Hello fellow readers! It’s me again, Diane, Mrs. RennyBA – guest blogging once again. My dear husband is always immortalizing my culinary creations on his Terella and I thought it was high time to give you a full account myself. So please sit down at the dinner table and I will present the diner for you:
Trying to be a good Norwegian house wife, and firmly believing the way to man’s heart is through his stomach (and if its not you can at least slow him down a bit – I hope…), I began early on to learn to prepare traditional Norwegian dishes. It is about as important for a Norwegian wife to be able to prepare good fish as it is for an Italian to be able to prepare pasta. It is traditionally one of the basis of the diet here in Norway and the Nordic countries. If you don’t catch them yourself, the best place to get good quality fresh fish is at the local fish market. Just look at the variety in the next pics from a fish shop in our vacation city Mariestad in Sweden….yummmmm! :
Fortunately we have a lot of different ways of preparing fish, and the one I have made tonight I would translate as fish au gratin. It’s important with fresh quality ingredients. Fresh picked dill, carrots, leek, and for today’s fish a type of large bass (WikipediA: Zander) caught in Lake Vänern.
The fish is layered in a casserole with a white cream sauce surrounded by the herbs and vegetables.
Finally it is topped with just a bit of bread crumbs to make it brown and crisp on top while it is baked in the oven for about half an hour.
The end result is good old fashioned ‘slow food’ as my husband likes to call it; whole ingredients and recipes which take time to prepare and which invite you to spend quality time at the dinner table enjoying the meal and the conversation. So dig right in, I promise you the filets are boneless!!
Some asked for the white sauce recipe:
2 tbs butter, 3 tbs flour, 2dl milk, 1 fish bouillon cube, 3dl cream, a dash of nutmeg, salt&pepper and white wine to taste:
– Melt butter in a casserole on the store top. Stir in flour to make a smooth paste. Slowly stir in the milk & add the bouillon cube & spices and let it thicken while stirring – allow it to bubble for a few minutes. Ad cream, salt&pepper and wine – again stir constantly and wait for it to thicken.