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

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

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

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

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

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

Salmon in a Creamy Sauce - Lax i krämig sås

SALMON IN A CREAMY SAUCE

Lax i krämig sås

Serves approx 4

1 lb 5 oz fillet of salmon, portion-

sized pieces, skinless and boneless

(of course)

0.4 cup water

3 tablespoons concentrated

lobster fond

0.4 cup creme fraiche

1 cup cream

2 teaspoons French mustard

1 bunch dill

3 tablespoons bleak roe

some cayenne

Decoration:

bleak roe

dill

Beat together water, lobster fond, creme fraiche, cream and mustard in a wide, shallow saucepan. Bring to a boil and reduce slightly. Put in the salmon, cover with a lid, for about 10 minutes. 

Chop the dill and stir it into the sauce together with bleak roe. Flavor to taste with cayenne but be gentle, it's very hot and the full taste explodes after a while. 

Place a dab of bleak roe on each fillet and decorate with some dill. Serve with potatoes and broccoli.

Enjoy!

Bella

Salmon Dill Pasta - Laxpasta med dill

SALMON DILL PASTA

Laxpasta med dill

Serves 4

½ leek

1 tablespoon butter or margarine

0.8 cup creme fraiche

2 tomatoes

7 oz smoked salmon, sliced

salt, pepper

0.4 cup dill

For serving:

4 servings pasta

Rinse and slice the leek and sauté until tender in a saucepan with butter. Add creme fraiche and diced tomatoes. Boil for 5 minutes. Shred the salmon and put it in the sauce. Heat through and flavor to taste with salt, pepper and dill.

Serve with boiled pasta and a salad.

Enjoy!

Bella

Salmon with Horseradish Filling - Lax med pepparrotsfyllning

SALMON WITH HORSERADISH FILLING

Lax med pepparrotsfyllning

4 portion-sized pieces of salmon 

fillet, each approx 4½ oz

5.3 oz cream cheese

2 tablespoons grated horseradish

salt, pepper

1 red bell pepper

1 aubergine

1 squash

1 red onion

2 tablespoons olive oil

7 oz cherry tomatoes

Salsa verde:

0.4 cup olive oil

0.4 cup green herbs, e.g. parsley 

and basil

grated zest from ½ lemon

fresh juice from ½ lemon

0.4 cup breadcrumbs (white bread, not

dried crumbs)

For serving:

lemon

parsley

boiled potatoes

Preheat oven to 392F.

Cut a pocket in each piece of fish. Mix cream cheese, horseradish, , salt and pepper and stuff the pockets with this.

Trim the bell pepper and cut in pieces. Roughly cut aubergine and squash in pieces. Peel the onion and cut in wedges. Place bell pepper, aubergine, squash and onion in an oven-proof pan and mix with oil, salt and pepper. Cook in the oven for 15 minutes.

Take out the vegetables and place salmon and tomatoes on top. Put back in and cook until the salmon is done, approx 10 minutes more. 

Salsa verde:

Mix oil, herbs, lemon zest, lemon juice and bread to a sauce. Flavor to taste with salt and pepper.

Serve the fish with sauce, lemon and parsley that you sprinkle over the fish, and boiled potatoes if you wish.

Enjoy!

Bella

Salmon in a Creamy Sauce - Lax i krämig sås

SALMON IN A CREAMY SAUCE

Lax i krämig sås

Serves 4

1 lb 5 oz salmon fillets

1 leek

5.3 oz peeled shrimp

1.2 cup heavy cream

0.8 cup creme fraiche

0.2 cup chopped dill

fresh juice from 1 lemon

salt, pepper

Decoration:

lemon

For serving:

boiled potatoes

Preheat oven to 392F.

Clean and shred the leek and spread it out in the bottom of an oven-proof pan. Cut the salmon fillets in pieces and put them on. Sprinkle with shrimp.

Mix cream and creme fraiche in a saucepan and bring to a boil. Stir in the dill and flavor to taste with lemon juice, salt and pepper. Pour the sauce over the fish and cook in the oven for about 20 minutes. Decorate with dill and lemon and serve with potatoes and perhaps sugarsnaps.

Enjoy!

Bella

Mustard Salmon - Senapslax

MUSTARD SALMON

Senapslax

Serves 2

2 portion-sized pieces of

salmon fillet, each approx 4½ oz

1 tablespoon mustard

2 tablespoons dried breadcrumbs

Yogurt sauce:

0.4 cup Greek or Turkish yogurt

1 garlic clove

2 tablespoons chopped dill

salt, pepper

For serving:

boiled potatoes

green peas

lemon wedges

Preheat oven to 392F.

Place the salmon in a greased, oven-proof pan. Spread with mustard and sprinkle with breadcrumbs. Bake in the oven for about 10 minutes.

Yogurt sauce:

Mix yogurt, crushed garlic and dill. Flavor to taste with salt and pepper.

Serve the salmon with sauce, potatoes, peas and lemon wedges.

Enjoy!

Bella

Creamy Salmon and Shrimp Gratin - Krämig lax- och räkgratäng

CREAMY SALMON AND SHRIMP GRATIN

Krämig lax- och räkgratäng

Serves 4

2 salmon fillets, each about 6 oz

1 lb un-peeled shrimp

0.8 cup creme fraiche

0.4 cup water

½ crumbled fish bouillon cube

0.3 cup chopped dill

1 teaspoon salt

some black pepper

5.3 oz green beans

8.8 oz green peas

Peel and cut the potatoes in smaller pieces. Boil until tender in lightly salted water. Peel the shrimp but reserve half the amount for the topping.

Boil creme fraiche, water and crumbled bouillon cube in a saucepan for a few minutes. Flavor to taste with salt and pepper and chopped dill. 

Trim the beans and boil in lightly salted water. Pour off the water.

Trim the salmon, cut in pieces and place together with the beans in a greased, oven-proof pan and top with shrimps. Pour on the sauce and poke with a fork so that it runs down in between. Bake just below the middle of the oven for about 12 to 15 minutes.

Take out and serve with boiled or riced potatoes, green peas, remaining shrimps and sliced lemon.

Enjoy!

Bella

Oven-Baked Salmon - Ugnsbakad lax

OVEN-BAKED SALMON

Ugnsbakad lax

Serves 2

2 portion-sized pieces of salmon fillet

salt, pepper

0.4 cup heavy cream

0.2 cup low-fat creme fraiche

1 tablespoon mustard

2 tablespoons chopped dill

For serving:

boiled potatoes

sugarsnaps

lemon wedges

Preheat oven to 437F.

Place the salmon in a greased, oven-proof dish and flavor with salt and pepper. Cook in the oven for about 10 minutes. 

Beat the cream and mix with creme fraiche, mustard and dill. Spread this over the salmon and cook for another 10 minutes. Serve with potatoes, sugarsnaps and lemon.

Enjoy!

Bella

Salmon Fillet with Cheese and Dill Topping - Laxfilé med ost- och dilltopping

SALMON FILLET WITH CHEESE AND

DILL TOPPING

Laxfilé med ost- och dilltopping

Serves 4

2 tablespoons butter or margarine

1 lb 12 oz potatoes

0.4 cup white wine

0.4 cup water

1 tablespoon concentrated fish fond

salt, pepper

2 spring onions

5.3 oz cream cheese

3 tablespoons chopped dill

1 lb 8 oz salmon fillets, skinned

8.8 oz asparagus

0.8 cup heavy cream

fresh juice from 1 lemon

Dab out the butter in the bottom of an oven-proof pot with a lid that can take the heat. Peel and slice the potatoes in thick slices and cover the bottom with them. Add wine, water and fond and flavor with salt and pepper. Thinly slice the spring onions and sprinkle them over the surface. 

Stir together dill and cream cheese and spread it onto the salmon fillets. Place the fish in the pot and put the lid on. Place the pot in the cold oven, turn it on to 392F and cook for 45 minutes.

Boil the asparagus until tender in salted water. Take it up and reserve 0.8 cup water. Mix asparagus and water. Pour the asparagus back in the saucepan and add cream. Bring to a boil and flavor to taste with salt, pepper and lemon juice.

Serve with the fish.

Enjoy!

Bella