sunnuntai 8. maaliskuuta 2015

Butter fried pikeperch, parsnip and creamed leek




This time they had some beautiful wild pike perch from the sea, which I could not resist. Despite the price , I had to take it. I´ve bee bothered by the traditional side dishes for a while and therefore I decided to give a try to some new tastes.

250 g fillets of pikeperch per person. (consider that when you cut the trouser cut to take all the bones off, you´ll loose some 40-50 g per fillet!) This time we were only two persons so we had two fillets each.

1 pretty upsized parsnip
1 iddle sized leek
Juice of one lemon
2 dl dry white wine
2 dl whipping cream
Salt and pepper from the mill

Make the trouser cut to get the bones out. Easy as a game. salt on both sides and give it a rest..

Peel the parsnip and dice it to rather big dices. Cut the lee into some 4 cm pieces, halve them and rinnse and let drip off.

Take two frying pans to do the job. The vegetables on the first one with full effect and the otherone to warm up for the fish with some butter. 

Start with the veges and let them fry for a while. Add some white wine and a twist of lemon. Keep on frying. Add the cream an let simmer for about 20 minutes. Move the stuff around every once in a while and season with salt and pepper. Check the parsnip with a toohpick or a needle to make sure the right tenderness.

Heat the fish frying pan to the maximum. Sprikle some bread crumbs on the fish fillets and fry them on both sides until crisp and nice. This does not take long. Spoon the parsnip-leek-combo on the plates and place the fish fillets on top. Nice and easy. A nice dry white wine will the honour fot this dish. 

maanantai 2. maaliskuuta 2015

Pan roasted salmon trout, cream stewed savoy cabbage and a basic mash



A part of the portion was already eaten, before it occured to me to take a pic. This is a really simple dish, which is really freshened up by the side dish. The cabbage really works.

Boneless rainbow trout. 200 g per head.
milled salt and pepper
Savoy cabbage
1/2 onion
juice of 1 lemon
2 dl cream
Potatoes
Butter
Milk

Cut the salmon into portion size pieces. Should there be a small bit over, salt it into a sandwich topin for the nest morning. Great on a rye bread. Salt and pepper the fish and leave in the fridge for a while.

Do the mash.

Slice the cabbage and the onion into thin slices. Take a kettle and treat it with a thorough amount of butter. As the butter starts ti simmer, throw in the cabbage and the onion. Let simmer for a while. Add the juice of the lemon, the cream and some salt and pepper. Lower the temp and move around for a whie. Put the lid on and let the whole thing to cook slowly for about 10 minutes.

Heat the frying pan. If you choose to roast, just spread some salt into the pan and put the fish with the skin down into the pan. If you choose to fry, add some butter and fry starting from the skin side as well.It is a matter of taste if you want to roast or fry the fish only from the skin side to a perfect medium. If not, turn the bits in the middle and steak from both sides.

Complete the mash and portion on the plates. Place steh fish nicely on the plates and put aside the creamy and lemonly cabbage. This could well work without the mash too.

My recommendation for the wine is a nice riesing.