Seafood weekly menu 20/2021

ingredients

  • 7 dl plain white flour
  • 1/2 pack dry yeast
  • 2 tsp salt
  • 3 dl lukewarm water
  • 250 g shrimps
  • 1/2 x red onion
  • 1 tbsp dill
  • 1/2 dl crème fraîche
  • 1 tbsp mayonnaise
  • 1/2 x lemon
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 10 g Capelin roe

method

  1. Start by making the bread. Combine flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes. Let the bread rise for about one hour.
  2. Shape the dough into a round loaf and transfer to a baking sheet. Cover with a clean tea towel. Let the bread proof for another half hour. Preheat the oven to 250 degrees celsius.
  3. Turn the heat down to 200 degrees celsius and bake the bread at the bottom of the oven for 30-40 minutes.
  4. Peel the shrimp.
  5. Mince red onion and dill, and add to a bowl together with creme fraiche and mayonnaise. Mix together.
  6. Fold in the shrimps, and season with lemon juice, salt and pepper.
  7. Top slices of bread with the shrimp salad and roe.
  8. Save the rest of the bread for later in the weekly menu.

Creamy Pasta with Shrimps

by Fattig.student
Creamy Pasta with Shrimps

ingredients

  • 250 g shrimps
  • 100 g spagetti
  • 1 clove garlic
  • 1/2 x red onion
  • 1 dl crème fraîche
  • 1/4 g parmesan
  • 1/4 x lemon
  • 1 tbsp dill

method

  1. Peel the shrimps.
  2. Boil spaghetti in salted water.
  3. Mince the garlic and red onion, and fry in a frying pan with olive oil until the onion is translucent. Add the creme fraiche, and simmer for about 5 minutes.
  4. Take the pan off the heat and grated parmesan, lemon juice, finely chopped dill and shrimp.
  5. Pour out the water from the spaghetti and fold in the creamy shrimp sauce.

Creamy Onion Soup with Parmesan Toast

by Fattig.student
Creamy Onion Soup with Parmesan Toast

ingredients

  • 2 x yellow onion
  • 1 x vegetable bouillon
  • 5 dl water
  • 25 g parmesan
  • 1/2 dl crème fraîche
  • 1/2 tsp salt
  • 1/2 tsp black pepper

method

  1. For this dinner we'll be using the bread made earlier in the weekly menu.
  2. Thinly slice the onions, and fry in a large saucepan with olive oil over medium heat. Fry the onion until soft and caramelized - about 10-15 minutes.
  3. Stir in the water and vegetable bouillon, and let the soup boil for at least 20 minutes.
  4. Grate parmesan and top over some slices of bread. Bake in the middle of the oven at 200 degrees celsius for about 5 minutes.
  5. Finally, add creme fraiche, salt and pepper to the soup and serve with the parmesan toast!

Capelin Roe Pizza

by Fattig.student
Capelin Roe Pizza

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 100 g parmesan
  • 1/2 x red onion
  • 1/2 dl crème fraîche
  • 3 tbsp mayonnaise
  • 1/2 tsp salt
  • 40 g Capelin roe
  • 2 tbsp dill

method

  1. Start by making the pizza dough. Combine flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes. Leave it to rise for about 45-60 minutes.
  2. Grate the parmesan.
  3. Roll out the dough into a round pizza, and top with grated parmesan. Bake in the middle of the oven at 215 degrees celsius for about 15 minutes.
  4. Mince the red onion.
  5. Combine creme fraiche, mayonnaise and salt in a bowl and mix well.
  6. Top the pizza with roe, creme fraiche sauce, red onion and fresh dill.
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