I am writing this page in English with Google translator. Click the Danish version and see the original Danish website. Note the English page is under construction and therefore not finished. I need to read the proofs of the page.

In the pictures on the right are all the recipes I've made over the years. Go to "Choose your favorite recipe", select it and press "Go". You come to the recipe - Bon appetit.

I have one comment to all fish meals, baked in my oven. They are put 1/3 up from the bottom on a rack. It gives a little longer cooking time than if the dish was placed directly at the bottom of the oven or on a solid plate. The dish will have direct contact with the metal plate and warmed therefore faster.

Images of the meals for 4 seconds



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It is essentially a page with fish recipes, but sometimes there are also other recipes related to my Smoking Oven and others recipes, as I usually do every year at the same time, be it Danish Holidays or personal celebrations. Feel free to use the recipes for personal use. If you want to publish the recipes please first obtain a permit. This is usually available if the source references also appear in the recipe.

Recipes with an asterisk * after the number, I proofread, but maybe you can even find minor errors.

I include some links as a service and the inclusion of any link does not mean that I have approved or seen the link. Are some links useless, the page can be dismantled or relocated. Links will be deleted / corrected as they are discovered.

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Are you hungry? So choose your favorite recipe and enter 'GO'. I have made all the recipes and therefore can guarantee they are good fish meals and tastes great. I have also started with meat and game recipes. Naturally, these are also tested with good results. Bon appetite                                                                                                                                                                                                                                                                                                                                

 

Seven "cool" fried herring in vinegar with new potatoes

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Shopping List for 2 adults

Fish
14 herring fillets
1 tbsp. rye flour
3 tbsp. wheat flour
2 tsp. salt
Coarse pepper from the mill
250 g butter for frying

Vinegar Brine
3 cups vinegar
1 cup water
300 g sugar
2 onions (1 onion during boiling and 1 red onion for garnish)
2 cloves garlic
1 hot red chili pepper
2 slices of lemon
6 bay leaves
10 whole peppercorns

Accessories
500 g new potatoes
Parsley Sauce
Recipe No. 1*
Seven 'cool' fried herring in vinegar with new potatoes
Seven "cool" fried herring in vinegar with new potatoes

You must catch 7 herring and fillets them so children can also eat them.
The recipe is included in Søren Dahl's book on regional meals.

 

Procedure without liability: Cook first a marinade of vinegar, water, sugar, bay leaves and peppercorns. Once the sugar has melted, add onion rings, garlic, chili pepper and lemon slices. Bring to a boil and then take of the heat and place the marinade to cool.

Come rye flour, wheat flour, salt and pepper in a plastic bag and shake well. Then add the herring fillets and shake even more. Fry the herring fillets golden brown in butter in medium heat for a few minutes (5 to 7 minutes). The best way to fry the herring fillets is to fry the skin side until the meat is white. If the herring fillets are very thick reversed the fillets and they finally get approx. 30 seconds on the meat side. Let the fillets cool on a paper towel so excess fat drips off.

The cooled vinegar syrup poured over the cooled fillets and let them soak until the next day in the refrigerator. Garnish with raw onion rings before serving. This will be a typical lunch meal. As a seafood dinner see Hint.

Hint: However, eat the fried herring on the first day, they taste wonderful. Therefore, vinegar marinade and fried herring shall not cooled down completely. Vinegar marinade may well be lukewarm. Server new potatoes with parsley sauce to the meal.

Serving: Use accessories for the fried herring as desired and season. When the new potatoes come, it's a wonderful meal only to those new potatoes and cold butter, sprinkled with dill. You can benefit from scratching the new potatoes with these gloves with knobs on. Buy them in a construction market, costing approx. DKK 60.00 for 10 pairs.

Drink: A cold beer and a dram is a must to the meal. "dram" = Danish snaps.

Info: A good herring in medium size weighs 165 grams, so your 7 herring weighs 1.15 kg and in cleaned condition and made into fillets, the weight is 510 grams. A loss of 640 g or 56 %.


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Fish Soup Hot chili

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This meal is very "HOT". Adjust the number of chili pepper.
You can make the meal of many different kinds of fish.

100 g fillets of cod, ling, tusk, or catfish
100 g fillets of lean fish from fresh water perch or pike
100 g fillets of lean fish from the sea "flat-fish"
100 g mussels, deep-frozen
100 g giant prawns in shell, deep-frozen
1 large onion into cubes
4 cloves garlic
2 red hot chili peppers into small slices
1 red pepper not hot in slices
4 ripe tomatoes in boats and a canned tomato purée
1 diced fennel root
4 large potatoes cut into coarse cubes
½ orange peel
10 threads saffron or 1 tsp. turmeric
4 twigs parsley or dry
4 twigs dill instead of parsley
4 tbsp. virgin olive oil
2 l fish broth or chicken broth
12 toast slices of good quality, or Garlic bread
Season with salt, white pepper and cayenne pepper
Recipe No. 2*
Fish Soup Hot chili a meal for real men
Hot chili
Fish Soup Hot chili a meal for real men

 

Procedure without liability: Sauté onion, garlic, red pepper and fennel in olive oil in a very large soup pot until onions are clear. Approx. 8 minutes. Add broth, potatoes, red hot chili peppers, the half of the orange rind, saffron (or turmeric) and twigs of the parsley. Bring the soup to boil and boil for 5 minutes. Add tomatoes and tomato purée and boil another 10 minutes. Parsley twigs are taken out of the pot and mussels poured into the pot. Bring the soup to boil again. Then pour the bite-sized pieces of fish in the pot. Let soup simmer on low heat for 5 minutes. Get the thawed giant prawns in shell in the pot, and as soon as the soup begins to boil, turned off the heat otherwise the prawns will be tough.

Hint: If you want a creamy soup, you can adjust with whipping cream, but be careful not to stir too much in the soup, thus fish pieces become to "pluck fish".

Serving: Serve the soup with chopped parsley or dill and toast.

Fish Bouillon: If you catch fish, use fish bones and head - but not fish gills, fish blood and guts - to make a broth of fish. Pour approx. 2 ½ l water in a big pot and add all the fish bones and head and 1 tablespoon salt, 10 cloves garlic, 2 large onions, 2 carrots, 5 cm fresh ginger, 3 green leek tops, 2 red chili pepper, 1 parsley root, 1 parsnip, 5 Pirie-Pirie, 1 tbsp. oregano, lemon grass or 1 whole lemon or dried lime leaves, 10 bay leaves and the top of a fennel tuber. In short, what you have on hand of good vegetables and spices. Vegetables cut into smaller pieces before being put into the pot.

It all boil for exactly 20 minutes, then sieve through a cloth. Let fish broths settle for half an hour. Measure the amount as indicated above, but avoid the sediment. Adjust the volume with a dry white wine. Is there enough fish broth, you can just drink the wine.

Drink: Cold glass of white wine: Gewürztraminer is suitable

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Fish meatballs with remoulade sauce and French fries

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Children will love these Fish meatballs
with remoulade sauce and French fries

1000 g of fish fillets of your catch:
cod, saithe, ling, pikeperch or pike - it's lean meat
100 g smoked lard (use only 10% of fish weight), or bacon
1 onion
2 cloves garlic
2 tsp. salt
1/4 tsp. white pepper from the "mill"
40 g wheat flour (use only 5% of fish weight)
2 whole eggs
3/4 dl cream
3/4 dl water maybe. See procedure
Virgin olive oil for frying (possibly mix with butter or margarine)
Extras:
1 kg new potatoes or
1 packet pasta or
1 packet French fries or
1 packet cream stewed spinach
1 bowl tartar sauce and 1 lemon
Recipe No. 3*
Meal with cream stewed spinach and new potatoes
Meal with cream stewed spinach and new potatoes

 

Procedure without liability: Chop the smoked lard or bacon through meat mincer first. Take the chopped smoked lard up from the bowl and chop now fish, onion, garlic and smoked lard again. We now have an appropriate coarseness for adults of fish meat and smoked lard. Children can usually like it chopped again. Stir stuffing with salt and pepper, add the wheat flour and eggs and stir well before the cream and water are added. Use first the cream and then the water if it is necessary. Maybe you should not use water. The amount of water depends on the fish you use. Not all fish have the same amount of water in the meat. Now, the stuffing rest in the refrigerator, preferably 1 hour. Fry meatballs golden in virgin olive oil. Mix maybe a little butter into the oil. Do not heat too hard, as there will be a hard shell, and inside they are not really cooked. Approx. 5 minutes on each side for small meatballs and 10 minutes for large meatballs.

Hint: Instead of smoked lard can also use smoked salmon when you have the freezer full of salmon.

Serving: Use accessories to fish meatballs as desired and season. When the new potatoes come, it's a wonderful meal only to those new potatoes with "Remo" added with little lemon and sprinkled with dill. A good pasta, all children eat.

Drink: Cold glass of white wine or a cold beer.

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Oven baked cod with mustard sauce

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Again, you must with MS Havlit and catch cod

1 large fresh caught cod between 2 and 3 kg
or more small cod so there will be approx. 1 kg fish fillets
1 onion
1 clove garlic
4 bay leaves
1 tsp. salt to sprinkle
1 small tsp. white pepper to sprinkle
1 lemon, juice of the half, the rest for garnish
6 dl milk or semi-skimmed milk for the sauce
20 g butter, 15 g to the sauce, 5 grams to the meal
3 tbsp. wheat flour
2 tbsp. fish mustard
1 tbsp. white wine vinegar
1 tsp. salt
1 tsp. sugar
1 dl grated horseradish
2 eggs
1 small glass pickled beetroot
1 kg small potatoes
4 twigs parsley for garnish
Recipe No. 4*
Oven baked cod before and after preparation
The cod were caught on the Yellow Reef by John.
It weighed 7 kg and was 4 kg fish fillets.

 

Procedure without liability: Fillets the cod, or as many you've caught, so you get at least 1 kg plain fish meat without bones and skin. Cut the fillets into large pieces approx. 6 cm, and place fillets with slices of onion and garlic in an oven proof dish that is greased with a little butter. Sprinkle with salt and white pepper. Dripping a few drops of lemon juice on each fillet. Sprinkle 2 tbsp. white wine over the fish. Put the fillets in a 200 °C hot oven in approx. 30 minutes. If fillets are very thick, the cooking time is maybe a little more. Try to stab the fish with a fork. If fish flesh looks "glassy", it is not enough done.

Mustard sauce: Prepare the sauce while the fish is baking and potatoes is boiling. Pour the milk, butter and flour in a saucepan and whip it together during heating. Boil the sauce through and season with salt, white pepper, fish, mustard, vinegar and a little sugar. Pour some liquid from the fish in the saucepan, and the sauce gets a nice consistency.

Extras: Boil the eggs for 7 minutes. (hard boiled). The cold chopped eggs are served with chopped beetroot and grated horseradish. The accessory is served in bowls next to the fish when the meal is served. Boil the potatoes with the skins for 20 minutes in slightly salted water and peeled.

Hint: Instead of cod you can use fillets of pollack, saithe, haddock, hake, ling and catfish. Use the liquid from the fish to come into the sauce. When you use fillets, it is a child-friendly meal: There is no bones, as they say. If you catch your own fish, you can cut them in fine pieces and boil (simmer) those from 10 to 20 minutes in water containing different spices: onion, garlic, bay leaves, carrots, leeks, salt, peppercorns, sugar, vinegar (white wine) and parsley twigs. Then the sauce is made from fish water instead of milk.

Ornament or green: Lemon Slices placed on the fish. Garnish with parsley.

Drink: A cold beer and snaps.

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Fresh, fried mackerel

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Mackerel are caught in August and September.

4 small, whole fresh mackerel a 350 g or
2 large, whole fresh mackerel a 700 g

Dressing for fish and salad:
4 tbsp. olive oil
4 tbsp. balsamic vinegar
4 tbsp. white wine

Salad:
4 snack red peppers in strips
8 small red tomatoes, boatly cut
1 red hot chili peppers, finely cut
4 cloves garlic, finely cut
2 spring onions, finely cut
1 tsp. salt, maybe 2 tsp.
1 tsp. sugar
1 tsp. coarse, black pepper from the mill
2 twigs rosemary
150 g creamy cheese slices such as:
Goat cheese or sheep cheese which is Fetaost or
Danish cheese made from cow milk which is Apetina

Extras:
Full-grain rye bread with pepper-tomato salad for lunch
or potato salad for main course

Recipe No. 5*
Fresh mackerel and smoked mackerel
Upper image fresh mackerel for 2 people to put in the oven.
Lower image smoked mackerel to several persons.
4 mackerel right weighing 650 g each in smoked condition.

 

Procedure without liability: Mackerel were gutted and fillets, so they have no bones, but leave the skin on. Above mentioned dressing is spread on the bottom of a dish and on fillets and salad. Fillets placed in the dish with skin side down, and sprinkled with a little salt, sugar and coarse black pepper. Cover the mackerel with a creamy cheese in slices, such as Greek Feta cheese or Danish Apetina cheese. Sprinkle with rosemary twigs and cover the dish with film before you place it in the refrigerator while preparing the salad. Fry the mackerel fillets in a pre-heated oven at 200 ° C for 30 to 35 minutes.

If you do not have an oven with you on the fishing trip, use a grill pan. The best way to cook fish fillets is to cook the skin side until the meat is white. Is the fillets very thick reversed and they finally get approx. 30 seconds on the meat side.

No rule without exception. If you do not catch mackerel, you can use smoked mackerel. In this case you do not use the above dressing for smoked mackerel. Clean the mackerel for fish bones. Cut the head and tail with a sharp knife. Part fish in two pieces lengthwise and remove the backbones and side bones gently out. Use a fork or two to do it. Let the fish stay on the skin. Warm mackerel fillets on the skin side in butter on a medium hot frying pan for approx. 4 minutes. They are smoked.

Extras: Full-grain rye bread with butter and a good pepper-tomato salad with a creamy cheese, Feta cheese Greek or Apetina cheese Danish, is well suited to the meal. For main course served with potato salad after this recipe: Whipping A38 and a little mayonnaise together with lemon juice, nutmeg, Dijon mustard, finely cut onion and or finely cut chives. Cut the boiled, cold potatoes in slices and mix them into the dressing. Season with salt and white pepper.

Drink: A cold beer and a snaps for lunch. White wine for main course.

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Salad with marinated cod

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Using fine small summer cod to this meal

800 g cod fillet approx. 2 to 3 medium size summer cod
1 dl virgin olive oil
2 tsp. cane sugar
2 oranges just juice
1 lime juice and lime peel
4 shallots in strips
2 cloves garlic chopped
1 fennel in thin slices
6 twigs thyme
1 tsp. cumin crushed in a mortar
Salt and white pepper. Butter to grease the baking dish.

400 g mixed salads with the seasons - it is summer:
radicchio, hearts of lettuce and endive, if you can get it.

1 cup mixed chopped herbs such as coriander,
parsley, dill and chives. Or use your own recipe.
Recipe No. 6*
Salad with marinated cod
Salad with marinated cod

 

Procedure without liability: Clean and filitér the cod, but leave the skin on. Preheat oven to 140 degrees. Sprinkle cod with salt and white pepper and put them in a greased baking dish with the skin side up. Bake the cod to the feasibility of pilling the skin in a snap. Depending on thickness it takes between 6 to 10 minutes.

Limes scalded and peel grated, the juice squeezed out. Mix the lime peel, lime juice, orange juice, virgin olive oil, thyme, garlic, shallots, fennel and cumin in a saucepan and bring it boil. Season with salt, white pepper and sugar cane.

Pour the hot syrup over the cod and let it soak in a couple of hours at the kitchen table if you want to eat it now. Otherwise you can put the dish in the refrigerator, and then let the cod soak in to the next day.

Serve salad with herbs on 4 plates and top with fish and vegetables from the marinade over the salad. Use the marinade as a dressing.

Extras: Fresh, coarse bread eaten with the meal. Bread dripping in dressing.

Drink: Cold glass of white wine or a cold beer.

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Oriental plaice fillets

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800 g plaice fillets
1 red onion
1 clove garlic
1 sour apple
2 cm fresh ginger
1 courgette or zucchini or squash
1 leek
1 small tin tomato purée
1 tbsp. rose paprika
1/4 tbsp. white pepper
1 tsp. salt
1 cup chopped parsley to sprinkle
40 ml water and 160 ml coconut milk
1 small fish stock cube
Extras:
1 kg potatoes to mash potatoes or
8 baking potatoes
½ cup chives
100 g butter
Recipe No. 7*
Oriental plaice fillets
Oriental plaice fillets
You can use all kinds of flatfish for that meal

 

First, some facts: Squash, zucchini and Courgette is the same herb, but only three different names. The first name Squash used in the United States and the second name Zucchini in Italy and the last Courgette in France.

Procedure without liability: Clean your fresh plaice (flatfish) and filleting them, or thaw fillets, if you buy frozen fish. Sprinkle with salt, white pepper and parsley. Fold fillets.

Peel and chop onion and garlic. Wash and cut leek, apple, ginger and gourgette into cubes. Peel if necessary the apple if the skin is "nasty". Mix the "green" and pour it in a butter greased casserole.

Put the fillets as shown in the picture slightly overlapping each other on top of mixture.

Mix the tomato purée, rose paprika, coconut milk and water with fish broth and pour over the fillets.

The meal is prepared in a pre-heated hot air oven at 180 to 200 ° C for 35 to 40 minutes.

Extras: Serve the meal with mashed potatoes or baked potatoes. Garnish with chopped chives.

Hint: Instead of gourgette you can use leeks if gourgette unavailable. Got some fresh salmon, try adding some strips inside plaice.

Drink: Cold glass of white wine or a cold beer.

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Roasted rainbow trout with green herbs

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Then you once again go to Karlstrup Put & Take lake

1 rainbow trout approx. 1.5 to 2 kg
1 tbsp. rose paprika
1/4 tbsp. white pepper
1 tsp. salt
1 onion, finely sliced
1 clove garlic, finely sliced
1 cup parsley, finely crushed
1 cup dill, finely crushed
1 cup chives, finely crushed
100 g butter
Extras:
1 kg new potatoes
1 good salad of your choice
Recipe No. 8*
Roasted rainbow with green herbs

I am the tasty rainbow trout from
Karlstrup Put & Take lake

 

Procedure without liability: Clean the fresh caught rainbow trout from Karlstrup P & T lake. Scratch slimy fish from head to tail and scrape fish scales of from tail to head. Cut if necessary head off if the fish is too big for the oven. Rinse fish in cold water and let dribble of water before you dry the fish in kitchen paper.

The fish is rubbed inside and outside with salt, white pepper and rose (sweet) paprika.

The soft butter mixed with herbs, are now placed in the abdominal cavity of the fish.

Place rainbow trout in a baking dish and bake at 150 degrees in a hot air oven for approx. 40 to 45 minutes.

Extras: Serve the meal with new, boiled potato and a good salad.

Hint: Pour a glass of white wine into baking dish and use the gravy to the meal. Get any other vegetables in the baking dish and bake them too. They are great as accessories. The fish can also be wrapped in aluminum foil so that smaller fish are not getting dry.

Drink: Cold glass of white wine.

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Fish soup with tiger prawns and lobster tails

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This meal is suitable for those who do not catch fish

24 lobster tails, frozen
24 tiger shrimps in shell, frozen
4 lemon sole fillets without skin
2 spring onions with the green
1 fennel
1 clove garlic, finely cut
1 carrot into coarse pieces
1 Zittauer onion into coarse pieces
3 cm fresh ginger finely cut
1 cup dill finely crushed for garnish
2 tbsp. lemon juice
1 l fish broth
½ tsp. salt
3 whole peppercorns
1/4 l whipping cream
Extras:
8 good bread roll
Cognac whipped cream
Recipe No. 9*
Fish soup with tiger prawns and lobster tails
Fish soup with tiger prawns and lobster tails

 

Procedure without liability: You start to skin the thawed tiger shrimps and lobster tails. Save the shells in a pot, as they must be used for fish broth. Clean the fish and cut it into bite-sized pieces. The spring onion and fennel, cut them into thin strips and save the green top to fish broth.

You are doing a fish broth: Shells of lobster tails and tiger prawns tails, top of spring onion and fennel, garlic, carrot, zittauer onion and fresh ginger. Get 1½ l water in a pot and boil broth under lids, take the lids off when it is boiling. Let it simmer at low heat for 20 minutes. Remove the shells and vegetables with a skimmer. Sieve the broth in a coffee filter. Replace if necessary the filter a few times since it clog. Boil the soup until there is approx. 1 liter. Season with salt and white pepper from the mill.

Take 1 dl of fish broth, ½ tsp. salt, 3 whole peppercorns and 1 tbsp. lemon juice into a saucepan and bring it boil. Steam lobster tails, tiger prawns and fish at low heat under a lid for approx. 3 minutes. It should in no way "hammer" boiling, as the shellfish will be tough and the fish will be "pluck fish". Remember the rest of the soup can also be used. But be careful with salt in the broth.

Extras: For a feast dinner the soup is served with Cognac whipped cream after this recipe. Get 1/4 liter whipping cream, 2 tbsp. Cognac and 1 tbsp. lemon juice in a bowl. Whip it to foam and finely turn the crushed dill in. Put it in the refrigerator for 30 minutes. Good bread roll eaten with soup. For daily use I just pour whipping cream into the soup.

Serving: Place now thin strips of spring onion and fennel in hot portion cups with lobster tails, tiger prawns and fish. Pour the hot soup over and on the top give a spoonful of the cold Cognac whipped cream. Or, serve separately in a small bowl.

Drink: A dry sherry or a dry, cold white wine suitable for the soup.

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Cooked salmon with Hollandaise sauce

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The recipe can be made both on salmon or trout

1 salmon or trout of 3 kg
1 onion
2 cloves garlic
1 leek
2 carrots
1 cup mixed green parsley, dill, sage and thyme
1 red hot chili pepper
3 cm fresh ginger
1 fennel
2 slices of lemon
1 tsp. salt
1 tsp. sugar
3 tsp. vinegar
100 g butter to the sauce
3 til 4 tbsp. flour to the sauce
1 to 2 eggs, only egg yolks
2 l water
Extras:
1 kg new potatoes
1 Dijon mustard
200 g melted butter
Freshly grated horseradish


Recipe No. 10*
Too many cooks spoil the meal
Cooked salmon with Hollandaise sauce
Too many cooks spoil the meal

 

Procedure without liability: Clean the fish for fish mucus and scales. Cut from anal fin to the head and remove the intestines. Clean the abdominal cavity for fish blood. Cut the gills out but let the head sit on. It looks so great when the fish looking at you at the table. This requires of course that, you have a big fish pot. In this pot you'll put the cleaned, sliced vegetables, a bundle of green, lemon slices, salt, sugar, vinegar and water. Is the fish fresh - not frozen - put the fish in when the water boils. Bring to a boil and boil the fish under the lid on very low heat for 20 minutes. Do you use a fish that is frozen; you should take the fish straight from the freezer and put it in cold water. Bring to a boil, it takes normally 30 minutes, and from boiling to finish the fish, it takes 30 minutes more. But remember the fish shall only simmer in the boiling water the last 30 minutes.

Hollandaise sauce: This recipe is not the "real" Hollandaise sauce, but in my opinion, better and less "fattened". I think? In a thick bottomed saucepan melt the butter and flour mixed in while stirring until you get a "flour roll". Pour the fish soup in the pot, but a bit of time, under strong stirring. Continue until you get the consistency that you want the sauce. The sauce boil for 3 minutes, then turned off for this. One or two egg yolks stir into a cup and add some of the sauce while stirring. When the cup is half full, add this mixture while stirring the sauce and season with salt, sugar and vinegar. It is important that the sauce does not boil more when the egg yolks have come in.

Extras: New potatoes or small, solid potatoes. Melt 200g butter and grated horseradish comes in.

Serving: Serve fish on a large dish at the table. You as the host distribute fish pieces on plates. Pour the sauce over the potatoes and melted horseradish butter over the fish. Serve a lump of Dijon Mustard. Good appetite.

Drink: A dry, cold white wine suitable for the meal.

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Steamed pollack fillet with vegetables

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Lunch served with coarse bread. Main course with potatoes

800 g of pollack fillets or saithe fillets
2 carrots
2 stalks celery
2 cloves garlic
1 tsp. turmeric
2 tbsp. lemon juice
2 tbsp. virgin olive oil
2 dl fish broth
½ dl cream 13
200 g mayonnaise
Salt and white pepper
Decoration Lemon balm
Recipe No. 11*
Steamed pollack fillet with vegetables
Steamed pollack fillet with vegetables

 

Procedure without liability: Clean and fillet the fish. Cut fillets into serving large pieces and sprinkle with salt. Let fillets soaking with salt while you clean and cut the vegetables into coarse strips with a peeler.

Sauté vegetables in a pan in virgin olive oil and seasoned with salt, white pepper and lemon juice. Place fillets over the vegetables, pour fish broth and cream 13 in the pan and steam the fish under the lid on a low heat until it is white and firm.

Serving: Place vegetables and fish fillets on 4 plates. Decorate with lemon balm and serve the meal with a mayonnaise mixture after this recipe: Pour the mayonnaise into a bowl and mix with 2 cloves crushed garlic, 1 tsp. turmeric, 1 tbsp. lemon juice, salt and white pepper. You decide whether it should be for lunch with coarse bread, or a main course with new boiled potatoes.

Drink: Cold glass of white wine or a beer.

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Fried turbot or brill with root vegetables

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Do you know the difference between a turbot and a brill?

1 kg turbot or brill with skin
4 tbsp. virgin olive oil
100 g butter
1 onion
10 spring onions
4 cloves garlic
1 parsley root or parsley
1 small celery root or celery
2 carrots
1 lemon or lime
4 cm fresh ginger
1 twig thyme
1 twig fresh coriander
salt, white pepper and hot paprika
Extras:
Coarse bread or white bread as desired
Recipe No. 12*
Main course with potatoes on the bottom
Main course with potatoes on the bottom

 

Procedure without liability: Clean and fillet the fish. You may like to let the skin sit on. Or get the fisherman to do it; you catch no turbot or brill! Or do you? Start with the root vegetables, cleaning them and cut them into slices. Onions and garlic peeled and cut into slices. Add onion, garlic and all root fruits in a baking dish lightly greased with butter. Add lemon slices and sprinkle with thyme leaves, salt, white pepper and hot paprika. Use rest of butter to put over the vegetables.

Place the baking dish in a pre-heated oven at 180 ° C to 200 ° C for approx. 30 to 40 minutes. Just before the root fruits are ready, fry the fish, which you have seasoned with salt and white pepper, in virgin olive oil. Remember just a cut above his back, so the fish do not "bend". The best way to fry fish fillets is on the skin side until meat is white and firm. Is very thick fillets reversed and they finally get approx. 30 seconds on the meat side. Place the fish over the root vegetables and bake them together the last 10 minutes in the oven.

Serving: Place the vegetables and fish fillets on 4 plates. Use the beautiful gravy from the fish to sauce and drippings of the bread.

Hint: Would you like to use the meal as a main course, you can get sliced potatoes in the baking dish and adjust with butter, salt and pepper. Oven times perhaps additional 5 to 10 minutes. I have this time fried the whole fish, but if children should eat the meal it is recommended to use fish fillets.

Drink: Cold glass of strong white wine. Or the good Wiibroes vintage beer 2001. Perhaps an Elephant beer from Carlsberg.

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Spicy blue mussels soup with garlic bread for starter

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Go out and collect your own blue mussels

2 to 3 kg of fresh blue mussels in shell
1 onion
4 cloves garlic
1 red hot chilipeber
1 leek
2 carrots
1/4 celery and 1 fennel
2 cm fresh ginger
½ lemon or lime
1 cup fresh parsley or dill
10 stems saffron or
1 tsp. turmeric
100 g butter
1/4 l whipping cream
1/2 bottle dry white wine and slightly water
salt and white pepper
Extras:
Garlic bread on request
Recipe No. 13*
Spicy blue mussels soup with garlic bread for starter
Spicy blue mussels soup with garlic bread for starter

 

Procedure without liability: You can even pick your mussels for personal consumption, but remember it must be in a place where the water is clean and non toxic algae in the summer and no sewer nearby. At the Food Authority's website you can follow the toxic algae in Danish waters. Otherwise buy fresh mussels at your fish shop.

Mussels brushed and rinsed under water, "beard" removed with a knife. If some of the mussels are open tap on the shell to see if they close themselves. If they don't does it discard them.

Take a nice, big pot, which you can put on the table and pour white wine, juice of half lemon or lime, 1 tsp. salt and mussels in. Boil immediately until the mussels have opened, and immediately remove the pot of the heat. The mussels, which are still closed, discarded.

Chop onion, garlic, red chili, leek, carrots, celery and ginger and sauté in butter. Add saffron or turmeric. Liquid from the mussels sieved over the vegetables and everything is given a rehash. Add whipping cream and let it simmer approx. 10 minutes. Add mussels, season with salt and white pepper, sprinkle with chopped parsley or dill.

Serving: Put the pot on the table. Use warm soup plates, spoon and fork, and rinse bowls with warm water and lemon slices. Serve garlic bread with the meal.

Hint: If you do not use fennel then pour a small glass of Pernod in the pot with the vegetables, it offers a French taste.

Drink: A glass of cold, rich, French white wine. Maybe a cool Riesling.

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Rimmad (curing) salmon with scrambled eggs and flavouring snaps

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Now you have to go out and catch a fresh salmon for this meal. Only fresh salmon can be used.

600 to 800 grams of salmon
4 dl water
60 g salt
40 g sugar
2 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. dill seeds
1/2 tsp. whole white pepper
1 dl seasoning snaps
Dill twigs for garnish
Recipe No. 14*
Rimmad (curing) salmon with scrambled eggs
Rimmad (curing) salmon with scrambled eggs
A solid tweezers to take the bones out of fish

 

Procedure without liability: Catch the salmon and use the large center piece of approx. 600 to 800 grams. Clean and fillet the fish so you have two pieces. Cut away side bones with a sharp knife and remove the nerve bones with this solid tweezers. Take a plate where the two sides of salmon can be in. Pour the cold syrup of this recipe over the fish and place it in the refrigerator for 24 hours. Curing is any of various food preservation and flavoring processes of foods such as meat and fish.

Syrup for curing: Boil 4 dl water, 60 g salt, 40 g sugar, 2 tsp. mustard seeds, 1 tsp. coriander seeds, 1 tsp. dill seeds, ½ tsp. whole white pepper and dill twigs. Dill leaves for garnish. Once the syrup is lukewarm pour 1 dl seasoning snaps in. Cool the syrup completely and then add to the salmon. After 24 hours in the refrigerator take the salmon up and watered it briefly approx. 5 minutes in cold water. Blotted dry with kitchen towel and cut into thin slices. Serve on the portion plates and garnish with chopped dill.

Serving: Scrambled eggs served with the meal. Knock out 2 eggs per person in a bowl. Get 2 tbsp. cold water and 2 tbsp. seasoning snaps in per person and whip well with a hand whisk until smooth. A dollop butter in pan and melt it at medium heat. Pour the eggs in and let it congeal under lids at medium heat. Seasoning with salt and white pepper when the scrambled eggs are complete. Place it on plates next to the salmon.

Hint: Small new Danish potatoes cooked in slightly salty water is also good for the meal. Completely small, new Danish potatoes must be cooked in 15 minutes only, after which water is poured off, and air-dried briefly. Put the potatoes back into the pot, and 2 tbsp. seasoning snaps pored over. Put the lid on and shake the pot briefly to seasoning snaps are soaked into the potatoes.

Drink: Drink your favorite beer to the meal and rinse off with the rest of seasoning snaps. You'll hear the angels sing. That meal comes from Sweden and named "Rimmad Lax".

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Chef of the wilderness best perch

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Take a wilderness vacation in Sweden with the kids and catch perch for this dinner.

1 kg fresh fillets of perch
4 carrots
1 lemon
2 whole eggs
1 dl milk
100 g butter
1 dl breadcrumbs
12 potatoes for mashed potatoes
1 dl fresh lingonberries, sugar as desired

For frying: Salt, white pepper, fish pepper mix and breadcrumbs
thyme and French tarragon

For mashed potatoes: Butter, salt, white pepper and nutmeg
Recipe No. 15*
Chef of the wilderness best perch
Chef of the wilderness best perch
See how a perch fillets

 

Procedure without liability: There is nothing better than a freshly caught perch, breaded and fried with a splash of fresh lemon juice, served with mashed potatoes, grated carrots and sugar stirred lingonberries.

Whips eggs with a little milk and pour mixture into a plastic bag. Pour the breadcrumbs and spices in a plastic bag. Grate the carrots and pour lemon juice over, pour carrots with lemon juice in a plastic bag. Put now the potatoes over the fire, so they are cooked. It takes approx. 20 minutes.

Place perch fillets in egg and milk mixture, then in breadcrumbs and spice mixture and shake well the plastic bag. Remove the fillets from the plastic bag and put them on foil so they can dry slightly before they are fried.

Get 50 grams of butter and the rest of the milk and the cooked potatoes in a saucepan. Boil up and whips it to mashed potatoes. Add salt, white pepper and nutmeg.

Fry fillets in butter in frying pan, and max a few minutes on each side depending on size.

For frying: 2 whole eggs, a bit of milk, 1 dl breadcrumbs, 1 tsp. salt, 1/2 tsp. white pepper, 1/2 tsp. fish pepper mix, 1 tsp. French tarragon and 1/2 tsp. thyme.

Serving: Served with mashed potatoes, grated carrots and sugar stirred lingonberries, and you have the chef's best wilderness-coated perch.

Hint: Drip a little lemon juice over perch fillets. See here how to fillet a perch. Mix also grated carrot with grated apples.

Drink: In the wilderness you can probably find a good home distillery, where you with clear, fresh, cool spring water can make you a snaps to the dinner.

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Jørgen Walters Fishing Cakes
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Do you desire for a good and delicious Fishing Cakes after a nice fishing trip? Do not be afraid, there are no fish in the cake. Try one of these four below.

FISHING CAKE BOTTOM

250 g butter
250 g sugar
mix butter and sugar
3 eggs
stir in eggs, one at a time
mixed with
200 g finely crushed hazelnuts
200 g wheat flour
1 tsp. baking powder
Recipe No. 16A
Fish Cake bottom has been made
Fishing Cake bottom has been made

Get the dough in a baking dish or springform. Bake approx. 40 min at 175 degrees. Lightly grease a medium baking dish or springform with butter, then the cake release better. Cleave the cake when it has cooled.

Chocolate mousse made by Eva and Conny Kock
Chocolate mousse made by Eva and Conny Kock
CHOCOLATE MOUSE FOR INTERLAYER

4 eggs
4 tbsp. icing sugar
1/4 l whipping cream
150 g dark chocolate
100 g nougat

Chocolate and nougat melted in water bath. Egg whites whipped stiff. Whip the cream to whipped cream. Egg yolks and icing sugar whipped together. Chocolate whipped in. Whipped cream and chocolate mixture comes into the egg white with light hand. Does cold for 1 hour.

CHOCOLATE CREME TO THE TOP

100 g dark chocolate
100 g butter
100 g sugar
1 tsp. vanilla sugar
1 tsp. coffee powder
Fishing cake decorated and ready for eating
Fishing cake decorated and ready for eating

Melt chocolate to cream in a water bath. Stir butter and sugar well together. Add vanilla sugar and coffee powder. Spread the creme over the cake when it is cool. Garnish with toasted almond flakes and orange balls.

Drink: Find a good dry Port Wine and serve it with a good cup of coffee together with the Fishing cake.

 

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Jørgen Walters Fishing Pretzel

Shopping List for 8 adults


For the dough:
500 g of flour Amo
250 g butter
2 dl water
3 eggs
3 tbsp. sugar
1 pkg. yeast (50 g)

To Remoncen
250 g butter
200 g brown sugar or cane sugar
10 g of cinnamon or
10 grams of cardamom
1 large cup light raisins
1 small cup of Swedish Blossa Starkvinsglögg
or Port wine

For brushing and sprinkle
1 beaten egg
Pearl sugar
Some raisins
Finely chopped nuts or almonds
Choose sprinkle to your taste
Recipe No. 16B
Fishing Pretzel is now made
Fishing Pretzel is now made and to be baked

Fishing Pretzel is now baked
Fishing Pretzel has now been baked for 16 minutes

 

Procedure without liability: Begin the day before to put raisins soaked in Glögg or Port. The day after pouring lukewarm water, eggs, sugar, yeast and margarine in a large bowl. Yeast and margarine, divided into appropriate smaller fragments. Everything should be at room temperature, so remove it from the refrigerator at least 6 hours before use. Let the mixture stand in the kitchen of approx. 1 hour. Then add flour a little at a time, while kneaded with "Five of Clubs" on the right hand. Keep the left hand clean if you need it to take other things. It might be a little more flour, the flour amount depends very much on the size of the eggs.

Knead the dough thoroughly until it does not stick, but it should not be too dry. Cover the bowl with a clean, wet cloth and let rise until double about. 1 hour.

While dough rises the remonce are made. Pick margarine in a bowl sprinkle sugar and cinnamon (cardamom) above. Use a dough hook and knead the mixture until it is well mixed.

Sprinkle a little flour on the dry kitchen table, beat the dough slightly and fold it several times before the dough is rolled out with a rolling pin. Measure your baking tray (L = 40 cm x W = 35 cm). Roll out the dough in length 40 cm and width 44 cm. Cut 4 strips a 40 cm x 11 cm. Distribute remoncen and half of the raisins in the middle of all four strips and folding the dough from both sides against each other. The end pieces also folded over, so remoncen does not flow out. Try pressing the dough together a bit so it does not blow up during baking. Press with a flat hand on top of all the pieces to be flat. Brush with beaten egg, sprinkle pearl sugar, the rest of the raisins and chopped nuts (almonds) on top.

Set the unbaked Fishing Pretzel on the baking tray with baking paper and let them rise a bit more before being put into a preheated oven and bake for 15 to 19 minutes at 220 °C. The time may vary according to how many raisins with moisture, you get into the Fishing Pretzel, and of course your oven. Just be aware of the time, for suddenly can the Fishing Pretzel become too brown.

Drink: Find a good dry Port and serve it with a good cup of coffee together with the Fishing Pretzel. For Christmas, the Swedish Blossa Glögg is very suitable.

Hint: A Swedish 10 % Blossa Glögg contains all the necessary spices. Blossa Glögg is available in several variants - strengths - and the strong one must be bought at Systembolaget. I can recommend the two of 15% (orange label) and 10% (red label).

 

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Jørgen Walters Fishing Brunsviger

Shopping List for 8 adults


For the dough:
250 g Amo flour
25 g of butter soft
1 ½ to 2 cups lukewarm milk
25 g sugar
½ tsp. cardamom
1 pinch salt
½ pkg. yeast (25 g)
NB. Cold raising in refrigerator
overnight only 1/4 pkg. yeast

For Remoncen:
"Lord Mayor filling"
125 g butter
150 g brown sugar
4 tbsp. dark syrup
100 g of hazelnuts
Recipe No. 16C
Jørgen Walters Fishing Brunsviger
Jørgen Walters Fishing Brunsviger

 

Procedure without liability: Dissolve the yeast in the lukewarm milk. Mix flour, sugar and salt in a bowl and pour the milk and yeast during kneading with a machine. Knead the dough for at least 5 minutes. Leave it to rise under a wet towel for 30 minutes.

While the dough is rising made remoncen. Place butter, brown sugar and syrup in a saucepan and set it over low heat, so it all melts. Come hazelnuts on a clean and dry pan, warm the hazelnuts up so they turn brown and shells loosening. Add the hazelnuts in a dry tea towel and fold over so you can roll the nuts around and get the shells of. Chop the nuts coarsely and put them up in the pan to remoncen. Mix everything well and let it cool while you go to the next step.

Sprinkle a little flour on the dry kitchen table, turn the dough out and roll out with a rolling pin. Come little butter flakes on the dough and fold it together from all four sides. Knead dough gently again before rolling it out in an appropriate size. Place the dough in a baking dish 20x25 cm, but remember to put baking paper on the bottom that has been greased with butter. Return the dough to rise under a wet towel for at least 1 hour or until it is raised to double.

When the dough is raised to double, pressed with an index finger as many grooves as possible. (I got 12 grooves). In these grooves filled remoncen and the rest is distributed evenly over the dough.

Place the baking form into a pre-heated oven and bake for 20 to 25 minutes at 180 ° C. The time can vary according to your oven. Just be aware of the time, because suddenly the Fishing Brunsvigeren can become too brown.

Drink: Find a good, dry Port Wine and serve it with a good home cooked coffee together with the Fishing Brunsvigeren.

Note: Brunsviger is sometimes known as "Poor man's birthday cake".

 

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Jørgen Walters Fishing carrot cake

Shopping List for 8 adults


For the cake:
300 g brown sugar
4 whole eggs
2 dl grape seed oil
2 tsp. vanilla powder
2 tsp. cinnamon
2 tsp. cardamom
2 tsp. cocoa powder
2 tsp. baking powder
275 g of wheat flour
50 grams of walnuts
275 g carrots finely grated

For garnish:
1 cup Creme Fraiche
Plums in Madeira
See my recipe below
Opskrift Nr. 16D
Fishing carrot cake is now baked in 55 minutes              Fishing carrot cake garnished with Creme Fraiche and plums in Madeira
Fishing carrot cake is now baked in 55 minutes. Fishing carrot cake garnished with Creme Fraiche and plums in Madeira
The slightly dark on the cake is not burned but the color of cocoa, which is penetrated

 

Procedure without liability: Begin by pouring brown sugar, eggs and oil in a large bowl. Beat it well within the remaining ingredients is put in. Vanilla, cinnamon, cardamom, cocoa and baking powder mix well with flour. All Stir in the brown sugar mixture - preferably through a sieve. Finally, add carrots and walnuts, the whole is mixed well into a homogeneous mass with a dough hook.

A 25 cm diameter springform lubricated with grape seed oil and cake dough distributed in the form. Cake dough is placed in a preheated 170 degree oven and baked for 50 to 60 minutes. The time depends somewhat on the stove and at what height you set the springform. I put my springform on a rack 1/3 up so 55 minutes was just right.

Drink: Find a good Madeira and serve with a good home cooked coffee together with the Fishing carrot cake.

Plums in Madeira: For 1 kg plums without stones, use 500 g pearl sugar, 2 vanilla rods, 1 cup water, 5 dl Madeira and 1 tbsp. Atamon. The plums rinsed in cold water and wiped off. Halve the plums and remove the stones, place the plums in a clean Atamon washed jars (about 2 liters). Boil water and sugar to a syrup with vanilla rods, which just been cut into quarters. Turn off heat and come Madeira and Atamon in the syrup. Pour the hot mixture over the plums. The liquid should cover the plums, if not, then top up with Jamaica Rum or a strong Stroh Rum. Do you use Rum in a good amount, then you can simply rinse the glass with Atamon and failing to get it in the plums.

The glass container sealed with the seal and put in a cold, dark and dry place. Now formed vacuum in the glass when the glass is cold, and it helps to extend shelf life. In the first week I usually take the glass out and shake it so that the plums coincide and all plums are below the liquid. Unopened glass I've had in two years, but when they first opened, I put the glass in the refrigerator and then they can keep for about 1 month.

Tip: Can not find Madeira, then use a Portvin. Both types of wine has a strength of between 19% and 20% - also called liqueur. Here you will find plums varieties and season. Here you can see pictures of 8 different Danish plums. See my Snapse calculation.

 

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Nettle soup a la Conny "Kock" Båstad Sverige

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Do you have nettle in your garden, you should try this soup.

2 liters of fresh nettle top leaves
2 l chicken broth or veal broth
4 shallots
4 cloves garlic
2 baking potato in cubes
50 g butter or olive oil
50 g blue cheese
1 small canned tomato puree (gives the soup a brown color)
1 cup Creme Fraiche 38%
1 cup parsley, finely crushed
1/4 l whipping cream
1 packet or freshly grated horseradish
Salt and pepper added at the end as desired

Nettle soup is usually green but turns brown,
when tomato paste is added. I will refrain from tomato paste next time
Recipe No. 17*
Nettle soup a la Conny
Nettle soup a la Conny "Kock" Båstad Sverige

 

Procedure without liability: Use only fresh top leaves without stalks. First rinse nettle free from sand under running water. Then they dried on a piece of kitchen paper or tea towel. Melt butter or olive oil in a large saucepan, finely chopped shallots and garlic blanched slightly in the pan. 2 l broth is poured on and cooked up easily with the precooked potatoes in cubes. The dried nettles, which are roughly chopped, add to the pan and boil lightly for 5 minutes. Add crushed blue cheese to the saucepan, and now the meal must not boil any more. You can benefit from using a handheld blender in the soup now.

Get 1 cup 38% Creme Fraiche to the pan while stirring - still, the meal must not boil. (A small can of tomato paste added while stirring. Nettle soup is usually green but turns brown, when tomato paste is added. I will refrain tomato paste next time). Season the soup with salt and pepper.

Serving: Served with horseradish whipped cream. Whip the cream as firm as the bowl can be turned upside down and add finely grated horseradish. Pour the soup into warm plates and add one or two large spoons, whipped cream horseradish. Garlic Bread fits to the meal. If you want to use the meal as a main meal, you can serve meatballs (köttbullar) as I have done here.

Garnish: Sprinkle with "round hand" finely crushed parsley around horseradish cream.

Drink: Serve a half dry Sherry with the soup and "rinse" after with a cold, top-fermented and unpasteurized beer.

Hint: Do you have sensitive hands, use gloves when you pick the nettle.

This meal was written by my good fishing friend from Stensån in Båstad Conny "Kock".

 

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'Steward' cod

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Cod in a different way, and easy to go to

4 small or 2 large cod. A total of 4 kg fresh fish
4 Garlic flute
150 g butter
2 onions if you like use red onions
1 garlic, whole small fresh
4 tomatoes
1 leek or spring onion
1 cup parsley
1 tsp. salt
½ tsp. white pepper
1 tsp. rose paprika

Hint:
1 bag of shredded horseradish
125 g melted butter
or
1 kg large potatoes
1/4 l whipping cream
Recipe No. 18*
'Steward' cod
'Steward' cod
Dinner with potatoes in bottom of the dish

 

Procedure without liability: First you must catch cod but it can be difficult, because in these days, the cod is lacking. Sea biologists give fishermen blame for that not many cod are left in our water. Fishermen say that the water surrounding your country has been too warm for cod. Whom should we believe? But one is sure, the water is warmer, mullet has come to Køge bay in the majority.

Cod is filleted and boned, so there is not any kind of fish bones in it. Lightly grease a baking dish with butter, then added cod fillet in baking dish with skin side down, if you choose to keep the skin on the fish.

Cod fillet sprinkled with salt, pepper and paprika rose. Put on the cod fillet, alternating slices of tomato, onion, garlic and leek, then add 150 g butter daub on everything.

Bake at 200 °C in a pre-heated oven for approx. 30 to 35 minutes depending on cod fillet thickness and size. I had to give extra 5 minutes, because the baking dish came straight from the fridge.

Serving: "Steward" cod served with warm flute. Select flute that taste you best. Flute Garlic goes well with the meal.

Garnish: When the meal is finished and before it put on the table, sprinkled it with chopped parsley.

Drink: A cold white wine fits well with the meal, try a California Chardonnay. But do you prefer beer; try a cold top-fermented and unpasteurized beer.

Hint: Missing something? So you should try to melt 125 grams butter, which you add a bag of shredded horseradish. Or some large potatoes cooked in 10 minutes and cut them into slices. Place potatoes in bottom of baking dish. Sprinkle with salt and add a little whipping cream over. Otherwise proceed as described above. Here I shall propose to take the skin of the fish.

 

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Romrøget laks
Rum Smoked Salmon

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Salmon in a different way. Follow the 10 images. Each image takes 15 sec.

1 stor hel laks på 3 kg
1 salmon fillet 2 to 4 pounds

1 kop mørk rom
1 cup dark rum

1 kop brun farin
1 cup brown sugar

½ kop groft salt
½ cup coarse salt

1 tbsp. sort peber
1 tbsp. black pepper

Hint: Regnbueørred fra Karlstrup er OK
         Trout can do
Recipe No. 19*

Rum smoked salmon

This recipe I have chosen to write in English, but you can print it in Danish.

Preparing the Fish: Skin the salmon fillet and remove any bones as shown in Preparing the Fish, Fig. 1 to Fig. 3. Rinse the salmon under cold running water and blot dry with paper towels. Place the salmom in a baking dish just large enough to hold it and pour the rum over. Let marinate for 15 - 20 minutes, then drain the salmon and blot dry with paper towels. Clean the baking dish for later use.

Make the cure: Mix brown sugar, salt and pepper in a bowl, make sure to mix it thoroughly. Spread half of the mixture at the bottom of the dish. Add the pieces of fish on the side where the skin was down and spread the rest of the mixture over the fish pieces by folding it onto the fish. Cover the dish with film and put it in the refrigerator for 4 hours.
Set up a charcoal grill for indirect grilling - Click here - place a drip pan in the center, and preheat to medium heat. Rinse the cure off the salmon with cold running water and blot dry with paper towels. When ready to cook, toss 2 cups wood chips on the coals. Brush and oil the grill grate.
Rom marinated Salmond
A small trout from Karlstrup can do
Place the salmon in the center of the hot grate over the drip pan away from the heat. Toss the remaining wood chips on the coals, and cover the grill. Smoke the fish until cooked through, about 20 minutes. To test for doneness, press the top of the salmon with your finger. It should feel firm and break into clean flakes.
Transfer the salmon to a rack to cool. When cool, wrap it well in aluminum foil and refrigerate until cold. Serve cold or at room temperature. Smoked salmon will keep in the refrigerator, covered, for 3 to 5 days.

Salmon Chips: Salmon skin is so tasty that "Sushi Masters" have made their own recipe. I think it's even better when grilled. Brush on both sides with Asian dark sesame oil. Season well with salt and pepper. Grill the skin directly over medium heat until crackling crips, 10 minutes per side. Serve at once.

Service: Rum-Smoked Salmon with bagels, cream cheese and sliced tomato and onion.

Garnish: Chives or dill can do well.

What to drink:. A glass of cold, dry white vine is perfect to the fish.

Hint: 4 cups wood chips - alder or beech - soaked for 1 hour in cold water to cover the charcoal, then drained.

 

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Lemon pepper smoked salmon or sea trout with mashed potatoes

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A delicious spiced salmon or sea trout hot smoked

A salmon or sea trout approx. 3 kg fish fillets
8 baking potatoes for mashed potatoes
1 dl whipping cream for mashed potatoes
100 g butter for mashed potatoes
½ tsp. salt for mashed potatoes
½ tsp. white pepper for mashed potatoes

Brine 10 % eller 7,7 °Baume
2 liters of water, 220 g of salt and 1 tsp. sugar
1 tbsp. lemon pepper to the fish
Can be made in the following ways: salt, brown and yellow Mustard,
onion, pepper, paprika and lemon oil

Hint: Serve a good acidic salad to the meal

The first picture shows half of a salmon side. Other picture
shows half trout of 1.5 kg made in almost the same way.
Both meals were enough for two people for a good dinner.
Recipe No. 20*
Lemon pepper smoked salmon or sea trout with mashed potatoes
Lemon pepper smoked salmon or sea trout with mashed potatoes

 

Procedure without liability: For this dinner you can use salmon, sea trout or rainbow trout. The fish must be fresh caught and have a good size preferably between 2 kg and 3 kg. Smaller fish are a little dry in taste. Cut the fish through from head to tail, so backbones can be taken away. Put the two pieces of fish in a dish and pour cold 10% brine over. Put in the fridge for two hours. The temperature must not exceed 5 ° C.

After two hours take the fish out and rinse under cold water. Boned and trimmed the fish fillets so there is not any kind of bones in it. Rinse fillets under cold water again and put on kitchen towel with skin side down and pressed dry on meat side. Sprinkle the mixture of lemon and pepper over fillets. The mixture, which I used, purchased ready-mixed in a supermarket to DKK 20.00 per bag, and a table spoon with top of both fillets were suitable for my fish of 2.5 kg.

In the two hours the fish are in the refrigerator, you can use to fire up in Smoking Oven. The temperature should preferably be 70 °C when you put fillets on top of the grid in Smoking Oven. This temperature is kept at approx. 20 minutes with an open damper in the top and open valve at bottom. It is to get water vapor out of Smoking Oven. Then slowly lowered the temperature to 50 °C and the fish is smoked finish at this temperature for approx. 2 ½ to 3 hours. Meat temperature in the fish is approx. 40 °C. My little rainbow trout of 1.5 kg was "cold" smoked for 9 hours at 30 °C on a cold winter day. The fish is seen in picture No. 2.

Mashed potatoes: Peel potatoes and cut them into cubes. Pour them into a pot with a little water, so they barely covered by water. When water boils calculated 20 minutes to the water poured from the potatoes. Mash potatoes with a "Mash Iron". Pour whipping cream and butter on the potatoes and stir in the pot. Season with salt and white pepper. Cool slightly and the mashed potatoes come in a "dough syringe".

Serving: A fillet placed on a plate and delicious mashed potatoes sprayed around the fish from a "dough syringe". Four small daub of butter placed on the mashed potatoes and the plate is put into a 180 °C hot oven for 10 to 12 minutes. Garlic flute goes well with the meal.

Garnish: When the meal is finished and before it put on the table, decorates with a little green season.

Drink: A cold glass of dry French white wine well suited to the meal. But do you prefer beer, try a cold top-fermented and unpasteurized beer.

Hint: A "dough syringe" or a "dough spray" can be made of parchment paper. So there is no dish washing afterwards.

 

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Escargot from farm to table

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Collection List for 4 adult:

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Breeding your own escargots or collect live escargots

Ingredients for the oven:
32 large escargots 4.5 cm
2 freshly baked baguette or flute
Butter of Escargot "a la Burgundy"
250 g butter
4 cloves garlic
1 cup parsley
2 shallots
salt and black pepper
Ingredients for the soup:
1 liter chicken broth or
2 cubes with 1 liter water
½ liter white wine
2 shallots
4 cloves garlic
½ cup thyme
1 tsp. salt
½ tsp. white pepper
½ tsp. rose paprika
1 red chili pepper
4 bay leaves
1 parsley root
1 carrot
Take away the mucus:
100 g salt per liter water
4 tbsp. of vinegar per liter of water
Recipe No. 21*
Escargot from farm to table
Escargot from farm to table
Escargot Slide Show





Wait for us!          Wait for me! Brother        Let me get away from here in a hurry       

 

Start with some facts: Escargot - also known as "Rampart Escargot" - is the biggest shell-borne escargot in Denmark. It lives in many places in Eastern and Northern Jutland and on East Sjælland. The escargots like to live in places where the soil is calcareous. It is assumed that they were introduced to Denmark in the middle Ages by monks who ate these escargots in Lent. Snails and carp fish was not considered "real" meat and might be consumed in Lent. Well! They were some strange "Fish" or "Snails" - those monks. The word Escargot is used on edible snails.

The escargot was protected in 1991 in Denmark, but not quite, it means that it must be collected for personal consumption. You can collect escargots in August and prepare them for your own consumption but not for re-sale. If you want this, do your own "Escargots Farm".

How do you get an Escargots Farm? Find two escargots in May when it rains, but remember to look after if the escargots are both right-twisted. Most escargots are right-twisted and only two identical twisted escargots can mate. Mark escargot shells 1 and 2 with a waterproof pen. Let these two escargots live in your garden until August and put them back where you found them. They have now laid between 20 and 60 eggs in your garden, next year you have your own escargots stock, shall we say 40 escargots. Lifetime of escargots is from 6 to 8 years, so you will have 102.400.000 (40*40*40*40*40) escargots in your garden after 5 years. Escargots are hermaphrodites, so it is only necessary to collect two. When they meet, they decide for themselves what sex, they each will be. It is quite convenient, since it all goes with the "escargot's pace". There is no time to lose. One of the pictures shows an escargot that has dug down and is about to lay eggs. It was a rainy day around midsummer (Sankt Hans).

Procedure without liability: As a starter for 4 people, you need 32 large escargots between 4 cm and 5 cm in diameter. They gathered best on a rainy August day, where they have laid eggs, and therefore have made their "duty of escargots". The offspring is guaranteed and the escargot has eaten itself large and thick. Escargots must now be prepared for human consumption, i.e. all toxic "things" - Mushroom - which the escargot can eat, must be discharged from the escargot's esophagus and intestinal tract. Esophagus sits in the "foot" and intestine sit up in the twisted escargot shell. You eat only the foot, the gut is cut away. Preparation is best done in a solid box of white wood placed in the shade. White wood without tannic acid. Escargots spraying regularly with temperate water for two days, you are sure that stomach contents are emptied out. Would you like to give the escargots a wholesome replacement and a spicy taste, you can feed them with parsley, parsley root and herbs the first two days, the last two to three days are fasting and purging days. Escargot discharges its stomach contents sitting in the "digestive rest" on the wood box sides; it takes usually a few days. My escargots were collected Saturday, went until Monday on herbs for sprinkling twice a day. Monday herbs were removed and escargots sat down in the digestive position until Thursday when they were prepared.

Escargots are killed quickly and easily (read human) in boiling, slightly salted water. Before you do this, check the escargots are alive. Get them in the sink and shower with temperate water. After 15 to 20 minutes is the escargot awaked and come out of his shell. Those who do not come out discarded. Use a large pot of at least 5 liters to kill the escargots in. Put the escargots up in the boiling, salted water and take them out with a skimmer 5 to 10 minutes after water is boiling. While escargots are still lukewarm, pull escargot's body - read feet, stomach and intestine - out of their shells with a small fork. Stomach with intestine is cut off.

Warning: Never kill the living escargots in salt. It is cruel and has no purpose. Please use my description above.

The escargots freed of mucus in several portions slightly salted, boiling water with a little vinegar before being cooked finished in the soup. It is a procedure that can take time. I used two portions boiling water for this process. The soup is a good broth made of a boiled chicken added onion, garlic, carrot, parsley root, bay leaves, red chili pepper, and thyme. In short, what you have in your herbal garden. The cleaned escargots are softly cooked at low heat approx. 2 hours in this broth. Escargots placed for quick cooling under running cold water in a colander. There are now two options, either frozen escargots in the soup for later use or the pre-cooked escargots prepared now. I spent a good chicken broth made from cubes and all the best from my herbal garden for the soup.

Preparation of pre-cooked escargots: The absolute cleaned and dried escargots shells are located in salt in a baking dish with the opening up. One to two escargots placed in each shell and melted "Butter of Escargot" poured over. Put in a 225 °C hot oven for 10 minutes. Serve immediately with freshly baked flutes to immerse in the butter in escargot shells. Images of the final meal at a later date because I have frozen the escargots.

Drink: It is really very difficult to choose the correct "drink" to this meal, so I think you must choose yourself. Is it summer, and you sit on the terrace, I recommend a dry, cool white wine. Perhaps Champagne would be good to it. Judge yourself.

Hint: You can buy canned pre-cooked escargots with cleaned escargots shells, so you're saving yourself a lot of work. But remember it must be the right canned escargots and not the finished deep frozen in parsley and garlic butter. This is marsh snails - read sewage snails from Far East. Instead of escargots shells, you can find in the trading houses a plate with 6 to 8 holes where the escargots are placed and you only poured the "Butter of Escargot" over, and then baked in the oven at 200 °C for 10 minutes.

Escargots shells cleaned: Remove the last remnants of the intestinal system and boil escargots shells in water containing a little soda. Escargots shells rinsed well in hot water and put to drain. Finally they are baked in the oven at 200 °C for 10 minutes. They can now be used as described above.

Note: You are obviously not having as many escargots in your garden, as described above. Many die during winter. They are eaten by animals and birds. The largest escargot eater, you have in your garden, is the hedgehog. Use hedgehog if you have Iberian snail's alias Killer snails in the garden. Remember definitive no poison in your garden when you have an escargot farm. Read the various comments:
New Garden    Escargot    Plantedoktoren

 

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Cooked, cold trout in jelly a la Bente

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Meal attributed the wife of a pro fisherman from Karlstrup.

1 nice rainbow of 1.5 to 2 kg
2 new baked flute or other good bread
1 cup dill or chives or spring onions
125 g mayonnaise
125 g Creme fraiché 38%
1 tsp. carry, the mild one
1 packet frozen prawns
4 small tomatoes flavor
2 hard boiled eggs
1 lemon
1 bunch asparagus, white or green
10 isinglass
Broth:
6 dl dry white wine
6 dl water
2 tsp. salt
2 leeks or 4 spring onions only the green
1 onion
2 cloves garlic
1 red chili peppers
4 bay leaves
1 carrot
4 cm fresh ginger
1 twigs lovage, bouillonurt or maggiurt
1 twigs thyme
1 twigs sage
Recipe No. 22
Cooked, cold trout in jelly a'la Bente

Cooked, cold trout in jelly a'la Bente

 

Procedure without liability: First you have to catch a big trout suitable for 4 persons. A trout of 2 kg is sufficient as main course. Is it used as a starter, there is for 8 persons. Cut the trout from bowel opening to head and cut off the head. Clean the trout free of guts, blood, skin and slime under cold water. Prepare a broth in a fish pot of 6 dl white wine and 6 dl water. Pour all the above ingredients in the fish pot and let it boil softly for 10 minutes before the fish comes up in the boiling broth. Trout placed in the fish pot on grid and return to a boil. Reduce the heat, cover and simmer for 15 minutes. Turn off the heat and the fish is resting 5 minutes in the broth. A small fish boil only for 10 minutes. Try it after - can back-fin easily drawn out - the fish is done.

Do you use a frozen trout, pour all ingredients in the cold broth and put the deep frozen trout on the grid in the cold broth. Warm up to a boil and let the fish simmer for 30 to 45 minutes depending on size of fish. Same rest time as above.

Grid with the trout is taken up and to cool. When it is lukewarm, the fish flesh peeled from their bones. Meanwhile, poured boiling broth through a strainer into a bowl and made sedimentation. 10 leaves of gelatins into softened in cold water for 10 minutes. The almost clear, boiling broth measured up to 1 liter, and if there is missing a little attenuate with water or white wine. Bring now the broth to a boil and 10 isinglass be poured in one at a time while stirring. Boil for 2 minutes. The fish clean from skin and bones, remember also the brown fish fat on the sides, it is not tasty when consumed in large portions. Add the nice pieces of fish in a dish with high edges and pour over fish broth. To cool and then covered with film. Put in the fridge for the next day.

Now you have two options for serving the fish. As a starter serve on individual plates or as a main course serve in the whole dish. As a starter you share the fish with some jelly on the individual plates and decorate the dish with things you like best. As a main course you decorate the entire dish with everything and put it on the table. Then, guests can choose from the decoration.

Garnish: Make a dressing of mayonnaise and sour cream together with the carry and decorate plates or meal. Garnish with asparagus, prawns, eggs, tomatoes and lemon slices. Cut dill over the meal. Chives and the white of spring onions -if you prefer - can also be used.

Drink: A cold glass of dry French white wine well suited to the meal. But do you prefer beer, try a cold top-fermented and unpasteurized beer.

Hint: If you make this meal for your wife and yourself, then put the fish on small plates, and garnish with dressing and herbs. The rest of the jelly fish are in the fridge and it may well stay for 3 to 4 days at a temperature below 5 ° C. I did so, see the two images.

 

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An anglers "Dried and Salted Cod"

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Meal can be made by all anglers

1 kg Dried and Salted Cod or
3 kg cut fresh cod
1 packet prawns for garnish
4 tomatoes
2 onions
1 garlic, whole small fresh or
4 cloves garlic
1 lemon
½ dl white wine vinegar and
½ dl water mixed or
1 dl apple juice
1 red chili peppers
1 glass of green olives without stones
1 dl. whipping cream
1 twigs sage
1 twigs rose marin
1 twigs lovage - only leaves
1 tsp. carry, the mild one
1 tsp. coarse black pepper
1 dl olive oil
1 dollop of butter
1 kg new Danish potatoes
Recipe No. 23
An anglers Dried and Salted Cod

A celebration dinner - only made for 2 people, garnished with prawns

 

Procedure without liability: You can start in two ways. Either buys ready-made Dried and Salted Cod from fish dealer. Or you prepare your self caught cod to Dried and Salted Cod. This is the last description, which I've used in my meal. But you get both descriptions.

First description: For ready-made Dried and Salted Cod, you need approx. 1 kg to 4 adults. Dried and Salted Cod placed in a large pot or bowl with cold water in a day. The water changed at least a few times in this day. Is the weather hot the pot or bowl must be placed in the refrigerator. How salt, the meal must be depends on how many times you change water. Now you have the fish for further processing.

Second description: I used 15 cm of the thick part of a 10 kg cod for 2 persons. The weight was probably around 1 kg or just over. Cod piece was filleted into two pieces, all bones were removed, but the skin remained. 500 g fine salt was spread over the fish as follows: In a suitable dish sprinkled some salt on the bottom. A piece of fish placed with skin side on the salt, new salt sprinkled on meat side. The second piece of fish also sprinkled with salt on meat side added with this meat side on top of the first piece of fish. Over the two pieces of fish sprinkled the rest of the salt. Cover with film and put in the refrigerator for a day. It draws a lot of moisture out of the meat and the fish are now so firmly in the meat as it now looks like ready-made Dried and Salted Cod pulled in cold water for 12 hours. Take the two pieces of fish from the refrigerator and clean the rest of the salt off in cold water. Place fish pieces in a bowl with cold water in the fridge for three hours. How salt, the meal must be, depends on how many hours in cold water. Now you have the fish for further processing.

Place the fish pieces in a lightly greased baking dish with skin side down, and drip the fish with lemon juice. Sprinkle the spices over the fish, top with vegetables and butter evenly. Pour whipping cream and juices over. Juice is either ½ dl white wine vinegar and ½ dl water mixed or 1 dl apple juice. Put in a 200 °C pre-heated oven for 15 minutes. Then reduced to 180 °C and bake further 45 minutes. Turn off the oven and sprinkle with thawed prawns. Takes after-heat with oven doors open for 10 minutes before serving.

Serving: Put the dish on the table and serve with new Danish potatoes.

Garnish: Well! it was only prawns to be used.

Drink: To the meal fit a cold lager with a snaps.

Hint: Garlic flute goes well with the meal. Dip it in the "sauce".

 

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Grilled Rainbow with toasted pine nuts in garlic olive oil

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Meal can be made of a "Rainbow Trout" from Karlstrup Lime Grave

2 kg of fresh caught rainbow trout
200 g pine nuts
1 kg new Danish potatoes
1 dl olive oil
4 cloves garlic
1 lemon
1 twig sage
1 twig rose marin
1 twig lovage - only the leaves
1 tsp. coarse black pepper
2 tsp. salt
1 dollop of butter
1 garlic bread

Salad:

Mix your favorite salad
and serve it to the fish
Recipe No. 24
Grilled Rainbow with toasted pine nuts

A light and easy barbecue meal at a warm summer evening

 

Procedure without liability: Of course, the fish must be caught first. Or purchase the trout. The fish must be cleaned from fish scale. This is done by scratching the fish from tail to head with a "blunt" knife. Brush with a stiff brush under cold water. Cut the fish up from the gut to the head, cut the head off and pull all the guts out. Clean the renal blood out from the abdominal cavity with a knife and a brush under cold water. Fish fillets and cut away all side bones. Wipe the fish dry with kitchen towel.

Sprinkle a little salt on the skin side and place the fish on a plate. Sprinkle salt and pepper on the meat side and sprinkle the fish with olive oil. Let the fish soak in the fridge for 20 minutes before it grilles on both sides. 10 minutes on skin side and 5 minutes on meat side are appropriate. Meanwhile, you prepare the potatoes for frying in foil on barbecue. Clean the potatoes and dripping with oil, sprinkle with salt and pepper, various herbs came in and put a temperature sensor in the biggest potato. Close the foil and place it on the barbecue. When the temperature is 99 °C to 100 °C, the potatoes are done. My experience says it takes between 30 and 45 minutes.

Make a foil tray with a piece of double foil. Come pine nuts, garlic, butter and olive oil in foil tray and set it on the barbecue. When pine nuts are slightly brown maybe black, they are ready for serving. Use to garnish the fish.

Serving: Put the dish on the table and serve with new Danish potatoes. The fish trickle with lemon.

Garnish: Well! It was the pine nuts to be used.

Drink: To the meal fit a cool white wine.

Hint: Garlic flute goes well with the meal. Dip it in butter and olive oil. But remember also to eat the skin, it is crunchy and good.

 

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Grilled and smoked mullet in a salt crust served with Salsa Verde

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Meal can be made of several kinds of fish

2 kg of fresh caught mullet or 2 at 1 kg
2 kg coarse salt or more for 2 fish
2 garlic bread

Salad Salsa Verde

1 cup parsley
1 cup mint
1 small glass of capers
1 clove garlic
½ tsp. grated lemon shell
½ lemon juice
½ dl virgin olive oil
2 tbsp. boiling water
½ tsp. Læsø salt
½ tsp. coarse black pepper

Salsa Verde must be consumed immediately after production
Can also be purchased ready-made in specialized stores
Try also the other forms of Salsa
Recipe No. 25
Mullet 1.75 kg and 52 cm in the salt for the smoke oven

A different dinner with mullet at a barbecue hot summer evening

 

Procedure without liability: Of course, the fish must be caught first. Or purchase the mullet. The fish must be cleaned from fish scale. This is done by scratching the fish from tail to head with a blunt knife. Brush with a stiff brush under cold water. Cut the fish up from the gut to the head, cut the head off and pull all the guts out. Clean the renal blood out from the abdominal cavity with a knife and a brush under cold water. Also remember to brush away the dark skin in the abdominal cavity of the mullet.

In a suitable aluminum tray or roasting pan if you use your oven instead of barbecue, sprinkled coarse salt 1 cm at the bottom. The area must be slightly larger than the fish, as this must be laid on the salt. Press the fish bit down into the salt and pour salt over the fish so it completely covered with 1 cm thick layers. Folding salt flat around the fish.

Your grill should be set up for indirect heat, the procedure can be found here. Charcoal or briquettes from two barbecue starts poured on barbecue. One on each side. When barbecue is appropriate warm approx. 175 °C, aluminum tray with the fish is placed in the middle of the barbecue. Two hands full "wetted" beech wood dust distributed on the coal. The lid put on the barbecue and the fish "Smoke fried" in 40 to 50 minutes at 175 °C. The time depends on fish size and temperature that you can keep in the barbecue. The thermometer shows the temperature inside the fish. Plug the sensor into the thick part of the fish and keep the shielded cable away from the hot coal. When the temperature is between 70 °C and 80 °C the fish is done. Salt crust allows the smoke to penetrate the fish, and the fish is damp fried in its own brine.

Salsa Verde: Mix chopped parsley, chopped mint, capers, garlic, lemon juice and peel, olive oil and boiling water in a blender. Blend to a suitable consistency and season with salt and pepper. There should be a cup of it.

Indian Chutney: Want to try something exotic instead; you should try making this accessory. Can be used with all fish meals, but I like it most to fried or grilled fish.

Serving: Present fish in salt crust for your guests by putting aluminum tray on the table. Use two spoons to remove the top crust of salt. Now remove the skin at the top of the fish and the upper file loosened and put on a clean dish. Backbones removed and the lower file placed on the clean dish.

Garnish: Use a little green, parsley, mint and lemon.

Drink: To the meal fit a cool white wine.

Hint: Garlic flute goes well with the meal. Bread buttered with Salsa Verde. A good idea would be to put a clover garlic, a little onion and parsley into the belly of the fish. Chop it roughly first. Do you have other good herbs in your garden, use them. It gives a good flavor that suits Salsa Verde. Drip a little lemon juice on fish before it is prepared.

 

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Homemade "Gravlax" this is a rainbow trout from Karlstrup

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Meal can be made of salmon or trout

2 kg of fresh caught salmon or trout
100 g fine salt
50 g cane sugar
10 g lemon pepper
1 fresh bread at your own taste
1 packet unsalted butter
1 packet dill dressing
1 bag of dried dill for "Gravning"
1 twig fresh dill for garnish

NB: Try this if you do not want to use the dressing for the salmon:
A small glass, good beer and a "snaps" of cognac, whiskey or
spirits poured over the fish before it is put into the refrigerator.

Use only dried Dill for "Gravning"
because of soil bacteria in fresh dill

My friend Jen Reviews in New Zealand has a slightly different way
to prepare Gravadlaks. See the recipe here.
Recipe No. 26
Freshly caught rainbow trout of 1.5 kg to be Gravad
Homemade "Gravlax" here a freshly caught
1.5 kg Rainbow trout from Karlstrup P & T

 

Procedure without liability: Use only a freshly caught salmon or trout, which coarsely cleaned immediately after the catch. Never put the fish on earth, but put it immediately in a plastic bag to avoid soil bacteria.

At home the fish is scaled from tail to head with a blunt knife and a stiff brush. I use a potato knife to scale the trout. The fish fillets and then all side bones cut off, so there remain only the vertical nerve bones. These can usefully be taken out with a tongs just before the fish should be eaten. It is only necessary to take the nervous legs out if the fish is large. For fish less than 2 kg, I do not think that these bones are annoying. They are soft after the fish has soaked in salt and they are cut into small pieces.

In an appropriate dish sprinkled salt and sugar at the bottom, the fish is placed on the skin side down. Salt, sugar and dill spread over the meat side. Dish covered with film and put in refrigerator to soak in 48 hours. It draws some moisture from the fish, so take the fish up in a clean and dry the cutting board before cutting slices of the fish. Note: If you use beer and a "dram", it should be poured over the fish before you sprinkle with salt, sugar, lemon pepper and dill.

Serving: Can you eat the whole fish at once cut the fish at the table. Otherwise just take it, which can be eaten now. The rest remains in the fridge and it can last for max 2 days.

Garnish: You can now decorate fish pieces with fresh dill, if you like.

Drink: To the meal fit a cool white wine, or a cold beer with a dram.

Hint: File pieces can be frozen before the preparation, but not after.

 

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Home made Böhmische bread dumplings

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The meal here is made with flour
and provides two large dumplings

250 g spelt flour
150 ml lukewarm liquid
Here, made of 50% water & 50% whole milk
1 whole egg
½ pkg. yeast, 25 g
1 tsp. sugar
1 tsp. salt
Option for bread dumplings
Day-old bread the size of a rolls
25 g of butter for frying the bread
Option for speck dumplings
200 g bacon
1 løg
Recipe No. 27
Home made Böhmische bread dumplings
Home made Böhmische bread dumplings

 

Procedure without liability: Pour the flour, sugar, salt and a whole egg in a large bowl. Dissolve yeast in lukewarm milk/water. Add the milk/water with the yeast to the flour with vigorous kneading. Adjust the dough with flour or moisture until it do not sticks to the bowl sides. Let the dough rest and rise until double in a tea towel for 40 to 60 minutes at room temperature while you prepare the next step.

It is a matter of taste whether you want to mix day-old bread in this bread dumplings. It dates from old times (war-time), where nothing was wasted. Cut day-old bread into small cubes and fry them golden brown in butter. Roll out the dough on the table - remember flour on board and hands - put all bread cubes on top of dough. Now knead dough and bread cubes together, then divided the dough into two pieces, which then formed into bread dumplings, resting covered for 30 to 40 minutes.

Add bread dumplings in boiling salt water and simmer for 25 minutes. After half time, bread dumplings reversed, so the top will now be under water. There was in old times a bread dumplings-steam pot in which bread dumplings were steamed. I will try my fish pot - why not? It has a grate at the bottom, to which the water is filled up to. On the grate I put the bread dumplings when water boils. Give them 25 minutes under steam and do a sample taste with one. See the picture bread dumplings are steaming in my fish stew. Provides the most perfect result.

Serving: Bread dumplings cut into neat slices before being served with the meal that you intended to eat them with. Here I come up with some good advice: Is very suitable for meals with a good, strong, hot and plentiful "cream sauce". Goulash, pork roast, roast goose, wild rose, roast beef and cod with mustard sauce. Anyone who has been in Praha, have probably tried "Goulash with Knödel" at the brewery and restaurant "U Fleku" translated into "At the Fleks". Coming from the family name Flekovsky.

Garnish: You can save some toasted bread cubes or bacon for garnish.

Drink: A "Pilsner Urquell" will be a natural thing to this meal.

Hint: You may need to adjust the amount of flour depending on the size of eggs. You'll find it easy yourself. I spent approx. 100 grams more flour to adjust and to table and hands. You can also boil bread dumplings in a soup made of chicken and herbs. It would be ideal to this meal "Flekovsky Goulash" which comes below.

NB: This recipe I have promised a fishing buddy on a fishing trip, but when and to whom, I have forgotten. But now it is here. Was it Lars? Look! As it was, after all, a "fish" recipe. bread dumplings were steamed in a fish stew.

There are two types Knödel: Bread dumplings as described above and then speck dumplings. For speck dumplings add bacon and onions instead of bread cubes. For this recipe used 200 grams of bacon and 1 onion. Roast it for a few minutes in the pan for it takes a little color (glassy). Allow to cool and add it to the dough, as described above with the bread crumbs. Speck dumplings used especially for soups, cabbage meals and coleslaw.

 

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Homemade Böhmische Goulash with bread dumplings

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Made after a Bömisch recipe

1 kg of beef shoulder or boneless beef chunk
200 g bacon, diced
2 tbsp. flour
½ to 1 tsp. salt
½ to 1 tsp. ground black pepper
4 tsp. sweet paprika
2 tsp. hot paprika. For the brave 4 tsp.
1 tsp. ground caraway seeds
1 ds. 70 grams of concentrated tomato paste
6 bay leaves
1 green pepper, sliced
1 red pepper, sliced
6 cloves garlic
1 to 2 onions
½ til 1 bottle Limfjords Porter Double Brown Stout
Or similar red wine
Used beer, add 1 tbsp. vinegar
4 tbsp. olive oil for frying
Or try with half the olive oil and butter
Recipe No. 28
Homemade Böhmische Goulash with bread dumplings
Homemade Böhmische Goulash with bread dumplings

 

Procedure without liability: Roast bacon in its own fat, add a little oil/butter and brown the hakked onion and garlic lightly in it. Cut beef into bite-sized pieces, put them in a plastic bag with flour and paprika and shake the bag well. Brown then the meat in the pan. Add salt, pepper, caraway, concentrated tomato paste, bay leaves, green and red peppers into strips.

Stir into the saucepan and add the beer or wine to taste. I use a Limfjords Porter Double Brown Stout Beer and a tbsp. vinegar.

Let the pot simmer for at least 1 ½ hours under a lid. Check that the meat does not boil dry. Add a little water/beer/wine if necessary. If too much moisture take the lid of the last few minutes so that it evaporates.

Serving: Bread dumplings cut into nice slices before being served with the meal that you intended to eat them with. Here I come up with some good advice: Is very suitable for meals with a good, strong, hot and plentiful "cream sauce". Goulash, pork roast, roast goose, wild rose, roast beef and cod with mustard sauce. Anyone who has been in Praha, have probably tried "Goulash with Knödel" at the brewery and restaurant "U Fleku" translated into "At the Fleks". Coming from the family name Flekovsky.

Garnish: You can save some fried bacon for garnish and sour cream on top.

Drink: A "Pilsner Urquell" will be a natural thing to this dinner.

Hint: The sauce thickness is adjusted with the flour from which the meat is shaken with the plastic bag. I used 1 large spoon to my meal with 33 cl beer and it was just right.

 

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Crayfish in spice pickle

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Meal is made on crayfish from Karlstrup P & T

25 male crayfish
Brine 5 % eller 4 °Baume
8 l water
2 dl / 430 g salt
2 tbsp. black pepper grains
2 tbsp. sugar
4 til 5 dill screens
Recipe No. 29
I must get a good picture
I must get a good picture

 

Procedure without liability: Notice that I write male crayfish, it is because female crayfish is protected in the lake. Do you buy your crayfish elsewhere; it is naturally subordinate whether it is male or female crayfish.

This recipe is suitable for one person who can eat 25 crayfish. Take a 10 to 12 liter pot and add 8 liters of water. When it boils, add 2 dl salt, 2 tbsp. sugar, 2 tbsp. black pepper grains and 4 to 5 dill screens. Let boil for 1 minute and come crayfish fast in one by one.

Depending on the size crayfish must cook 5 to 7 minutes. Turn off the heat and remove the pot. Place the pot with crayfish in the water to cool overnight. Take crayfish up 3 to 4 hours before they must be eaten, put them on a plate with paper towel and let them dribble before they are served.

Should you make this meal for 4 people i.e. 100 crayfish, just cook 25 crayfish at a time. Remove the cooked crayfish from the pot when they are cooked. When all 100 crayfish are cooked put all the crayfish in the pot and to cool. Maybe you need a bigger pot when there are so many crayfish. But always remember that water should be boiling before the crayfish comes in the pot.

Serving: The crayfish are best eaten with a good, coarse country bread with butter and one or more dram.

Garnish: Fresh dill and perhaps lemon slices.

Drink: The Snaps should preferably be mild, there is a dill Snaps from Aalborg. Rinse with a beer. Cold white wine is also a possibility.

Hint: See this website: Danish Crayfish Breeders Association

 

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Irish Lamb Stew from A to Z. Meal can be made on a self-smoked lamb-shoulder or lamb-leg. Alternative pork tenderloin

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For salting:
1,5 kg lamb-shoulder or
1,5 kg lamb-leg
Brine 14 % eller 11 °Baume
3 liters of water
490 g of salt
200 g brown sugar
15 bay leaves
1 whole garlic
1 onion
1 red chilli pepper
10 black pepper grains
10 whole juniper grains
1 cinnamon rod
10 cloves

Garnish:
parsley or mint
For smoking:
5 to 10 liters of beech wood dust
1 l juniper wood dust
Hot smoked for 10 hours between 50 °C and 60 °C in the smoke oven or
Cold smoked for 48 hours at a maximum. 25 °C in the smoke oven

Main course:
1 large Savoy cabbage or white cabbage
8 nice potatoes
2 carrots
1 parsley root
1 leek
2 onions
4 cloves garlic
1 red chili peppers
100 g butter
2 tbsp. oliven olie
2 dl apple juice
1 tbsp. brown sugar
Recipe No. 30
Irish Lamb Stew in a saucepan
Irish Lamb Stew in a saucepan
Recipe No. 30
Smoked pork tenderloin
Smoked pork tenderloin

 

Procedure without liability: This recipe comes from an ancient recipe, where you preserve the meat by salting and smoking. The method can also be used to make smoked pork roast. See recipe below. Pour water into a suitable large saucepan and bring to a boil. Add salt, sugar and all the spices. The brine brings to a boil and simmer for at least 10 minutes. Subsequently, the mixture is set aside to cool overnight.

Are lamb-shoulder or lamb-leg with bones - it is usually - the meat must be inserted in several places to the bone with an awl or large meat needle. This is because that the brine must penetrate into the bone in order to prevent the meat from broken down by microorganisms. When this is done, the meat is placed in a suitably large salt bath and the cold brine is poured over. Now place it in the refrigerator at 5 °C for 3 days. Inspect the meat is under the brine. If not, use a plate on top of the meat.

On the fourth day take up the meat and cleaned under running cold water. Meat cord is plug into the thin end and the meat suspended in Smoking Oven for drying for 24 hours before being smoked.

Remove the meat from Smoking Oven and set fire to the wood dust with 1 dl ethylated spirits. Let it burn for approx. 20 minutes with the door and the "hat" ajar. When smoke production is good, the meat is put in Smoking Oven. Now it is up to you to maintain the temperature between 50 °C and 60 °C for the next 10 hours for hot smoking. For cold smoking you must smoke at least 48 hours at max. 25 °C. If you start in the morning, you can simply let the meat hang overnight in Smoking Oven, so it cools slowly in the night.

Now follow the recipe of Irish Lamb Stew with lamb-shoulder or lamb-leg.

Put lamb-shoulder or lamb-leg into a saucepan and pour water on till it the covers. Cook the lamb for 30 to 40 minutes. While it is boiling prepare the vegetables: Potatoes peeled and cut into 2 cm thick slices. Carrots and parsley root peeled and cut into 5 cm long beams. Chop onion and garlic finely. The leek chops into 2 cm thick slices. Chilli pepper cut longitudinally, just leave the seeds in, it gives a better and stronger taste. Savoy cabbage cut into quarters and cut off the stalk, then chops roughly.

Take a large frying pan with high sides - or a pot - and get in butter and olive oil. Come in Savoy cabbage and sprinkle with brown sugar, let it take a little color. Pour all the vegetables in the pot and add a little apple juice and soup from the boiled lamb. Be careful with the salt, the soup from the lamb is very salt. The meat of lamb-shoulder or lamb-leg cut from the bones in mouth right pieces. Get it on the frying pan or pot and cover with a lid. The meal must now simmer for 30 minutes, but see that there is enough fluid. Fill with apple juice or soup from lamb, if necessary.

Serving: Put the pan on the table, as shown here, or serve dinner on a dish nicely. Full-grain rye bread served with the meal.

Garnish: The dish may decorate with chopped parsley or mint leaves / mint jelly.

Mint jelly made from 200g fresh mint leaves, 1 liter unsweetened apple juice, 750g pearl sugar 1 sachet Yellow Melantin and a little green food coloring. Should the jelly be transparent, you have to use a filtered apple juice. The fresh mint cooked in apple musts for three minutes and the juice is poured through a coffee filter. Then follow the recipe for Yellow Melantin bag. Is apple musts sweetened use Blue Melantin and follow the recipe on the bag. Remember, the jelly should be poured in small canning jars and closed when the jelly has become cold. The jelly fills approx. 1.4 liter, use 5-7 glass.

Drink: In Ireland, they will probably prefer a Ale, but red wine also goes well with the meal.

Hint: Before I've used the pan to the meal, I've done stoned dates wrapped with bacon. See the little plate in the picture above. It can be recommended as a "snake" up to Christmas Eve. The frying pan should not be cleaned before the next meal.

Alternative dry-salted and smoked pork tenderloin: Trim 4 pork tenderloins approx. 2 kg and put them on a layer of salt and sugar in a suitable salt container with a lid. Pour salt and sugar to cover. Make sure that the fillet are not touching each other. I used 1 kg of salt and 200 g sugar. Place salt container in the refrigerator for 3 days. Take the fillet out and clean them well in running water. Tie meat-leash in the thin end and hang them up to dry in the refrigerator for 24 hours. Cold smoke them at max. 25 °C for 2 days, and let it hang overnight in the oven to cool. Cut very thin slices of tenderloin and use these to orders with egg and chives.

Alternative wet-salted and smoked pork tenderloin: Trim 4 pork tenderloins approx. 2 kg and put them in a spicy brine in a suitable salt container with a lid. I used the following recipe: 3 liters of water, 490 g coarse salt, 200 grams of brown sugar, 15 bay leaves, 1 whole garlic, 1 onion, 1 red chili pepper, 10 black peppercorns, 10 juniper berries and 1 cinnamon stick. The whole is given to the boil in 10 minutes and then cooled overnight. The 4 pork tenderloin are placed in brine the next day and put in the refrigerator for 3 days at 5 °C. Take the tenderloins out and rinse them well in cold water. Tie meat-leash in the thin end and hang them up to dry in the refrigerator for 24 hours. Cold smoke them at max. 25 °C for 2 days, and let it hang overnight in the oven to cool. Cut very thin slices of tenderloin and use these to orders with egg and chives.

 

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Salmon or trout baked in puff pastry

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Shopping List for 4 adults

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1 salmon or trout at 1.5 kg to 2 kg
1 package frozen puff pastry with 5 slices
1 cup cottage cheese
1 red chili peppers
2 cloves garlic
4 spring onions or 1 leek - only the white
1 cl. Rum
1 to 2 tbsp. salt. Depending on fish size
1 tbsp. cane sugar
1 tsp. cayenne pepper
1 whole egg
Loose rice for 4 people
The easy Hollandaise sauce made from powder, butter and cream.
Or the real Hollandaise sauce
Or the fake Hollandaise sauce
Salad of your choice
Dill, basil or fresh coriander leaves
Recipe No. 31
Salmon or trout baked in puff pastry
Salmon or trout baked in puff pastry

 

Procedure without liability: Salmon or trout fillets are cleaned and free of bones and skin. Nerve bones taken out with a rod tip or tweezers by pulling cautious in the same direction as they sit in the fish. You can feel the bones by moving a finger over the fish from head to tail. Put fish fillets in a dish, pour a little Rum and sprinkle the mixture of salt, sugar and cayenne pepper over the fish. Cover with foil or film and set the dish in the refrigerator for 2 hours. The fish must have made some fluid before use. Sometimes one can usefully wait to pull the nerve bones out after the fish are salted - called gravad, because they are not sitting so firmly in the fish meat.

While you wait, you mix cottage cheese with finely cut red chili peppers, garlic and spring onion or leek. Let it also soak in the refrigerator until used. You can usefully make the mixture a day before it is used.

Take the fish out and cut the files into appropriate pieces. A fish this size can provide 5 pieces of approx. 5 cm of each file.

Roll puff pastry into very thin plates and place a piece of fish in the middle of the plate. On top of the fish you distribute the mixture of cottage cheese, and come a new piece of fish on top. Pak puff pastry together on everything and "glue" it with a touching egg. Make all 5 pieces in the same way and brush with a touching egg on all sides.

Put all the pieces on baking paper in a 180 °C hot oven and bake for approx. 55 minutes. Turn off the heat and let it soak in the hot oven for 5 minutes with open door. Keep an eye on the upper side will not be incinerated. This can happen if given too much of upper-heat, or you only brush the side with egg yolk. See the two pictures. The very brown brushed are with egg yolk and the bright one with egg white and yolk.

Serving: Loose boiled rice with Hollandaise sauce fits excellently with the meal. A fresh, acidic salad can usefully be served.

Garnish: The dish may decorate with chopped dill, basil or fresh coriander leaves.

Drink: It is a taste issue, whether to drink red wine or white wine with the fish meal. A cold beer is also suitable.

Hint: Although there are only two people to eat the fish meal, just do all 5 pieces, they taste excellent cold the next day. Cut them into thin slices and eat them on butter smeared rye bread. The dark pieces are smeared with egg yolk. The light pieces are smeared with egg yolk and egg white. There are also puff pastry sheets in A4 size, so you can make a whole fish in the oven. See last picture. The recipe is the same.

Alternative: Salmon with shrimp baked in FilloDough

 

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Fried eel with boiled potatoes in white parsley sauce

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2 kg peeled and cleaned eel. Approx. 2.6 kg of live eels
200 g margarine
200 g butter
Wheat flour, salt and white pepper for frying

1 kg potatoes
50 g butter
1/4 l cream (or milk)
a little wheat flour
Perhaps a little water to the sauce
1 big cup parsley
1 lemon
Season sauce with fine-salt and white pepper
Recipe No. 32
Fried eel with boiled potatoes in white parsley sauce
Fried eel with boiled potatoes in white parsley sauce

 

Procedure without liability: Now the recipe had to come. After many recipes with fish, is this recipe lacking for fried eel. It's not difficult to make this recipe, as long as you follow certain rules. Eels must be freshly caught and cleaned just before you fry them. Forget to deep freeze eel - even if it is in water - eel tastes best fresh. I am not saying that it is hazardous to eat deep-frozen eel, but the taste can become rancid because eels are a fat fish.

The best eels are between 250 grams and 350 grams for frying. Clean the eels yourself or get the fish dealer to do this for you. Cut the eel into 6 cm pieces and put them in a plastic bag with a little wheat flour, fine-salt and white pepper. Shake bag well so the mixture sticks on the eels. Take them out of the bag and frying them on the pan in margarine on all sides, it takes approx. 10 to 15 minutes. Take the eels of the pan and clean the pan before they are fried again in plenty of butter. They will fry by size from 10 to 15 minutes again in plenty of butter. Dribble on kitchen towel before serving. The eels can be kept warm in a 100 °C hot oven before serving. One thing is important, the bones MUST slip easily from the meat if not, the eels are not fried enough. A tip for very large roasted eel. Cut a longitudinal cut to the bone on both sides, so you prevent the eel bend the sides up on the pan during frying. At the same time the excess eel fat disappears.

Boil the potatoes in slightly salted water for 20 minutes. Take them out of the water and place them cool before cutting into slices. Make a butter bun: Come butter in the pot when it is melted stir flour in gradually. Pour with cream (or milk) and stir until you have the right consistency, if there is not enough cream use a little water. Season sauce with salt and white pepper, boil up and turn off the heat. Potatoes and chopped parsley comes up in the pot. The sauce takes the after-heat, if you have electricity plates. Do you have gas, then supplement with a little heat, but the sauce must not boil after parsley has come in. The sauce must not be eaten the next day (soil bacterium).

Serving: Server just the warm eels on the dish and boiled potatoes in white parsley sauce in a nice pot, so keep it more warmer.

Garnish: Chopped parsley and lemon juice and lemon slices. Should it be nice, place rinse dishes on the table for the fried eel is eaten with your fingers.

Drink: There is no way out. The eels must be served with a cold beer and a dram or more. Put eel bones around the plate and count the bones. Number of bones is equal to the number of dram. So don't cut the eel into to long pieces.

Hint: The only tip that I can give is, if not eaten up, cold eels are really good day after on a piece of rye bread with butter and coarse salt.

 

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Homemade salted herring and homemade marinated herring

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This will be used for salting herring:

20 large beautiful, fatty and fresh harvest herring (uncleaned)
A harvest herring weighing about 165 g
It gives 3.3 kg harvest herring (uncleaned)
825 g coarse kitchen salt and 33 grams sugar cane
It gives 2.7 kg harvest herring (cleaned)
677 g coarse kitchen salt and 27 grams of sugar cane
This will be used for salting spice herring:

20 large beautiful, fatty and fresh harvest herring (uncleaned)
A harvest herring weighing about 165 g
It gives 3.3 kg harvest herring (uncleaned)
825 g coarse kitchen salt and 66 grams sugar cane
It gives 2.7 kg harvest herring (cleaned)
677 g coarse kitchen salt and 54 grams of sugar cane
Herring Spice Mixture see below
This will be used for marinating salted herring:

1 liter of vinegar
800 g of sugar cane
2 large onions
6 bay leaves
1 tsp. allspice
10 cloves

White salted herring diluted 12-24 hours before marinating
This will be used for marinating spice salted herring:

1 liter of vinegar
800 g of sugar cane
2 large red onions

Herring Spices


Red and yellow spice salt herring diluted for 6-12 hours before marinating
Recipe No. 33
The good harvest herring
The good harvest herring
I caught 40 herring on the boat 6.6 kg, which I shared into two portions, and made ordinary white salted herring and red spiced salted herring. The ingredients for red and yellow spice salt herring found here: Herring Spices. All spices are mixed well and then with salt and sugar to the above recipe for salting. Gutted herring means: Scales cleaned, beheaded and stomach with gut string has been removed. There is a loss of about 18 to 20 %. Each batch fills a bucket of 6 liters. These buckets I have got for free in the supermarket. There has been potato salad in the bucket. Notice that I have set two amounts of salt and sugar. A quantity of salted herring with head and a quantity headless. You choose which method you want to use. I have made an Excel spreadsheet Salted Herring for the determination of herring, salt and sugar. General recommend 200 to 250 g of salt and 10 to 20 grams of sugar per 1 kg fresh whole herring. In my recipe is used 250 g of salt per 1 kg of herring. For salt herring 10 g sugar and spiced herring 20 g sugar per 1 kg herring.

 

Procedure of salting without responsibility: I must warn against to make your own salted herring, if not hygiene can be complied with to the letter. The herring must never come into contact with soil bacteria. This can happen if they have been on the ground, or been in contact with vegetables. Therefore one use only dried spices. All tackle and equipment must be clean and suitable for food. The temperature during the curing process - maturation - should not exceed 5-8 °C. Therefore put the bucket (approved for food) in a deep, dark cellar or in a refrigerator.

Now we can start. Herring with developed roes (female) and herring with developed sperm (male), this should remain in the herring. Therefore cut above the neck down to the bone and the head pulled off together with the gut string, and then the salt can penetrates into the abdominal cavity of herring. I always cut the head of the herring, as it only fills up the bucket, and I also get the gills with blood away from the brine.

Obtain a 6 to 10 l bucket, it is used for tartar sauce, pickles and potato salad in large scale kitchens sprinkle a layer of one of the above mixture in the bottom. Top with a layer of herring, alternating direction with head and tail. Sprinkle carefully again a mixture over the herring. Come back a layer of herring on top but now on X of the lower herring. Sprinkle again with a mixture. This is repeated until the bucket is full. A plate placed on top of the herrings, so they remain under the brine, which will now evolve.

The first few days the herrings are placed on a "warmly" place, 10 to 12 °C for maturation will take place and the brine can be formed. See to the herrings after 2 to 3 days, to check if the brine covering the herrings. If not all herring covered by brine makes a brine of 1 liter of water and 250 g of salt. Boiled and cooled to 5 °C before it is poured. Now put the bucket with herrings in a cool place 5 °C the next week. Then turn the bucket upside down, therefore a good cover is a necessity. Why? The salt settles at the bottom, the bottom herring becomes too salty, and the top herring will be short of salt. This is only to be done once, after a week eased a little on the lid, so it is not 100% tight. The explanation is that a fermenting occurs in the bucket, sugars, and enzymes in the fish is converted to alcohol, gases (carbon dioxide and hydrogen sulphide) and acid (acetic acid, butyric acid and fatty acid). Acetic acid is formed only if there comes oxygen into the bucket. The lid must protect against evaporation and contamination from ending down to the herrings.

The home brewer of beer and wine are familiar with the problem of coming oxygen to the yeast tank. If this happens it becomes vinegar instead of wine.

In the next 8 to 12 weeks the herrings are placed cool. Complies with all hygiene rules, you get after 12 weeks a good product without risk to "botulism" also called "Clostridium botulisms", and can proceed with marinate your salted herring. If you don't want to salt your herring, you can buy them from the fishmonger or supermarket and continue from here. Keep in mind it should be old matured herring, this herring is aged for 6 months.

Procedure for marinating without responsibility: The herring must now be filleted. Put the herring on a suitable cutting board with its back towards you and head to the right. I assume that you are right handed! Place your left palm above the herring with fingers pointing towards the head, with a SHARP knife you cut gently down to the backbone and turning the blade so the surface is parallel to the cutting board. Then you cut along the backbone through right down to the tail. Turn the herring so it has the belly toward you and cut again along the backbone toward the tail. You now have two pieces where the belly bones must be removed by cutting diagonally from the back towards the belly. The skin is removed by pulling it from head to tail.

White salted herring diluted 12 to 24 hours before marinating: Fillets should now be diluted so that the salt content suitable for your taste buds. You have to try yourselves. But try with a golden middle, putting file pieces in a bowl and pouring cold water over, so it just covers. Put the bowl in the refrigerator overnight and then try to taste the herring the day after. Is it OK, you can continue to make the marinade. If the herrings are too salty, you have to change water again and wait a little to make marinade.

A good marinade is composed of three "things" vinegar, sugar and spices. Equal parts of vinegar and sugar, various spices are mixed. I have mentioned above, various spices, which is a must for a good marinated herring. But you can of course add your own favorite spices and get the taste as you want. Want a different sweetness of the herring; you can adjust the quantity of vinegar and sugar.

Vinegar and sugar bring to the boil while stirring, when the sugar is melted, add the spices and give a brief rehash. Then put the marinade to cool before it is poured over the herrings. The herrings must "swim" in the marinade, i.e. just as much marinade as herrings. The herrings must now take the flavor of the marinade in a cool and dark place - the refrigerator - for at least 2 days. Are you short of time, you can cut the herrings into small pieces and store them on the kitchen table overnight. The flavor can penetrate more easily into the herring.

The shelf life of homemade marinated herring is dependent on how you keep these herring. Is herring covered with the marinade in a glass with a lid and store in the refrigerator, they may well stay 4 weeks. Will there be air to herring, they will become rancid and get an unpleasant taste. Have you ever tried old cod-liver oil? It was the recipe for white marinated herring.

Red and yellow spice salt herring diluted for 6 to 12 hours before marinating: Do you want red or yellow, marinated spiced herrings, do make a spice mixture which is added herrings during the curing process. Spice Mixture seen above, check the ingredients on the net and mix it yourself. When I write the "Red and yellow spice salt herring diluted for 6 to 12 hours before marinating", the reason is that the herring should not lose its good spice flavor to the water. "Dilution" will take place in the marinade, as fillets absorb liquid. Make a marinade by the above recipe and let the fillets absorb the good taste of vinegar, sugar and spices, at least one week before they are eaten.

Serving: Rye bread smeared with butter or spiced lard is the case.

Garnish: Onion rings, capers, cress a raw egg yolk, just to mention something that fits well with the herring.

Drink: You can not be in doubt. Your favorite beer and snaps is a must.

Hint: Once you've made the marinade, then taste it, the herring will take the same taste of acidity, sweetness and the spices. It is now the time to adjust the taste, so the herring fits your taste buds. The recipe and the amount of marinade is not enough for all 60 herrings. You take maybe 10 herrings up and doing the first portion. Then perhaps you differ on the mixing ratio of vinegar and sugar, and try other spices. Just go ahead and test your taste buds.

Salting with head: One also uses salting with head, and the method is called "blood salting". Cut throat halfway through, put the herrings in a bucket with 50 g of salt per kg herring. Put the the bucket very cold, like to the freezer for a few days. Take out the bucket, and when possible rub the herrings from tail to head, so that the blood comes out. Then salt the herrings as described. The method is cumbersome and takes time, so I salt the herrings without a head.

Here is my own recipe of a delicious Salad of pickled herring.

Alternative: Purchase Lykkeberg old day's matured herring.

 

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Hot smoking of cod roe

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Shopping list for smoked cod roe:

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1 kg fresh cod roe
About 2 liters of water - to cover cod roe and vegetables
100 g salt 5 % solution 3,72 °Baumé
50 g sugar
3 cloves garlic
1 to 2 onion
5 cm fresh ginger
1 red chili peppers
5 bay leaves
1 twig thyme
10 juniper grain
root vegetables of your choice
carrots, parsley root. Yes! Make your choose
Recipe No. 34
Home smoked cod roe in a 'Lunchbox Smoking Oven'
Home smoked cod roe in a "Lunchbox Smoking Oven"

 

Procedure without liability: Large cod is becoming a scarce commodity, so it is difficult to get cod roe. If finally you find a fisherman who has cod roe, then the price is sky-high. But you can go on a fishing tour with a fishing boat on Oresund in January or February and catch your own fresh cod. Clean the cod on the boat and take the eggs out gently and put them in a plastic bag. The protective skin must not burst.

Returned home rinse cod roe in cold water and put it up in a pot. At 1 kg cod roe pour 1 to 2 liters of cold water. Add 100 g of salt and 50 grams of sugar and various spices, see above. Well! Try to find your own taste.

Bring pot to the boiling max. 90 °C and immediately turn down the heat as cod roe only simmer for 10 to 15 minutes for small cod roe and from 15 to 30 minutes for large cod roe. Take the pot of the heat and place to cold until the next day with the cod roe in the "soup". It is not meant the cod roe will be finished cooking right to the center, it must of course be smoked afterwards. When you do it this way, cod roe seems not so hard and dry as if you just smoked it in "fresh" state. I cooked my 2 cod roe of 1 kg in total for 20 minutes.

Method 1 is for large cod roe 1 kg

Now the cod roe is taking out of the "soup" and set to drain for a few hours on a cold and dry place. I like using my Smoking Oven for drying place, because it is cold in January or February. Take the cod roe from Smoking Oven before you fired up on this. After a half to a full hour has Smoking Oven reaches 60 °C and smoke production is well underway. cod roe puts on the grid and the "hat" is closed. The damper is fully open the first hour or two, depending on how many cod roe I have in the Smoking Oven.

I may have 12 cod roe in two layers in my Smoking Oven so that corresponds to approx. 12 kg cod roe.

Now the cod roe must be smoked:
Oven temperature started at 60 °C. cod roe smoked in 2 hours with an open damper.
Oven temperature is 50 °C and cod roe smoked in 2 hours with closed damper.
Total 4 hours. 4 hours sounds a lot, but it is great cod roe from cod of 10 kg.

A brief explanation for this:
Smoking Oven is made ready, the temperature is 60 °C and cod roe is placed on the grid without touching each other. The temperature of the electronics set to 60 °C and 2 hours after closing the damper and the temperature is now set to 50 °C. After further 2 hours the power is turned off and the damper opens and perhaps the front door, so the temperature falls slowly. cod roe cooler of 1 hour before they are eaten.

Method 2 is for small cod roe

If you just need to smoke a few cod roe - as shown here ½ kg - it is too much work to start the big Smoking Oven. Therefore I use a "Lunchbox" Smoking Oven on my camping gas. Do it this way, you get a good result.

Add 1 cm smoking wood dust at the bottom - 3 handfuls beech wood and 1 handful juniper wood - set drip tray and grid on, place the cod roe on the grid. Put the lid on, but there must be a small opening in one side so the steam can escape. Power up and let it "burn" in 15 minutes. Turn off the gas and then let it rest for 20 minutes. Turn on again with the lid completely closed for 10 minutes and then turn off of the gas. Let it rest in the "Box" for 1 hour before the cod roe be eaten.

The cod roe you do not need here and now, can stay over night in Smoking Oven - in winter time. Otherwise wrapped cod roe in parchment paper or freezer bag and put in the fridge; it can really drag smoke flavor into the eggs.

Serving: I would just come up with a good recipe for a piece of bread and butter with "Smoked cod roe". Cut two nice pieces along the cod roe put them on garlic butter toast with a lettuce leaf and put remoulade on top sprinkled with finely crushed red onion.

Garnish: A lemon slice and cut cress on top.

Drink: A cold beer and a dram is extremely well suited to this.

Hint: The cod roe can be freed from skin and stired with mayonaise. Butter on bread and you have a snack.

 

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Fish Paella

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400 g of fish file of cod, saithe, haddock or flatfish
300 g of giant prawns fresh or frozen
300 g of blue mussels fresh or frozen
500 ml homemade fish broth or canned
200 ml white wine the same as you drink with the food
4 cloves garlic
2 big onions or red onions
3 cm fresh ginger diced
1 red hot chili peppers cut in small slices
1 yellow and 1 red sweet pepper fruit
200 g frozen green peas
250 g Spanish paella rice Valencia rice
4 tbsp. Virgin Olive Oil
1 box saffron 1 g
Season with salt, pepper and cayenne pepper
Recipe No. 35
Fish paella made in a
Paellepan and in a wokpan
Fish paella made in a Paellepan and in a wokpan

 

Procedure without liability: Clean and wash the yellow and red peppers and cut them into mouth right pieces. Peel onion, garlic and ginger and cut them into cubes. If you use fresh mussels they must first be washed after the recipe on the package. Frozen or canned mussels are just to drain in a sieve like prawns. Fish files trimmed of skin and bones and blotted dry in kitchen towel. Cut into mouth right pieces.

Heat the oil in a paella pan it has two handles one on each side. A Tefal wok pan with lids can also be used. Do not put the wok pan into an oven, but cooked on the stove under the lid. I used the first time a Wokpande, as seen below. Later I bought myself a Paellepande, as seen above on the first image.

Fish paella made in a Wok pan.
The dinner is for 2 people.
Prawns, mussels and green peas set to drain, while the meal simmering. Red and yellow peppers and a box of saffron 1 g.

1. Method: Use fresh prawns and mussels, the fresh prawns first "fried" in the hot oil to be pretty red. Remove them from pan and set them aside. Fry then the fresh mussels until they open up. Set them aside with the prawns. Discard the mussels that have not opened up.

2. Method: Use frozen prawns and mussels. Fry onion, garlic, ginger and hot chili in the oil, must not become brown. Add paella rice and fish broth and white wine. Stir in spices saffron, salt, white pepper and cayenne pepper and the meal return to a boil. Cover pan with foil and set it in a 200 °C pre-heated oven for 15 minutes. Take the pan out and stir peas and yellow and red peppers in. Cover the pan with prawns, mussels and fish file pieces. Cover the pan again with foil and bake in the 200 °C hot oven for 12 to 15 minutes.

Serving: Paella pan or wok pan placed directly on the table.

Garnish: Finely crushed parsley or coriander, tomato and the lemon boats.

Drink: Of course, a cool white wine of your choice. I have chosen an Argentine Chardonnay wines that match fish, chicken, pasta and cheese. Great choice. I got 3 bottles for 100.00 DKK.

Hint: Grate the peel of an organic lemon, pressing one or two cloves garlic, chopped fresh parsley or coriander. Mix these three things in butter and get it in rolls. Put the rolls in the residual heat of the oven for 5 - 10 minutes. Serve the rolls to the meal.

Note: It is hard to find Spanish Paellaris, so I've tried with Oryza Sushi rice, which gave a good result. It is a medium-grain rice.

 

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Home smoked giant prawns

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Number of prawns for a starter
32 frozen giant prawns with shell or
1 kg frozen prawns with shell
1 tsp. cane sugar
1 tsp. salt
1 red hot chili pepper

Dressing:
1 cup Cheasy fraîche 9%
1 tbsp. cold pressed virgin olive oil
1 tsp. hot curry
2 cm green wasabi
Or aioli to the right

Recipe No. 36
Home smoked prawns with Aioli
Shrimp smoked in a lunchbox smoker
Aioli
1 whole egg (50 ml)
1 cup (150 ml) grapeseed oil or
Rapeseed oil or corn oil or sunflower seed oil
2 tbsp. white wine vinegar
1 Tbsp. lemon juice and / or sherry vinegar
6 small or 4 large cloves garlic
1 pinch of salt

Garnish:
Salad leaves
Dill twigs
Lemon slices

Recipe No. 36
Ingredients for aliolien
Aioli for the smoked prawns

 

Procedure without liability: Buy pre-cooked, frozen prawns in shell. In Denmark, I have only seen these prawns in ½ kg and 1 kg bags. In Sweden they are in a special freezer where you shovel prawns into a bag. Take the number you want to smoke and pour them into a plastic bag in which you have first pouring a mixture of cane sugar, salt and finely cut red chili. Shake bag well and take up the frozen prawns, put them on a screen or in a sieve and hang them in Smoking Oven.

Smoking Oven has now been prepared and develop a good smoke at a temperature of 60 °C to 70 °C. Let the prawns remain in the next 60 minutes to 90 minutes on the grid, after which they are taken out and served on a plate or several plates.

Temperature and time can vary depending on size of prawns and Smoking Oven you use. But remember the prawns must be frozen when they come in the Smoking Oven. The prawns, which you see here on the the front image above, have been in for 60 minutes at a temperature of 60 °C. The result was satisfactory - not too much smoke and not too little smoke. The lower image shows prawns smoked in a "box Smoking Oven" in 40 minutes at a temperature of 80 ° C. It was probably 10 minutes too long, or maybe the temperature was too high.

Dressing: You make the dressing by first mixing the olive oil in Cheasy fraîches and then a strong curry and wasabi. Decorate with finely crushed dill.

Aioli: You make the aioli by beating a whole egg into a glass, pour the oil on top, come the vinegar and lemon juice in, sprinkle a little salt over, sprinkle the coarse chopped garlic in. Put a hand blender to the bottom of the glass, turn on and blend for 2 minutes, pull up the hand blender a bit as aioli'en thickens. Important: all ingredients should be at room temperature before mixing and it should also be a neutral oil. Adjust the number of garlic, 6 pcs. is very strong.

Serving: Serve the smoked prawns with the above dressing, a good white bread and rinse bowls with lemon slices.

Garnish: Salad leaves and dill twigs.

Drink: Cool white wine or a dill snaps with a beer.

Hint: Will you use the meal for a dinner, just smoke a lot more prawns, and even find some good accessories that can feed you and the guests. I recommend that you first give less smoke than too much smoke. Try your taste during the smoking process by simply adding more prawns in, than you need. The prawns, which I used, I would not describe as giant prawns, why they got only 60 minutes.

 

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Oriental cod with coconut milk and curry

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1 kg of cod fillet, without skin and bones
400 ml coconut milk canned
1 lemon, juice only
1 big onion or 2 small
4 cloves garlic
4 ripe tomatoes
1 red hot chili pepper
4 cm fresh ginger
1 small can of concentrated tomato puree
1 tbsp. hot Indian Curry
½ dl groundnut oil
1 cup fresh coriander
Season with salt, sugar and white pepper

Loose boiled rice served with the meal
Recipe No. 37
Oriental cod with coconut milk and curry
Oriental cod with coconut milk and curry

 

Procedure without liability: This meal gets 10 points, so try it. Cod fillets should be with no skin and bones. The pieces should be approx. 5 cm wide and preferably from the head end.

After the fish has been cleaned and salted with 1 tbsp. salt put it in the refrigerator for at least 2 hours. Chop onion, garlic, chili peppers and ginger into small pieces. Saute these spices in peanut oil without that they take color. Add curry and tomato puree and stir for 1 minute. Add lemon juice and chopped ripe tomatoes and boil for 2 minutes. Add coconut milk and boil again for 2 minutes. Remember to shake the can of coconut milk well before opening. Season with salt, sugar and white pepper.

Cod fillets are taken from the refrigerator and rinse the excess salt in cold water. Place cod fillets in the sauce and let the meal simmer until fish pieces are tender. I let the fish take the after heat on the boiling plate for 10 minutes and it was absolutely perfect.

Use preferably a low pot of large diameter, then fish pieces do not lay on top of each other.

Serving: Take cod fillets gently out of the pot and put them in an appropriate large dish and pour sauce over.

Garnish: Freshly cut coriander sprinkled over.

Drink: Cool white wine. An Argentine Chardonnay is appropriate for the meal.

Hint: Cooked rice is the absolute accessory that you need for an oriental meal.

 

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Steamed halibut with white asparagus

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1 kg halibut fillets without skin and bones
20 white asparagus
1 big onion
1 clove garlic
1 red hot chili pepper
1 twig lovage
2 twigs parsley
4 twigs coriander for garnish
Salt and white pepper
1 glass of white wine
2 glass of water
2 tbsp. white wine vinegar
1 glass of real Hollandaise sauce
1 kg new potatoes
Recipe No. 38
Steamed halibut with white asparagus
Steamed halibut with white asparagus
Ingredients in the picture is for 2 people

 

Procedure without liability: Buy 2 large fillets of halibut, this is approx. 1 kg. Sprinkle a little salt and white pepper over and cut each fillet into 4 pieces. Come wine, water, vinegar and chopped herbs in a big fish pot. Add grid and adjust the water so it reaches the grid. Put the fish on the grid and put a lid on. Bring to the boil and simmer for 5 minutes. Turn off the heat and let the fish soak under lid for about 15 minutes. It is important with a good lid that closes tightly when the fish steam cooked. Hint: Put the pot with Hollandaise sauce on top of the fish pot.

The new potatoes scraped with gloves with knobs. See the picture below Seven "cool" fried herring in vinegar brine with new potatoes. Boil them for 15 to 18 minutes in slightly salted water. White asparagus peeled from head downwards. Cut the bottom off the fresh white asparagus approx. 2 to 3 cm up. Boil them in water with added salt, sugar and a little lemon juice for approx. 8 minutes. The asparagus bundled with cotton yarn and placed vertically with their heads up in an asparagus pot. Heads should not be covered with water. If you do not have an asparagus pot, use one big plain pot where asparagus can be tilted with their heads above water. Put the lid on tightly, so that the heads are steamed tender.

Warm Hollandaise sauce gently in a small saucepan; put the saucepan on the lid on some of the other things that boils.

Serving: Serve fish, potatoes, asparagus, as shown in the picture and add some Hollandaise sauce over the base of the asparagus.

Garnish: I can recommend to decorate with coriander leaves.

Drink: Cool white wine. An Argentine Chardonnay is appropriate for the meal.

Hint: I used a glass Hollandaise sauce from Beauvais, but later found out that my fishmonger have home made Hollandaise sauce. Please check with your fishmonger.

Alternative: Are you not happy with Hollandaise sauce, try clarified butter over the asparagus. Sprinkle with grated cheese or freshly grated horseradish. "Clarified butter": Is butter, where the whey is skimmed off.

 

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Home smoked herring for lunch

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4 freshly smoked harvest herring
1 big red onion
1 cup chives
4 organic eggs
8 slices rye bread, good quality
Butter the rye bread
1 cup radishes
2 ripe pears
Salt and white pepper to smoked herring
A sprinkle cayenne pepper on egg yolk

Ingredients in the image on the right is for 2 persons
These two pieces of herring sandwiches are from one herring
Recipe No. 39
Home smoked herring for lunch
Home smoked herring for lunch

 

Procedure without liability: If you wish to smoke your own herring, click into my website: Hot-smoking of large harvest herring.

Don't you have a chance to smoke your own herring, then purchase freshly smoked herring at your fishmonger.

You clean herring as follows: Cut the head and tail off with a very sharp knife. Open the belly, cut only from anus to tail. It is the small piece that is not cut before smoking. When the herring opened this way, backbones usually sit in one half of the herring. Help with backbones remain in the lower half of the herring. Now you take gently backbones up, so most ribs come out with it. The rest of the bones removed with a fork to scrape inclined from the center towards belly. The smaller nerve bone is so small and soft, so they pose no danger.

Serving: Serve the smoked herring on a rye bread smeared with butter. Season with salt and pepper, sprinkle finely chopped red onion and chives over. Make an indentation in the herring and got a raw egg yolk in.

Garnish: I used sliced radishes and two halves of pears. Do you smoke herring yourself, try also with smoked giant prawns.

Drink: Beer and a dram are suitable for the meal.

Hint: I would just come up with a good recipe for "Herring Salad." Cut all meat from the bones, divide meat into small pieces, and blend the meat with the mayonnaise, lemon juice from a fresh lemon and white pepper after your own flavor. Serve on toast with a garnish, lettuce leaf and raw egg yolk with finely crushed red onion as sprinkle. A cold beer and a dram are extremely well suited to this. Herring salad is suitable for children as nerve bones are blended and thus not be seen or felt.

 

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Home smoked cheese or "Rygeost"

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2 liters of organic whole milk
½ l organic buttermilk
5 drops rennet
1 tsp. Læsø salt, "Syde salt"
1 til 2 tsp. Caraway or Persian cumin

You can also use skimmed milk
but then add 1/4 l organic whipping cream

Read about rennet and "Syde salt" above

The quantity of milk provides 600 g "Rygeost"

Note: 1 tsp. rennet mixed with 1 tbsp. lukewarm water before being poured into the milk.
Recipe No. 40
Home made Rygeost
Home smoked cheese or "Rygeost"

 

Procedure without liability: The milk is heated to 80 ° C. Cool the milk quickly to room temperature (24 ° C) in a water bath. Use a clean bowl that can hold 3 liters, add whole milk and buttermilk in it, at a temperature of 24 °C. Drip 5 drops of rennet mixture and stir around. Cover the bowl with a clean tea towel and place the bowl in a warm place - 24 °C - for 48 hours.

After 48 hours at 24 °C the milk is turned into cheese and is now "swimming" in the whey. Add it all up into a sieve lined with cheese cloth or use a juice pouch on tripod. When most of the whey is dribble of - takes an hour to two - put it all into the fridge and let it dribble of to the next day.

The now solid cheese is taken up in a bowl and mix with salt and caraway at your taste. The cheese is spread in 4 aluminum trays. Sprinkle a little caraway on the surface before you put the cheese in the Smoking Oven.

I also use another method. I hang sieve with cheese into the Smoking Oven. The sieve is shown in the picture above, where the cheese cloth is taken away. Here, you naturally choose whether you want to add caraway. You get two trays "Rygeost" a 300 g per tray. It is pure gold.

Smoking: Getting approx. 2 liters of beech wood dust on the tray in the Smoking Oven. Set the temperature of 30 °C and add 1 dl ethylated spirits in front of the wood dust. Ignition and wait approx. half hours for the temperature and smoke production have stabilized around 30 °C. Hang sieve into the Smoking Oven. Using aluminum trays put them on a grill in top of the Smoking Oven. Allow smoking the cheese in 60 minutes, you get a mild smoke flavor. I smoked my cheese in 2 hours, but the temperature will at no time exceeds more than 32 °C. Can you get oat straw, then come some in beech wood dust. Other herbs are also well suited to provide a distinctive flavor in the cheese. The more surface you have on the cheese the more smoke flavor will penetrate the cheese.

Serving: A good piece of rye bread with grease, and then a layer of smoked cheese.

Garnish: New coarse grind pepper, radishes and chives to decorate the sandwich.

Drink: A cold Pilsner with good caraway snaps excellent fit to the homemade "Smoked Cheese".

Hint: Make two trays with caraway and two without caraway. Not everyone likes caraway.

 

Recipe No. 40
Home made
Home made "Rygeost" and two yogurt bread
You've probably noticed that I smoke my cheese in 2 hours, where against other recipes say a few minutes. Why? Smoke at low temperature contains less tar - PAH (Polycyclic Aromatic Hydrocarbons) which may be carcinogenic. I therefore smoke cheese for a long time at low temperature. Other recipes indicating a few minutes at high temperature.

You start with approx. 2.5 kg milk and ends with 600 g of cheese. The remaining 1.9 kg is whey, which is either discarded or used for pastries. References to recipes here: Green Bagel & herbal butter. If you bake white bread, then replace the water with whey. Buy a bag of Yogurt Bread, 50 g yeast; replace 6 dl water with 6 dl whey. Then just follow the recipe on the bag and you have a fantastic good bread. Sprinkle some sesame seeds on top before you bake the bread.

The pictures on the left shows a double portion "rygeost" in aluminum tray with 310 grams each tray. There were also baked two yoghurts bread of one bag of flour and 6 dl whey with 100 grams sesame seeds dissolved in the whey.

 

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Beach Crab soup with monkfish

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1 to 2 kg large beach crab
1 kg monkfish fillets or other lean fish
2 l water
½ l apple juice or apple cider or white wine
1 dl oil select your own choice of oil
400 g canned peeled tomatoes
1 small can of tomato paste Russo
165 ml canned coconut milk
1 lime fruit slices for garnish

Herbs of your choice:
thyme, parsley, parsnip, basilikum, dill,
coriander, sage, and red hot chili pepper
1 to 2 sour apples, 1 carrot
2 big onions, 4 cloves garlic
3 leeks, only the green
5 cm fresh ginger
1 tsp. rose paprika
2 tsp. salt, 2 tsp. cane sugar
Recipe No. 41
Beach Crab soup with monkfish
Beach Crab soup with monkfish

Procedure without liability: Contact a fisherman, you know, and ask him to take a bucket of crabs back home to you. There are so many crabs in our waters, so it is a pity not to use these for a good soup.

Take hold of a rear of crab legs and steering the crab around on his back with the knife. Cleave the crabs from the underside with a sharp knife from head to tail. Sauté the crabs five minutes in oil in a large or saucepan. Meanwhile, you have cooked a soup of water, apple juice, apple cider, white wine, salt, sugar and herbs. Come crabs into the pot and boil them in 40 minutes. Half can be crushed or blended before being cooked in the soup. It gives a strong flavor to the soup.

Sieve it all up in a clean bowl and let it settle. The soup can now be divided into 2 portions of 1 liter. Freeze one half if you only have to be 4 persons. The other half poured in a pot with the peeled tomatoes without moisture, tomato paste and coconut milk. Cook to a boil and season with salt, sugar and white wine or a little white wine vinegar. If you don't like coconut milk, you can use cream.

Clean the monkfish fillets free from bones and skin, cut them in the mouth right pieces and sprinkle some salt on. Steam them on the grid of a fish pot in approx. 2 minutes. Put first grid with fish pieces in the fish pot when the water or white wine boils.

Serving: Place fish pieces in a deep plate and pour the hot soup over.

Garnish: Freshly cut dill or coriander is suitable as a sprinkle. Some giant prawns decorate the edge of the plate. Slices of lime fruit added to the soup.

Drink: I think there must be served the same white wine that is used in the soup.

Hint: Toasted garlic bread can be served with the meal.

 

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Potato and leek soup with smoked eel

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2 large baking potatoes
1 leek
1 sour apple
½ fresh garlic. This is the new and mild garlic, or
2 cloves garlic
4 pepper grains
½ dl good olive oil
½ tsp. mild curry or turmeric
½ l water
1 glass of white wine
1 cube vegetable bouillon
2 tbsp. Creme fraiché
1 piece of smoked eel approx. 200 g
Season soup with salt and white pepper
Chives for garnish
Recipe No. 42
Potato and leek soup with smoked eel
Potato and leek soup with smoked eel

Procedure without liability: This meal comes really from Sweden, but has been modified slightly to my taste. Peel the potatoes and apples, cut them into cubes. The leek cleaned and cut into 2 cm wide slices. Fresh garlic divided into two parts. All vegetables sear in a hot pan with olive oil added a little curry (give flavor and color) or turmeric (only gives color).

When the vegetables have taken a little color pour water and white wine on and add one cube vegetable bouillon. Now boil for 15 minutes until potatoes are almost tender. While the meal boils peel your smoked eel and cut it into small mouth right pieces. Put the eel pieces aside on a plate for later use. See here how eel fillets.

When the potatoes are finished pour the entire contents into a blender and blend until you have a soft texture. Please just note if your blender can withstand boiling water. Can it, continue from here. Creme fraiché, salt and white pepper poured into the blender and blend again. The soup is poured directly into hot deep plates.

If your blender can't withstand boiling water, you must first cool the soup to a suitable temperature before blending. Blend the soup when it is lukewarm, and pour the contents into a saucepan, and return to a boil. Stir in Creme fraiché, salt and pepper. Soup poured from the saucepan directly into the hot deep plates.

Serving: Place the pieces of smoked eel over the soup in the middle of the plate.

Garnish: Finely chopped chives sprinkled over.

Drink: The natural choice would be the same white wine, which is used in the soup.

Hint: A blender, where the bowl is made of glass, can withstand boiling water. A plastic bowl may not always withstand boiling water. See the manual, it is written there.

Alternative: Jerusalem artichoke soup with smoked salmon

 

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A piece of smoked eel, scrambled eggs and chives

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1 smoked eel approx. 400 grams
4 slices rye bread, good quality
Butter for the bread
6 organic eggs
1 tsp. white Pepper
½ tsp. turmeric (give a little color)
6 tbsp. cold water
3 tbsp. whipping cream
1 tsp. salt
1 bunch of chives
Black pepper from the mill

Make you a snaps suitable for eels as follows:
1 bottle Red Aalborg and 10 new twigs of thyme put them
in the bottle and soak for 3 weeks at room temperature
Recipe No. 43*
Smoked eel with scrambled eggs and chives
Smoked eel with scrambled eggs and chives

Procedure without liability: Clean the smoked eel, as indicated on this page. Put them in the fridge again until needed.

Turn 6 whole eggs in a bowl. Whipping them loosely together and get 6 tbsp. water, 3 tbsp. whipping cream and ½ tsp. turmeric 1 tsp. white pepper in and thoroughly whip the egg mass together. Pour the egg mass into a suitable flat aluminum tray (½ liter) and insert it into the oven. The oven must be prepared as follows: Fill a little water in a baking dish (1 cm high sides) and set the thermostat at 150 °C when it boils put the egg mass into the oven. Set the thermostat at 120 °C and the time to 30 minutes. The scrambled eggs are now ready made. Take it out and sprinkle with salt. Use only under-heat when the scrambled eggs are in the oven. 6 eggs give approx. 350 g scrambled eggs.

Serving: Butter the bread and arrange the eel and scrambled eggs, as shown in the picture above.

Garnish: Sprinkled with finely chopped chives and black pepper from the mill.

Drink: A cold beer and a snaps does good to the "fat" eel.

Hint: Scrambled eggs is also suitable for Rim salted salmon and smoked mackerel.

 

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Anglers yellow peas

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1 duck approx. 3000 g fresh or frozen
1 kg cooking pork loins or neck
1 kg smoked bacon or smoked ham
500 g of the best "Medisterpølse" Medistersausage
2 packets "Møllerens Gule Ærter" - Miller's Yellow Peas
1 pk. provides a thin soup to 4 l
2 pk. provides a thick soup to 4 l

Soup spices for cooking the meat:
Leeks, carrots, parsley, parsnips, thyme,
bay leaves, onion, garlic and chilli

Soup Herbs:
1 pk. frozen soup herbs 1 kg
2 glass pearl onions
4 l soup

The brine for curing the duck 11 % or 9 °Baume:
8 l water, 1 kg salt, 200 g sugar
20 whole juniper berries, 1 onion, 1 red chili pepper,
10 bay leaves and 10 peppercorns
Sodium nitrite 0.6% salt E250 is best, gives red duck meat
Can be purchased in Sweden or try at your butcher.

Important: Because of the brined duck,
soup should season with salt and pepper at the end


Extras:
Hot Dijon Mustard, beetroot and Full-grain rye bread
Recipe No. 44
Anglers yellow peas

My favorite meal, January, 17. when I
come home from a cold fish premiere

Procedure without liability: The yellow peas should be made the day before they are eaten, but there is a long preparation time before you come so far. The cured duck must be prepared three days before the yellow peas should be made. Well! I know that it is not a fish recipe, but we are always a few anglers that eat yellow peas January, 17. The day after the start of trout fishing in the sea.

The brine must be cooked well through with the spices before it is poured over the duck. The brine resting overnight to cool max 5 °C. Place the thawed duck in a suitable large plastic container for food and pour over the cold brine and place it in the refrigerator for the next three days. Remember the duck must be completely covered with brine and the temperature is maintained at 5 °C or less. Use a plate to keep the duck below the surface.

The cured duck is taken out of the brine and rinse well in clean water before it boiled in 4 l of water together with pork, smoked bacon, sausage and a "Suppevisk" = a bundle of green. Hint: The duck parted in 4 pieces, so it fits better in the pot together with the other meat. Leave the duck in cold water for one hour before you boil it in fresh water.

The sausage boil for 20 minutes, the two pieces of pork cooked in 1 ½ hours and the duck in 2 hours. Remember skimming the surface from "impurities".

When the meat is tender take it up and cools before placing it in the refrigerator for use the next day. The soup filtered and aliquoted to 4 l, if anything is missing, add water. The soup is placed cold to the next day. Now the duck fat and lard congealed and lies like a lid on the surface. 90% of this is removed and can be used later to make spiced lard of. Can not wait till next day, the soup skimmed of fat before continuing.

Cook the soup and add the frozen vegetables and a bunch of thyme. Bring soup and herbs to a boil and cook further for 10 minutes, then pearl onions and 1 to 2 packets Miller's Yellow Peas sprinkled slowly, stirring constantly. Find a suitable consistency and cook on the low heat 10 minutes more, stirring constantly. The yellow peas can of course be eaten immediately, but they are best the next day. Yellow peas are always a little thicker day after.

Serving: It may be a good idea to cook some nice potatoes into the soup and servers them to the meal.

Garnish: Fresh thyme needles make nicely and tastes good in soup, but remember that it must be the new twigs, which are soft.

Drink: A cold beer and a Porse Snaps do well for the heavy soup.

Hint: If you want the soup a little thicker, you can dribble a little vinegar in the yellow peas before serving.

 

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Cod gratin in a new way

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600 g cod fillets without skin and bones
1 dl whipping cream
1 whole egg
Grated peel of half organic lemon
1 to 2 small summer cabbage or 1 Savoy cab
3 tbsp. olive oil
Salt and pepper
Grated nutmeg

Lemon Cream:
1½ dl whipping cream
1½ dl dry white wine
Grated peel of half organic lemon
and the juice of half lemon
½ tsp. anise seed or fennel seed crushed in a mortar
Salt and pepper
Recipe No. 45
Cod gratin in a new way
Cod gratin in a new way

Procedure without liability: Cod fillets cut into smaller pieces and put it up in the blender. Blend tough with a little salt. Come the fish meat into a bowl and stir in whipping cream gradually. Stir eggs, salt, pepper and lemon peel in the fish meat. Place the stuffing cold for a few hours to soak.

Fish stuffing divided into four lightly greased portion baking dish and bake in water bath 40 minutes at 180 degrees on the bottom grate. The water should boil before the stuffing come in the oven. The time is sometimes a little depending on your oven. Check that they are baked. Use a meat stick.

Clean and cut the cabbage into small pieces before being put into salted, boiling water. Bring to the boil and let the cabbage soak for 10 minutes. The heat is off, while the cabbage soaks. Drain and steam the cabbage in olive oil just before serving.

The lemon crème is made while the fish is baking and cabbage is soaking. Boil wine, whipping cream, lemon peel, lemon juice and a little anise powder into a suitable thick texture and season well with salt and pepper. You can also use the bruised fennel seeds.

Serving: Serve on a hot plate. First cabbage are being poured with lemon crème and top of the fish that are taken out of the portion baking dish so the bottom is facing up. Sprinkle cabbage with nutmeg.

Garnish: Use a little green for garnish. Fresh coriander leaves can be used, but not too many.

Drink: The same white wine used for the fish.

Hint: Will you make the meal extra fine; you should try putting a piece of smoked salmon on the bottom of the portion baking dish. Customize the smoked salmon pieces to the bottom and come on top the fish stuffing. The cut of pieces from the salmon are blended along with the cod. Serve a good slice of bread with cod gratin.

 

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Blinis Russian pancake with caviar

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200 g Russian caviar or roe of trout or roe of lumpfish
200 g cold smoked salmon or
200g hot smoked salmon or trout
200 g buckwheat flour
100 g wheat flour
2 whole eggs, divided into yolk and white
1/3 packet yeast = 17 g
3 dl whole milk
20 g melted butter to the dough and 10 g to the baking
1 tsp. salt and 1 tsp. sugar
1 dl Creme fraiché to the dough

The rest of Creme fraiché with blinis
1 red onion finely cut with blinis
1 cup finely cut dill with blinis
Alternative to blinis
Yorshire Puddings
120 g wheat flour
1 whole egg beaten
2 cups milk
2 cups water
1/2 tsp. salt
60 g lard (for food)
60 g palm oil (for cakes)
Muffins form of metal for baking
Recipe No. 46
Russian blinis with caviar and hot smoked trout
Russian blinis with caviar and hot smoked trout

Procedure without liability: In the 15 years I was traveling in the USSR, I was almost "stop-feeded" with blinis and Russian caviar without thinking about the price and how blinis was made. I asked my Old Russian interpreter, what kind of ingredients was included in the recipe for blinis. Above you'll find a recipe for blinis, but as Russian caviar is very expensive, this replaced with a more affordable product. In Russia they used Kefir, now only available in special stores in Denmark. I used Creme fraiché instead. Arla has previously produced Kefir, but due to lack of sales, the product is discontinued.

Warm milk and butter up to 37 °C and dissolve the yeast in it. Add Kefir or Creme fraiché, the two varieties of flour, sugar, salt and egg yolks, constantly stirring. The dough should be very soft, like pancakes dough. Put the dough warm for one hour.

Egg whites whipped stiff, and turned into dough. Blini pan heated with a daub of butter in each hollow and 2 tbsp. of dough comes up in each hollow. Broil now for 2 minutes on each side over good heat. Do not scorch = be too dark. There will be approx. 28 pieces out of the recipe.

Note: I recently could not buy Buckwheat flour so I tried out with Durum flour from Italy. They were amazing good, try it if you did not get Buckwheat flour. Just remember that Buckwheat flour does not contain gluten as Durum flour does. So, if you have gluten intolerance.

Serving: Blinis served warm with "caviar" or trout roe little cold or hot smoked salmon, Creme fraiché and finely crushed red onion.

Garnish: Dill finely crushed.

Drink: In Russia I always drank Stolichnaya vodka and mineral water to blinis. Alternative Russian Champagne dry (sec = sukhoe) or half-dry (demi-sec = polu-sukhoe).

Hint: Blinis can successfully be made also in an ordinary frying pan, just to make sure they do not become too great. Blinis can be frozen for later use, add parchment paper between layers. Thawed and warmed in the oven at 120 °C for approx. 10 minutes. Taste as freshly prepared, I have tried it.

Alternative Yorshire Puddings: Mix flour and salt in a bowl. Get the beaten eggs in and stir well. Put half of the liquid in and stir well while the rest of the liquid is slowly poured in. Do then vigorously with pipe machine, the dough must shall be as for pancakes. While the dough rests for 10 minutes, heat the oven to at least 220 ° C. Lard met directly into muffins form and put in the hot oven until it is very "HOT". Muffins form taken out and the dough immediately into the 12 holes, then muffins form set back and further baked for 10 to 15 minutes. The cakes raises a lot, even without raising agent. They are very suitable for a meal with a lot of sauce (gravy), in which the cake is dipped. Use Palmin if you want to eat the cake as dessert, and sprinkle with icing sugar.

 

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Saithe in Hot, Red Thai mix

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Hot, Red Thai mix:
2 red and 2 green hot chili peppers
1 bunch fresh coriander
2 red paprika
10 cm ginger
10 cloves of garlic
3 medium-sized onions
2 lemongrass
1 ds. large tomato puree or 2 small
1 tbsp. coriander seeds
2 tsp. smoked paprika
1 tsp. salt
4 tbsp. water and 4 tbsp. olive oil

Sambal Oelek is a ready made product

Fish carved as fillets:
1 kg light saithe or dark saithe or cod as you like
1 ds. 200 mL Yam-Yam coconut milk 18%
2 tbsp. Hot, Red Thaimix see above
4 carrots, thinly sliced
1 bunch spring onions 6 pieces. (Save the green for garnish)
4 tomatoes sliced
2 tbsp. olive oil
2 tbsp. Kikkoman Soy Sauce
2 tbsp. Santa Maria Fish Sauce
some salt to sprinkle the fish

Other names: Pollock, Boston blues and Silver bills
Recipe No. 47
Ingreadients for Saithe in Hot, Red Thai mix
Ingreadients for Saithe in Hot, Red Thai mix
Saithe in Hot, Red Thai mix
Saithe in Hot, Red Thai mix

Procedure without liability for Thaimix: You can benefit from making Hot, Red Thai mix the day before. The volume above, give 8 bags with 2 large spoonfuls Hot, Red Thai mix that can be frozen and used for other meals to give a hot taste. See the bags above. Vegetables cleaned and cut into smaller pieces, then poured in a food processor with the other spices, water and olive oil. Blend for a smooth and soft paste.

Procedure without liability for the Fish: Come olive oil in an ovenproof dish with high sides and 2 tbsp. Hot, Red Thaimix. Stir and come the very finely sliced carrots (I use a potato peeler), spring onions and tomato slices in the dish. Pour the coconut milk, soy sauce and fish sauce and bake in a 220 °C preheated oven for 20 minutes. Take the dish out and come wide strips of fish on the vegetables. Place the dish in the oven and bake for approx. 15 minutes. Do not use salt on the vegetables because it comes from the sauces. However, a little salt on the fish.

Serving: Serve in soup plates with the sauce, where in you dip the bread. Can usefully served with rice in the winter. I did, however, new Danish potatoes here in July.

Garnish: Garnish with the green of spring onions and/or fresh-cut coriander.

Drink: A cool white wine is ideal if you want beer, a Tuborg Pilsner do good.

Hint: You can benefit from making a large portion of Hot, Red Thaimix and freeze the rest into portions bags of 2 tbsp.. It can be used for stews of all kinds. Also, try to replace the fish with giant, thawed, drained prawns. The prawns are done at the same time as the fish. If you do not want or have time to make Thaimix, you can buy a Sambal Oelek Hot Chili Sauce and use this instead. Go to the website and see all the types that exist.

 

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Herring Salad on my own Pickled herring

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Herring Salad with red spiced herring:

4 marinated herring fillets "Home made"
75 g mayonnaise (1/3 tube)
or homemade Aioli
150 g Creme fraiché 9%
1 tbsp. Dijon mustard
10 large slices pickled beetroot
10 Cornichon
1 large sour apple
1 small onion
3 cm fresh and finely grated horseradish
½ tsp. white pepper
A little syrup from beetroot and Cornichon
1 tsp. sugar (maybe)

Accessories:
Rye bread, hard boiled eggs, lettuce leaf and chives
Herring Salad with yellow curry herring:

4 marinated herring fillets "Home made"
75 g mayonnaise (1/3 tube)
or homemade Aioli
150 g Creme fraiché 9%
2 tsp. curry
1 tsp. turmeric (for color)
2 gherkins
1 large sour apple
1 small onion
1 tbsp. capers
½ tsp. white pepper
a little lemon juice
1 tsp. sugar (maybe)

Accessories:
Rye bread, hard boiled eggs, lettuce leaf and chives

Recipe No. 48
Herring salad of my own spiced marinerde herrings
Herring salad of my own spiced marinerde herrings
Top photo: Red herring salad
Bottom photo: Yellow herring salad (coming soon)

Procedure for red herring salad without liability: Mix mayonnaise, Creme fraiché, Dijon Mustard, pepper and sugar in a bowl. Peel the apple and onion. Cut the beetroot, Cornichon, apple and onion into small cubes. Grate horseradish fine. Getting these vegetables in the bowl and mix thoroughly. Adjust the red color with the syrup from beetroot and the sour taste with syrup from Cornichon. Decide whether to put more sugar in. Taste possibly the mixture with salt.

Procedure for yellow herring salad without responsibility: Mix mayonnaise, Creme fraiché, curry, turmeric, pepper and sugar in a bowl. Peel the apple and onion. Cut gherkins, apple and onion into small cubes. Getting these vegetables in bowl and mix thoroughly. Adjust the yellow color with turmeric and the sour taste with lemon juice. Decide whether to put more sugar in. Taste possibly the mixture with salt.

Have you made the marinated herring after my recipe above, it is simply to choose 4 large fillets and cut them into large cubes or strips and mix them in the bowl with the other ingredients.

Divide herring salad in two cups with a lid and store them in the refrigerator. Durability up to 6 days in the refrigerator. Not suitable for freezing.

Serving: Place a lettuce leaf on plate and top with lot of herring salad. Serve with rye bread and a smiling egg.

Garnish: Dill or chives are fine as garnish.

Drink: Her suit, as always, for herring a cold beer and a dram.

Hint: Can also be served with small new potatoes, if they can be purchased. Herring salad may also be made of white old-fashioned marinated herring, if you do not have made salted herring.

 

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Plaice fillets with seafood mousse

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Fish & Shellfish:
8 plaice, flounder, or sole fillets
200 g raw China prawns also known as Black Tiger Prawn
200 g 10% Greek Yogurt
1 tbsp. flour
3 cm fresh and finely grated horseradish
1 clove garlic
salt, pepper and mild paprika, edelsüss

Saucen:
1 big onion
1 red pepper
1 dl 10% Greek Yogurt
2 tbsp. Avocado oil for frying
Water, white wine see Tip
salt, pepper and a mild paprika

Extras:
New potatoes or cooked rice
Butter steamed green beans
Recipe No. 49
Plaice fillets with seafood mousse
Plaice fillets with seafood mousse

Procedure without liability: Peel the prawns - save the shells - and the black string (the intestine) is removed. prawns, mayonnaise and Greek Yogurt are blended coarsely. Mousse blended with flour, horseradish, salt and pepper. If you do not have a blender, just chop the prawns with a sharp kitchen knife. Add the flour to keep the mousse together.

The mousses distributed on the fillets, which have got a little salt on the inner side and paprika on the outside. Keep the fillets together with toothpick and place them in a greased casserole to finish frying in a hot oven at 200 °C for approx. 30 minutes. If the heat is too hard, you can put a piece foil over.

Onion and pepper cut into small cubes and sauternes in the avocado oil in a saucepan for approx. 1 minute. A little water or better white wine - see tip - be poured in the pot and the lid put on. The vegetables are steamed until they are tender for approx. 4 minutes. Blend the vegetables and mix with Greek yoghurt. Season with salt, pepper and paprika.

Serving: Serve the fish with sauce and new potatoes/rice and butter, steamed green beans. Season the fish coincides with the new potatoes in May and June.

Garnish: Lemon boat and dill are good garnish. But a little exotic, fresh coriander is also good.

Drink: A cold white wine well suited to the meal.

Hint: Boil prawns shells in 10 minutes in 1 dl water and 1 dl white wine added a little salt and some peppercorns. Strain the mixture and use the "soup" to the sauce instead of water or white wine.

 

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Creamy Jerusalem artichoke soup with smoked salmon

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200 g smoked salmon, hot-or cold-smoked
Use smoked salmon you like best
600 g fresh Jerusalem artichoke
2 fresh baking potatoes
1 onion, 2 onions if no leek
1 clove garlic
1 leek, only the white
2 tbsp. Avocado oil
1 liter good soup of chicken, veal or fish
2 dl whipping cream added some lemon juice or
2 dl sour cream instead of
Salt, white pepper and grated nutmeg or saffron

Extras:
Bread or Flutes
Recipe No. 50
Creamy Jerusalem artichoke soup with smoked salmon
Creamy Jerusalem artichoke soup with smoked salmon

Procedure without liability: Jerusalem artichokes and potatoes rinsed and peeled. Onion and leek skinned. The vegetables cut into cubes and seared slightly in a saucepan with added avocado oil. Remember the vegetables should just take the color.

Add the soup (broth), which you like best and let it simmmer in 20 minutes. Add whipping cream or Creme fraiché and let it simmer 5 minutes. Blend the soup and then season with salt, white pepper, nutmeg and maybe a little more lemon juice. Please just note if your blender can withstand boiling water.

If your blender can't withstand boiling water, you must first cool the soup to a suitable temperature before blending. Blend the soup when it is lukewarm, and pour the contents into a saucepan, and return to a boil. Stir in whipping cream or Creme fraiché, salt, white pepper, nutmeg and maybe a little more lemon juice. Soup poured from the saucepan directly into the hot deep plates.

Serving: Smoked salmon pieces distributed over the soup. If you use hot smoked salmon, be sure to take the fish bones away first. We took a salmon sandwich afterwards decorated with cress.

Garnish: Dill is good as garnish, but a little fresh coriander are also good.

Drink: A cold white wine well suited to the meal.

Hint: A blender, where the bowl is made of glass, can withstand boiling water. A plastic bowl may not always withstand boiling water. See the manual, it is written there.

Alternative: Potato and leek soup with smoked eel

 

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Pangasius fillet with new Danish potatoes and white asparagus

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Recipe was made before I saw this movies

1000 g pangasius fillets frozen, it is 4 pcs.
1 lemon
1 cup parsley
½ cup sage
5 spring onions
100 g butter
2 tsp. salt
2 tsp. sugar
½ tsp. mild curry
1 tbsp. Dijon mustard
1 tbsp. rapeseed oil
½ tsp. pepper

Accessories:
1 kg new Danish potatoes and ½ kg of white asparagus
Hollandaise sauce purchased ready-made or homemade
Recipe No. 51
Pangasius fillet with new Danish potatoes and white asparagus
Before you eat the fish pangasius,
you must see this film from ARD on You Tube

Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. See the picture below Seven "cool" fried herring. White asparagus peeled with a potato knife, and the bottom 3 to 4 cm is cut away. Spring onions are cleaned and cut into smaller pieces. Rinsed and chopped herbs. Pangasius fillets dry up slowly in the refrigerator - 12 hours - or at the kitchen table - 6 hours - and rinse in cold water, wipe dry in kitchen towel and place in a greased oven proof dish with rapeseed oil.

Sprinkle the fish with spring onions, salt, mild curry, peppers and a little lemon juice. Stir soft butter with parsley, sage and Dijon mustard. Add butter daub over the fish.

Cover the dish with foil and put the fish in a pre-heated oven at 225 ° C for 30 minutes. Boil the new Danish potatoes in slightly salted water for 15 minutes. Asparagus cooked in slightly salted and sugared water for 10 to 15 minutes, depending on the thickness of them.

Serving: The fish, potatoes and white asparagus are served on a plate as shown here in the picture above.

Garnish: Parsley is good as a garnish, but a little fresh coriander are also good.

Drink: A cold white wine well suited to the meal.

Hint: If you can not get Pangasius fillet, try another lean fish. Pike, perch, pikeperch, cod, ling, saithe - yes there are many of them. But time in the oven may be different.

Alternative: Once you've seen the movie, you use another fish. I do.

 

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Marinated herring fillets with new Danish potatoes

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8 old mature marinated herring fillets
1 kg new Danish potatoes excavated same day
2 onions
6 spring onions
200 g butter
4 tbsp. sour cream
Salt
pepper
Herbs that you have in the garden

The world's easiest dinner here in June
Recipe No. 52
Marinated herring fillets with new Danish potatoes
Marinated herring fillets with new Danish potatoes

Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. Spring onions are cleaned and cut into smaller pieces. Onions are cleaned and cut into rings. Rinse and dry the herbs in the kitchen roll.

Boil the new Danish potatoes in slightly salted water for 15 minutes.

Serving: Herring, potatoes and onions are served on a plate as shown here in the picture above. Butter and sour cream served to the meal.

Garnish: Herbs that you have in the garden. Here are used Lemon balm.

Drink: A cold white wine well suited to the meal or a cold beer and a schnapps.

Hint: You can also use your own marinated herring, which you'll find recipes above.

 

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Cod baked in aluminium foil with Feta or Apetina cheese and culinary herbs

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1 kg cod fillets without bones
1 kg new Danish potatoes excavated same day
1 red onion
8 small cherry tomatoes
1 cup of basil
1 sprinkle of dried oregano
12 stoned black olives
1 red pepper
100 g butter
200 g Feta or Apetina cheese cubes
Salt
Pepper

Here used parsley in the absence of oregano
Recipe No. 53
Cod baked in aluminium foil with Feta
cheese and culinary herbs
Cod baked in aluminium foil with Feta cheese and culinary herbs

Procedure without liability: The new Danish potatoes, rinsed and scraped with a glove. Cherry tomatoes rinsed and cut into slices. Red onion cleaned and cut into rings. Peppers cut into strips and cleaned of seeds. Rinse and dry basil in the kitchen roll.

Boil the new Danish potatoes in slightly salted water for 15 minutes. Meanwhile, clean the cod fillet and shared so that there are 4 good pieces of 200 to 250 grams each.

Cod Fillets placed on aluminium foil, salted and sprinkled with pepper from the mill. On top of the fish put tomato slices, onion rings, strips of peppers, black olives, basil, Feta cheese cubes and butter in thin rods. It all sprinkled with a little dry oregano.

Wrap everything into aluminium foil. Use any strong aluminium foil or double layer of the ordinary. Put the fish into a 200 °C hot oven for 30 minutes. The meal is also suitable for a ball grill in the garden or over a open fire. Here, the time of course depend on the temperature, which can be achieved in the barbecue or open fire. Please try your way. At the ball grill or open fire should be strong aluminium foil used. The fish rests in aluminium foil 10 minutes before it is eaten.

Serving: The fish with spices and potatoes served on a plate if you eat right at home. Out in the open unpack the aluminium foil and implemented on top the potatoes and everything eaten directly from the "package".

Garnish: A lemon slice doing well and looks also nice on the plate.

Drink: A cold white wine well suited to the meal or a cold beer and a schnapps.

Hint: You can of course also use other fish that you catch on your fishing trip. If you also want to eat good bread to the meal, use more butter and came a little white wine in the package. It makes a good sauce to dip the bread in.

 

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Pangasius fillet with mushrooms stuffed with garlic cheese

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Recipe was made before I saw this movies

1000 g pangasius fillets from frozen, it is 4 pcs.
1 lemon
1 whole, new garlic or 3 garlic cloves
9 large mushrooms, plus a few more
125 g GARLAN cream cheese with garlic
2 red tomatoes
1 small onion
2 tbsp. apple balsamic
2 tbsp. grape seed oil
50 g butter
Salt
Pepper
Recipe No. 54
Pangasius fillet with mushrooms and garlic cheese
Before you eat the fish pangasius,
you must see this film from ARD on You Tube

Procedure without liability: Pangasius fillets are sprinkled with salt and pepper and rest 15 minutes before the fry in butter. In the meantime, are you doing this.

Mushrooms brushed clean of any soil and the stem snapped off. The lower part of the stem is cut away before chopped into small pieces with a few whole mushrooms. A completely new garlic or 3 cloves garlic, chopped into small pieces and mix with the chopped mushrooms. Roast in the pan in the butter until it is light brown. Cool mixture before mixing with the cream cheese with garlic. Spread mushrooms and cream cheese in the nine large mushrooms and place them in a 200 ° C hot oven for 20 minutes.

Make a good tomato salad with onion, apple balsamic and Grape Seed Oil. Sprinkle with like something green if you have this in the herb garden.

Now it's time to butter roast pangasius fillets for approx. 3 to 4 minutes on each side. Drip before serving the fish with lemon.

Serving: Serve on a hot plate and give a good bread.

Garnish: Use like something green. Basil can be recommended.

Drink: A cold beer in summer heat can be recommended.

Hint: Of course you can also use other fish you caught on your fishing trip.

Alternative: Once you've seen the movie, you use another fish. I do.

 

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Cauliflower soup with coconut milk and shellfish

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1 large cauliflower
2 onions
1 whole, new garlic or 4 garlic cloves
1 red hot chili pepper
2 tsp. sweet Bombay curry
330 ml coconut milk Xing Fu (2 small cans)
1 cube herbal broth
2 tsp. fish broth
3 tbsp. olive oil, white truffle
8 dl water
Soup season with salt, if necessary

Seafood of your choice
Here is used frozen:
500 g saltwater clams. Solenidae
500 g of crayfish tails
Recipe No. 55
Cauliflower soup with coconut milk and shellfish
Cauliflower soup with coconut milk and shellfish

Procedure without liability: Onions, garlic and red chili cut into small pieces and brown slightly in a saucepan with olive oil added to curry. 8 dl water poured over and a herbal broth and fish broth, add to the pan. The cauliflower is picked in small pieces and put into the pot. It all boiled for 10 minutes, then pour the coconut milk and cook further for 2 to 5 minutes.

Soup cool slightly before blending. Only if your blender does not tolerate boiling water. Pour the blended soup back into saucepan and pour the shellfish in. Give now a short rehash and the soup is ready. NB not boil too long, since shellfish become tough.

Serving: Serve in hot deep plates and give a good bread.

Garnish: Use like something green. Coriander leaves may be recommended. Chives can also be used.

Drink: A cold beer or white wine is recommended.

Hint: Of course you can also use other shellfish. For example, large shrimp. A little lemon grass (or a slice of lemon) can be added to the soup for a sour taste.

 

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Mock turtle with egg and fish balls

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1½ kg of dear veal
2 to 4 pcs. Ossu Buco of veal shank
3 liters of water, meat must be covered with water
2 leeks
4 carrots
1 small celery
1 large parsley root
1 large parsnip
2 onions
4 cloves garlic
1 red hot chili peppers
The soup season to taste with salt (about 2 tsp.)

For the sauce
90 g butter
90 g flour
1 small can tomato paste (100 g)
1½ to 2 liters of soup
The four spices:
white pepper, cloves, ginger and nutmeg
The sauce season with 2 tbsp. Oestersauce and 2 tbsp. Fish sauce
Blue Dragon and a little salt if necessary
1 dl of dry sherry or dry Madeira
Sauce stained with gravy browning

NB. Original mock turtle is with Madeira
Accessories
Small meat balls of half veal/pork meat
Fish Ball the best canned
Hard-boiled eggs (or lightly boiled egg)
Puff pastry or Rustic Baguette

Ingredients for Danish fish balls:
½ kg fish fillet, skinned and chopped fine of:
cod, pollock, sole, white fish or mixed fish)
1 tsp. salt
1 pinch white pepper
1 to 2 tbsp. wheat flour
50 grams of clarified butter
1 to 2 whole eggs
¼ liter of cream or milk (maybe a little more)

Ingredients for Danish meatballs:
500 g minced veal and pork
1 small grated onion
2 cloves grated garlic
1 tsp. thyme
1 whole egg
1½ tbsp. wheat flour
1 small glass of Sherry / Madeira
½ tsp. The four spices
½ tsp. salt and peper from the mill
Recipe No. 56*
Mock turtle with egg and fish balls
What has mock turtle with fish to do.
Only that there are fish balls in the meal
and this is my favorite New Year's Eve.
Happy new year

Procedure without liability: I remember this meal from my childhood, where we used a calf's head, as well as several other pieces of meat, which I can not really recall. We were three families who went to the local slaughterhouse and bought meat, and at the greenery store we got the vegetables. Everything was cooked in the old disused copper kettle, which previously served as cooking vessel for laundry. It is now a "thing of the past", so here comes the new version without the risk of BSE (Bovine Spongiform Encephalopathy) also known as mad cow disease.

You begin the day before the meal to be eaten. The meat is placed in a large saucepan with 2 to 3 liters of water. Bring the water to a boil and foamed when it boils. Season with salt and let it simmer for an hour. Then add all the cleaned vegetables and cook further during low heat for another 2 hours. When meat is tender take it up and sieve the soup. Some of the vegetables (carrot, celery, parsley, parsnips) blended and can be put in the soup at will. The soup is stored for the next day. The next day, start with cooking the soup about half an hour without lid, so the soup is concentrated. Veal meat added in the press to the next day. Tongue skinned and cleaned of tendons. Ossu Buco meat pieces are peeled off the leg, and fat is removed.

Second day cut the meat into bite-sized pieces and place into this sauce: Of butter and flour make a dumpling in a suitably large saucepan. The soup is poured in small amounts up to 1½ liter of broth, which was boiled up and skimmed for fat. Remember to whip well so that no lumps are formed in the sauce. Find a suitable consistency and season with tomato paste, Oestersauce, Fish sauce, salt, the four spices and Sherry/Madeira. Stain sauce with gravy browning. Add the small meat balls and gently warm it all through. I know that used lamb in the recipe, but I could not "resist" me, as it is well written. You can simply replace the lamb with veal/pork, if you will. Fish balls warmed in a 220 degree oven for approx. 10 minutes. They are put on the dish together with half cut eggs.

Danish fish balls: Mix the spices with minced fish and flour. Beat the mixture well and add the clarified butter. Add eggs one at a time. Add the cream gradually. If the mixture stiffens set the bowl in hot water and whisk until it is smooth again. Check your spices and season to taste. Let the mixture stand 1 hour in the refrigerator. Form fishcake into round balls with 2 spoons dipped in hot water. Bring about 1 liter of water to a boil with 1 tbsp. salt. Boil one fishcake to check consistency. Add more eggs if fishbowl is too soft or cream if it is too stiff. If fishbowl has the right consistency, cook all fish balls, it only takes a few minutes to cook a fish ball. They float when they're done. Served the fish balls with the Danish Mock Turtle, as described above.

Danish meatballs: Come minced veal / pork in a bowl and grate the onion and garlic in. Come eggs, flour, salt and spices in. Stir well while primed with Sherry / Madeira at will, however, stuffing must not be too thin. Heat a pan with butter and form small meatballs by hand with a desert spoon. Fry over medium heat on all sides until golden brown.

The four spices: Made of 5 parts white pepper, 2 parts nutmeg, 1 part ginger and 1 part cloves. All crushed spices.

Serving: Serve in hot deep plates and serve with puff pastry or Rustic Baguette.

Garnish: A small glass of Sherry/Madeira poured over.

Drink: Continue with the same Sherry/Madeira and a mineral water. Or a dry Champagne for New Year.

Hint: Warm the fish balls for themselves. Pour them over the meal before serving.

Alternative: Baked cod with mustard sauce.

 

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Baked mullet on herbs

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The fish
1 kg mullet fillet with skin but without fish scaling
1 bunch dill
1 bunch parsley
4 twigs thyme
1 twig sage
2 dabs of butter
1 tsp. salt
½ lemon juice
1 tbsp. olive oil

Saffron sauce
1 dl. white wine
1 dl. fish broth
1 dl. whipping cream
50 g butter
1 pinch saffron
The sauce season to taste with salt and white pepper
lemon juice and a little sugar

Extras
1 kg small new potatoes
Saute of: Spring onions, spiced tomatoes, fennel, sweet peppers and celery
Recipe No. 57
Baked mullet on herbs
Baked mullet on herbs

Procedure without liability: The first thing you must do is to catch a mullet, which is big enough for 4 people. The one I used here is for 2 people, weighed 1.75 kg and was 52 cm, enough for 2 people, after it was filleted.

Remove the scales from the fish with a blunt knife from tail to head and cut it up into its belly. Remove the entrails and rinse the abdomen carefully for blood and black skin in the belly and then cut the head off. With a very sharp knife cut now one fillet on top of the back bone. The fish turned and the other fillet cut of the back bone. Fillets treated for chest bones and edges cleaned so the 2 fillets look good. Fish waste - what you cut off - boil for approx. 2 cups water to a fish broth with a little salt.

In a suitable ovenproof dish spread the herbs and the fish presented with the meat side down. Meat side has got a sprinkle of salt. On the skin side poured a little olive oil, lemon juice and 2 dabs of butter. Let the fish rest covered with film in the refrigerator a few hours before it is baked in the oven. When ready to cook the sauce and the accessories, you take the fish from the refrigerator and put it in a 220 degrees oven for approx. 30 minutes. Time depends on the fish's size and whether it comes straight from the fridge.

Saffron sauce: Pour white wine and fish broth with a little saffron in a saucepan and boil until half. Add cream and give a brief rehash. Add the cold butter, stirring and tasting the sauce with salt, white pepper, lemon juice and sugar.

Saute vegetables in butter over low heat. Be careful not to be too brown, because it must not be brown onions for steak.

Serving: Arrange the fish as the picture on the right.

Garnish: You can use the rest of the herbs.

Drink: Use like the rest of the same white wine you used for the sauce.

Hint: If you do not catch a mullet, then you can use a trout or salmon instead.

 

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Pot soup with shrimp and mussels cooked with root vegetables

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500 g "Giant Tiger Shrimp"
500 g "Greenshell Mussels"
3 tbsp. olive oil
2 tsp. red curry paste
1 large onion
4 cloves garlic
1 ds. diced tomatoes
5 cm fresh ginger
1 red chili pepper
1 bunch dill or coriander for garnish

Fish Bouillon after this prescription
2 liters of water
4 Knorr cubes fish broth
2 tbsp. Bong Touch of Taste fish broth
1 carrot
1 parsley root
1 beetroot
1 parsnip
Recipe No. 58
Pot soup with shrimp and mussels cooked with root vegetables
Pot soup with shrimp and mussels cooked with root vegetables

Procedure without liability: Red curry paste fry in oil in a frying pan or saucepan. Minced onion, garlic, red chili pepper and ginger, add and fry for 2 minutes while stirring. A can of diced tomatoes added and the whole thing is given a brief rehash. Cool mass while fiskebouillonen cooked.

Come 2 liters of water in a large (nice) pot together with fish bouillon cubes, carrots, parsley root, beetroot and parsnips. Root vegetables are first cleaned, peeled and cut into rustic pieces. Boil it all in 10 to 15 minutes.

Blend the vegetables and root vegetables to a very fine mass and it came up in the pot of fish soup. Give a brief rehash of 2 minutes and then joined the shrimp and clams in the soup. It should not boil more, then the shrimp get rubbery. Warm it just quietly through in approx. 5 minutes.

Serving: Put the nice pot on the table and serve the meal with good bread.

Garnish: You can use the rest of the herbs. Choose either dill or coriander. Not both.

Drink: A sparkling wine will go with the soup.

Hint: The soup can be made more "soft" if it thickened with whipped cream before shrimp and mussels are added.

 

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Rimet Christmas Salmon with Dill Schnapps

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1 salmon fillet around 500 g
4 tbsp. sea salt
3 tbsp. organic sugar
2 tsp. dill seed
2 tsp. coriander seeds
1 tsp. white peppercorns
saffron quantity after your wallet
1 organic lemon juice and grated shell of lemon
1 dl dill aquavit (5 snaps glass)
1 bunch dill for garnish

Hint: Make your own dill schnapps with Brøndums Snaps Klar.
Fill the bottle up with a lot of dill stalks and let it rest for one to two weeks max.
Recipe No. 59
Rimet Christmas Salmon with Dill Schnapps
Rimet Christmas Salmon with Dill Schnapps

Procedure without liability: At the risk of repeating myself, I will come here with a slightly different method of rimet salmon. (Described above in point 14 fish fillets as described). Come sea salt, sugar, dill seed, coriander seeds and white peppercorns in a food processor or blender and run for half a minute. If you only have a mortar, it can also be used to crush the seeds, then mixed with salt and sugar.

Læg en del af blandingen i bunden af et passende stort fad og kom laksesiden ovenpå med skindsiden nedad. Resten af blandingen fordeles på kødsiden. Laksen filmes og sættes i køleskab natten over - seks timer - fadet tages ud og den væde der er trukket ud af laksen hældes forsigtig bort.

Put some of mixture in bottom of an appropriate dish and came on top the salmon with the skin side down. The rest of the mixture spread on the flesh side. Salmon filmed and put in refrigerator overnight - six hours - the dish is removed and the moisture pulled out of the salmon carefully poured away.

Take the salmon up after maturation and put it on a clean tea towel and pat it dry with paper towels. If you put the salmon on a paper towel the salmon "glue" onto the paper and it is annoying to get it off again. Should be added to the meat side with too many spices they scraped away with a knife. The fresh dill chopped finely and then pressed into fish flesh. Cut the salmon into thin slices. Starting from the head and cut to the head - the missing head.

Serving: Cut as many pieces of salmon, as you can eat, and put them on a plate. The rest of the salmon should be immediately put in fridge so it can keep fresh for approximately 3 days. A good bread spread with unsalted butter is suitable for rimet salmon.

Garnish: Use the fresh dill for extra decoration.

Drink: A cold Pilsner beer and a dill aquavit is preferable.

Hint: If you want to make two fishing sites at once. So wait with the fresh dill to the day you will eat the fish. Think of soil bacteria in herbs. Alternative to fresh dill is dried dill, but the taste is not as intense.

Alternative: Marinated salmon - Smoked salmon.

 

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Bloody Mary Marinated herring

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4 diluted Icelandic Salted Herring gives 8 fillets
1 dl Vodka
2 dl tomato ketchup
1 tbsp. Worcester sauce
1 tbsp. Angostura bitter
1 tsp. Tabasco sauce
1 tsp. white peppercorns crushed
1 tsp. celery salt
1 chopped celery stalk with leaves for garnish
1 cup vinegar and 100 grams of sugar boiled to a syrup and cool
Recipe No. 60
Bloody Mary Marinated herring
Here are all the raw materials for
Bloody Mary Marinated herring

Procedure without liability: The salted herring is first filleted and then diluted. Put the herring on a suitable cutting board with the back to yourself and the head to the right. I assume that you are right handed! Your left palm put over the herring and with a SHARP file knife you cut gently down to the backbone and turns the knife so the surface is parallel to the cutting board. Then you cut along the backbone of the herring toward the tail. Turn herring so it has the belly facing you and cut again along the backbone toward the tail. You now have two file pieces, where the fine fish bone must be removed by cutting diagonally from back to belly. The skin is removed by pulling it from head to tail.

File pieces must now be diluted so the salt content suit your tastes. Here one must try it out. But try with a middle way, put file pieces in a bowl and pour cold water over, so it just covers. Put the bowl in the refrigerator overnight and then try to taste herring next day. Is it OK, pour the fillets with cold vinegar syrup and soak in a few hours while you make bloody Mary marinade.

Mix vodka and tomato ketchup, put all the spices in and mix well. You can choose to put the whole herring fillets in a suitable dish (jars) or cutting them into smaller pieces. Do you use whole pieces recommended a store in the refrigerator for a week. Should they be eaten next day it is better with smaller pieces. But quite clearly a store in the refrigerator for a week is best.

Pour Bloody Mary marinade over the herrings so that it covers. Wait with the garnish to you servers the meal.

Serving: A good rye bread spread with unsalted butter one suitable for herrings.

Garnish: Use a freshly chopped celery stalk with leaves for garnish.

Drink: A cold Pilsner beer and vodka are preferable.

Hint: Bloody Mary Marinated herring might keep 4 to 5 weeks in the fridge. Put first celery stalk on when serving. This is to prevent soil bacteria. I've made my herring 1st. of December in a 2 liter preserving jars, with intent to use them for Christmas. Fills approx. 1 liter.

 

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Kedgeree for the next days hangover

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500 g smoked haddock fillet without skin and fish bones
250 g basmati rice
4 good organic farm eggs
1 onion chopped finely
2 cloves garlic chopped finely
1 fresh red chilli chopped (with or without seeds)
1 bunch fresh coriander chopped finely
4 bay leaves
1 lemon
1 tbsp. red curry paste
3 tbsp. Olive oil and a knob of butter
Læsø salt and freshly ground black pepper put on the table.
Yogurt for serving
Recipe No. 61
Kedgeree for the next days hangover
Kedgeree for the next days hangover

Procedure without liability: Can be eaten as breakfast, lunch or dinner but is particularly good for the "next day". So a cure for hangovers.

Put a large pot of lightly salted water and bring to a boil with 2 bay leaves. Wash out the rice well and put them into the boiling water along with 4 eggs and juice from half a lemon. Once the rice is cooked (check package approx. 10 minutes) drain the water into a sieve and set aside. The eggs are peeled and cut into quarters and set aside.

Place the pot over again with lightly salted water and bring to a boil with 2 bay leaves and the juice from half a lemon. Getting smoked haddock fillets in the pan and turn off heat. After 3 to 4 minutes the fish is cooked so it separates into flakes. The fish are separated into large flakes and set aside.

Place a large frying pan over low heat and add a little olive oil and a knob of butter. Sauté onion, garlic, chili pepper and red curry paste in approx. 5 minutes. It must not browned, the onions should only become clear. Add the rice to the pan and mix carefully. Sprinkle with coriander and mix again. Eggs and fish flakes mixed now cautious in the dish and given a sprinkle coriander on top. Put the frying pan on light heat for 5 minutes to get it nice and hot. It gives the meal lots of flavor.

Serving: Yogurt can be served to. Is particularly good if you do the meal "HOT". (Chili with seeds)

Garnish: Use fresh coarse chopped coriander leaves for garnish.

Drink: A cold porter with a drop of whiskey on the bottom doing well.

Hint: If smoked haddock not available, try using smoked lumpfish. Lumpfish must not boil, but just peel the meat out and cut into large flakes. Otherwise you'll have to smoke your fish.

 

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Borscht soup cooked on Osso Buco with Danish roots

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1 kg mixed Danish roots as:
3 large beets and 3 large potatoes
1 pcs. of each carrot, parsley root, pastinakrod, 1/4 celery, 1/4 white cabbage
4 pcs. osso buco with marrow
½ kg beef - like the bow
½ kg smoked bacon (lamb or goat meat can also be used - it got in Thashkent)
3 L of water
½ cup white wine vinegar and a little sugar
4 bay leaves, 1 red chili peppers and 15 peppercorns
1 large onion and 4 cloves of garlic
1 small can tomato paste
Salt - taste the soup
3 tbsp. salt for cooking beetroot
500 g sour cream 38% for serving
5 cm freshly grated horseradish for serving
1/2 liter of vodka and 1/2 liters of water per man in Russia
Recipe No. 62
Borscht soup cooked on Osso Buco with Danish roots
Borscht soup cooked on Osso Buco with Danish roots

Procedure without liability:

Meat: Osso buco, shoulders and smoked bacon or lamb put in a saucepan with water to cover. Cook up fast so it foams, remove the foam completely. Have a new pot ready with 3 liters of boiling water and add the meat. Add the bay leaves, chili peppers, peppercorns, onion, garlic and salt (Add the good residual root vegetables). Bring back to a boil and let it simmer over low heat for approx. 1 ½ hours. Remove the meat and cut it into bite-sized pieces, if it has not fallen apart. The bones are taken up and thrown away, but remember to save the marrow for a rye bread with coarse salt. The soup is sieved into a nice pot and very finely sliced potatoes and cabbage is added together with the cleaned root crops and boiling continued for 15 minutes. Beetroot with a little vinegar/sugar and tomato paste are added the soup the last 10 minutes of cooking time. Total cooking time approx. 2 hours.

Root: Carrot, parsley root, parsnip and celery cleaned and cut into bite-sized pieces (cubes) and set aside for later use. Use the good remains of the root vegetables to cook the meat in.
Beetroot: Boil for itself in salt water with the peel on for 30 minutes for medium beets. The water is poured off and the beets are covered with cold water and stand for 15 minutes. The skin popped the beets when they are lukewarm, top and bottom cut off and cut into bite-sized pieces (cubes) and place in a bowl. Soak the beetroots in ½ cup of the best wine vinegar and a little sugar for a sour/sweet taste and to preserve the color later.
Soup: Season with salt, vinegar/sugar and tomato paste. Put the nice pot on the table and serve directly from this. In Russia I got brown bread. Sour cream with horseradish served "On the top" and of course you drink Russian Vodka. There was no tradition in Russia (when I was there) to drink beer, so we drank water and Vodka 1 to 1 It makes no headache.

Serving: Sour cream mixed with grated horseradish served "On the top".

Garnish: Parsley will be suitable for the dinner.

Drink: Plenty of vodka and mineral water. Or plenty of Russian Champagne - Semi Dry.

Hint: If you eat no pork, it is definitely a good idea to use lamb or goat meat.

 

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Saithe in spicy coconut milk with rice and herbs

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800 g of saithe fillets
200 g frozen prawns
1 red onion
1 leek
1 small garlic
1 apple
1 small can tomato paste
2 Tbsp. red curry paste
2 Tbsp. Fish Fund Touch & Taste
3 Tbsp. olive oil
165 ml Thai coconut milk
salt and pepper
1 bunch fresh coriander
Serve with rice of your choice
Recipe No. 63
Saithe in spicy coconut milk with rice and herbs
Saithe in spicy coconut milk with rice and herbs

Procedure without liability: Saithe fillets and prawns set to thaw and drain. Saithe fillets salted when they are thawed. Clean the herbs and cut them into appropriate pieces. Heat olive oil in a frying pan, came in red curry paste and fry it lightly. All herbs fry it without that they will brown. Pour tomato paste, fish stock and coconut milk and stir. If the meal is too thick primed with a little water or wine. Season with salt and pepper.

An ovenproof dish greased with butter on bottom and saithe fillets laid over. Herbal mixture spread over fish. Put the dish in a 180 degrees preheated oven for 20 minutes, pour the shrimp over the fish and give another 10 minutes in the oven. Take the dish out and cut fresh coriander over the fish before serving.

Boil the rice according to instructions on the bag. Come a few stalks of coriander in the rice during cooking, it gives a good taste.

Serving: Place the dish on the table and serve the fish with a good bread.

Garnish: Coriander is recommendable.

Drink: A cold beer is suitable.

Hint: Other lean fish species can also be used.

 

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Tuna and shrimp in a spicy salad with feta cheese

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1 can of tuna in oil (or water)
200 g cutter-shrimp cutter-frozen shrimp are best
1 to 2 romaine lettuce
½ cucumber (peeled)
1 red onion
2 spring onions
2 large red tomatoes
½ canned Feta or Danish Apetina
1 pk. Tapas green and black olives
4 scrape eggs, hard boiled or poached
8 tbsp. virgin olive oil
6 tbsp. apple vinegar
4 garlic
½ red chili pepper (strong)
8 small cherry tomatoes
salt and a little sugar (honey) in the dressing
1 bunch fresh parsley
1 bunch fresh basil
Bread of your choice: Carrot bread with sesame seeds or Rustic Baguette
Recipe No. 64
Tuna and shrimp in a spicy salad with feta cheese
Tuna and shrimp in a spicy salad with feta cheese
My meal here is only made for 2 persons

Procedure without liability: Start by making a dressing, mix virgin olive oil and vinegar in a bowl. Come finely chopped garlic, chili pepper, salt and sugar (honey) in. Halve cherry tomatoes and put them in the bowl with a package Tapas olives and feta cheese into cubes. Let dressing drag a few hours at room temperature.

Clean, rinse and dry the vegetables. Romain lettuce cut into suitable pieces and place in bottom of a dish. Some of the above tsp. dressing poured over. Cucumber Slices, spring onions, tomato slices and onions slices mixed and placed into a nice layer. Add the remaining dressing over the content. Spread the drained tuna over the salad - spread drained shrimp over tuna. The meal garnish with 1/4 eggs or poached eggs, as shown here. Parsley and basil sprinkled generously. The eggs sprinkled with salt. Make plenty of dressing, so you can dip your bread in it. Dressing is allowed to be "Hot".

Serving: Place the dish on the table and give a good bread for tuna / shrimp salad. I used a Rustic Baguette bread warmed in the oven a few minutes. For sandwiches will triangular carrot bread with sesame seeds, which also warmed in the oven first, be suitable if there would be anything left.

Garnish: Parsley and basil will be suitable for this purpose.

Drink: Summer a chilled white wine. Winter a good, light red wine.

Hint: "Salad" can be used in a burger as a takeaway sandwich.

 

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Spicy seafood with noodles

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1 kg fresh, Danish blue mussels in the shell or
4 ds. Bornholm smoked mussels in brine
600 g of raw frozen black tiger shrimp
250 g of Go-Tan noodles
2.5 cups organic coconut milk or 2.5 cups whipping cream
100 g cashews nuts - toasted salt and chopped into small pieces
20 g sesame seeds - toasted salt together with cashews nuts
6 tbsp. Svansoe cold pressed extra virgin olive oil
1 carrot into small cubes
1 leek or/and 2 spring onions into small slices
2 shallots, chopped finely
2 cloves garlic, chopped finely
1 red bell pepper into small cubes
1 small head broccoli into small pieces (only the head is not the stalk)
2 cups white wine preferably dry. Or that you severer for food
1 to 2 tbsp.. Chu-Chum real chili sauce available in the "Hot" and very "Hot"
1 tbsp. salt roasted cashews nuts and sesame seeds
1 bunch fresh parsley or coriander for garnish
Bread of your choice. Dip it in "sauce"
Recipe No. 65
Spicy seafood with noodles
My meal shown here are only made for 2 people

Procedure without liability: If tiger shrimp are frozen, they must first be thawed in a colander (strainer), so the liquid runs off. Use fresh, Danish blue mussels in the shell, so follow the recipe on the package. I used Bornholm smoked mussels in pickle for the family's sake. They do not like all the mussel shells.

Clean, rinse and dry the vegetables. Carrots, leeks, spring oions, shallots, garlic, peppers and broccoli, cut into suitable pieces and fry lightly in olive oil in a pot approx. 5 minutes. Getting the black tiger shrimp in the pan and cook further until they are red, approx. 10 minutes. Add the white wine, coconut milk or cream and salt roasted cashews nuts and sesame seeds. The whole steamed, covered, for 5 minutes under low heat. The last 3 minutes with the Bornholm smoked mussels.

Using Danish blue mussels in shells, follow the instructions on the package. After cooking pour the mussels in a colander and then add the meal.

Meanwhile, boil 2 liters of lightly salted water. When the water boils pour the noodles into the pot. Remove the pot from the heat when the water boils up again and leave for 10 minutes under the lid. Stir into the pot so noodles separeras apart. Then poured into a colander (strainer), so the liquid runs off. Get the hot noodles on a platter and garnish with green.

Serving: Put the dishes on the table and give a good bread to the meal. Garlic bread goes well with the meal. Dip it in "sauce".

Garnish: Parsley and coriander will be suitable for this purpose. Parsley and whipping cream - Coconut milk and coriander.

Drink: A dry well chilled white wine.

Hint: If you have suitable pots/pans, it will be suitable to make the meal herein and severe it directly on the table from the pot/pan.

 

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Cold smoked salmon for Christmas

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The salmon in the picture weighs 4.6 kg in gutted weight
I used 2 salmon of the same size for this recipe

10% brine made of:
666 grams of coarse salt
50 grams of sugar
6 liters of boiled, cold water (5 °C max)
15 to 20 l smoke sawdust beech and/or alder (mix half of each)
½ l juniper mulch provides a good, strong flavor
but be careful with the dosage
Obviously a smoke oven
A lot of patience, it takes 3 to 4 days in total
The fish were salted 36 hours in a refrigerator
Smoked for 36 hours at an average temperature of 16 °C
Used 18 l smoke sawdust mixed as described above
The salmon smoked weighs 2.9 kg. Wastage 1.7 kg or 37%
Recipe No. 66
Cold smoked salmon               The fresh salmon is cold smoked
One big, smoked salmon becomes sandwiches for many people

Procedure without liability: Let it be said right away, you can only cold smoke, if air temperature is below 10 °C. There must be a difference between air temperature and the temperature in the Smoking Oven. Today - in late December 2013 - is the air temperature about 6 °C at day time and at night time 2 °C. Perfect for cold smoking, which is below 27 °C.

Start by cutting the head off. Put the sharp knife just behind the breast fin and sloping up towards the back behind the gills. Cut through the back bone and down to the lower breast fin. Cut then the upper file off by passing the knife through the fish along the upper side of the back bone. The fish turned and the other fillet cut off in the same way.

Fillets refined for the cutted ribs and back bones at the top, and the nervous bone that sits out from the body. Place the two fillets skin-side down in a suitably large plastbox suitable for food. Pour 666 grams of salt, 50 grams of sugar and 6 liters of cold water in a large saucepan and bring to the boil, untill the salt and sugar are dissolved. Set the brine to cool overnight. When the brine has a temperature of 5 °C pour the mixture over the fish. Keep the fish in the brine with a dish. Place all in the fridge - if necessary - and keep the temperature below 5 °C for 36 hours. This kind of salting called wet salting and provides a more uniform salty taste of the fish. In dry salting the fish are placed on a salt layers and on top pour so more salt to the fish is covered. This dry salting I use for small, freshly caught fish at a maximum of 3 kg and time is only 3 to 6 hours.

After 36 hours remove the fish from the brine and rinse well in fresh, cold water. Wipe with a clean tea towel and put a string in the tail and tie the following way: Prick a hole through the skin 5 cm from the tail tip and put the string through. Tie a knot on the left side and then the right side. Do not tighten too strong, so the string cut through. Hang the fish to dry for several hours before being hung in the oven. I use my Smoking Oven with advantage to this, with the door and the hat open, there are drafts and the fish hangs in the shade.

NB: If the temperature gets too high, the albuminous substances (protein) in the fish begins to coagulate and the meat will release the skin, which then fall down and just skin hanging back in the string. If the temperature can not be controlled and kept below 27 °C, I recommend putting the fish on the grates with skin side down. If necessary, use these here eel mountings hooks together with string.

Now it is smoking time. The fish are taken out of the Smoking Oven before lighting up. Fill the labyrinth sawdust tray with smoking wood dust as shown here. A small cup of rubbing alcohol (½ cup) into the front of smoking wood dust and ignited. The door is ajar and smoking wood dust starts to burn by itself. Now the fish is hung into the Smoking Oven when the alcohol is burned off. Leave the door ajar throughout the process.

The fish hung by the tail in the middle of the oven. In the beginning keep an eye on the temperature and after 1 hour it will stabilize at around 11 °C. Ambient temperature is only 1 °C, so there is a difference of 10 °C between the temperature inside and outside. Gradually the ambient temperature increaseo 6 °C and cause the temperature in the Smoking Oven to rise to 16 °C, which was the average temperature in the entire process. In the firing process, where there are flames, the temperature inside Smoking Oven rise to 25 °C for a short period. That's why I do not have fish in Smoking Oven before the flames are extinguished.

The fish was smoked for 36 hours, so I had to filled up twice with smoking wood dust. I let all smoking wood dust burn out before there was filled up again. Start at 10:00AM burned out at 10:00PM. Did a new refill and that burned out during the night. Again 09:00 the next morning was a refill and 20:00PM it was burned out. The fish hung overnight and cooled in the Smoking Oven. The smoked salmon seen above and is ready to be divided into 3 pieces per side and packaged for the freezer.

Garnish: Dill or cress is suitable for garnish.

Drink: A cool, good, dry white wine in the summer. A beer and a dram in the winter.

Hint: Come boiled, frozen prawns in a colander and put them into the Smoking Oven for the last 12 hours and you get fantastic shrimps.

Alternative: Buy smoked salmon from a fishmonger.

 

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Original homemade Indian Chutney

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1 kg ripe peaches or
1 kg ripe nectarines or
1 kg ripe mangoes

Also try to mix all three kinds of fruit

3 apples, peeled and diced
2 pcs. red onion diced
2 pcs. red pepper diced
250 g raisins
250 grams organic sweet apricots
2 red chili pepper sliced
1 green chili pepper sliced
Note: Include the seeds if it should be "Hot"
6 pcs small dried whole chili piri-piri
5 cm fresh ginger, chopped finely
1 seedless lemon sliced finely diced with the shell
6 cloves garlic, sliced
3 dl apple vinegar or other good white wine vinegar
1 dl red wine
500 g brown sugar
½ tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground cloves
½ tsp. ground rose paprika
1 tsp. salt

The sweet / sour taste adjusted with brown sugar and vinegar
Recipe No. 67
Original homemade Indian Chutney
Original homemade Indian Chutney can be frozen or
conserve and stored for many months.
Here are all the raw materials

Procedure without liability: Clean the fruit in cold water and peel the shell, if desired. Cut the fruit into quarters and remove the fruit seed.

Pour all the fruit in a saucepan with vinegar, red wine, apples, onions, garlic, pepper, Piri-Piri, raisins, red and green chili pepper, ginger, lemon, brown sugar, cinnamon, allspice, rose pepper, cloves and salt. Set over at medium heat and let it cook (simmer) for 20 to 30 minutes.

Just before it is finish season with brown sugar and vinegar / red wine. Let it just boil up and then off. Pour the chutney into a nice bowl and set it to cool before it is used as an accessory.

Chutney can be frozen in a freezer tray up to several months, but remember to take it out in time, so it is served at room temperature.

Chutney poured into glasses that are washed in Atamon (preservative). 1 tbsp. Atamon poured into the chutney just before it is cooked. Canning glass closed immediately and can keep a year on a dark, cool, dry place.

 

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Salmon baked in Spelt bread with mustard sauce

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Spelt Bread:
250 g spelt flour
150 ml lukewarm liquid
Here, made of 50% water & 50% whole milk
1 whole egg
½ pkg. yeast, 25 g
1 tsp. sugar
1 tsp. salt
Salmon:
2 nice pieces of salmon a 120 g apiece.
4 tbsp. coarse salt for "gravading"
1 bunch coriander / dill / parsley to taste. Choose only one variety.
Mustard sauce:
40 g butter
2 tbsp. wheat flour
½ l whole milk
1 tsp. salt
1 Tbsp. Fish sauce
2 to 3 tbsp. fish mustard
Shopska Salat:
½ cucumber
2 tomatoes
1 onion or 4 spring onions
1 green pepper (paprika)
1 green chili pepper
parsley for garnish
8 green / black olives
Feta cheese 36 %, diced
Olive oil and balsamic vinegar, a pinch of salt for dressing
Recipe No. 68
Salmon baked in Spelt bread with mustard sauce
Salmon baked in Spelt Bread with
mustard sauce and a good salad.
The recipe is for 2 servings

Procedure without liability: Start by cleaning the salmon for skin and bones (available frozen) and put them in a dish, over which is sprinkled salt. Place the salmon in the refrigerator for a few hours and continue with the dough. Warm the liquid and add salt, sugar and yeast. Stir so the yeast dissolves. Spelt flour is weighed into a mixing bowl, beat an egg and add the liquid little by little while kneading vigorously in the bowl. Adjust the dough with flour or moisture until it don't sticks to the bowl sides. Let the dough rest and rise until double under a tea towel for 40 minutes at room temperature while you prepare the next step.

Mustard sauce made as follows: Melt butter in a saucepan - not brown - whip flour in the butter until a lump is obtained. Pour the milk in while you whip vigorously. Continue until a suitable thickness is obtained. Must be boiled under stirring for at least 2 minutes, so that it does not taste of flour and all lumps are dissolved. Season with salt and fish sauce. When sauce is ready add fish mustard, as much as you think, then the sauce must not boil anymore but keep warm.

Turn dough out on the table - remember flour on board, rolling pin and hands - and split into two. Knead the two balls and roll it out on the table with a rolling pin. They must be so big, so there may be a piece of salmon on them and wrapped in "pancake". The salmon rinsed free of salt under cold water and dried in a clean tea towel. Put the salmon on the "pancake" with herbs on top and wrap the salmon in. Let them rest for 30 minutes, then placed on the grate in a fish kettle with boiling water. The water is only up to the grate. Steam cook the meal for 30 minutes, but look after the fish pot does not boil dry. After filling with boiling water as needed.

The half-hour you use to make a Shopska Salat. Cut the cucumber into cubes and tomato in 4 to 8 pieces. Onions are cleaned and cut into fine slices. Paprika is cut into strips and green chili pepper into fine slices. Distribute the salad on serving plates with olives, feta cheese and parsley on top. Just before serving spinkle with salt, olive oil and balsamic vinegar.

Serving: Arrange on two plates, as shown in the picture above.

Garnish: Use the same spice for garnish as you came on the salmon.

Drink: A good cool, dry white wine in the summer. A cold beer and a dram in the winter.

Hint: A couple of thawed frozen prawns can be added on top of salmon.

 

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Blue shark steak on a bed of Kohlrabi with a mushroom sauce

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Fish blåhaj blue shark:
4 pcs. blue shark steak from frozen 180 to 220 g
20 g butter
2 tbsp. virgin olive oil
800 g small new Danish potatoes
1 lemon

Sauce:
2 shallot
2 cloves garlic
250 g mushroom
20 g butter
2 cups white wine
1 to 2 cups whipping cream
salt and white pepper

Accessories:
2 pcs. Kohlrabi Kohlrabi
1 bunch fresh dill
or
1 bunch fresh coriander
or
1 bunch fresh parsley
Recipe No. 69
Blue shark steak on a bed of Kohlrabi with a mushroom sauce
Blue shark steak on a bed of Kohlrabi with a mushroom sauce

Procedure without liability: Drizzle the fish with lemon juice and sprinkle a little salt. Melt butter and virgin olive oil in a pan. When tan fried shark steak 2 to 3 minutes on each side. Remove from the pan and wrap them in foil. Keep them warm in an oven at max 100 ° C, but only briefly.

In the same pan fry finely chopped shallots, garlic and mushrooms in a little more butter for approx. 3 min. Add the white wine and let reduce by half. Add the whipping cream and season with salt and white pepper. Let it simmer for a few minutes before being poured into a warm sauce boat.

Kohlrabi cut into thin slices (1 to 2 mm) and fry in butter in a pan for 2 minutes on each side. Season with salt and white pepper. Sprinkle with dill or coriander or parsley.

Serving: Add sliced kohlrabi in a circle on the plate with the fish in the center. The sauce is poured over the kohlrabi and new Danish potatoes are served to the meal.

Garnish: Using plucked fresh dill or coriander or parsley over the fish. (Only one kind - choose your own favorite).

Drink: A dry well chilled white wine in the summer, a lager and a dram in the winter.

Hint: If you can not get kohlrabi, try squash.

NB: It is perhaps wrong to call a shark a fish as sharks give birth to live young, but there are other fish that give birth to live young. The blue fish, which were supposed to be extinct. Some aquarium fish such as Gubby and platy give birth to live young also.

 

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Smoked mackerel with chickpeas - Falafel - and green salad and/or hummus

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4 big smoked mackerel
25 g butter
Xing Fu Thai sweet chili souce (Dressing)

250 g Svansoe organic chickpeas
1 large onion
5 cloves garlic
1 tsp. cumin
1 tsp. allspice
2 tsp. salt
½ tsp. freshly ground pepper
1 bunch coriander
1 bunch parsley
2 to 3 tbsp. flour
1 tsp. baking powder
1 liter of oil for deep frying
Rapeseed oil is best

Make your own favorite salad
or home made hummus
Homemade hummus
250 g Svansoe organic chickpeas
4 cloves garlic
1 tsp. cumin
4 tbsp. Tahini (sesame paste)
Juice of a lemon
100 ml Extra virgin olive oil
2 tsp. salt
1 tsp. white pepper
1 tsp. honey or
1 tbsp. Blue Dragon Oyster Sauce

Rinse the chickpeas and cook for 1 hour. Rinse in cold water again.
Blend all ingredients well in a food processor. Add the olive
oil, so it becomes smooth. Season with salt and pepper.
Blue Dragon Oyster Sauce is highly recommended. Chickpeas
can be boiled in water and seasonings to your taste.
The cooked chickpeas can be frozen. Hummus can also be preserved by freezing.
Recipe No. 70 og Nr. 71
Smoked mackerel with chickpeas rolls and green salad
Smoked mackerel with chickpeas rolls and green salad

Procedure without liability: Begin the day before to put the chickpeas to soak in plenty of water. Check that they are completely covered with water as chickpeas swell to twice. Normally, the chickpeas are cooked, but not in this meal when they are fried. Boiling the chickpeas first, the rolls crumbling into something that looks like bread crumbs and become inedible. For hummus boiled chickpeas in 1 hour after they have been soaked overnight.

The next day pour the water off and rinse the chickpeas and blend finely in a food processor. Take half off and came all the spices in food processor - not the flour and baking powder - blend it all very well again. Combine now the two portions into a bowl and add the flour that is mixed with baking powder. Try to make a small rolls, it is to cohere. If it is too dry add a little water, but it must not be sticky.

Find a saucepan that can hold 2 liters and pour 1 liter of oil in. Warm up to 180 °C, use your grill thermometer, but remember it must be the one that can handle 300 °C, and not the one used to measure meat temperature. Chickpea mixture gave 720 g, so I formed 12 small rolls a 60 g with a spoon into the palm. Make two rolls in the oil and fry for 2 minutes and 30 seconds. Take them up and put them on paper towels to drain. Keep rolls warm until ready to eat.

Clean the mackerel: Cut head and tail off. Cut up from the anus to the tail and split mackerel backbones so exposed. Lift up the backbone and remove all the breastbone with a fork. Some pin bones sticking straight up in the middle, they are best removed with pliers. Cut mackerel than lengthwise to make two halves, but leave the skins sit on. See the picture. Mackerel fillets are cooked very lightly on the skin side in butter for two minutes. Remember mackerel's smoked and ready to eat, so it is only to highlight the flavor that mackerel heated (cooked) in butter.

Serving: Add a mackerel fillet and 3 rolls on a plate with a large "blob" dressing garnished with fresh coriander. Serve your favorite salad on a side plate.

Garnish: Using plucked fresh coriander or parsley over the dressing.

Drink: A dry well chilled white wine in the summer, a lager and a dram in the winter.

Hint: When the temperature is 180 °C, then try with a muffin in 2 ½ minutes. It should be brown - not black or light brown. If the muffin gets too much it becomes black and the water in the peas disappear and the muffin draws oil into the peas. It is clearly seen on the kitchen roll, the driver completely with oil.

Warning: Be aware that the fumes from the oil can ignite if the oil is heated on a gas burner. Keep therefore a lid ready to put over the pot, if this were to happen, never use water to extinguish the flames with. Heat oil in saucepan slowly uncovered.

In some recipes, it is mentioned that Falafel is also made of horse beans. I would dissuade because horse beans are toxic to some people, if recipe does not followed. Allergic to raw or unripe beans. See Favismus.

 

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Homemade liver pate with homemade beetroot

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600 g calf liver (or pork liver)
300 g pickle salted smoked speck without rind
50 g duck fat (or butter)
1 pkg. thin bacon slices or field mushrooms for garnish
½ l good soup (fund of pork, chicken, veal or beef)
3 whole eggs
2 onions
4 cloves garlic
1 peeled cooking apples (sour)
50 g wheat flour
½ glass Lykkeberg anchovies approx. 7 pcs. Can be omitted
1 tbsp.. thyme
1 tsp. allspice
1 tsp. grated nutmeg
1 tsp. salt
Freshly ground pepper
2 kg large fresh beetroot

Vinegar brine
1 liter of vinegar
1 kg sugar
1 large onion (or 2 glass pearl onions)
4 cloves garlic
1 red chilli pepper
5 cm fresh horseradish
2 tbsp. caraway
1 Tbsp. Atamon

Salt brine
Water to cover beetroots
4 tbsp. salt for the cooking of the beetroots
Recipe No. 72
5 trays liver pate
I got 5 trays liver pate a 4.5 dl of the recipe
Rye bread with liver pate, beetroot and mushrooms

Procedure for liver pate without liability: Start the day before to make a good soup (fond) cooked on soup bones and root vegetables. As a curiosity I can mention that I had to do the meal in Sweden, where I could not get "Danish soup bones", so I bought a packet oxtail and a packet roots. In this package there was also beetroot, which was not cooked with the soup, but used for pickled beetroots. Oxtail pieces were placed in a large pot with 3 liters of water and brought to a boil. The soup was good skimmed and added a little (1 tsp.) salt. Remember you can always add salt, but it's hard to take any salt out. The soup cooked under the weakest mode (half on the stove) for 10 hours while we were out fishing. By returning the broth was strained and measured up. Good 1 l was left, after the upper fat layer was skimmed off. It was the best foundation that I have ever tasted. The rest was used to cook a chicken soup on. If you do not like this work, you can use bouillon cubes of your choice, or Knorr Beef Fund "Du Chef". (Some people use milk instead).

Do you have a meat mincer of good quality, start chopping half the liver, then chop onion, garlic, anchovy, thyme, allspice, nutmeg, salt, freshly ground pepper and finally the rest of the liver in a bowl with the eggs? Stir liver mass well together. In another bowl chop the smoked bacon. It's because I chop smoked speck twice, it should be mentioned that I have cut the rind off. When the speck is chopped, chop the apple, and then the last speck comes out. Mix now liver mass and chopped speck. Must be stirred well before the sauce mixed in.

Bake a thick sauce: Melt the duck fat (butter) in a saucepan and stir flour in to make a flour dumpling. Bake over a low heat, stirring constantly for 3 minutes while you slowly pour the soup in. The sauce must be cooled before mixed with the liver mass. Would you like to taste the liver mass to possibly more salt and pepper, then it is now.

Now it's up to you how great baking aluminum containers you want to bake your liver pate in. I use 4.5 ml aluminum containers, which I bake in a water bath for approx. 60 minutes at 180 to 200 ° C. Aluminum containers put into a preheated oven (200 ° C) with baking tray in the bottom / middle shelf filled with ½ liter of cold water. For this portion liver pate must be used 5 aluminum containers a 4.5 dl. There are approx. 2000 g of liver mass; 400 g of liver mass is filled into each baking aluminum containers. There are several sizes of aluminum containers: 2.5 ml, 4.5 ml, 9 ml, 1.2 liter and 2.2 liter, and all must have different baking times in the oven. Small aluminum containers less time and larger aluminum containers more time. You may even try this in your oven.

Hint: If you use smoked bacon in liver mass, do not use thin bacon slices on top for garnish, but roast some field mushrooms and use them instead.


Procedure for beetroots without liability: I never liked store-bought beetroot, because I think they taste "earthy". If you have the same idea, then you should try this recipe. With 100% guarantee they taste not of earth. Be careful cleaning of the beetroots.

Wash beetroots free from soil and boil them in salted water for 45 minutes for large and 30 minutes for small beetroots. Then pour boiling water off and put the pot under cold running water for 5 minutes or more, they must be cold. The sudden change in temperature causes the beetroots get a "shock" and the cells burst and beetroots are tender. The skin is rubbed lightly by hand and the top and bottom cut off. Beetroots cut into suitable pieces and if it should be "smart" use a ribbed beetroot knife.

Onions, garlic, chili pepper and horseradish cleaned and cut into slices. Vinegar brine brings to the boil with the sugar and the cleaned spices and cumin. Beetroots put in the vinegar brine and brought back to a boil for 3 minutes. Turn off and add 1 tbsp. Atamon.

Beetroots put in clean glass, which is rinsed with Atamon. The glasses are filled up with vinegar brine to cover completely. The glasses are closed immediately and stored cold and dark. It occupies a total of 3 liters, so 6 glasses a ½ liter will be suitable. They can easily keep for at least 6 months unopened, but believe me; they are eaten by then, because they taste wonderful. Many of my friends have asked for the recipe, so it speaks for itself. Come just started this fall, where beetroots are fresh and cheap.

Serving: Beetroot is eaten with many meals, but what is bread with liver pate without beetroot, not to mention a pig or calves canning food with mustard and beetroot? Chopped beetroots to a beef tartar are a "must". Yes! I could go on, but now I have become hungry and will stop here.

Garnish: Should I mention something, it becomes a green lettuce leaf underneath the liver pâté and roasted thin bacon slices on top.

Drink: Without exception - a cold lager beer - is a "must".

Hint: Instead of an onion, you can use 1 large or 2 small glass pearl onions. Maybe both, because onions also taste good on liver pate.

Alternative: Chicken liver pâté

 

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Moussaka with cod or minced lamb

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Fish
600 g cod fillets
2 aubergines, sliced
2 tbsp. olive oil for frying onions
4 tbsp. olive oil for frying eggplant
4 cloves garlic, minced
1 large onion, chopped
1 can diced tomatoes (almost) without wetting
1 small can tomato paste
4 tbsp. Thai Xing Fu sweet chili sauce
1 glass of white wine
1 bunch of fresh oregano
Season with salt, pepper and ground cumin

To the white sauce
50 g butter and 50 g wheat flour and ½ liter milk
60g grated parmesan cheese
1 egg yolk
1 pinch or 2 of nutmeg
Lamb
500 g minced lamb
2 aubergines, sliced
2 tbsp. olive oil for frying onions and minced lamb
4 tbsp. olive oil for frying eggplant
4 cloves garlic, minced
1 large onion, chopped
1 can diced tomatoes (almost) without wetting
1 small can tomato paste
4 tbsp. Thai Xing Fu sweet chili sauce
1 glass of red wine
1 bunch of fresh mint
Season with salt, pepper and ground cumin

To the white sauce
50 g butter and 50 g wheat flour and ½ liter milk
60g grated parmesan cheese
1 egg yolk
1 pinch or 2 of nutmeg
Recipe No. 73
Moussaka with cod or lamb
Moussaka with cod or lamb

Procedure without liability: Let it be said at once, although the recipes look almost identical, there is a big difference in the taste, but both recipes tastes excellent. The procedure is almost the same.

Preheat oven to 200 degrees. Cut the eggplants into (thin) slices and squeeze a lemon over. Lemond contains vitamin C, which acts as an antioxidant and to make the eggplant slices not being dark. Sprinkle the slices with salt in a colander, cover with a plate and a weight. Let stand in a cool place for half an hour to dehydrate eggplants.

Fish:
Peel and chop the onion and garlic, sauté it in 2 tbsp. olive oil in a saucepan. Add the diced tomatoes (almost) without liquid, tomato paste, oregano and a glass of white wine while stirring. Let it all simmer uncovered on low heat for 5 minutes. Stir occasionally. Season with salt, pepper and ground cumin. Add the last Thai Xing Fu sweet chili sauce.

Lam:
Peel and chop the onion and garlic, sauté it in 2 tbsp. olive oil in a saucepan. Add the minced lamb and brown it over medium heat, stirring. Season with salt, pepper and ground cumin. When the meat is browned and the liquid has evaporated add chopped tomatoes (almost) without liquid, tomato paste, mint and a glass of red wine while stirring. Let it all simmer uncovered on low heat for 15 minutes. Stir occasionally. Add the last Thai Xing Fu sweet chili sauce.

Melt then the butter in a saucepan over medium heat. Remove the pan from the heat and stir in the flour in. Dilute with milk while stirring vigorously and increase the heat so the sauce boil for 2 minutes. Be careful it does not burn. Remove the pot from the heat and leave it to cool.

Swirl eggplant slices and dry them thoroughly in a towel. Heat 4 tbsp. of olive oil in the pan and fry the slices until they are golden. Drain them on a paper towel. Another possibility is that the deep-frying them in oil.

Fish:
Eggplant slices roof shared in the bottom of an ovenproof dish. Cod fillets are placed over and the fish dripped with a little lemon. Onion and tomato mixture spread over the aubergines and cod.

Lam:
Eggplant slices roof shared in the bottom of an ovenproof dish. Mix meat sauce over the eggplant slices.

Grate the cheese and whisk in the white sauce with egg yolk, pour the white sauce over the eggplant layered with Fish or Lam. Bake for approx. 30 minutes at 200 degrees. If the surface becomes too dark, place a piece of aluminum foil over the last quarter.

Serving: Serve with salad, good bread (sour bread with caraway) and a good white/red wine.

Garnish: Fresh oregano is suitable and maybe shrimp baked in the last 10 minutes. Fresh mint is suitable for lambs.

Drink: The same white/red wine that is used for moussaka dinner.

Hint: Other types of lean fish can also be used.

 

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Smoked dab in Danish smoked bakskuld

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How to smoke a dab
16 pcs. fresh dab
5 kg coarse salt
(depending on your salt jar)
16 liters or 4 kg smoke dust
(depending on your smoke oven)
100 g of sugar

A live dab
High season for dab from October to January
How to serve a dab
2 pcs. dab per person
2 slices of good rye bread
tooth thick butter to rye bread little unsalted butter for frying
little tartar sauce (I don't use it)
2 pcs. lemon wedges
2 pcs. Cold beer
4 glass of aquavit (a must for some)
Recipe No. 74
How to smoke and serve a dab
How to smoke a dab
How to serve a dab

Procedure without liability: A "Bakskuld" (Danish for smoked dab) is a salted, dried and smoked dab. Dab from the West Coast and is a known eating since the 1700 century. I even know dab from my childhood by the North Sea, and every time I go to Henne Strand, I'm going to the port of Esbjerg to buy a box of dab. In the old days it was a poor man's food, but trust me on Zealand is it the sea of gold.

Bakskuld = dab belongs to the flounder family and was also called dabs or shoulder. Dab was then caught on hooks attached to lines that were more than 100 meters long, hence the name longline. It was fisherwomen at Esbjerg Harbour, in the 1700 century put the bait on longlines, and got them in trays (bakker) with 400 hooks. From there the name bakskuld (trayshoulder).

Let it be said at once, today's cooking of dabs is done in 3 days, because time is money. First day the fish are cleaned and salted, second day the fisk are oven dried and third day are the fish smoked. A live dab of 300 g becomes a smoked dab of 150 grams and costs about DKK 30.00 or DKK 200.00 per kg. In Hvide Sande, where they are called dabs, to DKK 11.00 for 100 g or DKK 110.00 per kg. My description below is the old recipe. It also means that weight loss is greater, but the shelf life is longer.

How to smoke a dab:
Clean the fish by cutting the head off and remove all the guts, rinse fish blood from the abdominal cavity with water. In a suitable salt jar sprinkle the bottom with salt and fish laid over without the overlap. Sprinkle again with salt over the fish. Add another layer of fish and sprinkle again with salt. This is repeated as long as there are fish, and ending with a layer of salt. You need a lot of coarse salt then buy it in the Metro in 25 kg bags.

The fish are put under pressure with a suitable, clean material and put cold for 7 days. My salt jar suit the bottom shelf of the refrigerator. Then take the fish up and rinse thoroughly with clean, cold water. Now comes an important point, the fish MUST dry thoroughly before they are smoked. Tie them together in pairs in the tails with string. Plug a hole through the fish and pull the string through, tie each fish at each end of the string. The fisk should not slap together by drying and later by smoking. The time for drying may vary according to the season and how they dried. At the west coast, I have seen the fish hanging on the clothesline with laundry. They can also be dried in an open carport, but of course they can not hang out in the rain. I use my smoke oven who has a fan at the bottom. When the fish looks and acts like a rigid board, it is time to smoke. It might take a week to dry the fish.

The fish are cold smoked (max 27 ° C) in two rounds. Start early morning with a labyrinth tray filled with smoke dust and let it burn through. In my smoke oven it takes about 12 hours with 8 l smoke dust. Repeat it again the next day and let the fish hang overnight. After the smoking process the fish must be dried again a few days before they are packed for freezing. Yes! You read that right, I freeze them in pairs so they can keep at least 9 months in the freezer and can be taken up in portion size.

If you can not or feel like all this work, you grab for your wallet and buy the ready-prepared dabs. Do not miss to taste these "Sea Gold (fish)".

How to serve a dab:
My favorite meal: With a sharp pair of scissors cut fins and tail. The skin skinned gently on both sides by sticking a knife into the skin on the side where the intestines was. Tear up and help with a thumb under the skin, so it goes like a breeze. See this video how to do. Melt a good dollop of unsalted butter in the pan and fry gently fish herein. It is in no way "overcooking", the fish should just be lukewarm and drag butter into the meat.

The dab is split into four fillets by cutting along the center line down to the backbones and out towards the sides. 4 fillets suit 1 piece of rye bread with tooth butter, 1 beer and 2 dram. Here I can mention in Hvide Sande they drank good coffee punch to the dab. It was probably because it was a "alcohol-free city" - at that time - then the alcohol was not seen.

Grill: Fins and tail cut off as above, and then place it on the grill. But the skin will remain on. It can easily become too dry if it gets too much heat, so check often for the fish. Salt taste is also more penetrating, as the meat does not get butter. The skin ripping off before eaten as above.

Microwave oven: See above under "My favorite meal", but instead of a frying pan placed the fish on a plate suitable for microwave oven with a good dollop of unsalted butter on top. How long it should have, I can not say, but try your way, first by 3 minutes and then with 1-minute intervals.

Garnish: My opinion is that smoked dabs are served without too much garnish, but some prefer a little tartar sauce and lemon wedges.

Drink: You must have a good beer and two punch / dram to each smoked dab.

Hint: In the recipe above says 100 g sugar. I use a tbsp. to each layer fish. There is a Facebook group that calls: Bakskulderne - We love Bakskuld.

 

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Smoked duck legs braised in beer

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4 pcs. large duck legs
Brine 13% or 10 °Baume
3 liters of water 5 °C
450 g of salt
1 pc. whole garlic
1 pc. onion
8 pcs. bay leaves
10 pcs. peppercorns
1 pc. red chili pepper
10 pcs. cloves
Smoking
8 liters smoke dust
Braising
100 g duck fat
1 bottle of dark, strong beer
200 g of Jerusalem artichokes
200 g celery
400 g potatoes
Cucumber pickles
1 kg snake cucumbers (4 pcs)
2 onions
2 cloves garlic
2 tbsp. salt
250 grams of cane sugar
3 cups apple cider vinegar Heidelberg 10%
2 tbsp. celery seeds
2 tbsp. yellow mustard seeds
1 tbsp. turmeric
1 red chopped chilli pepper
1 tbsp. Atamon
Recipe No. 75
Smoked duck legs braised in beer
Smoked duck legs braised in beer

Procedure without liability: Bring water and salt to a boil, come the spices in brine and boil it all in 10 minutes. Place the pot cold (5 °C) overnight. Place the duck legs in a suitable salt cellar and pour the brine over. Be sure that the duck legs are covered with the brine, use a plate. Placed in a refrigerator until the next day (between 12 and 24 hours). Remove the duck legs from the brine and rinse thoroughly in cold water and dry them in a towel. Hang the duck legs in the Smoking Oven and cold smoke them for 12 to 24 hours at max. 30 ° C.

Jerusalem artichokes, celery and potatoes peeled and cut into bite-sized pieces and place in an ovenproof dish. Sprinkle little salt and coarse pepper over the vegetables. Add the duck legs on top of the vegetables and pour a beer over. Spread some duck fat over the duck legs.

Braising to be carried out in an oven at only 100 °C, and it takes approx. 4 hours for this portion. Check if the meat releases the leg, then the meal ready.

Cucumber pickles: Cucumbers peeled and split lengthwise, so the grains can be scraped out with a spoon. Cucumbers cut into 4 mm thick slices and put into a sieve. Peel the onions, cut them into small cubes, and put them up to the cucumbers. Sprinkle cucumbers and onions with salt, so that the liquid is pulled out of the vegetables for the next hour. Meanwhile prepared brine: Come vinegar in a large saucepan, add all the spices and sugar, bring to a boil for 2 minutes, stirring to all sugar is dissolved.

Cucumbers and onions rinse under running cold water for excess salt. Is thrown dry in a salad spinner or a clean tea towel, and then put up in the brine. Bring to a boil and boil it all under low heat for 3 to 4 minutes, turn the heat off and add 1 tbsp. Atamon and stir into the pan. Come cucumbers in clean, Atamon rinsed glass and put a lid on immediately. Can keep unopened in a cool, dry and dark place for 12 months. Fills 2 glasses of 500 ml.

Serving: A good bread is ideal as it can be dipped in the gravy. Cucumber pickles or gherkins - something acidic - will fit well with the meal.

Garnish: Duck legs can garnish with orange slices.

Drink: It would be natural to drink the same beer to the meal, as duck legs are braised in.

Hint: There is a possibility of reducing smoking time and braising time, if you warm smoked duck legs in a "Lunchbox Smoking Oven", but you may have to experiment with times. Maybe the vegetables must have a rehash before you put them in the oven. Save your duck fat from Christmas time and try the recipe when there is a good deal on duck legs.

 

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Boiled cod with mustard sauce

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The fish
3 kg fresh gutted cod with head
1 large onion
4 cloves garlic
10 pcs. bay leaves
10 pcs. whole juniper
10 pcs. whole peppercorns
1 Tbsp. fenikkel seesd
2 tbsp. salt
½ cup vinegar
1 kg small potatoes

Sauce
30 g butter
3 tbsp. flour
½ liter of broth and a little milk/cream (approx. quantity)
150 g fish's mustard
2 tbsp. Blue Dragon Fish Sauce


Garnish
Grated horseradish
Capers
Hard-boiled eggs
Diced beetroot
Minced parsley
dill
Choose your own favorite Garnish
Recipe No. 76
Boiled cod with mustard sauce
Boiled cod with mustard sauce
I want my cooked cod served simple - only with capers and horseradish

Procedure without liability: Clean the cod for blood, and the black inner skin and gills, if you want to use the head. Cut the head off and cut the cod into appropriate pieces. Lightly salt (1 tbsp.) the pieces 1 hour before use. Put all the spices in a suitably large saucepan and add the cod pieces on top. Pour water so it just covers and a ½ cup of vinegar and 1 tbsp. salt. Bring the water quickly to a boil and then screw down a little, so it just simmers for 15 minutes. Maybe the broth must be skimmed for the white foam, when broth is used for the sauce. While the sauce is made the cod remains in boiling water and drag - max. 5 to 10 minutes.

Place butter in a saucepan and melt it without browning. Put flour little by little while constant stirring. Stir broth and a little milk/cream in while stirring. Find one - for you - suitable consistency and cook the sauce for a few minutes while stirring. Come 2 tbsp. fish sauce and 100 g fish mustard in and stir it together. It must not boil more as mustard loses its flavor.

Small fine potatoes are boiled for 20 minutes in lightly salted water and peel. The man doing the fish and the sauce and the wife pills potatoes, there's work distribution in most homes.

Serving: Server the cod with your favorite toppings. I think horseradish and capers are enough for the delicate cod meat.

Garnish: Maybe a little green dill over the potatoes.

Drink: A cold beer may be the case.

Hints: Real clipfish can be made using the same recipe once the cod is diluted. In Portugal/Spain is made a meal called Bacalhau. See recipe below. There is also another form of dried cod Stockfish.

 

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Bacalhau Good Friday dinner

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500 to 600 g dried salted cod (dry weight)
800 g firm potatoes
1 large onion
4 cloves garlic
100 ml extra virgin olive oil
25 ml dry white wine or white wine vinegar
100 ml whipping cream
8 pcs. black olives without stone
8 pcs. green olives without stone
8 pcs. bay leaves
1 bunch chopped parsley
2 large ripe tomatoes
1 large red bell pepper
1 tsp. grated horseradish
4 hard-boiled eggs (optional)
Coarse black pepper from the mill
Season with salt, if necessary
Recipe No. 77
Bacalhau Good Friday dinner
Bacalhau Good Friday dinner
Bacalhau means cod in Portuguese
The illustrated meal is made for only 2 people

Procedure without liability: For Bacalhau is used clipfish, which is a salted and dried cod. Before you can use the clipfish, it must be diluted well. It takes 24 to 48 hours, depending on the thickness of the clipfish and also how hard/dry and salted the fish is. In the old days one bought a whole clipfish of 5 kg for no money, because it was considered "dog food", read poor man's food in Denmark. This is by no means more considered poor man's food. I would think that 1 kg costing well over DKK 100.00 I will return with a price.

In southern Europe, Spain and Portugal and other Catholic countries it is a delicacy and a must to eat fish during Lent (no meat). However, it is not the only reason to eat Bacalhau, for it tastes good when the cooking is done by the recipe. Try it yourself, buy a pack of clipfish from your fishmonger and look for the package with the thickest pieces of cod. Fillets cut into pieces of 8 cm and placed in a large glass / plastic bowl with cold water and placed in a refrigerator at 5 °C. Every 6 hours replace the water with fresh cold water. You will see that cod swells and thickens every time. It is essential to have control over the temperature so as not to spoil the cod, but do not worry if you follow the recipe, there is no danger. When the time is up - 24/36/48 hours - you can taste a small piece of cod, and evaluate the results. Must taste salty, not too salty.

Clipfish is sold with the skin on, and it must be removed before the dinner is made in the oven. This can be done either before the clipfish is diluted or after it has been diluted. I did it after dilution with no problems put a knife in between the skin and the flesh and pull the skin gently off. If you take the skin off before dilution, you may save 6 hours, since the fish pulls water in from both sides.

Bring plenty of water to a boil in a large pot with bay leaves. When the water boils turned down the heat and the diluted clipfish are put in. Let it simmer for 5 to 10 minutes, then take the fish up in a towel to allow to drain and cool down. (Not paper towel for it glue to the fish). When the fish have cooled remove large fish bones and skins. Is it large fillets, they can eventual be cut into small (bite-sized) pieces. Save the fish a little longer.

In the same pot with the same water put the potatoes and a tsp. salt, only boil for 15 minutes, so they do not cook out (mashed potatoes), but is still a la dente. Peel the potatoes and cut them into suitable slices. On a hot frying pan heat some olive oil and sauté the onion first, then the garlic. Do not brown but just be clear and golden.

Preheat the oven to 200 ° C. In an ovenproof dish allocated half of the potatoes in the bottom pour whipping cream over and season with freshly ground black pepper. Place the fish over the potatoes pour white wine over season with freshly ground black pepper. The rest of the sliced potatoes and onions to be evenly distributed on top of the fish. Add tomato slices, pepper strips, chopped olives and sprinkle a bit of parsley on. Pour olive oil over. Place the dish in the oven for 30 minutes covered with aluminum foil, and then removing it, and the fish is baked about 15 minutes more. Remove the dish from the oven and pour dropwise rest of the olive oil over.

Serving: Place the dish on table and serve it steaming hot.

Garnish: The meal can be garnished with hard-boiled eggs in boats and chopped parsley. It is part for Easter.

Drink: A cold white wine is well suited to the dinner. Use the same white wine, which is used for the dinner.

Hints: There is also another form of dried cod Stockfish. Stockfish is not salted, but must also be diluted before use. Perhaps only overnight, I have not tried it yet.

 

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Coq au vin Bourgogne

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1 large young cock up to 2 kg
1 package bacon
2 bottles of red Burgundy
5 cups chicken bouillon (homemade soup)
2 large onions
6 cloves garlic
2 carrots
2 stalks celery
2 parsley roots
4 cloves
1 Tbsp. whole black peppercorns
1 tsp. salt
1 soup herbs (thyme, bay leaves, parsley, lovage and leek tops)
250 g of brown mushrooms
1 large glass pearl onions
200 g butter
2 Tbsp. sugar
6 Tbsp. extra virgin olive oil
2 to 3 Tbsp. wheat flour
Bouillon season with salt and pepper
Recipe No. 78
Coq au vin Bourgogne
Coq au vin Bourgogne

Procedure without liability: I will come up with a good recipe, we like to make on our fishing trip when we arrive and have not caught fish yet. Start by dividing the cock into 4 pieces. Cut the drumstick and upper thigh of in a single piece. Cut the wings of completely into the body. Cut the breasts and rid them of bones. The 4 pieces thighs and chest are stored for a while.

The hull is divided into several smaller pieces and place in a saucepan with the wings. Half the vegetables (onions, garlic, carrots, celery and parsley roots) cleaned and cut into coarse cubes, and put in the pot with salt, black peppercorns, cloves and soup herbs. Pour 1 liter of water and bring to a boil. Boiled for 2 hours and foamed in the process. Strain the soup and discard the rest.

The 4 cock pieces seasoned with salt and coarse pepper, brown in butter and olive oil on both sides. Take up the cock pieces and store them for a while. Saute now the other half of the cleaned vegetables (onions, garlic, carrots, celery and parsley roots). Add perhaps more butter/olive oil, if it is too dry. Sprinkle flour over the vegetables and fry some minutes while stirring. Put the cock pieces back in the pan and add the bacon slices over the meat. Add half a bottle of red wine (marinade see Tip) and the homemade chicken bouillon. Inspect the cock pieces are covered with bouillon and wine. Bring the pot to a boil and then screw down on low heat. Simmer for approx. 1 hour to 1 ½ hours.

Pour pearl onions into a colander and set them to drain. Clean the brown mushroom from soil with a clean brush and cut them into quarters. Roast mushrooms in butter in a frying pan, season with coarse pepper and store for a while. Melt the sugar in a pan and come a little butter on when the sugar is melted. Pour the onion to the pan and stir so the onions become "sugar brown". Store them for a while together with mushrooms.

When the cock pieces are done, take them out of the pot and place in an ovenproof dish. Strain the soup and discard the rest. You become approx. ½ liter. Boil the soup and thicken slightly with a butter/flour dumpling (flour and butter kneaded together) or "Maizena Leveling". Pour the sauce over the cock pieces, onions and mushrooms spread over the meal. Sprinkle with chopped parsley and put the dish into a 200 °C oven for 15 minutes.

Serving: Place the dish on the table and serve it piping hot. Garlic Bread, Naan Bread or my Böhmische bread dumplings are served with the meal.

Garnish: The meal can be garnished with fresh chopped parsley.

Drink: Red wine belongs to the meal, of course, the same as is used in the meal.

Hints: The cock pieces can be marinated overnight in red wine added your own favorite spices. Marinade is used again, as described above.

 

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Salmon with shrimp baked in FilloDough

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8 pcs. frozen salmon pieces skinless approx. 1.2 kg
1 pkg. frozen shrimp around. 400 g of
1 pkg. FilloDej (Supermarket)
1 tray cottage cheese
Choose your favorite brand or mix the neutral with:
1 red chili pepper in small slices
2 cloves garlic, finely chopped
4 springløg in small slices
3 cm ginger grated finely

Salmon pieces marinated in:
1/2 tbsp. salt
1/2 tbsp. cane sugar
1 cl. The Famous Grouse Whisky
1 tsp. paprika smoked

Dill or basil or cilantro leaves
Flour glue: Little water and flour mixed
Recipe No. 79
Salmon with shrimp baked in FilloDough
Ingredients for baked salmon in FilloDej
Baked salmon with prawns baked in FilloDej

Procedure without liability: Thaw salmon pieces in the fridge overnight and put them in a dish. Drip a little whiskey and sprinkle with salt, sugar and paprika. Put the salmon back in the refrigerator until ready for use (like 4 to 6 hours).

Mix your own neutral cottage cheese with the above spices and place in the refrigerator until ready for use (like 4 to 6 hours). You can also buy a ready-mix cottage cheese with flavor from Arla.

The prawns are taken out one hour before use and thawed in a strainer. FilloDejen are taken out of the package and thawed on the kitchen table in a stack. It is important to put a damp tea towel over so the dough does not dry out. FilloDejen cut into appropriate sized pieces, to fit a piece of salmon with filling. Place a piece of salmon on FilloDejen, fill up with cottage cheese and garnish with shrimp. Fold dough over from one side, fold the ends over and roll, so the other covers. Just before the last lap covers, get a strip flour-glue on. The technique is the same as you are doing spring rolls. Watch this video, then you have control of the process. Is salmon pieces very large, it is advantageous to cut them into smaller piece. Baking time depends on how much filling you put in FilloDejen.

Salmon packets placed on a baking tray with baking paper with flour-glue side down and brushed with water. Placed in the middle of a 180 ° C preheated oven and baked for approx. 30 minutes. Very small packets maybe only 20 minutes, and very large packets maybe 40 minutes. Keep an eye on the packets so they do not get too brown (black). My salmon pieces, as seen in the picture above, weighed 100 grams per piece. and had 30 minutes in the oven.

Serving: Can be eaten with or without accessories, but I prefer cooked rice and a light sauce. Either a Hollandaise or a Lemon Sauce.

Garnish: One of the above herbs chopped and sprinkled over the meal before serving.

Drink: A dry white wine such as Trouos Chardonnay from Chile.

Hints: You can with advantage put 2 sheets FilloDej together brushed with a little water before filling. Can extend the baking time by a few minutes. This recipe is very similar to my recipe above "Salmon or trout fillet baked in puff pastry". FilloDej contains less calories than puff pastry, and is also more crunchy. Try it.

 

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"Dirty" eggs in mustard sauce with picked cod

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8 eggs
800 g of cod files or
2 kg fresh-caught cod
1 large onion
1 leeks
4 cloves
2 cloves garlic
4 bay leaves
1 red chilli pepper
2 tbsp. butter
2 tbsp. flour
1 bunch chives
4 tbsp. coarse fish mustard
1 liter fish broth
salt and white pepper

Bread: After your choice or
Böhmische Semmel dumplings
Recipe No. 80
'Dirty' eggs in mustard sauce with picked cod
"Dirty" eggs in mustard sauce with picked cod
"Dirty" eggs are a traditional Easter meal.
The dinner above is made for 2 persons.

Procedure without liability: You can choose to do the meal by the remnants of boiled cod with mustard sauce, or from scratch, like the recipe here. Start by catching your cod, or go to the fishmonger and buy a fresh cod. Clean the cod and cut into suitable pieces. Getting the pieces in boiling water, which is added some herbs of your choice, and salt and pepper. When the water boils up again, reduce the heat and simmer the fish for 10 to 20 minutes. Small pieces of fish 10 minutes, and large pieces of fish 20 minutes.

Take up the fish and cool it off. Fish soup approx. 1 liter of filtered is used as broth for mustard sauce. Cod flesh peeled free of bones and skin, where it is cooled. Fish soup boil a little in with an onion stuck with cloves, garlic and bay leaves. To improve the soup came a little white wine in.

Fish sauce: Melt the butter in a saucepan and come flour in while stirring. Let it bake a little before fish sauce poured on during strong whipping. Find a suitable consistency and cook the sauce for 1 to 2 minutes. Come fish mustard in and season with salt and white pepper. The sauce must not boil any more as fish mustard lose its flavor.

The pure fish meat mixed in the sauce and get a little heat before it is poured over 8 boiled egg (cooked in 8 minutes) in a serving dish.

Serving: The dish placed directly on the table and served with a good bread. Possible my Böhmische Semmel dumplings will fit wildly good with mustard sauce. Or small new Danish potatoes when they show up in April/May.

Garnish: Sprinkle with chopped chives in large amounts.

Drink: A cold beer and a hot snaps do good.

Hints: As mentioned above, the remains of boiled cod with mustard sauce increases day after with boiled eggs. Do you feel more like poached eggs, you can find the recipe here.

 

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Roast rump steak on the grill with accessories

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1,3 kg Roast rump steak
16 medium potatoes
16 medium mushrooms

Shopska salad
4 ripe spiced tomatoes on stem
1 large cucumber or
4 school gherkins (small cucumbers)
4 to 8 spring onions
1 to 2 lettuce (iceberg lettuce is suitable)
1 red chili pepper
1 green chili pepper
16 green or black olives
1 can of Feta cheese, diced or
1 dry Feta cheese for grater
1 bunch chopped parsley

Dressing
3 parts olive oil and 1 part Heidelberg apple cider vinegar
salt and freshly ground black pepper
Recipe No. 81
Roast rump steak on the grill with accessories
Roast rump steak on the grill with accessories

Procedure without liability: Start by preparing the meat to a red wine marinade. Trim any sinews and too much fat, cut grooves in the surface. Sprinkle salt and freshly ground pepper in the "wound". Set rump roast in a foil tray and pour a little red wine over and put it in the refrigerator until 1 hour before you use it. The potatoes are not peeled but washed from the soil. 4 potatoes wrapped in aluminum foil with olive oil and salt. Mushroom brushed clean of soil - but without water - and packed in aluminum foil with olive oil, salt and pepper as the potatoes with 4 in each package. Put it in the refrigerator until 1 hour before you use it. It all can be prepared in the morning, so it just ready for a good barbecue where simply the salad is made ??while the meat grilling. The salad can be prepared as well, but there must not be poured oil, vinegar and salt before it is served, as it is not "crisp" more.

The recipe with regard to times and temperatures is for my charcoal grill with built-in heater for lighting the charcoal. The grill was made ready with heater and coal and turned on at 15.00 o'clock. 16.00 o'clock, the temperature was 230 °C and rump roast has been placed on the grid with the cutted surface down. After 8 minutes, it was turned and got another 7 minutes. Then the rump roast was put in tin foil tray and put on the grid again with potatoes in tin foil around. The heater was turned off and the temperature dropped to 200 °C, which was maintained throughout the process. After 40 minutes the core temperature was 60 °C and the roast was taken out and wrapped in tin foil and a tea towel. After the roast had rested for 30 minutes, the temperature was increased to 68 °C, and the meat was "medium done". Mushroom packages came in while the meat rested, so everything was ready at 17.30 o'clock. The salad was portion served and the dressing was poured onto at the table.

Shopska salad: Cut the tomatoes into quarters. Peel the cucumber and cut it into cubes. Spring onions cut into small slices and the salad cut into small strips. Chili peppers and olives cut into very small slices. Parsley chopped. Feta cheese can be bought, diced or whole pieces which torn over the salad. Serve either in a large bowl or portion served. Olive oil, apple cider vinegar and salt poured/sprinkled first over before serving. Adjust how strong you want to make the salad with chili peppers, removing the seeds out is the salad not as strong (hot).

Serving: Out in the open air around the grill a late evening hours.

Garnish: There is hardly anything other than chopped parsley, that makes it.

Drink: A good red wine is the case. I used an Italian red wine Gran Rosso Negroamaro Primitivo from the supermarket.

 

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Oriental curry chops in dish with rice

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4 pork chops without rind min. 150 g per piece.
1 ds. pineapple, sliced 136 g
1 glass mushroom 285 g
1 chicken bouillon cube
½ red chilli pepper chopped
2 tbsp. curry hot
4 cloves garlic minced
1/4 liter double cream
4 tbsp. olive oil
1 tbsp. flour
1 tbsp. butter
salt and freshly ground pepper

Rice for 4 persons of their choice
Recipe No. 82
Oriental curry chops in dish with rice
Oriental curry chops in dish with rice

Procedure without liability: Mix 1 tbsp. flour, 1 tbsp. curry powder, salt (be careful with the salt when using broth) and freshly ground pepper in a plastic bag and shake well. Come one chop in the bag at a time and shake well, then the mixture is distributed on the chop. Brown chops on both sides in olive oil in the pan for a few minutes and put them in an ovenproof dish with space for accessories. Use the rest of the olive oil later to pineapple and mushrooms.

The juice from pineapple and mushrooms poured off and saved in a bowl. Pineapple slices toasted lightly in the pan and then placed over the chops. Mushrooms roasted in the pan and place also over the chops.

Now the curry must be burned off in the pan with a little butter. Put butter in the pan and let it effervesce, then add 1 tbsp. curry and stir. Pan boil with the juice from the pineapple and mushrooms with chicken broth, minced garlic and chopped chili peppers. The cream is added and the sauce gets a short rehash. Then poured into the dish and placed in a 200 °C preheated oven for approx. 40 minutes.

The rice cooked according to quantity and time, indicating on the bag.

Serving: The dish put on the table along with 4 hot plates and a bowl of rice.

Garnish: There is probably nothing more than chopped coriander to make it, now when it should be an oriental dinner.

Drink: A good red wine is the case. I used an Italian red wine Gran Rosso Negroamaro Primitivo from the supermarket. But a cold Pilsner Urquell will also be a natural thing for this meal.

Hint: Make it an experience and use organic free-range pigs. The meat is tender and tasty, maybe a little more expensive but it is worth it.

 

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Lunch omelette with bacon

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8 large free-range hens eggs
400 g smoked and salted bacon
1 tbsp. beer per egg
1 tbsp. whipping cream per egg
1 red chili pepper chopped fine
3 cloves garlic chopped fine
1 bunch chives chopped fine
salt and freshly ground pepper to taste,
is added at the table

Rye bread for 2 persons of your choice
and a good mustard
Recipe No. 83
Lunch omelette with bacon
Lunch omelette with bacon

Procedure without liability: Crack all eggs into a suitable large bowl. Beat the eggs with a hand whisk (not electric. Whips). Add first beer and whisk, then cream and whisk thoroughly. Chopped chili peppers, garlic and chives and mixed well with the egg mixture. Let it soak while you fry bacon.

Cut the rind of bacon piece and cut the piece into appropriate slices - not too thick, but not paper thin. Fry them quietly in a frying pan over medium heat in its own fat. Use the fat from the bacon to fry the egg mixture in - do you think that is too much, then pour something from. Let bacon pieces allowed to drain on kitchen roll while you proceed with the egg mixture.

Give the egg mixture with herbs vigorous stirring before it is poured on the frying pan. Wait with salt and pepper until you've tasted the omelet at the table as bacon can make the meal salt. Egg mass must "stiffen" under low heat for approx. 10 to 15 minutes. When the omelette is almost "stiffened" distributed bacon pieces on top of the omelette and garnish with more chives and tomato slices.

Serving: The frying pan put on the table together with 2 hot plates and a bread basket and a good mustard.

Garnish: There is hardly anything other than chopped chives, which makes it. Garnish with the purple flowers if you have chives in the garden. I should perhaps mention tomato slices for garnish.

Drink: I used a cold Carlsberg. But a cold "Pilsner Urquell" will also be a natural thing for this meal.

Hint: Make it an experience and use organic eggs from free-range hens. The eggs are tasty, maybe a little more expensive but they are worth it.

Note: Should you make the omelette for 4 people, I recommend that you use two frying pans, otherwise the egg mixture is too thick and it becomes difficult to cook it properly.

 

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Tuna steak with rice and tomato salad with mozzarella

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4 large tuna steaks a 200 g
1 red chili pepper, sliced
3 cloves garlic minced
50 g butter and a little olive oil
a little salt and pepper on the fish

Tomato Salad
6 large ripe tomatoes
6 spring onions
1 pkg. Mozzarella cheese in brine approx. 250 g
4 tbsp. olive oil
4 tbsp. vinegar
a little sugar, salt and pepper
1 tuft basil leaves
1 small glass pitted black olives

Rice for 4 people
1 pkg. Wakame seaweed for garnish on rice (frozen from Netto)
Recipe No. 84
Tuna steak with rice and tomato salad with mozzarella
Tuna steak with rice and tomato salad with mozzarella

Procedure without liability: Tuna steaks wiped off the moisture and season with a little salt and pepper. Heat a frying pan up, came first olive oil, then butter in. When the butter is "showered" off put chili peppers and garlic in the pan. Tuna steaks placed on top and fry for approx. 1 to 1 ½ minutes on each side. Tuna steaks must be red inside.

Tomatoes and mozzarella cut into slices and place on a plate, so they overlap. Chopped spring onions sprinkled over. Dressing made of olive oil, vinegar, sugar, salt and pepper poured over just before serving. Garnish with basil and black olives.

Cook the rice following the recipe on the bag. Garnish with green seaweed.

Serving: Serve dinner on 4 plates as shown above.

Garnish: The rice garnished with green Wakame seaweed (frozen from Netto). Tomato salad can be garnished with black olives without stones.

Drink: I used a cold Carlsberg. But a cold "Pilsner Urquell" will also be a natural thing for this meal.

Hint: Definitely do not roast the tuna steaks by hard heat, or too long. The meat will then become too dry. If you can get mozzarella from buffalo milk, choose this, but it is probably difficult in Denmark. Another option could be smoked mozzarella.

 

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Stuffed peppers with tuna and bulgur

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2 cans tuna in oil or water
1 dl bulgur (or 75 g)
4 nice, big red peppers
1 red chili peppers chopped
2 cloves garlic minced
4 large, ripe tomatoes chopped
1 large onion chopped fine
½ glass pitted black olives chopped
2 tbsp. capers
100 g grated dry cheese
4 tbsp. olive oil if tuna in water
Season with salt and pepper into the mixture
A little butter/olive oil to the ovenproof dish

Accessories
Garlic baguette
or a good bread to your taste
Recipe No. 85
Stuffed peppers with tuna and bulgur
Stuffed peppers with tuna and bulgur
The ingredients for 4 persons

Procedure without liability: Rinse bulgur well in cold water and drain the water. Boil 1 dl bulgur in 2 dl lightly salted water for 5 minutes. Let it soak a bit and then drain bulgur in a sieve. Tuna oil/water is also added to drainage through a sieve.

Prepare the filling for the peppers. Cut a cross in the tomatoes and pour them with boiling water. Peel the tomatoes and chop them roughly. Finely chop chili peppers, garlic, onions, olives and capers finely and mix it with the tomatoes. Tuna meat is taken apart and mix in the vegetables. If you use tuna in water came as little olive oil in. Bulgur is then mixed in and the "stuffing" are ready for the peppers.

You can choose to do it in two ways. Slice the peppers lengthwise and remove seeds and seed stalk (the white part) or cut the top and use the top as a lid. Also remove the seeds and seed stalk inside with a spoon. Keep the stalk at the top and use it as a handle.

Fill the peppers with the "stuffing", put them in a greased ovenproof dish and bake in a 200 °C preheated oven for 30 minutes for half and 35 minutes for whole peppers. Sprinkle with cheese and bake another 10 minutes for the half and 15 minutes for whole peppers. When using a convection oven calculates always 20 °C lower temperature, but the same time.

Serving: The ovenproof dish put on the table along with a bread basket filled with your favorite bread.

Garnish: Grated cheese of a dry type if you grate the cheese - otherwise there are many opportunities.

Drink: I used a cold Carlsberg. But a cold "Pilsner Urquell" will also be a natural thing for this meal.

Hint: Bulgur is steamed, dried and cracked durum wheat, which is eaten much in the Middle East with various spices. Do you prefer rice, it can be used instead of bulgur.

Note: In my meal above, I used 2 dl of bulgur, but I think it was too much, so the rest came on the bottom of the ovenproof dish.

 

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Sun eggs with marinated herring or smoked salmon

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Saturated brine 26%, or 20 ° Baume at 4 ° C
1 liter of water to the brine
350 g of salt to the brine
8 large eggs of good quality
2 large onions to be sliced
1 red chili pepper, sliced
2 cloves garlic, sliced
3 cm ginger, sliced
2 tbsp. apple vinegar

Fill to the eggs
Mustard of your choice (Dijon)
Tabasco
Apple vinegar

Accessories
4 marinated herring or 4 smoked salmon pieces
4 slices of rye bread with butter to your taste

See my calculation of Brine
Minimum strength of brine, 10% or 112 g of salt per liter of water
Recipe No. 86
Sun eggs with marinated herring or smoked salmon
Sun eggs with marinated herring or smoked salmon
Here for 2 persons for lunch

Procedure without liability: Cut the onions with the brown shells into slices (peel gives the yellow color), cut chili pepper, garlic and ginger into thin slices. Get 1 liter of water in a pot with a little apple vinegar and bring to the boil with the spices for 10 minutes. Strain the water off and save it for the brine. In a pot boil the eggs in fresh water with a little vinegar for 30 minutes. Add the cooked spices. Why do eggs boil for 30 minutes? This gives a gray-green film on the yoke, which is caused by hydrogen sulphide in the albumen, which react with the iron in the yolk at a temperature in the yolk above 70 °C. This gray-green film is quite harmless and is only for the optics.

When the eggs are cooked remove and cool. Press them and roll them around the kitchen table, so the cracks. This gives the eggs a great pattern that appear on the surface when peeled. Brine made of water from before with salt, bring to the boil and cool brine for about an hour.

All eggs are laid in a jar with tight fitting lid. The cooled brine poured over to cover the eggs and close the cover. Set the glass cool and dark for at least 2 weeks before the eggs consumed. The eggs can be kept for several months when kept cool and dark. The amount of salt listed above is for "pub eggs", you get thirsty from eating them.

Serving: Peel the eggs and cut them lengthwise and yolk removed. Fill with a little mustard, Tabasco, and vinegar in the hole. Add half a yolk onto with the cut surface down. Server 2 eggs and 1 marinated herring or smoked salmon per person on a plate with a buttered rye bread. The smoked salmon pieces are of course smoked in my old cast iron pot.

Garnish: Dill, chives or other herbaceous will embellish the meal.

Drink: I can only recommend a dram per half egg and a cold Tuborg/Carlsberg to rinse with.

Note: An egg consists of a shell, egg white and yolk. The shell weighs approx. 10% and is porous so as to diffuse gas (carbon dioxide) of the egg. The white weighs approx. 2/3 and the yolk around 1/3 of the rest of the egg weight. The white of a fresh egg is "cloudy" and viscous, gradually diffuse carbon dioxide out of the eggshell and the white becomes more clear and thinner. The white of fresh eggs coagulate at 62 - 65 °C, whereas the "old" eggs coagulate at 59-62 °C. So it takes longer time to boil a fresh egg. Yolk coagulating at a somewhat elevated temperature, 65-70 °C.

Can you see the problem? The yolk is in the middle of the white, and protects it from the heat. If yolk should coagulate, the temperature should be above 70 °C, and now the white stiffened and turned white. The limit I call boiled egg (smiling eggs); if you cut the egg over the yolk runs out.

Eggs always gently submerged in boiling water. Piercing the blunt end with a needle, but be careful. Put the egg with the blunt end on a tbsp. and deep spoon with egg 1/3 into the water before it boils for a few seconds. This applies most for "old" eggs. The gas that has accumulated leaks, and prevent the shell cracking. Always boil in plenty of salted water or vinegar. The amount of water prevents the temperature from reducing much, if cooked many eggs taken straight from the fridge. Salt and/or vinegar coagulate the white immediately if it would flow out of a crack.

See this spreadsheet how long the eggs should be cooked. I have set the following temperatures of the yolk: Soft Boiled 63 °C , boiled egg 70 °C and hardboiled 82 °C.

 

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"Sea salmon" salad

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The fish is cut into two fillets
3-5 kg pollack, or saithe
Cod can also be used

Brine 13% or 10 ° Baume
3 liters of water
440 g of salt
40 g sugar
2 to 4 beetroots
1 to 2 lemons

Dressing
1 cup neutral cold-pressed edible oil grapeseed oil or
Canola or Rapeseed which is a healthy cooking oil
1 lemon juice

Smoking
4 l sawdust of beech for hot smoking (3 hours)
8 l of sawdust of beech for cold smoking (48 hours)
Recipe No. 87
Fresh fish and colored fish in beetroot juice     The fish is smoked and Ready Sea salmon
Two back fillets of Atlantic cod, This is a test until I get a big saithe
The pictures show: Fresh fish, Colored fish in beetroot juice, Fish smoked and Ready Sea salmon
Ready-made Sea salmon salad mixed with mayonnaise mixed with a mild curry and flavored with lemon

Procedure without liability: Let it be said at once, "Sea salmon" does not exist, it is an invented name or just a trade name for a fish product invented around 1931 in Denmark and before in Germany. At the time, the North Sea was full of saithe and pollack, it was almost "bad" fish for no money. Therefore, the fish were processed and got the trade name "Sea salmon" and could then be eaten in Denmark and exported to Germany. "Sea salmon" was obtained by the saithe were filleted, colored pink and put into the smoke-acid (acetum pyrolignosum crud) or in English Liquid smoke. Then the fish was doused with various edible oils and preservatives, so you got the feeling of eating a fatty "Salmon". I must admit that I have eaten many bags of "Sea salmon" salad without knowing how it was made. It tasted good, and I survived. "Sea salmon" salad in this form are not produced any more due to two things: The method was not appreciated by the health authorities and breeding of caged salmon in Norway was cheaper than going fishing for saithe and pollack. OK! it is not only in Norway, one is breeding salmon.

I come up here with a recipe for "Sea salmon" that does not contain dangerous dyes and smoke-acid, but only natural ingredients plus a little smoke. Start by making a brine solution of 13% with a little sugar and lemon juice. Boil water, salt, sugar and lemon juice with 4 peeled and sliced beetroots for 10 minutes. Set the brine to cool during the day and refrigerate overnight. The next day the two cleaned fillets are put in the brine and remain 12 hours in a refrigerator at 5 °C. The fillets are taken up and rinsed in clean, cold water and hung to dry for several hours. Fillets may tail tied or placed on hooks within the smoke oven.

Hot smoking
Ensure good smoke in the smoke oven and the temperature is around 70 °C. Hold this temperature for 15 minutes to 30 minutes and then go down to 50 °C over the next two hours by pouring a good amount of sawdust on the fire. After 2 ½ hours, the temperature would be around 30 °C and the fish can then "spend the night" in Smoke house to pull the last flavors into the meat. However, only in the winter when night temperatures are low.

Cold smoking
Fill labyrinth sawdust tray with sawdust, see here and cold smoke the fish in the same way as if it was a salmon. The recipe for cold smoked salmon available here. I will here in the winter of 2013/14 try to cold smoked fish, to find out if sea salmon salad is just as good when cold smoked.

Place a fillet on a plate and drizzle the meat side with lemon and pour a neutral cooking oil over the fish. Can you eat both fillets over 3 days you do the same with both fillets. Otherwise vacuumers the other fillets and frozen for later use.

Serving: I would "picking" the fish into small pieces and put the meat on a lettuce leaf over a good piece of bread.

Garnish: Drip perhaps more lemon on the fish, place a strip of mayonnaise and sprinkle with cress.

Drink: A cold beer with a dram or a cold, dry white wine can also be used.

Hints: You may mix some fish meat with mayonnaise and a mild curry instead of pouring the oil over the fish.

Note: Smoke-acid is also called wood vinegar. It is a brown liquid with a sour and bitter taste slightly towards tar, which in no way be taken in concentrated form. It was used in the past to preserve food item and provide them with a smoky taste.

 

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Marinated, smoked tuna steak with new potatoes and salad

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4 nice, big tuna steaks around 150 g per piece.
½ cup soy sauce
½ orange juice only
½ lemon juice only
1 tbsp. coarse salt
1 tbsp. brown sugar
1 tsp. ground coriander seeds
½ tsp. smoked paprika
½ tsp. ground chili

Shopska Salad
1 Romani salad plucked with the fingers
2 large ripe tomatoes roughly chopped
1 peeled cucumber, diced
6 spring onions, sliced
1 green chili pepper into small slices
1 red chili pepper into small slices
1 bunch parsley chopped
1 small glass stoned olives
Feta cheese grated
Salt and black pepper
Olive oil and vinegar dressing

Accessories
Small, new boiled potatoes or cooked rice with
Lemon souce - The sauce stained with Turmeric
½ liter vegetable stock
40 g butter
40 g of wheat flour
½ cup cream
½ lemon juice and grated peel of the whole lemon
1 tsp. fish sauce, salt and pepper
Recipe No. 88
Marinated, smoked tuna steak with rice and salad
Marinated, smoked tuna steak with Shopska Salad
Here with rice in the absence of new potatoes

Procedure without liability: Mix all spices well in a bowl. Getting the 4 tuna steaks in a plastic bag for food and pour spice mixture in the bag. Close the bag or if you have a vacuum machine, suck the air out of the bag. Put the bag 2 hours in the refrigerator for airless bag and 3 hours for normal closed bag.
Remove the tuna steaks and place them on a clean towel or paper towel and pat dry on each side. If you use paper towels, you risk that the paper is stuck on the meat.
Fire up your "Lunchbox" smoker - see my web page - pour smoked sawdust at the bottom when it's good hot, place the drip tray at the bottom of the rack and place the rack with tuna steaks in the "Lunchbox" smoker. Cover and set the valve at 50%. Give full heat for 5 minutes, and there would then be well with smoke from the valve at the top. Remove the tuna steaks from "Lunchbox" smoker and wrap them in aluminum foil until ready to eat (only for approx. 10 minutes).

Lemon Sauce Melt the butter in a pot, bake the flour in the butter while stirring. Pour the vegetable broth into the pot, a little at a time, while whisking thoroughly until the right consistency is achieved. Add the cream and season with salt, pepper and fish sauce. Warm up the souce - do not boil - switch off the heat and add the lemon juice and lemon peel.

Shopska salad: The green mixed in a bowl and just before serving, season with salt and pepper. Dressing poured over and decorate with grated feta cheese and olives.

Serving: Serve dinner on 4 warm plates as shown above. The salad may be served on 4 separate plates.

Garnish: The potatoes sprinkled with chopped parsley or other green garnish to suit your taste.

Driks: I used a cold "Pilsner Urquell" for this meal.

Hints: Smoking time may vary with the thickness of the tuna steaks and your smoker. But tuna steaks should be red in the middle, otherwise they become too dry.

 

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Stone Age Bread

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Numbers in parenthesis are for the small baking tin
100 g (80 g) of sunflower seed
100 g (80 g) of linseed
100 g (80 g) of sesame seeds
100 g (80 g) pumpkin seeds
100 g (80 g) walnuts
100 g (80 g) of hazelnuts
60 g (60 g) of pine nuts
40 g (40 g) of almonds
1 dl (3/4 dl) olive oil
6 eggs (4 eggs) medium
1 tsp. fine salt

Stone Age Bread in large tin fills 1.35 liters
Stone Age bread in small tin fills 1.0 liters
Recipe No. 89
Stone Age Bread unbaked. Stone Age Bread baked.     Stone Age Bread in new 1 liter baking tin
Stone Age Bread unbaked. Stone Age Bread baked. Stone Age Bread in new 1 liter baking tin

Procedure without liability: It is important to follow the recipe exactly. Weigh out all the ingredients carefully, so there is 700 g (580 g) seeds and nuts in total. Do not use any kind of grains.

Crack 6 eggs into a bowl, whip lightly olive oil and salt in. Then mix all the seeds and nuts well in a new bowl before they empty into the eggs while stirring. Let stand and rest for 10 minutes on the kitchen table while the oven heats up to 160 °C. The mixture was poured into a greased baking tin with olive oil. I have used a tin of 2.8 liters (1 liter of a new tin) for ordinary rye bread, thus becoming the Stone Age Bread not so high. A tin of 1 liter will certainly give a higher bread, but it is of course a matter of taste. One must remember that it is not a yeast bread, so it does not rise. I have now bought a new baking tin of 1 liter in Rema 1000 to 15.00 DKK. I shall try it and come up with a new description, because I think that the amount must be reduced, as the thin probably is a bit too small for the above quantities. I have now calculated the amount for the new tin, and the amount can be seen in parentheses.

The mixture is put into the hot oven on the bottom rack and bake for 60 minutes. I used the eggs of size L/M, so I had to give 10 more minutes baking time. Your oven can also give rise to smaller/larger baking time.

Serving: Stone Age Bread eaten as an accompaniment to many fish meals or as "snacks" to a cold beer or a good red wine.

Garnish: Of course you can garnish everything, but Stone Age Bread needs no garnishment. It would just be a thin layer Heather honey from the Jutland heath.

Drink: As mentioned a cold beer or a good red wine winter and a cold white wine summer.

Hints: Set definitive the tin on a rack if it is put on a baking tray, the bottom of the tin will be too hot, so Stone Age Bread turns black at the bottom. It has something to do with all the eggs. See this spreadsheet how long the eggs should be cooked.

 

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Chicken legs braised in Porter

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1 pkg. Chicken lower- and upper thigh 1.5 kg
2 leeks
2 carrots
2 parsley roots
2 stalks celery
1 onion
4 cloves garlic
1 red cilipeber
1 fl. Wiibroe Porter
½ l chicken stock
1 tbsp. Apple cider vinegar
1 tbsp. Asian kitchen soy sauce
½ cup olive oil
50 g butter
2 tbsp. flour
1 tbsp. smoke salt or ordinary. salt
Recipe No. 90
Chicken legs braised in Porter
Ingredients for chicken legs braised in Porter

Procedure without liability: Begin with salting the thawed chicken pieces. Clean the vegetables and cut them into smaller pieces. Pour vegetables in a plastic bag with flour and shake the bag well. Come olive oil and butter in a deep pan, when the butter has showered chicken pieces are browned on all sides. It takes approx. 10 minutes. Put the chicken pieces to the side and all the vegetables lightly brown in oil/butter. If there is too little oil/butter left add something more. Add chicken pieces down among the vegetables and sprinkle with apple cider vinegar and soy sauce. Pour Porter and chicken broth over to cover completely.

Bring the meal to a boil and turn down the heat so it simmer for 1 ½ hours. Check that there is enough liquid, otherwise add more broth. Chicken pieces should be covered with liquid to be tender. You can prepare the meal in the morning or the day before, it should be served. An hour before serving you come the chicken pieces in an ovenproof dish, pour the sauce with the vegetables over and put the pan in a 120 °C preheated oven.

Serving: Place the dish on the table and serve either potatoes, rice, noodles, pasta or bread.

Garnish: Fresh chopped parsley or coriander would be great.

Drink: Of course the same Porter served to the meal.

Hints: Instead of chicken under- and upper thigh you can use a whole chicken, divided into quarters.

 

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Smoked potato sandwiches with vigor

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4 large and nice asparagus potatoes
4 slices rye bread of your choice
Butter or flavored lard for bread again of your choice
Lettuce leaves for garnish
Chives chopped fine for garnish
Salt and pepper

1st. proposals
Chicken Salad with fried bacon

2nd. proposals
Spiced herring with raw onion

3th. proposals
Tomato Slices with mayonnaise and roasted onions

4th. proposals
Hard-boiled egg slices with spiced herring
Recipe No. 91
Smoked potato sandwiches with vigor
Smoked potato sandwiches with vigor

Procedure without liability: Wash asparagus potatoes thoroughly with a brush since they are eaten with the peel on. Put them in a pot of lightly salted water so they just covered. Bring the pot to a boil quickly. When the water boils, then lower the heat and simmer the potatoes for 8 to 10 minutes. Then pour the boiling water from the potatoes and put the pot under cold running water for 10 seconds. The potatoes are placed on a paper towel for 10 minutes to dry before they are smoked.

Now comes your "Lunchbox smoker" into its own. Place a layer of beech sawdust in the bottom, insert the grid and put the potatoes on the grid. A drip tray should not be necessary with potatoes. Turn on the heat with (alcohol, gas or electric.) and warm up well, so a good smoke production appears. Potatoes smoked for 10 to 15 minutes, depending on the size of the potatoes, how much smoke flavor you want and how hot your smoker may be.

When the potatoes have been smoked and cooled cut them into appropriate slices so the 4 potatoes can cover 4 pieces of rye bread.

Serving: Butter rye loaves with butter or flavored lard, add a rinsed and dry lettuce leaf above and get the potatoes on. Sprinkle with salt and chives. Then select one of the four proposals come on top of the potatoes.

Garnish: Sprinkle with chives and freshly ground pepper.

Drink: A cold Pilsner beer and Linie Aquavit round off the pleasure of the meal.

Hints: Smoked potatoes can also be used in a cold potato salad to sausages at the grill on a hot summer day.

 

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Flavoured lard of duck and pork fat

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500 g of pork lard
250g duck fat
2 large onions
4 cloves garlic
1 large cooking apple
1 red chili
1 stalk thyme

Bread
Rye bread of your choice or
Homemade Yogurt Bread with smoked cheese
Recipe No. 92
Flavoured lard of duck and pork fat
Flavoured lard of duck and pork fat

 

Procedure without liability: It has just been Christmas and you have fried two ducks or a goose, you stand left with a great deal of skimming's duck fat or goose fat. Here it is then to make good flavored lard that not "runs" of the bread when it is placed on the table. You mix duck fat and pork lard with a good deal of spices.

First, put pork lard in a pan and turn on the heat. While it melts chopped onion, garlic and peeled apples fine. The red chili cut into two pieces so it is finally easy to remove. Herbs put in pork lard and boil for approx. 30 minutes. Then put duck fat and a stalk of thyme to the pan and cook for the next 15 minutes. You should be sure that all the water in onions and apples are cooked, and they are golden brown and floating on top of the lard. Of course, onions and apples must not be black, but should be like the roasted onions, which you buy in a can/package. I followed the temperature in the pot, when it was 120 °C onions and apples flowed on top, and they had a nice golden color. One can also see the steam diminishes sharply from the food as the water boiled away.

Chile pepper and thyme stalk are taken up; pour the mixture into aluminum trays, which stands cold until it was stiff. The mixture here gave three trays of 500 ml. Good to freeze when vacuum packaged in a plastic bag.

Serving: Grease a piece of good bread; put a good slice of smoked cheese on.

Garnish: Of course, there are cut chives on top. Season with salt and pepper.

Drink: A cold Pilsner beer and Linie Aquavit round off the pleasure of the meal.

Hints: The amount of 250 g duck fat was what I got from two ducks. You can use up to 500 g, fifty - fifty is OK.

 

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Marinated lamb with creamed potatoes

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2 kg leg of lamb boneless
2 kg of potatoes
5 cups milk and cream (half of each)
Salt, white pepper and grated nutmeg

Ingredients for the marinade
2 tbsp. sea salt
2 tbsp. olive oil
1 tbsp. dry tarragon
1 tbsp. dry parsley
1 tbsp. dry rosemary
5 cloves garlic
1.5 ml red wine
Mix these ingredients in a blender

Add the fresh herbs
Some fresh thyme stalks
Some fresh rosemary stalks
Some fresh parsley stalks
Some fresh tarragon stalks
Some bay leaves
Some anise stars
Recipe No. 93
Marinated lamb with creamed potatoes
Marinated lamb with creamed potatoes
The picture coming soon

 

Procedure without liability: The recipe for this wonderful marinade for a good Easter lamb I got from my fish mate wife here for Easter. When the dried spices, salt and red wine is blended rub it well into the leg of lamb and then placed in a solid plastic bag with the fresh herbs. The rest of the wine with the blended spices poured in. The bag is closed tightly (use maybe 2 bags) and place in the refrigerator for several days (like three days) and turned daily a few times.

Now the leg of lamb shall be roasted and there are many ways to do it. Here I use a hot air oven. Cooking time depends on the oven temperature and the weight of the leg of lamb, and how red the meat should be. Therefore, use a meat thermometer and check the core temperature. When the meat has reached these temperatures: Red meat between 60 °C and 63 °C - medium between 63 °C and 66 °C - well done between 66 °C and 70 °C. Remember that the roast must rest at least 20 minutes wrapped in tin foil and a clean tea towel before being cut out. The temperature of the roast will rise at least 5 °C, so take this into consideration.

Heat the oven to 150 °C with hot air, set the temperature sensor into the center of the meat, set the clock to 1 hour and 30 minutes, then the meat should be about medium rare for a leg of lamb at 2 kg. Keep an eye on the temperature during the process.

Peel the potatoes and cut them into thin slices. Place in an ovenproof dish and sprinkle with salt, white pepper and grated nutmeg between the layers. Pour the cream and milk over so it just covers. Place the dish in the oven under the roast lamb so that it drips down onto the potatoes. It gives a good flavor to the potatoes. 1 hour and 30 minutes goes well with potatoes, see however, that they do not get too brown or bake dry.

Serving: Slice the roast and place it on the table with creamed potatoes in the ovenproof dish. The best salad to the meal is a Shopska Salad. See under hints.

Garnish: Parsley or mint, perhaps a mint gel.

Drink: The same red wine, which was used for the marinade.

Hints: Shopska salad made of: ½ cucumber, 2 tomatoes, 1 onion or 4 spring onions, 1 green pepper (paprika), 1 green chili pepper, parsley for garnish, 8 green/black olives, Feta cheese, diced 36%, Olive Oil and Balsamic, a sprinkle salt for dressing.

 

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Baked haddock with white asparagus, new potatoes and dill sauce

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1 kg haddock fillet with skin but no bones
1 kg white asparagus (20 pcs.)
1 kg new Danish potatoes
250 g clarified butter
1 pkg. Easy Fish Dill Sauce
1 bunch. Fresh dill
Grated Parmesan cheese over the white asparagus (as desired)
Salt, white pepper and smoked paprika

Spices in the bottoms of the dish
Lovage leaves
Lemon balm leaves
Recipe No. 94
Baked haddock with white asparagus, new potatoes and dill sauce
Baked haddock with white asparagus, new potatoes and dill sauce

 

Procedure without liability: Haddock can be caught throughout the year and from May to October season for haddock. The peak in September and October. The fish is related to cod and tastes almost like cod. Here is a great and tasteful recipe.

Haddock are seldom caught by anglers because it lives on 20 to 300 m depth, buy it from the fishmonger, he can also fillet the fish. A nice filet weighs about 1 kg is for 4 people. Cut the filet into 4 equal pieces - by weight - place them with skin side down in a casserole dish on a bed of herbs. Note: The skin side is scraped clean of mucus and scolding. I used lovage and lemon balm. Sprinkle the fish with salt, white pepper and smoked paprika. Pour over the fish the ready-made dill sauce and place the dish in a 180 °C preheated oven for 30 minutes. Cleaned new Danish potatoes boiled in salted water for 16 minutes with lovage. The peeled white asparagus cooked also in lightly salted water for 10 minutes.

Melt 250 g butter over low heat, when it is melted, pour the golden surface of the butter into a jug. The white precipitate may not be included.

Serving: Place the fish with dill sauce, new potatoes and asparagus on four plates. Pour clarified butter over the potatoes and asparagus. Sprinkle chopped fresh dill over the fish and potatoes. Grate the cheese over the asparagus.

Garnish: Dill and again dill. Grated Parmesan cheese over the asparagus (as desired).

Drink: A cool and dry white wine is extremely well suited to the warm spring.

Hint: Can not get haddock, try: cod, ling, tusk, catfish, monkfish, pollock, gurnard, hake, whiting, Greenland halibut and halibut. All species have lean, white meat, and are good eating fish. Another good eating fish will be redfish, which have bright red firm flesh.

 

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Rake fish is a Norwegian specialty made of trout

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This will be used for salting:

10 live trout between 550 g and 750 g each.
It is important that all trout are equal and total fresh
60 grams of salt per kilogram of slaughtered fish (6 % salt/kg fish)
½ tsp. sugar per layer fish in the "barrel"
This will be used for new brine:
1 liter of water
50 g salt
Boiled and cooled to 5 ° C

Rakefisk is a Norwegian specialty which is made of small trout.
It is most trout, røye, char,
whitefish, grayling and perch.
In Denmark one could benefit from using rainbow trout.
If you buy the fish, they must be a live on the purchase.
The fish must not have been in contact with the soil
The word "barrel" refers to an approved food plastic container with a lid
Recipe No. 95
Rake fish is a Norwegian specialty made of trout from,
Haukedalen Fishing holiday in the West Country at Terje
Rake fish is a Norwegian specialty made of trout from
Haukedalen Fishing holiday in the West Country at Terje
Rakefisk fra Valdres

 

The method of salting without responsibility: I must immediately warn against making rake fish yourself if no hygiene and temperature can be respected to the letter. Trout should never come into contact with soil bacteria. This can happen if they have been on the ground, or been in contact with vegetables. All "tackle" must be clean and suitable for food. The temperature during the curing process - maturation - should not exceed 5-8 °C. The barrel or plastic bucket is placed in a deep, dark cellar or in a refrigerator.

Now we can start. I usually cut the trout from the gat to the head and take the guts out. The gills cut out and all blood washed away. Obtain a 10 liter plastic bucket, it is used for tartar sauce, pickles and potato salad in commercial kitchens. Or a different size to suit the amount of fish that you will "rake". But remember that plastic bucket must be approved for food item.

Here comes the Norwegian recipe and some Regu: Both enzymes and certain microorganisms found naturally in fish, they become active when the fish are slaughtered. The process is initiated in the fish, leading to altered taste and increase shelf life, food is easier to digest. One explanation is that the enzyme initiates a cleavage of the long protein molecules, while the naturally occurring lactic acid bacteria convert carbohydrates into acids.

The process of raking of fish is a slow process where you have to play with the laws of nature. It is very important that everything must be scrupulously clean and accurate, so there is NOT blooms of undesirable bacteria (Clostridium botulinum, which in small doses is used in Botox). It also ensures that exclude air from the process, which could otherwise develop Botulinum toxin in the fish, if you is imprudent. Industrial fish checked for this before they reach the market. All contact with the soil and sand are absolutely prohibited. Food & Drug Administration expects all rakefisk also the commercially prepared is a risk product because of the danger of Listeria infection. Food Administration recommends that pregnant women and people with compromised immune systems (old and sick), do not eat fermented fish.

There used fresh trout between 550 g 750 g or more of uniform size in the same barrel, which cleaned of gills and blood, rinsed, salted and layered with belly up in the barrel. Originally there used wooden barrels. But today is plastic by far the most common for most manufacturers, with the exception of the most exclusive. Using wooden barrels is a vulnerability in the process, and since plastic barrels gives more predictable results, preferred these. Then, cover the fish with brine before it is put to maturation. In some cases, rinse the fish in vinegar or placed in vinegar for half an hour before putting it in the barrel. In the belly of each fish added to 60 g of salt per kilogram of fish.

Place a heavy plate over so the fish is pressed down the brine After a few days, check whether there is enough brine formed so that the fish is covered. If not, add more brine in the form of water and salt. The brine prepared from boiled water with 50 g of salt per liter of water.

The ripening process can be controlled by temperature and time. When the fish put down it is mild in odor and taste, but maturation continues as long as the temperature is sufficiently high. The recipes are diverse and vary between communities. In some villages sprinkled little sugar in order to speed up fermentation. The fermentation can also help to get started by putting the barrel a little warmer up to 8 °C for a few days, but it can quickly get out of control. Normal temperature during ripening is 4 °C. There may also be significant differences from barrel to barrel with the same temperature depending on how carefully the fish is cleaned of excess blood. More blood gives a stronger taste. When the barrel is opened after the fish have matured, smells strong content. The contents have been through a fermentation process that has lasted for at least 8 weeks. The fish has in this time fermented and has been fermented trout.

Some manufacturers believe that the best result is achieved by maturing at a low temperature for a long time. When the fish is fermented or matured, so it should be stored at 0-4 ° C (refrigerator temperature). If you want rakefisk with stronger flavor, so the fish can be kept one or two days at a somewhat higher temperature, up to about 8 °C.

When the fish is fermented or matured, it can be frozen. It stops the process. Vacuum packaging fish are particularly suitable for freezing. Fish in buckets or barrels that are not frozen, shall at all times be covered by the brine. If there is too little brine one can do something new, by boiling 50 grams of salt per liter of water. Let brine cool and pour over the fish. Fish placed in the brine should be frozen at very low temperatures to freeze. Maturation of fish can also be impeded by creating a new brine. This was prepared as above for replenishment, 50 g salt/liter of water.

There can be some local variations, the most significant variation is the amount of blood left in the fish, as well as the possible use of sugar in the production. Added sugar will speed up the process. Variations may be where the barrel is placed. Put the barrel warmer so the process will go faster. If sugar is added and the barrel is too warm, the process can get out of control. If this should happen rakefisken discarded.

Serving: The fish must be spreadable and fresh in color. How it is served varies, but if the fish is whole, so it is often served in small pieces. Accessories are often almond or Ringerike Potato, kohlrabi with carrots, sour cream and onion. Rake fish can be served filleted on flat bread or Lefse with good butter, sour cream and onions/beetroot lettuce. Files can also be wrapped in freshly made potato cakes with sour cream and onions. In more festive layer can rakefisk used on flat bread as tapas, or as canapés held in place with toothpicks.

Garnish: Onion rings, capers, cress a raw egg yolk, yes just to mention something that tastes good to rakfisken.

Drink: Here one can not be in doubt. Your favorite beer and one or more snaps is a must.

Kommerciel produktion: There are several small businesses that manufacture and market rake fish. Among the most famous are the production companies in Valdres, which also markets through the Norwegian Rakefisk Festival. Some have chosen to work and put effort in developing procedures for smooth and high quality of fermented fish. Maturation rate of the displayed fish were: mild, stored and matured.

Modern production takes place under very strict cleanliness. Samples are taken of both raw materials and finished rake fish. In the same way as other foods that are not cooked or otherwise sterilized, pregnant women should not eat fermented fish. The same applies to people with weakened immune systems.

 

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Grilled Redfish with new Danish potatoes and "Grandma" salad

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1000 g of redfish without scales
1 kg new Danish potatoes
4 tbsp. olive oil
1 bunch lovage
1 bunch basil
salt and pepper
BBQ dressing for fish

Grandmother Salad
2 heads of lettuce (head lettuce or romaine lettuce)
2-3 ripe tomatoes sliced
2 small shallots, thinly sliced
Dressing
1 lemon, only juice
2 tbsp. olive oil
1 cup cream
1 to 2 tbsp. sugar
salt and pepper
Recipe No. 96
Grilled Redfish with new Danish potatoes and
Grilled Redfish with new Danish potatoes and "Grandma" salad

 

Procedure without liability: Start by scraping the skin of the new Danish potatoes with gloves with studs on. You can see a picture here. New Danish potatoes are cooked only 16 minutes in salted water and some lovage. You can also package the potatoes in aluminum foil with olive oil, lovage, salt and pepper. Wrap the potatoes in portion packs - here 5 pcs. Place the packets on the grill, and turn them often. Depending on the size and heat of the grill must have 40 to 60 minutes. Try looking in a package after 30 minutes, so you can get an idea of the remaining time. Take the potatoes off the grill when they are finished. I used 60 minutes to the shown potatoes.

Redfish fillets are sprinkled with a little salt on both sides 15 minutes before placing on the grill. Brush with BBQ oil on the skin side before placing them on the grill, skin side down. Time will vary between 5 and 7 minutes, again depending on thickness and heat on the grill. The skin should be brown and delicious, but not burned, as it can (should) be eaten. Do you have a fish grill holder, this may be used with advantage, then the fish do not break apart when it turned on the grill. When the skin side have had enough turn the fish and the flesh side is 1-2 minutterr. I used by 6 minutes and 2 minutes to the shown fish.

The salad also served on serving plates. Place the tomato slices on plates with thin onion slices. Spread the green pieces chopped salad over. The dressing is poured just before serving.

Serving: Place the fish with potatoes on a plate and salad on a side plate.

Garnish: Basil sprinkled over the potatoes.

Drink: A cool and dry white wine fits well here in the summer heat.

 

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Swedish pike fish cakes with new potatoes and butter sauce

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3 to 5 kg pike in live weight
Gives about 50% fillets
1.5 kg pike fillets
1 onion
2 cloves garlic
3 egg yolks
(Plain from 2 eggs stored, see text)
2 tbsp. potato flour
1 to 2 cups cream
1 tsp. salt and ½ tsp. white pepper
150 butter and 2 tbsp. olive oil
100 g Bacon - see text

Accessories:
New Danish potatoes
Butter Sauce (clarified butter)
Lemons
remoulade
1 bunch of dill
Recipe No. 97
Swedish pike fish cakes with new potatoes and butter sauce
Swedish pike fish cakes with new potatoes and butter sauce
I need to catch the pike first

 

Procedure without liability: Start by catching a pike, but it must be a pike from the water stream or a large, clean lake. Like a brackish pike, they are the best. A 10 kg pike from a moor must be discarded, since it is not worth eating. Moreover, the importance of moor, as it keeps the water clear, because it eats many "trash fish" that eats Daphnia, which in turn eats algae.

Pike must be filleted the large bone and the skin removed. There will always be small pin bones left in the meat, but they are irrelevant, since the fish is minced with onion and garlic. (Want to try the Danish model, then add 5% bacon to the fish). The resulting paste add salt, pepper, potato flour, egg yolks and while stirring well into the mixture, add cream. 1 to 2 egg whites whipped stiff and a suitable amount turned gently into the mixture.

Find a great fit pan that can hold all the fish cakes at once. Do not have it, you just roast the fish cakes at twice. Melt well with butter in the pan over low heat. Shape meat mixture into small meatballs with a spoon and fry them first on low heat for a few minutes. Then turn up the heat, so they become golden brown. It takes about 6 minutes for the first side. Turn down the heat and turn the meatballs. Repeat the same procedure for the other side. It is important that the butter does not becomes too brown/black as being the meatballs not airy.

The stuffing should be fluffy and linden so that it can be formed into small fish cakes. So, the above quantities indicative, but just go ahead because it can not go wrong.

Serving: Serve fish cakes with potatoes, butter sauce and remoulase on a plate.

Garnish: A little green dill sprinkled over the potatoes and lemon wedges served here.

Drink: A cool and dry white wine fits well here in the summer heat.

Hint: The pike is a lean fish, therefore I would like to add 5 to 10% bacon or lard to the pike flesh. I chopper the bacon / lard once before, it again chopped together with pike flesh.

Note: Pike smallest measurement is 60 cm and the close season from 1 April to 15 May, both days included. in Denmark. In Sweden? It is usually the owner, renter or admiistrator of fish water, which determines the smallest measurement limits and close seasons for pike.

 

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Brown cabbage with smoked bacon, salt pork, bread and mustard

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1 large cabbage
4 pcs. peeled potatoes
500 grams of bacon or smoked ham
800 grams of salted pork
75 grams of brown sugar
75 grams butter
1 tassel fresh thyme
4 bay leaves
1 leek and 1 onion
4 cloves garlic
1 red chili pepper
2 dl Porter and 2 dl pork broth
Salt and pepper (be careful with salt)
8 slices of dark rye bread
Beetroot
Dijon mustard
Recipe No. 98
Brown cabbage with smoked bacon, salt pork, bread and mustard
Brown cabbage with smoked bacon, salt pork, bread and mustard

 

Procedure without liability: Brown cabbage is no fish meal, why is it in here? On 30 September of each year ending our salmon fishing season with a dinner for men: brown cabbage with smoked bacon, salt pork, bread and mustard and a beer and a bitter schnapps of the homemade. So therefore. This year I was responsible for cooking and here is my recipe.

Wash and cut cabbage, leeks, onions, garlic and chili pepper into suitable pieces. Melt the sugar in the pan and then came the butter in (remember it must be a large saucepan, cabbage take up much space in the beginning). Come cabbage with leeks, onions, garlic and chilli to the pan and brown it until it is golden brown. Turn the vegetable mix to make it become browned all over.

Place the bacon, pork and potatoes in the pan and pack the mixture well around the meat. The meat should be completely covered with vegetable mixture. Add the bay leaves and thyme. Come Porter and pork broth through and simmer about 2 hours with the lid on. Make sure it does not boil dry, primed with water, if it happens; but some of the liquid should evaporate as it does not have to be white cabbage soup. This can be done by the lid of the last 15 minutes of the time.

The meat is removed when it is tender, and rest at least ½ hour before the cut. The liquid is vaporized first when the meat is taken from the pot.

Serving: Serve with mustard, beets, rye bread and potatoes cooked with cabbage.

Garnish: It could be a fresh sprig of thyme.

Drink: A beer and and a bitter schnapps of the homemade is suitable to the meal.

Hint: Be careful with the salt as used salted pork and pork broth that contains salt.

 

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Pigeons fried in pan served with Waldorf Salad

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4 cleansed wood pigeon
4 tbsp. neutral oil and 75g butter for frying
12 to 16 slices bacon
20 pcs. juniper
20 pcs. coriander seeds
1 tuft fresh thyme
1 tuft of parsley
1 leek or 1 onion chopped
1 clove garlic minced
½ red chilli pepper chopped
2 cup dry white wine or red wine
or chicken stock or 50% of each
2 to 3 dl whipping cream
4 cl schnapps or vodka
2 tsp. salt, 1 tsp. sugar ½ tsp. pepper
½ tsp. Roquefort cheese

Accessories:
Waldorf salad and lingonberry
4 stalks celery into small cubes
1-2 apples (sour) into small cubes
300 g green, ripe grapes seedless and halved
40 g walnuts some crushed
3 dl Creme fraiche 18%
2 tsp. vanilla sugar or honey
Recipe No. 99
Pigeons fried in pan served with Waldorf Salad

Pigeons for 3 personr fried in pan served with Waldorf Salad
After reading this recipe, you understand everything about the fried pigeons.
Use the same recipe for Poussins (28-day-old chicks).

 

First, some facts: In England, hunting season on pigeons throughout the year. The peak season is twice a year. Winter/spring is February and March. The summer/autumn is July, August and September. Until 1994, pigeon hunt in Denmark was from August 1. to December 31. Later changed from September 1. to January 31. In 2007 it was changed from October 1. to January 31. Believe it or not, in 2010 came another change from November 1. to January 31. The reason is that the pigeon is lying on eggs and therefore may not be shot. I've never seen pigeons lie on eggs in October and February. In England the pigeons are not lying on eggs, or do they? It is about time to get a common EU law on hunting?

Procedure without liability: Rub the pigeons inside and outside with salt, sugar and pepper. Unroll some parsley into one or two pieces of bacon and put it into the pigeon. Add a few pieces of bacon around the pigeon. Heat the oil and butter in the saucepan and brown the pigeons on all sides. Getting the cleaned vegetables and spices into the saucepan. Pour the schnapps into the saucepan and immediately come lid on. Let the vapors work for three minutes so the meat will be tender. It is an old hunter trick; if it works, you have to find out for yourself. It does not hurt.

When the snaps have evaporated, pour the liquid on with a small piece Roquefort cheese. It provides a magnificent wild sauce. The pigeons simmer slightly under the lid until tender (see hint), make sure the liquid does not evaporate. Additional liquid (water) may be added. After ½ hour, 1 hour or 2 hours (see tip) take the pigeons up and kept warm under the covers in a wrapping of aluminum foil and tea towels. The sauce sieves and adds the whipped cream constantly whipping until the desired consistency is achieved. You can add a dollop of cold butter under constant whipping. It should not be necessary to add gravy browning to the sauce, but if you think that is too pale, you can simply do this.

The pigeons in halves and place on a serving plate with the caramelized potatoes.

Serving: Serve with Waldorf salad, cranberries and caramelized potatoes.

Garnish: It could be a fresh sprig of parsley or green celery leaves.

Drink: A good full-bodied red wine to your taste.

Hint: A pigeon is not a pigeon. There are two kinds of pigeons for food: A hunting-pigeon (wild pigeon) and a young pigeon farmed (squab) also called tamed-pigeon. The big difference is in the meat muscle. The hunting-pigeon has flown much before it was shot, why pigeon developed strong muscles, and it is these that make the meat tough. Squab has never flown, as it slaughtered as soon as it has reached an appropriate weight (approximately 500 g) in its aviary/pigeonholes. It takes about 4 weeks to achieve that weight. Therefore, one cannot determine the cooking time exactly before knowing which pigeon you are dealing with: An old hunting-pigeon (2 hours), a young hunting-pigeon (1 hour) or a squab (½ hours). In the hunting-pigeon you can see bullet holes and find hail. This is not seen in a squab. Another characteristic can be: hunting-pigeon dark meat - Squab white meat. Best viewed while standing with one in each hand. Cooking time for Poussin is about 35 minutes, calculated from browning.

Sour cream in Waldorf salad can be replaced by many other milk products, which are more, low-fat, such as: plain yogurt, fromage frais, whipped cream and A38.

 

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Stirred Tatar for 4 people with homemade Hot, Red Thaimix

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720 g fresh chopped or scraped beef
of the best quality - beef inner thighs
1 pc. medium size, finely chopped shallots
1 tbsp. finely grated horseradish
10 pcs. finely chopped gherkins
2 tbsp. chopped capers
2 tbsp. finely chopped parsley
2 tbsp. finely chopped estragon
2 egg yolks
1 tbsp. mustard (Dijon or wholegrain mustard)
1 tsp. Hot, Red Thaimix or
10 drops of Tabasco. The courageous takes 20 drops
2 tbsp. Lea & Perkins Worcestershire Sauce
2 oz. Cognac
Salt and black pepper from the grinder
4 fresh egg yolks for serving

Accessories
A salad of your choice
French fries or
butter toasted rye bread or
walnut bread (my favorite)
Recipe No. 100
Stirred Tatar for 2 people with homemade Hot, Red Thaimix

Stirred Tatar for 2 people with homemade Hot, Red Thaimix
See Hot, Red Thaimix above

 

Procedure without liability: It is important to keep a good kitchen hygiene when using raw meat and egg yolks in cooking. Take a suitably sized bowl, where all the ingredients can be mixed together. I calculate 180 g beef meat per adult person to a Friday "Dinner". The image above shows the ingredients for 2 persons.

Add the minced or scraped beef into a bowl. Finely chop the ingredients as described above and place it in the bowl. Add 2 egg yolks, mustard, Hot, Red Thaimix (or Tabasco), 2 oz. Cognac, salt and pepper. Stir tataren thoroughly with a suitably large spoon.

Serving: Take four large plates and garnish them with rinsed and dried lettuce leaves. Distribute tataren into four equal portions and form a flat steak with a central recess. Add another raw egg into the recess sprinkle some chopped parsley over it. Server tartare steaks immediately.

Garnish: Finely chopped parsley, possible a bowl green salad tossed in olive oil, tarragon vinegar and a dollop of mustard.

Drink: A good, strong (Hot) tartare requires a cold beer and iced vodka. Then you are at home in the Tatar kingdom. Or a good Merlot red wine from 2008.

Hint: Server some good french fries or butter toasted rye bread with the meal. I prefer a walnut bread, it works better for that meal.

 

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Pheasant with apples, dates and Port Wine Sauce

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2 fresh, skinned pheasants about 600 g each
salt, freshly ground pepper and a little dry estragon
4 tbsp. olive oil
4 tbsp. rapeseed oil or butter
4 cup chicken stock (1 cube)
2 cups red wine
1 cup port wine
1 onion chopped fine
3 cloves garlic, halved
1 red chili pepper halved
12 dates without stone
1 large apple, diced
4 sprigs rosemary
1 tsp. honey or syrup
1 tsp. Dana Blue cheese
1 cup whipping cream

Accessories
Waldorf salad and lingonberry/cowberry
4 stalks celery diced
1-2 apples (sour) into small cubes
300 g green, ripe grapes seedless halved
40g walnuts some crushed
3 dl creme fraiche 18%
2 tsp. vanilla sugar
Recipe No. 101*
Pheasant with apples, dates and Port Wine Sauce

Pheasant with apples, dates and Port Wine Sauce

 

Procedure without liability: Clean the pheasants well and rinse off any blood in cold water. Dub them dry and rub pheasants in salt and pepper, both inside and outside. Drizzle with honey/syrup and sprinkle a little estragon above. Heat the oil/butter into a frying pan; put one pheasant into the pan with the back down so the thighs are roasted first. See the picture. Turn the pheasant with the breast down. Then turn the pheasant on the side. First on one side, then the other side. The pheasant must have some 4 minutes on each side. Repeat for pheasant number two. Do you have a pan that is large enough for two pheasants, use this.

The Hunter trick: If the pheasants must be especially tender, pour 4 oz. snaps into the pan, and comes a lid on for 3 minutes before you go to the next step. Remember the steam from the snaps are highly flammable, so immediately on with the cover. (Flaming done in this way)

Add onions, garlic, chili peppers, apples and rosemary into the pan and fry the vegetables for a few minutes. Pour in the chicken broth, red wine and Port wine. Now pheasants must simmer for about 60 minutes. After half time turn the pheasants on the other side. Take the pheasants out and keep them warm in alufoil, while the sauce is sieved and prepared with Dana Blue cheese and cream. You may need to reduce the sauce a little before you come a dollop Dana Blue cheese in, whip in the cream until a smooth consistency is achieved. Taste the sauce with salt and pepper, put in the dates and keep the sauce warm the next 5 minutes while halving the pheasants.

Usually it is not necessary to use gravy browning in the sauce, but it's up to you.

Serving: Place half a pheasant on each plate, with some boiled potatoes. Pour the sauce over, and come Waldorf salad on the plate.

Garnish: Lingonberry is well suited for pheasants.

Drink: A good Italian Merlot red wine from 2004.

Hint: Use the Hunter trick, it works. The meat was tender and juicy.

 

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Lobscouse with chives and beetroots

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800 g young cattle diced
1 kg potatoes (King Edward or Bintje)
4 tbsp. rapeseed oil (neutral oil)
2 tbsp. butter
3 onions, diced
3 cloves garlic, diced
10 bay leaves
10 whole peppercorns
2 tsp. salt
5 dl chicken broth (1 cube)
1 cup white wine

Accessories
Beetroot
Chives
Rye bread
Worchestershire Sauce
Recipe No. 102
Lobscouse with chives and beetroots

Lobscouse with chives and beetroots

 

First, some facts: I sat down one evening and saw the pictures from the fishing trips on Øresund, we were on the good ship "MS" TINA, and here I came across a dinner with lobscouse. This dinner, I will therefore bring here.

Procedure without liability: I used the Danish young cattle into cubes, which lay in packs of 300 g to 20.00 kr. per pack (offers). Put oil and butter in a large saucepan appropriate. Fry the meat on all sides for about 10 minutes. Then add onion, garlic, bay leaves salt and pepper to the pan. Let the onions become clear about 5 minutes, then pour the chicken stock and white wine over and give a rehash. Turn down the heat and let it small-simmer for 1 hour with the lid on.

Meanwhile, prepare the potatoes. Peel the potatoes and cut into cubes. Boil the potatoes for a maximum 5 minutes in as little water as possible. Drain and save it for later use, if needed. Place the potatoes in the pot to the meat and give a rehash. Turn down and simmer for 20 to 30 minutes with the lid on. Now you need to assess whether there is too little or too much water in the saucepan. If there is too little, add more potato water. If there is too much, you take the lid off and let it evaporate in the last 20 to 30 minutes. Be aware that it does not burn on the bottom of the pan, if there is too little liquid. Stir often in the pan. Total cooking time is about 2 hours for the meat used.

A little about potatoes: You need potatoes, which can easily overcook. It is the potatoes, which are normally used for mashed potatoes. In Sweden, which is known for a good mashed potatoes, hence the King Edward. Here in Denmark is often used Bintje, but you must of course make a choice, according to the varieties that you can buy. But note that if the potatoes are boiled with salt, the potatoes are not so easily overcook, and if you put them in boiling water, the potatoes are not so easily overcook. Therefore I precooked potatoes for 5 minutes before I got them up in the pan to the meat.

Serving: Distribute lobscouse on 4 plates with pickled beetroot and rye bread. Place salt and pepper mill on the table along with a Worchestershire Sauce and Tabasco sauce.

Garnish: Sprinkle with plenty of chopped chives. Some prefer parsley.

Drink: A good ship's beer, and a dram is suitable. This Christmas I drank a Julius Christmas brew.

 

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Oriental or Danish fish stew

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800 g of fish fillets of light and solid lean fish such as:
Cod, pollack, ling, catfish or hake
20 pcs. cleaned tiger prawns
4 cloves garlic, minced
1 pc. Onion, minced
4 pcs. spring onions into small slices
1 pc. red bell pepper into strips
1 pc. yellow bell peppers into strips
1 pc. red hot chili into small slices
4 pcs. ripe tomatoes, sliced
16 pcs. black olives without stones
1 level tsp. turmeric
1 tsp. salt and ½ tsp. white pepper

Accessories
3 dl rice cooked according to the recipe on the bag
Add the rice: 1 whole onion, 2 whole cloves of garlic, 4 cloves
1 cm whole ginger, 4 bay leaves or lime leaves
Or a good part of saffron
Oriental:
2 cm grated ginger
1 tsp. hot paprika
1 bunch cilantro
2 ½ dl coconut milk
4 tbsp. palm oil
2 limes


Danish:
2 cm grated horseradish
1 tsp. sweet paprika
1 bunch parsley
2 ½ dl whipping cream
4 tbsp. olive oil
2 lemons
Recipe No. 103*
Oriental or Danish fish stew

Oriental or Danish fish stew
The meals look similar, but tastes differently

 

First, some facts: Fish stew can be made in many ways, but I have chosen an Oriental and Danish fish stew, which is very tasty. Use the fish that you like best or which can be obtained after the season. The spices are added to the right, depending on whether the meal should be Oriental or Danish.

Procedure without liability: Begin spicing the fish fillets. Place the fish fillets in a large, ovenproof dish and sprinkle salt and white pepper over. Drip lime/lemon over. Sprinkle grated ginger/horseradish on. Place the pan aside while you make the basic sauce.

Come palm oil/olive oil in a pan and switch the raw tiger prawns a few minutes until they have taken color. Take them out and set them aside. Add more palm oil/olive oil if necessary, switch, then turmeric, hot/sweet paprika, garlic, onion, scallions, chili pepper, yellow and red bell pepper for 5 minutes, shall not browned. Add the coconut milk/cream and bring to the boil, then turn off the pan.

The basic sauce poured over the fish, garnish with tomatoes, black olives and cilantro/parsley. The dish is covered with aluminum foil and placed in a 180 °C preheated oven for 30 minutes. Take the dish out and come tiger prawns on. Baking even further 15 minutes to 30 minutes without aluminum foil look for when the sauce begins to bubble, then the meal is finish.

Serving: Place the dish on the table and serve the cooked rice.

Garnish: Sprinkle with plenty of chopped cilantro/parsley and lime / lemon wedges.

Drink: A good chilled white wine fits the meal.

Hint: Rice can also be cooked with a good portion of saffron, but it costs the box.

 

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Bread from the skerries a'la Raija and Erik from Findland

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The recipe provides 2 loaves
1 L of buttermilk
50 g yeast
1.5 dl syrup (light or dark as desired)
3 dl Tuoppi Crushed Rye Malt about 280 g
Rye Malt Beer malt try a local brewery. It is roasted malt
3 dl wheat bran (fiber) about 150 g
3 dl wholemeal about 270 g
10 plain flour about 690 g
1 tbsp. sea salt or smoked salt
2 tbsp. butter flakes or olive oil
Option:
1 tsp. Karlsens Licorice Granules

Syrup water for brushing:
1 cup warm Wiiebroe Porter
1/2 cup hot syrup
mix well
Recipe No. 104
Bread from the skerries a'la Raija and Erik from Findland

Bread from the skerries a'la Raija and Erik from Findland

 

First, some facts: Erik and Raija I have known for many years. Erik and I fished together several times. Erik lives half in Denmark and half in Findland, from where the recipe comes. Beer malt - Rye Malt - also comes from Findland. One use the beer malt to produce a light beer - almost without alcohol - but read even more about this on the website.

Procedure without liability: Warm buttermilk to 28 degrees in a saucepan or in the microwave. Pour the buttermilk into a large bowl. Crumble the yeast and mix well. Add the remaining ingredients: salt, syrup, beer malt, wheat bran, rye flour and wheat flour, stirring with a heavy wooden spoon. The dough should only knead gently together. It is slightly sticky. Save a little flour to sprinkle on the kitchen table.

Roll out the dough on the kitchen table and form a short and thick sausage. Divide the dough in two and then roll two sausages and put them into two 2-liter molds greased with butter or olive oil. Brush well with water syrup. Cover with a tea towel and leave to rise for 1½ to 2 hours at room temperature. Prick with fork holes in two rows along the surface of the bread.

Preheat oven to 175 degrees. Bake loaves in middle of oven on a rack for about 2 hours. When the loaves are baked about 1½ hours, brush the loaves with syrup water and continue baking for about another 30 minutes. Let the loaves be cool overnight, only covered in a clean tea towel. Cut best the day after with a good bread knife. Cold store the loaves. Can vacuum packed and frozen.

Serving: Used as plain rye bread, but has a different taste because of beer malt.

Garnish: Yes! what garnish one rye bread with? Make yourself your own experience.

Drink: It depends on when you eat rye bread - breakfast - dinner - or evening.

Tips: I could not wait for the day after, so I buttered me a piece of bread with a hot fish fillet, remulade and lemon garnished with cress. It was just the thing for a lunch.

The option of licorice granules can be recommended for cheese sandwiches with jam.

 

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Homemade bacon

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The recipe gives 12 pieces of bacon approx 700 g
3 pcs. rib roast a 4 kg/item with rinds and bones give:
10 kg real meat
1250 g of salt distributed so if you want to use nitrite salt
625 g coarse kitchen salt
625 g of 0.6% nitrite salt
250 g of sugar
20 g whole black pepper
20 g whole juniper
20 g of whole allspice
20 g of dried thyme

For smoke oven
90% beech sawdust to 3 to 4 times cold smoke
10% juniper smoke dust to 3 to 4 times cold smoke
To be smoked 3 to 4 times of less than 12 hours duration
The temperature should be between 20 °C and 25 °C
but must not exceed 27 °C

For vakkumpakkeren
2 rolls grooved bags 28 cm wide and 5 m long

Read about the use of nitritsalt
Recipe No. 105
Bacon       Bacon

1 Rib roast ready for salting - 2 is now vacuumed - 3 hung in the smoke oven - 4 finished smoked and ready for slicing

 

First, some facts: This recipe is based on dry cured in vacuum bags, so you should get a vacuum sealer. I bought a Andersson vaccum sealer VMS 2.0 in NetOnNet, last time I was in Sweden for 499 SEK. It is just amazing good. Getting an empty beer can in and vacuums it becomes flat as a pancake. In Denmark you can buy extra bags in Grill shop. The bags are available in several widths 28 cm, 20 cm and 12 cm, all in rolls of 5 meters. Remember that it must be grooved bags. I mention this because NetOnNet not selling outside Sweden.

Procedure without liability: I bought three large pieces of rib roast of approximately 4 kg apiece. The rib roast was not scratched, but had little bones at one end. When the bones were cut off, I had 10 kg real meat. Now the meat is salted and seasoned. Whether to use nitrite salt, is up to you. The taste is no different if you use only normal. coarse kitchen salt, but the color of the meat becomes pale without nitrite salt. Durability is also less without nitrite salt. The spices to be dried spices in order not to contain soil bacteria. The amount per kg of meat are the following: 125 g of salt (roughly 50% common salt and 50% nitrite salt), 25 g of sugar, 2 g of each spice.

Start by blending all the spices and mix it with salt and sugar in a suitable plastic container for food. The pieces are now published - one by one - in the mixture and rub well with salt, sugar and spices. Getting into all folds and cavities. Place the meat in a bag that is welded two times at one end. Take two small hand-filled with the mixture and put it into the bag, one above and one below the meat. The bag must be clean and dry where it now be welded. Wipe with paper from a paper towel. I welded the bag once more after it was vacuum chamber. Therefore make sure that the bag is long enough for two times welding at both ends. Repeat the procedure for every piece of meat.

I should mention here that my rib roast was in double length, as seen in the top picture on the left. All just over 40 cm in length. In the lower picture shows the roast folded, salted and vacuum chamber. A handful of salt was put on the meat before being folded.

Now put all the bags in the refrigerator, where they salted the next 5 days. I turned the bags once daily, to salt the meat uniform. After 5 days cut the bag and the flesh removed and rinsed under the cold water tap. All the bags of liquid were weighed to see how much fluid was extracted from the meat. I started with 10 kg of meat, added 1 kg of salt and liquid weighed 2 kg, so now 9 kg salted meat.

An important part of the process is to air dry the pieces at least 12 hours, maybe 24 hours, otherwise the meat will not receive the golden color when it be smoked. Use some good meat hooks to hang the pieces up in. They can be purchased in Silvan to 35.95 kr., But I've also seen them in Biltema to 29.00 kr. Both places for 2 pcs.

Make your smoker ready to cold-smoke for the next 12 hours or more. I use my maze hill - seen here - it keeps at least 18 hours before it must be cleaned and refilled for the next time smoke. In the period from Tuesday night to Saturday morning, the meat smoked by about 22 °C four times. The temperature in the smoking chamber at the cold smoking process is between 8 °C and 10 °C above the ambient temperature. My smoker is otherwise electronically controlled, but I do not use it for cold-smoke. I always use beech sawdust and little juniper granular for cold smoking of fish and meat.

Now, the meat become salted and smoked bacon and is ready to be eaten. Of course one can not eat 8.2 kg bacon instantly, so pieces were halved and vacuum chamber. There shrank 0.8 kg by drying and cold smoking, therefore 8.2 kg finished bacon.

Serving: Of course I can not mention all the good meals like bacon is suitable for. So just a few. Apple pork with onions (recipe no. 106) and lunch omelette with bacon (recipe no. 83) and of course on a piece of homemade pâté (recipe no. 72).

Garnish: Many meals can be decorated with something green.

Drink: The meals that I have mentioned, fits a cold beer and a dram well.

Hint: Try brown cabbage or pea soup with a piece of homemade bacon. When you fry the bacon, you will experience that it do not "sizzling" on the pan, which it bought bacon does. This is because it is not sprayed with salt water, but the water is extracted from the meat. Fry the bacon over medium heat on both sides, so they are golden brown, but not branked. The shelf life of this vacuum chamber bacon in the freezer assumed to be 6 months. Unopened in refrigerator 1 month. I shall return in May 2016 with a profit.

 

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Apple pork with onions and homemade bacon

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8 apples, peeled and cored
2 large red onions
16 slices of homemade bacon
1 tbsp. sugar
1 tbsp. Cider vinegar
A little salt - depends on how salty you made your bacon
4-8 slices of rye bread

I used 'Red Ingrid Marie' apple
a little apple cider vinegar, but no salt


Recipe No. 106*
Delightful apple pork with onions and homemade bacon

Delightful apple pork with onions and homemade bacon
The meal here is only made for 2 persons

 

Procedure without liability: Cut your homemade bacon for about 6 to 8 mm thick slices and places them on the frying pan. You may need to do this in 2 rounds, not to get too many pieces, so they stick together during cooking. If you believe to be sprinkled with a little salt, you do it. Fry them in the pan over medium heat on both sides, so they get a good color but without being burned.

In the meantime, the onions peeled and cut into slices. The apples are peeled and cut into quarters, apple cored are cut away. Share apple into 1/8 parts.

When the bacon is done remove it from the pan and place on paper towel to drain. Frying fat remains in the pan.

Fry the onions first until they are glassy then put the apples in the pan and cook all for about 15 minutes under a lid. But remember to stir once in a while. Fry and stir until you have found the right consistency. Add sugar to taste, if you want a sweeter taste, or if the apples were sour. Is there too little moisture, you can add apple juice, white wine or maybe apple cider vinegar of the good kind, as shown in the picture above.

Serving: Apple pork served on a piece of rye bread sprinkled with chives or soft thyme branches.

Garnish: Many meals can be decorated with something green.

Drink: A companion will be a cold beer and a dram.

Hints: Do you use bacon from the recipe above, you will see that it is not "sizzling" in the pan, as it is salted and long-term cold-smoked. Bacon pieces do not stick together, which bought bacon does. My wife was delighted; the cooker should not be cleaned for frying fat. I may do it again in her kitchen, she said.

 

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Sous Vide with loin of veal

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800 g loin of veal
1 tbsp. sea salt

Dried spices
1 tbsp. whole black pepper
1 tbsp. whole allspice
1 tbsp. whole coriander
1 tbsp. thyme
Blend together with coarse sea salt

Equipment
Vacuum packages with grooved bags
Sous Vide Tank
Recipe No. 107*
Sous Vide with loin of veal

Sous Vide with loin of veal
Sous Vide Tank

 

First, some facts: Let it be said at once, meat preparations "Without Air" = "Sous Vide" is a great mouthful to put teeth in. The meat is so tender that you can chew it between the eyebrows. However, it takes some time, between 6 hours and 12 hours is not uncommon for 1 kg of beef at 55 °C. Moreover, it also requires expensive equipment to cook the meat. You will need a vacuum packages with accessories as well as a "Sous Vide Tank" at least 10 liters. I bought a vacuum packages in Sweden at a reasonable price, so I decided that my winter project would be a "Sous Vide Tank". Later I have seen deals on these to 1,500.00 DKK, but they were all only 8 liters. It can go for a roast rump of 1 kg, but how accurately it keeps the temperature is uncertain. I would refer to my homemade Sous Vide Tank for long cooking meat, you can even read more, and judge if this is something for you.

Procedure without liability: I am a novice in terms of Sous Vide cooking, so I only go with the successful recipes that I have made. "Buy 3 and pay only for the most expensive" - it was a slogan in Brugsen up for Christmas for 3 culotte roast. So it was my choice for the first experiment.

Clean the roast for tendons, but let the fat be on. Give the meat a frying crust on all sides in hot oil, max. 1 minute on each side. To 1 kg of meat used above mixture of salt / spices. Rub it well into the meat after it is browned. Place the meat in the vacuum bag and suck the air out. Place the bag in the refrigerator overnight. The next day the Sous Vide tank is ready at 10:00 (55 °C), and the meat is placed in the tank. Exactly 17:00 - that is seven hours after - take the meat up. Is then placed under a hot grill for 10 to 15 minutes. The meat can be cut immediately afterwards, and you get a piece of meat as shown in the picture above. Note: Some cooks give first a rose crust after the meat has been in "Hot Tub". You can of course decide for yourselves. I do it before, because of health reasons. I mean to reduce undesirable surface bacteria in this way.

For all Sous Vide recipes I will only come up with the recipe for cooking of the meat / fish. The accessories you'll find out for yourself.

 

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Sous Vide with beef cuvette

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1000 g beef cuvette
1 tbsp. sea salt

Dried spices
1 tbsp. whole black pepper
1 tbsp. whole allspice
1 tbsp. whole coriander
1 tbsp. thyme
Blend together with coarse sea salt

Equipment
Vacuum packages with grooved bags
Sous Vide Tank
Recipe No. 108*
Sous Vide with beef cuvette

Sous Vide with beef cuvette

 

Procedure without liability: The successful experiment with a loin of veal - see above - should be tested with beef cuvette of 1000 g that I found on sales for 68.00 kr. According recipes online, such an "guy" must have 12 hours at 54 °C.

Clean roast for tendons, but let the fat be on. Give the meat a frying crust on all sides in hot oil, max. 1 minute on each side. To 1 kg of meat used above mixture of salt / spices. Rub it well into the meat after it is browned. Place the meat in the vacuum bag and suck the air out. Place the bag in the refrigerator overnight. The next day the Sous Vide tank is ready at 05:00 (54 °C), and the meat is put in. Exactly 17:00 - that is 12 hours after - take the meat up. Is then placed under a hot grill for 10 to 15 minutes. The meat can be cut immediately afterwards, and you get a piece of meat as shown in the picture above. Note: Some cooks give first a rose crust after the meat has been in "Hot Tub". You can of course decide for yourselves. I do it before, because of health reasons. I think to reduce undesirable surface bacteria in this way.

There was a big difference in the tenderness of the two pieces of meat, loin of veal was 100% tender, but beef cuvette was less tender - only 50% - if one can measure the tenderness in this way. About this difference lies in the quality of meat, or whether beef cuvette must have 16 hours is uncertain. I will try next time, I bought two beef cuvette.

 

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Italian beef casserole with beef cuvette and chorizo sausage

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800 g beef cuvette
4 Chorizo sausage
150 g smoked bacon, diced
4 carrots
1 leek
1 onion
4 cloves garlic
2 sticks celery
1 large can tomato puree
1 cube chicken stock
1 hot chili pepper (Hot Carrot)
3 tbsp. mild paprika
2 tbsp. wheat flour
1 fl. Wiibroe Porter
4 tbsp. Extra Virgin Olive Oil
100 g butter
1 teaspoon. sea salt

Mashed potatoes
8 large potatoes
50 g of butter
2 dl. whipping cream
1 bunch lovage
Season with salt and white pepper
Recipe No. 109*
Italian beef casserole with beef cuvette and chorizo sausage

Italian beef casserole with beef cuvette and chorizo sausage

 

Procedure without liability: In these times when beef coulotte / cuvette roast is cheap, you should try different recipes with them. I will make an Italian stew with chorizo sausage and some smoked bacon, and a lot of vegetables. It is of course up to you which and how many vegetables you choose. I give above my idea of a good composition.

Clean roast for tendons, but let the fat be on. Cut into 1 cm thick slices from the thin end. The pieces are divided into 2 or 3 pieces, so you get bite-sized chunks. In a plastic bag executed wheat flour and mild paprika, meat lumps empty into the plastic bag and the bag is shaken well. A large heavy-based saucepan with oil and butter put the heat. When the fat is good hot, put the meat on the the saucepan and browned on all sides. Is the saucepan small, one must do it in two stages, the meat must be in one layer on the bottom of the saucepan. The meat should be taken up and bacon switches in the saucepan. All vegetables are cleaned and sliced / diced. Getting them to the saucepan and mix them with bacon and browned meat. Come tomato puree, chicken stock and a bottle of porter in. Stir in the pot and season with salt. I used 2 "Hot Carrot Chili Pepper" strength 7 - homegrown. It was just "Hot" enough for the lady of the house. So remember yourself to try the strength of your chili pepper. Turn down the heat and let it simmer for 90 minutes, look after the liquid does not evaporate, add water, if necessary. I added 1 cup whipping cream in right before serving to take some of the "hot" taste.

The potatoes are peeled and cut into large cubes, put on the heat and simmering for 20 minutes with a bunch lovage, but without salt. Pour off the water and lovage removed. The potatoes are mashed with a little butter and cream, season with salt. (Normally also with white pepper, but here was the meal enough "Hot").

Serving: The meal served with mashed potatoes and pickled gherkins and cucumbers.

Garnish: Mashed potatoes can be decorated with something green - chives or watercress.

Drink: A cold Porter that came in the food will be great.

Hints: Do you use bacon from the recipe above, you will see that it is not "sizzling" in the pan, as it is salted and long-term cold-smoked. Bacon pieces do not stick together, which bought bacon does. But be scanty with getting salt in the food, as this bacon is very salty.

 

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Sous Vide Pork Roast with crispy pork rinds

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1 to 2 kg pork roast with rinds but without bones
1 tbsp. coarse salt
6 bay leaves and / or
10 whole cloves
Roughly pepper from the mill
2 cloves garlic
Equipment
Vacuum packages with grooved bags
Sous vide bath
Sauce
4 Ox bones about 1 kg, 3 L of water, ½ bottle. red wine and 4 tablespoons. olive oil
Root vegetables: 4 Carrot, 2 parsley root, 2 parsnips, 1 small celery,
4 leeks, 2 onions, 1 whole garlic, 1 bunch. Thyme, bay leaves and 1 red chilli
Season with salt and pepper from the mill
Recipe No. 110*
Sous Vide Pork Roast with crispy pork rinds

Sous Vide Pork Roast with crispy pork rinds

 

Procedure without liability: I want to try something new: A good pork roast with crispy pork rinds by Sous Vide method. I only write about how pork roast and sauce to be cooked. All accessories are up to you to cook to your taste.

Pork Roast: You can choose to cook the roast with or without rind. I choose with rind and chopper rind entirely down to the meat, but no longer. Come bay leaves and whole cloves into the grooves and season with coarse pepper. Add some sliced garlic on top. Wait with salt until after the roast has been in the hot water bath. Place the roast in a vacuum bag and vacuums the bag. I always welder bag twice at each end, when using the Sous Vide method.

Set Sous Vide bath to 58 °C and 8 hours for 1 kg of rose - 9 hours 1.5 kg - 10 hours for 2 kg.

After completing the time take roast out of the bag and place on a rack in the roasting pan. Is there some liquid in the bag, used it to the sauce. Remove the spices and dry rind, advantage coarse salt in all grooves. The rind should be "horizontal" in the oven, so you can chock up with tinfoil. Set the roast into a preheated oven at 220 °C for about 10 minutes. Start your grill elements and give another 10 minutes under the grill.

Note: The time can vary from oven to oven, then sit down in front of the oven and keep an eye on the rind. When the rinds puffs up and becomes golden, rind is finished. Take it out and let it rest for 20 to 30 minutes before cutting. Is there some liquid in the roasting pan, it is also used for the sauce.

Gravy: This is a long term project to make the sauce because you do not get much liquid with Sous Vide method. There will be some liquid in the bag, which can be used. Ox bones brown in a large pan in a little olive oil. All root vegetables are cleaned and cut into small pieces and place in the pan. Pour water over to cover - about 3 liters. Bring to the boil and foam surface "impurities", came red wine and a little salt in the pot. Cook, covered, over low heat (97 °C) for 4 to 5 hours. After completing the boiling strained soup and ox bones and root vegetables discarded. The soup is metered to about 3 liters. The soup can now be divided into 6 portions a ½ liter and frozen for many good dinners.

To my pork roast, I spent half a liter of soup and sauce made "thick" with cream fraiche 30% from Arla, taste with salt and coarse pepper from the mill. Should the sauce stained more brown, you can use a caramel color.

 

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Heavy and Hot Oxtail Soup

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1,2 kg oxtail cut off in the joints
3 tbsp. olive oil and 20 g butter
1 tbsp. hot paprika
2 beef cube dice
Black pepper from the mill
2,5 liters of water and 1/4 bottle of red wine

Soup-green
2 big twigs thyme
4 stalk parsley
4 bay leaves
1 to 2 red hot chilipeber

Vegetables
2 onions
2 leeks
1 whole garlic
2 carrots
2 parsley seeds
2 pastasacks
1 knob celery

1 tin concentrated tomato sauce
1 can of peeled tomatoes with chili


For serving
1 dl Madeira
4 eggs cooked smiling 5 to 6 minutes
Garlic flute
Taste with salt and pepper from the mill
1 can / pack of cocktail sausages
I've got a new camera so the picture format has changed
Recipe No. 111
Heavy and Hot Oxtail Soup

Top picture: First day Chicken Soup, made by Bendt
Bottom picture: Strong and Hot Oxtail Soup, made by me
The soup is heated at Varde River the first day and the second day up in the forest

 

Procedure without liability: In Easter 2017 I will go to Varde Å and try the fish luck for the fourth time. This year I think it's getting cold, so I'll surprise my fishing friends with a Hot Oxtail Soup.

1. Step: Warm the oil and butter in a large pot. Spice the beef tails with hot paprika. Now, the beef tails came into the pot and roast from all sides briefly but heavily. Get half of the cleaned and finely chopped vegetables in the pot together with soup-green. Roast at high temperature just until the onions are light brown. Pour water and red wine and cook again. Then the heat is set to medium temperature. Season with beef broth, tomato puree, peeled tomatoes, pepper and salt to taste.

2. Step: Now the beef tails simmer 2 to 3 hours in the soup until the meat can loosen from the legs. Take the beef tails out of the soup. The meat is cut into cubes and freed as much as possible for fat and tendons. Pour the soup through a sieve without the vegetables coming into the pot and throwing the vegetables. The rest of the cleaned and finely chopped vegetables are placed in the pot and boiled for 20 minutes, after which the meat is put into the pot and heated again. Taste with salt, pepper and Madeira.

Serving: Half smiling eggs and garlic cloves go well to the soup.

Tip: If the soup is cooked the day before, you can cool it completely, making it easier to remove the grease. Boil meat and vegetables tenderly and sieve the soup. Pour the meat from the legs and put it in the fridge. Foam the soup the next day before it is warmed up with meat and the fresh vegetables and boil well. Here I recommend to add a can of packed cocktail sausages if you want more filling to the fishing trip. I used the light smoked from Rema, which was randomly on offer this day.

 

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Chili con carne

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1 kg of beef bow or tenderloin in cubes
4 tbsp. Olive oil
1 tbsp. Hot pepper / cayenne pepper
1 tbsp. Flour
2 onion in cubes
4 garlic in in cubes
2 red peppers (pepper) in cubes
2 red chili peppers in cubes
1 small bunch of coriander
2 cans of peeled tomatoes
1 small can of tomato sauce
2 pcs. La Costena Chipotles
6 pcs. Bay leaves
2 to 3 cans of beans of your choice or
500 g of dried beans of your choice
200 ml beef stock
Taste with salt, brown daffodil and black pepper from the mill

Dried spices
1 tsp. Cinnamon
1 tsp. Dried coriander
1 tsp. Allspice
1 tsp. Oregano
1 tsp. Cumin

For serving
Garlic flute or
Bohemian semmel knödel
Creme Fraiche
Revet Cheddarost
Fresh coriander for decoration
Recipe No. 112
Chili con carne

Chili con carne

 

Procedure without liability: I should just mention that the dish can also be made of minced beef meat instead of beef in the cubes. With minced meat it takes about 1 hour and with meat in cubes approx. 2 hours. To those who do not like coriander, decorate with parsley.

Start cleaning the vegetables and cut them into small cubes. Bring half of olive oil into a large pot and switch the vegetables until the onion have become clear but not brown. The meat is cleansed for the tendons and cut into the mouthpiece. Add pepper / cayenne pepper and flour in a plastic bag and shake well. The meat cubes come in the bag, which is shaken even more. The meat is switched on a pan with the rest of the olive oil until it has a good roasted surface. Flour is only used with meat in cubes.

Bring the meat to the pan with the vegetables. Add peeled tomatoes, tomato sauce, chopped Chipotles, bay leaves, beef broth and taste with dried spices a little at a time. Bring it all in the boil and immediately turn down the heat. Season with salt, brown daffodil and black pepper from the mill. Let the dishes simmer for approx. 2 hours for meat in cubes and approx. 1 hour for minced meat.

Canned beans are added 15 minutes before the dish is cooked. Soaked, dried beans are added 30 minutes before the dish is cooked.

Choosing the Beans: It's almost a religious issue that should not be discussed here, just select your own favorites. I would like to use white beans in tomatchilisauce and red kidney beans from canned, one of each to the dish and one kidney beans in chili sauce.

Serving: Serve the dish in deep plates, because there should be a lot of moisture - sauce - to dip the bread. Sprinkle grated cheese over, put a crunch of creme fraiche on top and decorate with a little green of your choice.

Drink: A cold Pilsner beer makes good for this "Hotte" dish, or a MERLOT red wine.

Hints: If you want to use dried beans, they must be soaked in cold water overnight. Please change water a few times. Boil the beans 30 minutes (white and kidney beans) under lid in fresh water, added 2 red chilipeber, 2 cloves of garlic, 6 bay leaves. The beans are drained in a sieve and the beans that are not used to the dish can be frozen for later use. It is important to soak the beans and boil them with plenty of water to get the poison lectin out of the beans. Be careful not to overcoat the beans and they will be floured.

 

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Oven roasted turbot

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2 turbot 1 kg per piece
1 organic lemon in slices
2 dl white wine Chardonnay
300 g butter
1 clove of garlic in slices
Salt and black pepper from the mill

Fresh herbs
Dill
Oregano
Thyme
Parsley
lovage
Basil

For serving
1 kg of new Danish potatoes
20 white asparagus
Cleared butter
Recipe No. 113
Oven roasted turbot

Oven roasted turbot

 

Procedure without liability: This dish should be made in late May or early June, where new Danish potatoes and white asparagus are to buy for "money". The turbot is also fat and delicious and with roe. Clean the turbot guts - let the roe stay in the fish - scratch the top and underside of the mucus. But let the head and all the fins remain on the fish. Make a deep cut on the upper side along the back bone and cut the skin all the way around the head and the fins. I used a scalpel, but a very sharp knife can also be used.

Use the wide and powerful stanniol, which is put in an ovenproof dish. Sprinkle salt and pepper to the bottom, put a turbot over, sprinkle the turbot with salt and pepper. Now spread fresh herbs, lemon slices, garlic slices and butter bumps over the fish. Finally pour approx. 1 dl white wine over the fish. Grab the stanol around the fish and put it in a 180 °C pre-heated oven for approx. 40 minutes. If you use a larger turbot - 2 kg, the time must be increased to 60 minutes.

New Danish potatoes - freshly excavated - cleaned with gloves with knobs, see recipe No. 1 and hover over the image. Boil the potatoes in boiling lightly salted water and boil them for 16 minutes. White asparagus peel deeply and cut 3 cm of the bottom. Bring asparagus into boiling lightly salted water and boil for 8 minutes. Potatoes and asparagus are drained on a kitchen roll, put on a dish and put on the table.

Serving: Put the dish on the table and the host cuts the fish, the hostess distributes potatoes and asparagus on the plates. The clarified butter is poured over and it is decorated with green.

Drink: The same white wine - Chardonnay - served to the dish.

Hints: A large plaice can be made in the same way, but the oven time may vary depending on the size of the fish.

 

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Osso Buco sous vide cooking

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2 large Osso Buco 4 to 5 cm thick
1 large onion
2 carrots
1 parsley root
1 parsnip
1 leeks
2 stalks of celery
4 cloves of garlic
5 g salt
Pepper from the mill
½ dl Raps oil
5 dl white wine (Chardonnay)
1 package Chef Ox bouillon
1 can of peeled tomatoes
1 tin concentrated tomato sauce
4 bay leaves preferably fresh

Herbs of your choice:
Thyme, rosemary, basil, french estragon
Accessories:
Pasta Gnocchi, Polenta, Mashed Potatoes, Risotto or White Kidney Beans
Recipe No. 114
Osso Buco sous vide cooking

Osso Buco sous vide cooking

 

Procedure without liability:

Prepare the vegetables: Clean and cut the vegetables well in small cubes.

Prepare Osso Buco: Season the meat with salt and pepper. Heat a pan with oil (hot) and put Osso Boco on the pan for 2 minutes on each side and all edges until golden brown.

Prepare the sauce: Shake the vegetables in oil approx. 20 minutes. Pour white wine on and cook the wine for almost nothing left approx. 40 minutes under lid. Add peeled tomatoes and concentrated tomato sauce, boil for a thick paste approx. 15 minutes without lid.

Get it in a bag: When Osso Buco and sauce have cooled down to hand warm, these ingredients come in a solid sous vide bag sealed twice at one end. Add some spices of your choice along with some bay leaves. Suction vacuum seal twice at the other end. Bring the bag to the sous vide tube and let it last for 48 hours at 58 degrees. Make sure that the water in the sous vide tube does not evaporate for the long time cooking. Fill with warm water if it happens.

Drink: The same white wine - Chardonnay - served to the dish. (We did not have anymore, so it became a red wine.)

Hints: Serve a fresh salad to the dish. I chose rosemary, French estragon and mashed potatoes.

Postscript: I have read many recipes with different times and temperatures ranging from 12 hours to 72 hours, and temperatures from 55 degrees to 70 degrees. I chose a Golden Midway 48 hours at 58 degrees. The meat was not tender - almost not to chew. An old bull? The vegetables tasted out of all expectation. I may be allowed to cook the vegetables next time, but the lady in the house will probably have to roast the osso buco in the old fashioned way.

Explanation: Recipes with the short times and low temperatures originate from America, where the bulls are young meat cattle. Whereas long-term and high-temperature recipes are Danish recipes using old-baked dairy cows. - Ending

 

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Here you will find good and tested hot smoking recipes

[Blank eel]  [Salmon and Trout]  [Garfish]  [Herring]  [Mackerel]  [Cod roe]  [Smoked cheese

Also, try this website with tips and recipes for fish: Fiskekonen.DK

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