Seafood weekly menu 08/2022

Rösti with Cucumber Salad and Salmon

by Pia Haugseth
Fish
Gluten-free
30 min
Rösti with Cucumber Salad and Salmon

ingredients

  • 2 x potato
  • 1 x carrots
  • 1/2 x spring onion
  • 1 tbsp butter
  • 1/3 x cucumber
  • 1 handful dill
  • 1/4 x lemon
  • 1/2 tsp sugar
  • 90 g salmon fillet
  • 1/4 dl crème fraîche

method

  1. Grate potato and carrot. Use the white part of the spring onion and mince this. Mix everything to a bowl and add a little salt and pepper. Fry the mixture in portion sizes in a frying pan with butter for 3 minutes on each side. Then bake it in the oven at 200 degrees for 20 min. Use baking paper.
  2. Make cucumber salad. Mince the cucumber and dill. Mix this together with lemon juice and sugar.
  3. When the rösti is almost done, dice the salmon. Marinate with lemon and let it sit for a minute or so. Melt butter in the pan and fry the salmon fillet for a few minutes. Top the rösti with cucumber salad and salmon. Serve immediately with a dab of creme fraiche.

Macaroni Magic with Salmon

by Pia Haugseth
Fish
20 min
Macaroni Magic with Salmon

ingredients

  • 1 1/2 dl macaroni
  • 1 clove garlic
  • 1/4 x yellow onion
  • 1/2 x red pepper
  • 1 dl crème fraîche
  • 1/2 x lemon
  • 1 handful dill
  • 90 g salmon fillet

method

  1. Prepare macaroni as directed on the package.
  2. Mince the garlic and onion. Fry in a frying pan until soft.
  3. Mince the red pepper and fry this together with the garlic and onion. Add cream fraiche, lemon juice and season with salt and pepper.
  4. Add macaroni and dill to the pan.
  5. Melt butter in a frying pan and fry the salmon fillet until golden.
  6. Add to a plate and squeeze a little lemon over. Serve immediately.

Creamy Fish Soup with Red Pepper

by Pia Haugseth
Fish
Seafood
Gluten-free
20 min
Creamy Fish Soup with Red Pepper

ingredients

  • 15 x shrimps
  • 7 dl water
  • 1 x vegetable bouillon
  • 1 x carrots
  • 1/2 x red pepper
  • 1/2 x spring onion
  • 3/4 x yellow onion
  • 1 clove garlic
  • 1 3/4 dl crème fraîche
  • 90 g salmon fillet
  • 90 g cod fillet

method

  1. Peel the shrimps. Boil water and put in vegetable bouillon and shrimp shells. If you have peel and vegetable cuts in the freezer, you can add this as well. Let this simmer for about 20 minutes.
  2. Cut carrot into strips and paprika and spring onion into pieces. Add the vegetable peels and cuts into the broth.
  3. Mince the garlic and onion. Fry them in a pot until soft.
  4. Strain the broth to the pot. Discard the shrimp shells and vegetable leftovers.
  5. Add carrots, peppers and spring onions and bring to the boil. Lower the heat and simmer for 3 minutes.
  6. Add creme fraiche.
  7. Dice salmon and cod and add to the pot with the shrimps.
  8. Let it simmer for 4-5 minutes. Serve with minced dill.
  9. If you follow the weekly menu, set aside one serving about 3 dl per person for the next dinner.

Fish Gratin

by Pia Haugseth
Fish
Seafood
30 min
Fish Gratin

ingredients

  • 2 dl macaroni
  • 2 tbsp butter
  • 1 tbsp plain white flour
  • 1 x eggs
  • 1 slices bread
  • 1/4 x cucumber
  • 1 x carrots
  • 1/4 x lemon

method

  1. For this dinner we use Creamy Fish Soup with Red Peppers (3 dl per person), which we made the day before in the weekly menu.
  2. Boil macaroni as instructed on the package. Rinse and transfer to a bowl.
  3. Fry butter in a saucepan and add flour. Add the fish soup and stir well. Add this to the macaroni.
  4. Separate the yolk from the white in the egg. Add the yolk to the bowl and stir. Whisk the egg whites white and add to the bowl.
  5. Place the batter in a refractory dish.
  6. Then make breadcrumbs for topping. If you have dry bread, it is perfect. Place the slice of bread in a blender or food processor. Mix until crumbly. Heat a frying pan and add a little olive oil.
  7. Fry the breadcrumbs until crispy.
  8. Spread the breadcrumbs over the gratin and bake at 200 degrees celsius for 25 minutes.
  9. Grate carrot and cucumber. Put it in a bowl and squeeze over lemon juice. Severe fish gratin with salad and cold butter. Also tastes very good with flatbread for this dish.
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