Seafood weekly menu 34/2022

The World's Best Carrot Vegan Soup

by Pia Haugseth
Vegan
Gluten-free
30 min
The World's Best Carrot Vegan Soup

ingredients

  • 1 clove garlic
  • 1/2 x yellow onion
  • 3 x carrots
  • 1 tbsp extra virgin olive oil
  • 1 tsp dairy free butter
  • 1/2 tsp sriracha
  • 1 x vegetable bouillon
  • 6 dl water
  • 2 dl plant-based whipping cream
  • 1/4 x lemon
  • 1 x slice of bread

method

  1. Mince the garlic and onion, and fry until soft in oil and butter in a pan.
  2. Cut the carrot into small pieces and fry this together with the onion for a couple of minutes.
  3. If you have a little white wine left over or a tame beer in the fridge, this is the moment to use it up! Use about 1 dl per serving. Stir it in and bring to a boil.
  4. Add sriracha, season well with pepper and a little salt.
  5. Add vegetable bullion and water. Let this simmer for 20 minutes with the lid on.
  6. Dice the slice of bread and fry it into crispy croutons in the frying pan with oil and a little butter. Season with desired spices.
  7. Add plant-based cream and lemon. If you make this dish as part of the weekly menu, set aside 1/3 of the soup. This should be used for vegetable lasagna.
  8. Serve with freshly baked croutons!

Vegetarian Lasagna

by Pia Haugseth
Vegetarian
50 min
Vegetarian Lasagna

ingredients

  • 3/4 x red pepper
  • 6 x cherry tomatoes
  • 1/4 x yellow onion
  • 1/2 x broccoli
  • 1 x broccoli stalk
  • 1 tbsp dairy free butter
  • 1 tbsp plain white flour
  • 5 dl milk
  • 2 dl cheese
  • 9 x lasagna sheets
  • 1/2 x romaine lettuce
  • 1/2 can corn

method

  1. In this dinner, you will use the carrot soup that you made earlier in this week's menu. If you make this as a single dish, you can use 3 dl chopped tomatoes and 2 cloves of garlic which you mix in a blender as a base.
  2. Dice red pepper, cherry tomatoes, onions, broccoli and the broccoli stem and cook it together with the rest of the carrot soup. Simmer for 10 minutes.
  3. Make white cheese sauce in another pan. Melt butter, add wheat flour and fry it for a couple of minutes. Pour over milk, cheese and stir well. Season to taste with salt and pepper.
  4. In an ovenproof dish, start with one layer of vegetable sauce, one layer of cheese sauce and one layer of lasagne sheets. Repeat this until you run out of ingredients.
  5. Top with cheese and bake the lasagne at 200 degrees celsius for 30-40 minutes.
  6. Make a simple salad and enjoy!

Fish and Chips

by Pia Haugseth
Fish
Dairy-free
90 min
Fish and Chips

ingredients

  • 1 x potato
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red pepper powder
  • 1 pinch salt
  • 2 x breaded fish filet
  • 1/4 x romaine lettuce
  • 1/4 can corn
  • 1/4 x red pepper
  • 1 tbsp corn starch
  • 6 x cherry tomatoes
  • 1/4 x yellow onion
  • 1/4 x lemon
  • 1/2 x broccoli

method

  1. Cut the potato into strips and put them in cold water for about 1 hour. (This is to remove some of the starch in the potato, so it becomes a little more crispy. If you are short on time, you can rinse them under cold water and leave them in the water as long as you can.)
  2. Boil the potato for about 5 minutes and leave it to dry on paper. In a bowl, mix oil, paprika powder and salt. Mix this together with the potato and then you have cornmeal on top. Stir a little and spread the potatoes out on a piece of baking paper. Bake the potatoes at 220 degrees for 30 minutes. Stir occasionally.
  3. Add the breaded fish fillet when there are 15 minutes left in the cooking time.
  4. Make a quick salsa of cherry tomatoes, onions, the juice of a lemon and a bouquet of broccoli. Finely chop everything and stir it together in a small bowl. Or you can make the salsa in a food processor. Set half aside if you are making the weekly menu this dish is part of.
  5. Steam the broccoli in a pot of boiling water. This only takes 2 minutes. Serve and enjoy!

Fish Wrap with Vegetables

by Pia Haugseth
Fish
20 min
Fish Wrap with Vegetables

ingredients

  • 2 x breaded fish filet
  • 1/4 x romaine lettuce
  • 1/4 x carrots
  • 1/4 can corn
  • 1 x soft pan bread

method

  1. In this dinner we will use the salsa we made in the weekly menu this dish is part of.
  2. Fry breaded fish as directed on the package.
  3. Place fish, chopped lettuce, grated carrot, corn and salsa in the soft pan bread.
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