespoons butter

some saffron

0.8 cup white wine (optional)

4 cups water

2 fish bouillon cubes

0.8 cup creme fraiche

8.8 oz fillet of cod

8.8 oz fillet of salmon

3 tomatoes

salt

2 tablespoons roughly chopped

fresh thyme

Peel and chop onion and garlic. Cut the fennel in small pieces and save the green "dill" for decoration if you wish. Sauté onion, garlic and fennel in a saucepan with butter for about 3 minutes. Add saffron and sauté for 1 minute. Add wine, water and bouillon cubes, put a lid on and simmer for 10 minutes. Stir in the creme fraiche.

Cut the fish in cubes and dice the tomatoes. Bring the soup to a boil, add fish and tomatoes and simmer for 3 minutes. Flavor to taste with salt, add thyme and serve with bread.

Enjoy!

Bella

Salmon Patties with Spinach Sauce - Laxfärsbiffar med spenatsås

SALMON PATTIES WITH SPINACH SAUCE

Laxfärsbiffar med spenatsås

Serves 4

1.1 lb fillet of salmon

3/4 teaspoon salt

pepper

½ tablespoon potato starch

1 egg

0.4 cup heavy cream

some cayenne

1 tablespoon chopped dill

0.6 cup dried breadcrumbs

2 tablespoons butter

Spinach sauce:

1 oz baby spinach

2 tablespoons fresh basil

2 tablespoons chopped dill

1 tablespoon chopped parsley

0.6 cup creme fraiche

0.2 cup mayonnaise

salt, pepper

For serving:

boiled potatoes

lettuce

tomatoes

lemon wedges

Cut the fish in pieces and place in a food processor. Add salt, pepper, potato starch, egg, cream, cayenne and dill and process until smooth. Moisten your hands and shape the mixture into patties. Turn them over in the breadcrumbs and place on a baking paper, then fry in a pan with butter for about 3 minutes on each side.

Spinach sauce:

Put the spinach in a sieve and pour on boiling water. Rinse in cold water and squeeze out excess liquid. Mix the spinach, preferably in a hand mixer, and add basil, dill, parsley, creme fraiche and mayonnaise. Mix it all to a smooth sauce and flavor with salt and pepper.

Serve as suggested above.

Enjoy!

Bella

Fried Fish with Lemon Sauce - Stekt fiskfilé med citronsås

FRIED FISH WITH LEMON SAUCE

Stekt fiskfilé med citronsås

Serves 2

0.2 cup dried breadcrumbs

salt, pepper

10.6 oz white fish fillets

1 tablespoon butter or margarine

Lemon sauce:

1 tablespoon butter or margarine

1 tablespoon flour

0.9 cup regular milk

½ vegetable bouillon cube

fresh juice from ½ lemon

2 tablespoons chopped parsley

.

For serving:

boiled potatoes

boiled green peas

Mix breadcrumbs, salt and pepper and coat the fish on both sides. Fry in some butter in a frying pan, about 3 minutes on each side until done.

Lemon sauce:

Melt the butter in a saucepan, stir in the flour and dilute with milk. Bring to a boil. Add the bouillon cube and boil for another 5 minutes. Flavor to taste with lemon juice, salt and pepper. Stir in parsley and serve with the fish, potatoes and green peas.

Enjoy!

Bella

Creamy Fish Soup with Shrimp and Saffron - Krämig fisksoppa med räkor och saffran

CREAMY FISH SOUP WITH SHRIMP AND SAFFRON

Krämig fisksoppa med räkor och saffran

Serves 4

1.1 lb un-peeled shrimp

1 fennel stand

1 onion

butter

2 tablespoons tomato paste

3.2 cups water

½ leek

2 garlic cloves

1 carrot

some saffron

1 teaspoon freshly mortared 

fennel seeds

0.8 cup white wine

14 oz sieved tomatoes

0.8 cup heavy cream

1 teaspoon sambal oelek

salt

1.1 lb back of cod in pieces

chopped dill

For serving:

garlic bread

Peel the shrimp and save the peel.

Shrimp fond:

Split the fennel and cut off the root, it's to be used here. Peel and chop the onion. Sauté shrimp peel, fennel root and onion over rather high heat in butter in a pot. Stir in the tomato paste. Pour on the water, cover with a lid and boil for about 20 minutes. Strain and press out all liquid.

Rinse and slice the leek. Peel and chop the garlic. Peel and finely dice carrot and remaining fennel. Sauté leek, garlic, carrot and fennel in a pot with butter. Stir in the saffron and fennel seeds and continue cooking for a while. Add shrimp fond, wine, tomatoes and cream, put a lid on and boil for about 10 minutes until the vegetables are tender. Flavor to taste with sambal oelek and salt.

Cut the fish in cubes and put them in the soup. Put a lid on and remove from heat. Leave for 4 to 5 minutes.

Divide the shrimp in 4 deep plates, pour in the soup and sprinkle with some dill. Serve with garlic bread.

Enjoy!

Bella

Fish Roulades in White Wine Sauce - Fiskrulader i vitvinssås

FISH ROULADES IN WHITE WINE SAUCE

Fiskrulader i vitvinssås

Serves 4

8 fillets of sole

salt, pepper

Filling:

1 shallot

1.7 oz smoked salmon,

approx 2 to 3 slices

0.4 cup creme fraiche

White wine sauce:

1 shallot

2 +2 tablespoons butter

0.4 cup white wine

2 tablespoons flour

0.8 cup heavy cream

0.2 cup water and pan juices

salt, pepper

Decoration:

2 tablespoons salmon roe

dill

For serving:

boiled potatoes

green beans

Preheat oven to 392F.

Cut off the fin meat on the sides of the fish fillets. Place them skinside up on a baking paper and sprinkle with salt and pepper.

Filling:

Peel and chop the shallot. Cut the smoked salmon in small pieces. Mix onion, salmon and creme fraiche and place a dab of filling on each sole fillet. Roll them up and put them in a greased, oven-proof pan. Cover with greased baking paper and cook in the middle of the oven for about 10 minutes. Reserve the pan juices.

White wine sauce:

Peel and finely chop the shallot. Sauté until glossy in a saucepan with 2 tablespoons butter. Add wine and reduce until almost half the amount remains. Sprinkle with flour and add cream, water and pan juices while stirring. Simmer the sauce for 5 minutes and stir occasionally. Add 2 tablespoons butter in dabs and stir until melted. Flavor to taste with salt and pepper.

Place the fish on warm plates and spoon some of the sauce over each. Decorate with roe and dill. Serve remaining sauce separately. Serve with boiled potatoes and green beans.

Enjoy!

Bella

Oven-Baked Salmon with Orange Sauce - Ugnsbakad lax med apelsinsås

OVEN-BAKED SALMON WITH ORANGE SAUCE

Ugnsbakad lax med apelsinsås

Serves 4

4 slices salmon fillet, in all

approx 1 lb 5 oz

some salt

butter or margarine

Orange sauce:

3 oranges

1 small onion, finely chopped

1 tablespoon butter or margarine

0.6 cup bouillon

1 tablespoon white wine vinegar

1 bay leaf

1 tablespoon runny honey

1½ crushed garlic cloves

1 to 1½ tablespoons Maizena

+ some cold water

Preheat oven to 392F.

Place the skin- and boneless salmon fillets in a greased, oven-proof pan. Sprinkle with some salt. Put a small piece of fat on each slice. Bake the salmon in the oven for 12 to 15 minutes. Do not overcook.

Squeeze the juice out of the oranges. Sauté the onion until glossy in the fat in a frying pan, without coloring. Add orange juice, bouillon and vinegar, then add bay leaf, salt, honey and garlic. Simmer over low heat, uncovered, for about 10 minutes. Stir the Maizena with some water and beat it into the sauce, which shouldn't be too thin.

Serve with boiled potatoes and vegetables of your choice.

Enjoy!

Bella

Oven-Baked Back of Cod with Horseradish Creme - Ugnsbakad torskrygg med pepparrotskräm

OVEN-BAKED BACK OF COD WITH

HORSERADISH CREME

Ugnsbakad torskrygg med pepparrotskräm

Serves 4

1 lb 5 oz back of cod

in pieces

4.4 oz cream cheese

0.6 cup cream

3 tablespoons finely 

grated horseradish

3½ oz leafy spinach

grated zest from ½ lemon

fresh juice from ½ lemon

1 teaspoon salt

1 tablespoon chopped parsley

1 tablespoon dried breadcrumbs

1 lb 10 oz potatoes

Peel and boil the potatoes.

Heat the oven to 347F. Cut the fish in 4 pieces if it's not already in pieces. 

Mix cream cheese, cream, horseradish, spinach and lemon juice. Distribute in the bottom of an oven-proof pan and put the fish on top. Mix lemon zest, salt, parsley and breadcrumbs. Sprinkle over the fish. Cook in the middle of the oven for about 25 minutes.

Serve with boiled or mashed potatoes.

Enjoy!

Bella

Salmon Stew with Chili Aioli - Laxgryta med chiliaioli

SALMON STEW WITH CHILI AIOLI

Laxgryta med chiliaioli

Serves 4

1 onion

1 carrot

4 potatoes

grated zest from 1 lemon

1 fish bouillon cube

1.2 cup water

1 tablespoon white wine vinegar

0.8 cup heavy cream

salt, peppar

14 oz fillet of salmon

0.2 cup chopped dill

8.8 oz un-peeled shrimp

Chili aioli:

0.4 cup mayonnaise

1 tablespoon olive oil

1 garlic clove

some paprika

some cayenne

For serving:

bread

Peel onion, carrot and potatoes. Chop the onion, roughly grate the carrots and dice the potatoes. Sauté it all in a pot with oil. Add lemon zest and bouillon cube and dilute with water, vinegar and cream. Bring to a boil and boil for 5 minutes. Flavor to taste with salt and pepper.

Cut the salmon in cubes and add them to the stew. Simmer slowly until the Salmon is done, about 5 minutes. Sprinkle with dill and peeled shrimp.

Chili aioli:

Mix mayonnaise, oil, crushed garlic, paprika and cayenne. 

Serve the aioli with the stew together with bread.

Enjoy!

Bella

Coconut-Coated Fish - Kokospanerad fisk

COCONUT-COATED FISH

Kokospanerad fisk

Serves 2

0.2 cup flour

0.4 cup flaked coconut

1 egg

8.8 oz white fish fillet, fresh

or frozen and thawed

salt

1 tablespoon butter or margarine

0.4 cup sweet chili sauce

0.4 cup Turkish yogurt

For serving:

rice

lime

salad

Put flour on one plate, coconut on another and beat the egg in a bowl. Cut the fish in pieces and wipe it off. Coat first in flour, then in egg and last in coconut. Flavor with salt and fry in butter in a frying pan for about 3 minutes on each side until nicely colored.

Mix sweet chili sauce and yogurt and serve with the fish together with rice, lime wedges and a salad.

Enjoy!

Bella

Fish Soup from Bretagne (Brittany) - Fisksoppa från Bretagne

FISH SOUP FROM BRETAGNE

Fisksoppa från Bretagne

Serves approx 6

1 fennel stand

1 onion

2 carrots

1 leek

2 garlic cloves

1 bay leaf

1 teaspoon thyme

some saffron

1 cup dry white wine

4.8 cups water

3 fish bouillon cubes

1 can crushed tomatoes,

approx 14 oz

0.4 cup creme fraiche

14 oz salmon fillet

14 oz cod fillet

1.1 lb un-peeled shrimp

salt

cayenne

Trim and split the fennel. Slice it. Peel and thinly slice the onion. Peel and cut the carrots in fine sticks. Trim and shred the leek. Sauté all the vegetables in some fat until they're tender end glossy without coloring. Add crushed garlic, bay leaf, thyme, saffron, wine, water, bouillon cubes and crushed tomatoes. Allow to simmer, covered, for about 10 minutes.

Cut the fish in even-sized cubes and peel the shrimp.

Stir the creme fraiche into the soup and let it melt. Add the fish and let the soup boil for about 5 minutes or until the fish is no longer transparent. Flavor to taste with salt and cayenne. Last, add the shrimp and just heat them through, but do not boil. 

Serve with garlic bread.

Enjoy!

Bella

Fried Salmon with Lemon Pepper and Roe Sauce - Citronpepparstekt lax med romsås

FRIED SALMON WITH LEMON PEPPER AND ROE SAUCE

Citronpepparstekt lax med romsås

Serves 4

Salmon and asparagus:

4 salmon fillet, each approx 4½ oz

1 teaspoon salt

some lemon pepper

2 tablespoon butter

8.8 oz green asparagus

2 tablespoons oil

Roe sauce:

0.8 cup low-fat creme fraiche

1½ oz red bleak roe

Mix the sauce together. Brush the asparagus with oil and grill on the stovetop until it's a little colored. Fry the salmon in a frying pan and flavor with salt and pepper.

Serve the salmon with boiled new potatoes, roe sauce, grilled asparagus and a salad with strawberries. Decorate with dill.

Enjoy!

Bella

Shrimp-Baked Salmon with Riced Potatoes - Räkgratinerad lax med pressad potatis

SHRIMP-BAKED SALMON WITH RICED POTATOES

Räkgratinerad lax med pressad potatis

Serves 4

2.2 lbs skinless salmon fillet

in a whole piece

Topping:

1.1 lb un-peeled shrimp

5.3 oz cream cheese

1 tablespoon French mustard

1 tablespoon runny honey

2 tablespoons chopped dill

1 tablespoon chopped chives

1 teaspoon salt

some black pepper

0.2 cup flaked almonds

2 tablespoons pumpkin seeds

1½ tablespoons olive oil

0.4 cup heavy cream

Decoration:

0.4 cup peeled shrimp (reserved)

1 tablespoon chopped dill

Preheat oven to 437F. Place the fish in a greased oven-proof pan.

Topping:

Peel the shrimp and reserve 0.4 cup fine ones for decoration. Roughly chop remaining shrimp. Mix shrimp, cream cheese, mustard, honey, dill, chives, salt and pepper. Spread this over the fish and top with almonds and pumpkin seeds. Drizzle with olive oil and pour the cream around the fish. Bake just below the middle of the oven for about 20 minutes. Take out and decorate with the reserved shrimp plus chopped dill.

Serve with boiled sugarsnaps, riced potatoes and lemon wedges.

Enjoy!

Bella

Salmon with Broccoli Mash and Salad - Lax med broccolimos och sallad

SALMON WITH BROCCOLI MASH AND SALAD

Lax med broccolimos och sallad

Serves 4

Salmon:

1.1 lb salmon fillets

2 tablespoons butter

1 teaspoon salt

some pepper

Broccoli mash:

2 broccolis

0.8 cup creme fraiche

some salt and pepper

For serving:

tomatoes

mâche lettuce (I have no idea if

you call it that ... but basically any

green salad is good)

lemons

Cut the broccoli in pieces and boil until tender in salted water approx 8 minutes. Mix and add creme fraiche. Flavor to taste with salt and pepper. Cut the fish in serving-sized pieces and fry in butter. Sprinkle with salt and pepper.

Serve the salmon with broccoli mash and a tomato salad with green lettuce.

Enjoy!

Bella

Easy-Made Fish au Gratin with Ajvar Relish - Lättlagad fiskgratäng med ajvar relish

EASY-MADE FISH AU GRATIN WITH AJVAR RELISH

Lättlagad fiskgratäng med ajvar relish

Serves 4

14 oz frozen, half-thawed

fillet of cod in a block

salt, pepper

0.4 cup heavy cream

0.4 cup creme fraiche

0.4 cup ajvar relish, strong

2 grilled, canned bell peppers

1 onion

2 tablespoons chopped parsley

for decoration

Cut the fish block in 4 pieces. Flavor with salt and pepper and place in an oven-proof pan. Beat together cream, creme fraiche and relish and pour it over the fish.

Cut the grilled bell peppers in thin shreds. Peel and thinly slice the onion. Divide bell peppers and onion on top of the fish and bake in the oven at 392F for 25 minutes. Sprinkle with some parsley and serve with boiled or mashed potatoes.

Enjoy!

Bella

Creamy Salmon with Lemon and Dill - Krämig lax med citron och dill

CREAMY SALMON WITH LEMON AND DILL

Krämig lax med citron och dill

Serves 4

4 salmon fillets, each about 4½ oz

1 leek

1 large lemon

0.8 cup creme fraiche

some frozen dill

salt, pepper

Trim the leek and cut in approx 3/4 inch slices. Pre-cook them in lightly salted water, pour off the water and drain well. Spread out the leek in the bottom of an oven-proof roasting pan, approx 8 x 12 inches. Place the fish on top.

Heat the oven to 482F.

Finely grate the zest, squeeze out the juice and mix with creme fraiche and dill. Flavor to taste with salt and pepper. Pour the sauce over the fish in the pan and cook in the middle of the oven for 15 to 20 minutes.

Enjoy!

Bella

Coated Fillet of Plaice with Parmesan Sauce - Panerad spättafilé med parmesansås

COATED FILLET OF PLAICE WITH PARMESAN SAUCE

Panerad spättafilé med parmesansås

Serves 2

Plaice:

8.8 oz fillets of plaice

salt, black pepper

0.2 cup dried breadcrumbs

1 tablespoon butter

Parmesan sauce:

1 egg yolk

1 teaspoon lemon juice

½ teaspoon French mustard

½ garlic clove

some sugar

0.2 cup grated Parmesan cheese,

approx 0.8 oz

2 tablespoons low-fat creme fraiche

1 tablespoon chopped dill

finely grated zest from ½ lemon

For serving:

boiled potatoes

sugarsnaps

red onion

white balsamic vinegar (optional)

Sauce:

Mix egg yolk, lemon juice, mustard, finely grated garlic, sugar, Parmesan cheese and creme fraiche. Stir in dill and lemon zest and flavor with salt and pepper.

Mix the breadcrumbs with salt and pepper and coat the fish. Fry in butter.

Serve the fish with the Parmesan sauce, boiled potatoes, lightly boiled sugarsnaps and shredded red onion, preferably but not necessarily with some vinegar drizzled over them.

Enjoy!

Bella

Cod in the Oven with Bell Peppers, Onion and Dill - Torsk i ugn med paprika, lök och dill

COD IN THE OVEN WITH BELL PEPPERS,

ONION AND DILL

Torsk i ugn med paprika, lök och dill

Serves 4

1 lb 5 oz small, firm potatoes

olive oil

salt, pepper

14 oz fillet of cod, frozen and thawed

1 red snack bell pepper, you know,

the pointy kind

1 small red onion

1 fresh rosemary sprig

2 dill sprigs

½ lemon

2 tablespoons capers

Scrub and split the potatoes and place them in an oven-proof pan, spatious enough for the cod as well. Mix the potatoes with 2 tablespoons olive oil and flavor with salt and pepper. Cook in the oven for 437F for about 15 minutes.

Thinly slice bell pepper and onion. Pick the "leaves" off the rosemary sprig, roughly chop the dill and grate the zest off the lemon. Squeeze the lemon juice over the fish and drizzle with some olive oil. Flavor with salt and pepper.

Take out the potatoes and place the fish in the middle, so that the potatoes are surrounding it. Divide remaining ingredients over the surface. Lower the heat to 392F and cook in the oven for about 15 minutes. 

Serve immediately.

Enjoy!

Bella

Salmon Shrimp Dish with Fennel and Saffron - Lax- och räkgryta med fänkål och saffran

SALMON SHRIMP DISH WITH FENNEL AND SAFFRON

Lax- och räkgryta med fänkål och saffran

Serves 4

1 lb 5 oz skin- and boneless

salmon fillets

1.1 lb un-peeled shrimp

½ leek

2 garlic cloves

½ fresh red chilifruit

1 red bell pepper

1 fennel

3 large tomatoes

some saffron

0.6 cup white wine

1.2 cup heavy cream

0.2 cup water

2 tablespoons concentrated fish fond

3 tablespoons finely chopped dill

0.4 cup small green peas

Decoration:

chopped dill

Cut the salmon in pieces and peel the shrimp. Trim and shred the leek, peel and finely chop the garlic. Trim and finely chop the chilifruit, trim and dice the bell pepper. Trim and shred the fennel and roughly chop the tomatoes. Sauté leek, garlic, bell pepper and fennel until smooth and glossy in oil, without coloring, in a shallow, wide saucepan. Add saffron and tomatoes and continue cooking for a couple of minutes. Add wine, cream, water and fish fond. Put a lid on and simmer slowly for about 10 minutes. Flavor with some salt and pepper.

Add the salmon and simmer for about 5 minutes more. Add shrimp, dill and green peas. Decorate with roughly chopped dill and serve with rice.

Enjoy!

Bella

Luxurious Salmon Fillet - Lyxig lax

LUXURIOUS SALMON FILLET

Lyxig lax

Serves 4

4 portion-sized pieces of

salmon fillet, each about 4.4 oz

1 shallot

salt, pepper

1 tablespoon butter

4.4 oz asparagus

2 tablespoons grated horseradish

0.2 cup creme fraiche

3½ oz smoked salmon

Pea puré:

8.8 oz frozen peas

0.4 cup creme fraiche

For serving:

boiled potatoes

lemon

Preheat oven to 437F.

Make a cut lengthwise in each piece of fish. Peel and chop the shallots and sauté until tender in a frying pan with butter. Finely chop the asparagus and sauté with the onion for a few minutes.

Mix the onion and asparagus with horseradish and creme fraiche. Flavor to taste with salt and pepper. Distribute the filling in the pockets. Wrap a slice of smoked salmon around each piece or cover the fillets with them. Cook in the oven for about 12 minutes.

Pea puré:

Boil the peas for about 3 minutes. Mix them to a puré. Stir in creme fraiche and flavor to taste with salt and pepper. 

Serve with the salmon together with boiled potatoes and lemon.

Enjoy!

Bella

Honey-Baked Salmon Fillet - Honungsbakad laxfilé

HONEY-BAKED SALMON FILLET

Honungsbakad laxfilé

Serves 4

2.2 lbs salmon fillets, skinless

Topping:

5.3 oz cream cheese

1 tablespoon Dijon mustard

1 tablespoon honey

salt, pepper

0.2 cup flaked almonds

0.2 cup pumpkin seeds

1 tablespoon olive oil

2 tablespoons fresh lemon juice

0.4 cup heavy cream

Decoration:

2 tablespoons chopped chives

For serving:

boiled potatoes

vegetables

Preheat oven to 437F.

Place the salmon in an oven-proof pan. 

Topping:

Stir together cream cheese, honey, salt and pepper and spread this over the fish. Sprinkle with flaked almonds and pumpkin seeds and drizzle with olive oil. Pour lemon juice and cream around the fish. 

Continue cooking in the oven until the salmon is done, about 20 minutes. Sprinkle with chopped chives and serve with boiled vegetables and boiled potatoes.

Enjoy!

Bella