Seafood Weekly Menu 19/2022

Lentil-Potato Stew

by Fattig.student
Vegetarian
Gluten-free
30 min
Lentil-Potato Stew

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 2 x potato
  • 1 x carrots
  • 1 tsp garam masala
  • 200 g diced tomatoes
  • 2 dl water
  • 200 g cooked lentils
  • 1/2 dl crème fraîche
  • 1 tbsp parsley

method

  1. Mince the garlic and red onion and fry in a saucepan with some oil until the onion turn soft.
  2. Cut the potatoes and carrots into cubes and add to the saucepan together with garam masala. Fry for a minute, then add water and canned tomatoes.
  3. Let simmer for around 20 minutes or until the potato and carrot-cubes are fully cooked through.
  4. Add lentils and creme fraiche, and simmer for another couple minutes. Add salt to taste and serve with chopped parsley.

Fish and Chips with Pickled Red Onion and Parsley Dressing

by Fattig.student
Fish
Gluten-free
40 min
Fish and Chips with Pickled Red Onion and Parsley Dressing

ingredients

  • 1 1/2 dl water
  • 1 x red onion
  • 1/2 dl apple cider vinegar
  • 1 dl sugar
  • 2 x potato
  • 2 x breaded fish filet
  • 1 clove garlic
  • 4 tbsp parsley
  • 2 dl crème fraîche
  • 1 pinch sugar
  • 1/4 x lemon

method

  1. Start making the pickled red onion. Boil the water and cut the red onion into strips.
  2. Add apple cider vinegar, sugar and hot water to a jar and mix well until the sugar has melted. Add the red onion and set in the fridge (preferably overnight, but you can use it after 0.5-1 hour).
  3. Cut the potatoes into boats and transfer to a baking tray lined with baking paper. Sprinkle with olive oil and salt, and mix well.
  4. Add the breaded fish filet with the potatoes and bake in the middle of the oven at 225 degrees celcius for about 20-25 minutes. Turn the fish filets halfway.
  5. Make the parsley dressing by mincing the garlic and the parsley, and add to a bowl together with creme fraiche, sugar and lemon juice. Mix together and add salt and pepper to taste.
  6. Serve the fish with potatoes, pickled red onion and parsley dressing.
  7. Note: You have to set aside half of the parsley dressing and the pickled red onion if you follow the weekly menu. It will be used in another recipe.

Red Fish Soup with Homemade Focaccia

by Fattig.student
Fish
90 min
Red Fish Soup with Homemade Focaccia

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tbsp sea salt flakes
  • 1 1/2 dl lukewarm water
  • 4 tbsp olive oil
  • 1 tsp pizza seasoning
  • 1 tsp sea salt flakes
  • 1 clove garlic
  • 1/2 x red onion
  • 1 x carrots
  • 2 x potato
  • 100 g diced tomatoes
  • 1 x vegetable bouillon
  • 4 dl water
  • 1/2 dl crème fraîche
  • 150 g frozen fish cubes
  • 1/4 x lemon
  • 2 tbsp parsley

method

  1. Start by making the focaccia. Mix together the flour, salt, dry yeast and lukewarm water to a bowl and knead the dough for about 10 minutes.
  2. Let the dough rise for an hour.
  3. Find a baking tray with baking paper, and drizzle over half of the olive oil to the baking paper. Pour over the dough and spread it out. Drizzle over the rest of the olive oil and use your fingers to make small holes over the dough.
  4. Sprinkle over flake salt and pizza spice and bake in the middle of the oven at 250 degrees celcius for about 20-25 minutes.
  5. Mince the garlic and the red onion, and fry in a saucepan with some butter or oil until the onion turn soft.
  6. Cut the carrots and potatoes into cubes and add to the saucepan together with the canned tomatoes and veggie broth. Let simmer for around 20 minutes.
  7. Add the creme fraiche and the fish cubes, and let simmer for another 5 minutes. Add lemon juice, salt and pepper to taste, and serve with chopped parsley and warm focaccia.
  8. Note: If you follow the weekly menu, you have to set aside half of the focaccia. It will be used in another recipe.

Focaccia Sandwich with Fish, Pickled Red Onion and Parsley Dressing

by Fattig.student
Fish
20 min
Focaccia Sandwich with Fish, Pickled Red Onion and Parsley Dressing

ingredients

  • 2 x breaded fish filet
  • 1 tbsp parsley

method

  1. We are using focaccia, parsley dressing and pickled red onion that were made earlier this weekly menu.
  2. Fry the breaded fish filet according to the instructions on the package.
  3. Serve the fish filet on focaccia with parsley dressing, and top with pickled red onion and chopped parsley.
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