FISH'N SEAFOOD

BY LINA DANI

WARM AND CREAMY FISH

6 potatoes
3 carrots
10cm leek
500ml water
200ml white wine
2 fish stock cubes
cayenne pepper
S&P
A pinch of saffron
300g fresh salmon
300g fresh cod
200g peeled shrimps

Peel and cut the potatoes, carrots and leek. Fry them in butter in a large pot. Add water, wine and cube stocks then season to taste. Let it zimmer for 20min. Add cream and saffron and blank it off with some butter. 5min before serving, add the fish and just before serving add the shrimps. Don't let the shrimps boil, just get warm. Serve with garlic aioli and warm bread. 

GARLIC AIOLI
200ml creme fraiche
100ml mayonnaise
S&P
Cayenne powder
2 cloves of garlic
Mix everything together then let rest in the fridge for 30min. 

SMOKED SALMON QUICHE

200g butter
400ml flour
1tsp salt
2tbsp ice cold water

Room temperature the butter and mix with the remaning ingredients. Press out into an oven proof pie dish.
Let it rest in the fridge for 30min. 

Filling:
1 bag of baby spinach
10cm leek
2 cloves garlic
S&P
Chili flakes
300g smoked salmon
Lemon
Olive oil
Fresh dill
5 eggs
300ml cream
200ml creme fraiche
200ml mature cheese

Fry the chopped spinach, leek and crushed garlic in olive oil until the liquid has evaporated, season to taste. 
Place the spinach mix in the bottom of the pie dish. Add the smoked salmon,
cut in pieces. Sprinkle with some olive oil, lemon juice and fresh dill. Whisk together,
eggs, cream, creme fraiche, cheese and S&P. Pour it over the salmon
and bake in 220C for 25min. Serve with a mixed salad,
sprinkled with a lemon vinaigrette. 

BREADED COD AND HOME MADE REMOULADE

600g cod filet (skinned and boned)
100ml flour
2 eggs
200ml bread crumbs
S&P

Cut the fish into preferred size then turn it in flour, then beaten eggs and finally bread crumb mixed with salt and pepper. Fry in butter on medium heat for 2min on each side.

Remoulade:
1 small yellow onion, (finely chopped)
1 small can of pickled vegetables (finely chopped)
100ml mayonaise
1tbsp dijon mustard
Curry powder
S&P
Cayenne powder
2 finely shredded carrots

Mix all the ingredients together and let rest in the fridge for 30min. Serve with root veggies, cut in sticks, oiled, salted and baked for 20min in 225C, turning occasionally. + green asparagus, steamed in salted water for 2-3min.

SALMON SKEWERS

600g skinned & boned salmon filet
150g smoked ham
1 yellow onion
Cut and place on skewers. 

Brush with:
oil
salt
lemon pepper
thyme
Bbq or fry for 4-5 minutes, turning evenly.

 Sauce:
1 shallot
25g butter
150ml white wine
1 fish stock cube
200ml creme fraiche
100ml chopped fresh chives
A pinch of cayenne pepper

Chop and fry the shallot in butter. Add the stock cube and white wine. Let it reduce until half. Add the creme fraiche, chives and season to taste. Serve with rice and steamed vegetables (broccoli, carrots and cauliflower) or fresh green asparagus, steamed in buttered water for 3 minutes.

ELDER FLOWER CURED, SEARED SALMON
WITH PRIMEURS IN FRENCH MUSTARD

600g salmon filet (frozen for a minimun of 48h)
4tbsp concentrated elderflower syrup
2tbsp sugar
1tbsp salt
1tsp roughly crushed white pepper
1 pot of fresh dill
400g baby potatoes
300g carrots
250g sugarsnaps
200ml cream
2tbsp dijon mustard
1tbsp flour
S&P

Place the salmon on a plate, drizzle the elderflower syrup on top. Mix sugar, salt, white pepper and dill together.
Sprinkle over the salmon and pat it in. Cover with plastic foil and let it rest in a cold place for 3h.
Take the salmon out and cut it into 4 pieces. Place it in a hot frying pan and fry for a couple of minutes.

Brush and boil the potatoes soft in salted water, let it drain and cut into smaller pieces. Peel and cut the carrots
into smaller pieces. Boil them soft in salted water. Shred the sugarsnaps. Mix the cream and mustard together, add the
flour while whisking and let boil for 5min. Season to taste. Add water if it's too thick. Add the veggies and let zimmer for 2min.

CARRIBEAN SHRIMPS

  • 1kg pink shrimps with shell
  • 1 chicken cube stock
  • 300ml water
  • 300ml couscous
  • 2 tbsp. butter
  • 1 nectarin or mango or peach
  • 1 cucumber
  • s & p
  • 100ml chopped chives
  • rocket leaves

DRESSING

  • 200ml plain yoghurt
  • 2 tbsp. liquid honey
  • cest and juice from 1 lime
  • salt

Mix the yoghurt with honey, lime and salt. Let it rest in the fridge for 1 hour.
Peel the shrimps. Let the cube stock and water come to a boil, add butter and couscous.  Let it rest under lid for 5 minutes, but stir occasionally with a fork. Take the lid of and let it cool. Trim the nectarin/mango/peach, cut in chunks along with the cucumber. Add it to the couscous. Then add pink shrimps , chives and salad, season to taste. Serve with the dressing and warm bread.

COD ON TOAST

  • 600g cod filet
  • S&P
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 10cm leek
  • olive oil
  • lemon
  • 4 large slices of bread
  • 200ml plain yoghurt
  • 1 tsp. sambal oelek or chili paste
  • 5 tbsp. sweet chili sauce
  • lettuce

Season the fish with s&p. Trim the bell peppers and cut in thin slices along with the leek. Fry the fish in half of the olive oil mixed with lemon juice for 2-3 minutes on each side. Fry the veggies in the rest of olive oli mixed with lemon juice until soft. Mix yoghurt with sambal and sweet chili.Toast the bread, use the yoghurt as spread and then add, salad, veggies and fish.  Dripple some more chili yoghurt in top.

SEAFOOD WRAPS

  • 400g pink shrimps with shell, peeled, already cooked
  • 2 carrots
  • ½ zucchini
  • 10 cm leek
  • ½ red chilli
  • canola oil
  • fresh parsley
  • 2 cloves of garlic
  • S&P
  • 100ml Sweet chili sauce
  • 200ml creme fraiche or sour cream
  • 4-6 soft tortilla breads

Peel and shred the carrot rough. Shred the zucchini and leek rough. Start by frying the carrots with chilli in oil in a frying pan, add zucchini and leek and let it fry on medium heat until soft. Add crushed garlic and chopped parsley and last the peeled shrimps. Mix sweet chili sauce and crème fraiche together, season to taste. Add the filling in warm tortilla braeads and dripple the sauce inside and on top.

OVENBAKED HALIBUT (HÄLLEFLUNDRA) WITH CHAMPAGNE SAUCE

  • 800g halibut
  • S&P
  • Olive oil for frying
  • 300ml water
  • 2 fish stock cubes
  • 300ml whipping cream
  • 3 tbsp corn starch (Maizena)
  • 200ml champagne
  • baby potatoes
  • sweet peas
  • fresh dill

Fry the halibut quickly in olive oil in a frying pan, season to taste. Move to a oven proof dish and bake for 15 minutes in 175 Celsius. Serve with baby potatoes cooked with fresh dill.

SAUCE

Reduce water and fish stock cubes until half. Add the cream and let simmer for another 5 minutes. Thicken with corn starch(maizena) and let simmer again for 5 minutes. Add the champagne and whisk heavely for foam and then season to taste.

SALMON IN WHITE WINE SAUCE

  • Salmon fillet
  •  1 lime
  • 50ml olive oil
  • 100ml shredded mature cheese (Västerbottensost)
  • 1½tbsp honey
  • 100g peeled shrimps
  • 100g crayfish

White Wine Sauce

  • 2tbsp butter
  • 2½tbsp flour
  • 200ml fish stock
  • 150ml white wine
  • 100ml water
  • 150ml whipping cream
  • 3tbsp finely chopped dill

Preheat the oven to 150°C Place the salmon fillet in a roasting pan on baking sheet paper. Shred the peel off the lime then squeeze the juice out of it. Mix it with oil, herbs, cheese and honey. S&P. Distribute the mixture over top the salmon and cook in the oven for ca 20min. 

Melt butter in a pan. Whisk down flour, dilute successively with fish stock, wine, water and half of the cream. Let the sauce cook while you whisk for about 3min. Spice with the dill and S&P. Whip the rest of the cream hard, and fold down into the sauce just before serving. Finish off the salmon with some seafood topping. Serve with baby potatoes.

SUPER SALMON

  • 700g boneless salmon filet
  • S&P
  • Canola oil
  • 200g philly cream cheese
  • 100ml chopped chives
  • 50ml chopped parsley

Mix the cheese and herbs together, season with S&P.  Lay the salmon filet on a cuttingboard and split it into 4 pieces, then make a cut on top of every piece so that it becomes a pocket, not to deap.. distribute the cheese filling in each pocket and transfer to a greased oven proof dish. Brush with some oil on top of every salmon piece and season with S&P. Bake in 200 Celsius for 8 minutes. Serve with rice and warm lemon sauce.

LEMONSAUCE

  • 1 shallot or small yellow onion
  • butter
  • 1 fish cube stock
  • S&P
  • 200ml white wine
  • 1 lemon, zest and juice
  • 200ml crème fraiche
  • cayenne pepper

Chop the onion finely and fry it soft in butter in a sauce pan. Add cube stock and freshly grounded white pepper. Dilute with wine and let it reduce until half. Add lemon zest and juice, stir well and add the crème fraiche and last season to taste with cayenne pepper and more salt if needed. Just let it be warm again before serving.

COD CRAVING

  • 500g cod fillet
  • 1 tsp.salt
  • 1 yellow onion
  • 1 pot fresh parsley
  • lemon zest from 1 lemon
  • 1 small red bell pepper
  • 5 tbsp.butter
  • black pepper
  • 300 ml white wine
  • 1 fish cube stockor fish fund
  • 100 ml whipping cream

Cut the fish in pices. Add salt and let them rest for 10 minutes.

Chop onion, bell pepper and parsley.

Melt 2 tbsp. of the butter in a sauce pan, add the onion and soften for a couple of minutes. Add the wine and season with black pepper. Add the fish and slowly cook under lid for 5 minutes. Distribute only the fish on warm soup plates. Add fish stock cube or fish fund and cream to the wine reduction in the sauce pan, whisk the rest of the butter in and add parsley, lemon cest and bell pepper. Warm it up while whisking and distribute over the fish. Serve with garlic baguette.

Garlic baguette

Cut along 1 or 2 baguettes . Squeeze in a mix of 50g butter, 1 garlic clove, 1 tsp. salt and 2 tbsp. olive oil in each and warm for 10 minutes in 225 Celsius.

FISH PACK

  • 800g fresh cod 
  • 1 fennel
  • 1 leek
  • 4 carrots
  • 8 potatoes
  • fresh dill
  • lemon 
  • olive oil
  • butter
  • s & p
  • garlic
  • chilli

Wrap 4 large tin foil sheets into packages, distribute all veggies cut into preferable pieces, add the fish and then lemon veggies and dill, season to taste, add crushed garlic, and finely chopped chilli. Sprinkle some olive oil and a piece of butter on top. Fold the packages together, make sure they are totally closed!  

Serve with lemon mayonnaise,  more fresh dill and lemon veggies.

LOBSTER PASTA WITH SHRIMPS

  • 300 g spaghetti pasta
  • 300 g peeled shrimps
  • 2 tbsp. flour
  • 2oo ml crème fraiche
  • 200 ml water
  • 4 tbsp. lobster fund, broth or stock cube
  • 2 garlic cloves
  • 2 tbsp. fresh pressed lemon juice
  • black pepper
  • sugar peas
  • broccoli

Boil your pasta accordingly.

Whisk flour and water until smoth in a sauce pan. Add crème fraiche, lobster fund and crushed garlic. Let simmer for 5 minutes. Add the shrimps and let it all become warm for a couple of minutes. NO BOILING!!! Season to taste with lemon juice and pepper. Mix the sauce with warm pasta and gently cooked sugar peas and broccoli.

COD IN GARLIC GLACE

  • 4 portion pieces (600 g)
  • 1 lemon
  • 1 pot fresh thyme
  • 4 slices parma ham
  • 75 g butter
  • 2 garlic cloves
  • 1 red chili
  • 300 g fresh pasta
  • 1 bag baby spinach
  • s&p

Cook your pasta accordingly.

Season the fish with salt, pepper and thyme. Melt the butter, add crushed garlic, some fresh pressed lemon juice and cest, ½ chopped chili and chopped thyme. Brush the fish with the butter mix, then wrap each fish piece in parma ham attached with a tooth pick. Brush again and then fry or barbeque 3 minutes on each side.

Mix the pasta with roughly chopped spinach. Serve it all with the rest of the warm butter mix.

BOUILABASSE

  • 6 potatoes
  • 3 carrots
  • 10cm leek
  • 500ml water
  • 200ml white wine
  • 2 fish stock cubes
  • cayenne pepper
  • S&P
  • A pinch of saffron
  • 300g fresh salmon
  • 300g fresh cod
  • 200g peeled shrimps

Peel and cut the potatoes, carrots and leek. Fry them in butter in a large pot. Add water, wine and cube stocks then season to taste. Let it zimmer for 20min. Add cream and saffron and blank it off with some butter. 5min before serving, add the fish and just before serving add the shrimps. Don't let the shrimps boil, just get warm. Serve with garlic aioli and warm bread. 

GARLIC AIOLI 

  • 200ml creme fraiche
  • 100ml mayonnaise
  • S&P
  • Cayenne powder
  • 2 cloves of garlic

Mix everything together then let rest in the fridge for 30min. 

SALMON FIORENTINE

  • 800g salmon fillet
  • S&P
  • 100g gorgonzola
  • 200g philadelphia cream cheese
  • 1 bag of baby spinach

Add the salmon to a buttered oven dish. Season to taste. Mix chopped spinach with gorgonzola and Philadelphia then spread it on top of the salmon. Cut in good size slices. Fry in the oven for 15min, 200C. Serve with pressed potatoes and dill sauce. 

DILL SAUCE

  • 200ml cognac
  • 2 veggie cube stocks
  • 300ml creme fraiche
  • 1 pot of fresh dill
  • S&P
  • 50g butter

Reduce the cognac and cube stock to half, add the creme fraiche and dill, then season to taste. Blank it off with 50g butter.

THE MOST WEIRD CASSEROLE YOU'VE EVER EATEN

  • 6-8 hard boiled eggs
  • 200g peeled, pink shrimps
  • 1 pack crab sticks
  • A pinch of dill
  • 1 whole white bread
  • 25g butter

Sauce Béchamel

  • 50g butter
  • 50ml flower
  • 200ml water
  • 200ml cream
  • S&P
  • Nutmeg

Place roughly hacked eggs in a buttered baking dish. Sprinkle the shrimps, crab sticks and dill over top. Add the Béchamel evenly in the dish. Open the bread and tear the inside into pieces evenly on top. Sprinkle with melted butter. Gratinate for 15min in 200C. 

SALMON SKEWERS

  • 600g skinned & boned salmon filet
  • 150g smoked ham
  • 1 yellow onion

Cut and place on skewers. 
Brush with:

  • oil
  • salt
  • lemon pepper
  • thyme

Bbq or fry for 4-5 minutes, turning evenly.

 Sauce:

  • 1 shallot
  • 25g butter
  • 150ml white wine
  • 1 fish stock cube
  • 200ml creme fraiche
  • 100ml chopped fresh chives
  • A pinch of cayenne pepper

Chop and fry the shallot in butter. Add the stock cube and white wine. Let it reduce until half. Add the creme fraiche, chives and season to taste. Serve with rice and steamed vegetables (broccoli, carrots and cauliflower) or fresh green asparagus, steamed in buttered water for 3 minutes.