Norwegian Fish Soup Recipe

 Norwegian Fish Soup Recipe
This Norwegian Fish Soup is a velvety mix of cream, fish, and vegetables. The ultimate quality of the soup is using fresh fish and homemade fish stock.  When making this creamy fish stew, feel free to use a mix of cod, salmon, halibut. You can substitute cod with mahimahi, salmon, scallops, or shrimp
♥ Ingredients ♥
    3-4 tablespoons butter
    1/3 cup flour
    4 cups fish stock
    1 bay leaf
    1 medium carrot, finely chopped
    1 leek, finely sliced
    1 stalk of celery, sliced
    12 peeled shrimp, approx.
    1 lb mussels
    4 -6 ounces cod (or your choice of fish – salmon)
    1 pieces of tilapia
    1/2-3/4 cup heavy cream
    salt and pepper
    parsley, chives
    Optional, lumpfish caviar


Directions
    Cook the fish and shrimp in water.
    Remove the fish and shrimp from the fish stock and cook the vegetable and (frozen) mussels in the fish stock.
    Remove the mussels from  the fish stock.
    Melt butter and add flour and cream and let it cook for approx. 5 min. and add the fish stock with the vegetables.
    Add the cooked fish and shrimp.
    Simmer for a couple of minutes and add the cooked mussels.
    Sprinkle with the parsley and chives, and add salt and pepper to taste.
♥ We hope you enjoyed our video and recipe!

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Fiskefilet – How to make Danish Fish Fillet

Growing up on Møn we were spoiled with so many things.  We enjoyed the summers going to the sandy beaches, swimming in the ocean and having fresh fish for lunch. Our fish fillet recipe is just like the way my mom made it when growing up on Møn.

This fried fish fillet recipe is so easy, fast and very versatile.  The fish fillet turns out very crispy, which is the way I like. We enjoy the fish fillet with our favorite vegetables for dinner. Then the next day, we serve an open faced sandwich with the fish for lunch.  

 
See Karen Grete preparing the Danish Fish Fillet recipe
Ingredients:

  • 2 pieces of fresh fish fillets (halibut, tilapia, cod or other white fish fillet)
  • 1 egg, whipped
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • oil and butter for frying
  • salt and pepper
  • lemon slices
Instruction:
  1. Add salt to flour and breadcrumbs as well as pepper according to taste.
  2. Dip the fish fillets in milk, flour, whipped egg and finally in the breadcrumbs.
  3. Add oil and butter to the frying pan.   
  4. Add the fish fillets and fry them at medium heat. Fry the fillets for approx. 2-3 minutes on each side (according to the thickness of the fillets) and till golden brown. 
  5. Serve the fillets with remoulade sauce, lemon slices and capers.
 
Please see me making remoulade sauce 
in our a video.

Add your choice of vegetables and/or bread. We like to have summer potatoes and fresh asparagus. Season to taste with salt and pepper

We hope you enjoy our fish fillet recipe.  You will probably not have any leftovers.  Your picky eaters will be pleasantly surprised!  See our open faced sandwich with fish video too!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)



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Smoked Salmon Pizza Recipe – Røget Laks Pizza


Growing up in Denmark we never had pizza.  The first time I had pizza was in New Jersey which was years ago.  Now a days pizza is much more common in Denmark.  You can find pizza shops not only in Copenhagen but in the suburbs and small towns too.   My relatives and friends seem to eat pizza regularly just because it is so easy to get and delicious. 

Below is a pizza recipe that combines some of our favorite Scandinavian ingredients including smoked salmon onto a pizza.  This smoked salmon pizza makes a wonderful appetizer for a party or a light summer dinner.  The ingredients listed below are easy to find in any grocery store.   Plus, this delicious pizza is very easy to make. I do recommend eating the pizza the same day that you make it.  However just like most pizzas it will probably quickly disappear the same day you serve it.

 
Check out our YouTube video 
to see how Karen Grete prepares this delicious smoked salmon pizza

Ingredients:

  • 8 ounces prepared pizza dough
  • oil in a can (for spraying the pizza)
  • chopped chives
  • chopped dill
  • 8 oz. cream cheese
  • Capers, drained
  • 6 ounces thinly sliced smoked salmon

Instruction:

1.Preheat the oven to 500°F.

2.On a lightly floured surface, roll the dough out into a 10-inch round. Transfer the dough to a baking sheet.  Brush or spray it with oil and punch it with a fork.  Bake until crust is golden brown, 6 to 8 minutes. Let the pizza crust cool for 5 minutes.

3.While pizza crust is in the oven, mix the cream cheese with the chopped dill and chopped chives

4.On a cool crisp pizza crust, spread the sour cream mixture over the pizza.  Arrange the salmon to cover the surface entirely. Sprinkle with the capers and dill.

5.Slice the pizza into 4 pieces for the light dinner or slice the pizza into smaller slices for the appetizers.  Serve immediately.
You might want to add pepper or a slice of lemon to taste.   Also, we used chopped dill but you can substitute using chopped chives instead.                                   
A delicious side salad is great to have with this pizza.  My suggestion is one of our cucumber salads or even a cucumber lemon drink.  
 
In this photo above we served the salmon pizza on a Royal Copenhagen plate.  The pattern design is Blue Flower Curve which is perfect to use during the summer season.  Love the floral pattern.

Mustard Dill Sauce for Gravlax – Gravlaxsås


A delicious sauce to serve with gravlax and other kinds of fish.
Mustard Dill Sauce:
Ingredients:

  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 3-4 tablespoons chopped fresh dill

  • salt and pepper optional
Instructions:

Combine both mustard’s, brown sugar, and vinegar in a small bowl. Slowly whisk in the olive oil. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving stir in the chopped dill.

      Yield: 3/4 cup

      We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

      Smørrebrød – Stjerneskud – Shooting Star Open-Faced Sandwich – A Simplified Delightful Version!


      This Shooting Star sandwich is my abbreviated version of a famous Danish sandwich.  It is not only pretty to look at, but it also tastes great and is healthy. It’s basically a combination of a variety of seafood toppings.

       

      Ingredients:

      • Rye Bread (Rugbrød)
      • Butter
      • Fried Filet of Sole (or Plaice}
      • 1 piece of Smoked  Salmon
      • 1 tbsp Cod roe or Caviar
      • Approx.6 Shrimps
      • 3-4 asparagus
      • Dill
      • Lettuce
      • 2 Lemon Wedges

      Directions:

      1. Dip the first fish in flour, egg, and breadcrumbs, fry until golden brown in butter. Once this has cooled we are ready to make the sandwich.
      2. Place lettuce on the buttered rye bread
      3. Arrange the luke warm/cold fried fish on top of the lettuce
      4. On top add mayonnaise
      5. Next place smoked salmon on end of the fried fish and  shrimp on the other end of the fried fish
      6. In between the salmon and the shrimp place the asparagus as if it is shooting up in the air
      7. On top twist two slices of lemon on end of the asparagus.  
      8. Add cod roe (or caviar) on the asparagus and in the center of the sandwich
      9. Add dill behind the lemon
      We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently! 
      We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

      Danish Open-faced Potato Seafood Sandwich ❤️ Smørrebrød med Kartoffel, Rejer, Laks og Rogn

      This delicious open sandwich is great for either lunch or dinner. 
      Please share and like our video!


      Ingredients:

      • 1 slice of rye bread
      • butter
      • 1 large boiled potato sliced
      • 1 slice smoked salmon
      • 7-10 shrimp (according to size)
      • cod roe
      • mayonnaise mixed with chopped chives
      • dill
      • lemon, optional

      Instructions:
        1. First butter the rye bread.
        2. Place the sliced potatoes in 2 rows on the buttered rye bread.
        3. Add a slice of rolled up smoked salmon on one side
        4. Place the shrimp on other side.
        5. Add the mayonnaise in the middle
        6. Add cod roe on top of mayonnaise
        7. For both decoration and taste add dill on top of the sandwich
          It’s that easy! If you like a little salt and pepper, add to taste. If need you desire to serve this as an appetizer, slice the bread into smaller pieces. This sandwich goes great with a Danish beer too
          We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently!
          We hope you enjoyed the video on how to make this Smørrebrød and recipe!If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

          Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

          Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

           

           

           

          Smørrebrød Fiskfilet med remoulade – Fillets of Perch or Plaice (Flounder) Sandwich

          Smørrebrød is an open-faced sandwich and starts with the base of buttered bread (usually ryebread) and is topped off, in an artful way, with varying ingredients which compliment each other.

          Please share and like our video!

          Ingredients:

          For the Flounder Filet: 

          • 1 Perch or Flounder Filet  
          • 1 egg, lightly beaten 
          • plain bread crumbs 
          • salt and pepper 
          • extra virgin olive oil, for frying  

          For the Smørrebrød:
          • 1 piece of fried fillet (warm or cold)
          • 1/2 cup of Danish remoulade
          • two slices of lemon
          • 1 slice of buttered rye bread
          • 4 pieces of shrimp
          • pieces of dill
          • 2 baby tomatoes or capers
          • salt and pepper to taste
          Instructions:
          • First turn the fillet in a whipped egg, dip it in breadcrumbs and fry it in butter on the frying pan. 
          • Place the warm (or cold) fillet on a piece of buttered rye bread.
          • Add remoulade in the center of the fillet.
          • Place the shrimp on one side of the remoulade .
          • Add two twisted lemon slices across and over the remoulade .
          • Add baby tomatoes or capers on the fillet and next to the remoulade.
          • For both decoration and taste add several pieces of dill in between the slices of twisted lemon
          It’s that easy! If you like a little salt and pepper, add to taste. It is a great sandwich for either lunch or dinner.  If need you desire to serve this as an appetizer, slice the bread into smaller pieces. This sandwich goes great with a Danish beer too.  
          We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently!
          We hope you enjoyed the video on how to make this Smørrebrød and recipe!If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

          Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

          Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!