Prescription

Prescription

FRIED PAIN FILLET IN DRAGON SAUCE
400 grams of perch fillet
Breading:
1 egg
1 dl breadcrumbs, panko, coarse rye flour or similar
2 teaspoons salt
1 cream black pepper or white pepper
For frying:
butter or oil mixed with a little butter
2 dl cream milk
1/2 dl white wine
2 tablespoons dried tarragon or other spice to taste.
Cooking:
Turn the fish into the beaten egg and then into the spiced flour.
Fry the fish in a medium-hot frying pan until it has a golden brown color, 2-3 minutes on each side.
Mix wine and cream milk and beat the fish in the pan. Let simmer for a few minutes.
Serve with boiled potatoes and a green salad.

FISH AND CHIPS
600 grams of perch fillet or whitefish fillet
Breading:
1.5 dl Panko (Japanese breadcrumbs). For gluten-free: quinoa flour or buckwheat flour
salt and pepper
oil
Cooking:
Season the fish and turn in the breading.
Heat the frying pan and fry the fish golden brown for a couple of minutes on each side.
Served with baked potatoes, homemade mayonnaise flavored with lemon and green salad.

PIECE SOUP WITH GARLIC CREAM
400 grams of perch fillet
6 dl water
6 allspice grains
1-2 bay leaves
1 fish stock cube
2 pcs (200 gr) carrots
3 pcs (300 gr) potatoes
1 red onion
2 dl cream
3 tablespoons chopped chives
salt, pepper
Cooking:
Rinse the perch and allow to drain. Boil water with allspice, bay leaves, and bouillon cubes.
Peel the carrots and potatoes and then cut into smaller pieces. Boil carrots and potatoes soft in the broth.
Peel and cut the red onion into smaller pieces. Cut the fish fillets into pieces and add them to the soup with red onion and cream. Let cook for a few minutes until the fish is done. Season with salt and pepper. Sprinkle chives over the soup when it is to be served.
Garlic cream:
3/4 cup mayonnaise
1/4 cup fresh cream
1/2 clove garlic
salt, black pepper
Mix the ingredients and season with salt and pepper. Click garlic cream in the soup.

BROILED WHITE FISH FILLET 4 port.
6-700 grams of white fish fillet
1-1 / 2 tablespoons oil or butter
1 teaspoon salt
Sauce:
1-2 garlic cloves
2 egg yolks
1 krm salt
1/2 cream pepper
1 1/2 dl oil
1 tablespoon vinegar or freshly squeezed lemon
Start with the sauce: Squeeze the garlic or mash it in a mortar. Mix egg yolks, garlic, salt and pepper in a bowl. Pour in the oil drop by drop and stir vigorously, using an electric whisk. Season with vinegar or lemon juice. Let the sauce cool.
Heat the shortening in a pan. Add the fish fillets and fry them beautifully brown, about 4 minutes on each side.
Salt and serve the fillets hot. Eat with boiled potatoes, sauce, green salad or butter-milled whole spinach.

Citrus salmon with chili and fennel     
Oven temperature: 100 degrees
6 people
2 oranges, thinly sliced and pitted
1 lemon, thinly sliced and pitted
1 fennel stand, thinly sliced
1 red chili, thinly sliced
1 small bunch of dill
salt
freshly ground black pepper
1 salmon fillet, about 1 kg
1 1/2 dl olive oil
Cooking:
Preheat the oven to 100 degrees. Mix orange, lemon and fennel slices in a frying pan. Add chili, a few sprigs of dill, salt and pepper. Confuse.
Salt and pepper the salmon fillet and place it on the citrus mixture. Pour over the olive oil.
Bake in the oven to an internal temperature of about 45-50 degrees, depending on how well you want it cooked. Remember that cooking continues after you have taken the fish from the heat source and the temperature rises a few more degrees. 
Place the salmon on a platter. Break the fish meat and spoon over the citrus mixture. Replace the cooked dill sprigs with new ones. Salt and pepper. Serve with freshly cooked potatoes, preferably almond potatoes.

Salmon wok
500 gr fresh salmon cut into cubes
1/2 leek
2 carrots
1 point glass noodles
salt and pepper
parsley or chives
Marinade:
fresh grated ginger
2 tablespoons tamarind soy or other optional soy
juice and cest of a lime
Cooking:
Mix the marinade and marinate the salmon for 30-45 minutes.
Groom and cut the leeks into strips and the carrots into thin slices.
Boil the glass noodles according to the instructions.
Stir the vegetables over high heat in rapeseed or olive oil.
Fry the salmon cubes in a mixture of butter and a little oil in a separate frying pan. Spice.
Mix salmon and noodles with the vegetables. Pour over the sky from the frying pan in which the fish is fried.
Taste with salt and pepper and sprinkle with herbs.

Grilled salmon with risotto 4 port
1 bit gravlax, about 500 grams
1 liter of chicken broth
6 dl dry white wine
50 grams of butter
1 small yellow onion, chopped
350 grams of avorioris
salt, pepper
1 dl chopped parsley or dill
planed parmesan cheese
Accessories:
green asparagus
Cooking:
Heat the broth and add the wine.
Melt half of the butter and melt the onion soft. Add rice, salt and pepper and cook, stirring, for about 3 minutes.
Add a couple of dl of broth and cook on low heat, stirring constantly, until the liquid has boiled. Continue until all the liquid has been absorbed and the risotto is really creamy. It takes about 20-30 minutes.
Add the rest of the butter a little at a time. Stir in the herbs.
Quickly broil the salmon on both sides in oil. Spread the risotto on hot plates, add the salmon and sprinkle with planed parmesan cheese. Serve with green asparagus or mix the asparagus in the risotto.

Grilled salmon with herb sauce 6-8 port
A whole salmon side that is placed on a grill grate and baked in a quarter. The herb sauce can be prepared in advance and heated.
1 1/2 kg fresh salmon fillet with skin
1 tbsp oil
2 teaspoons coarse salt, sea salt
Herb sauce:
3 tablespoons wheat flour
4 dl water
1 fish stock cube
2 dl dry white wine
2 dl whipping cream
1 teaspoon crushed rosemary
1 teaspoon thyme
1/2 teaspoon marjoram
3 egg yolks
The sauce:
Whisk the flour in a little cold water in a saucepan. Add the rest of the water and the bouillon cube. Bring to the boil while whisking. Add wine, cream and herbs. Let boil for about 5 minutes and then cool. Whisk down the egg yolks.
Rub the salmon side with oil and salt. Place the fillet with the skin facing down on the grill grate a bit from the embers so that it does not get too hot. Allow about 10-15 minutes until the salmon is barely done on the top. Transfer the salmon to a cutting board and cut into portions.
Heat the sauce gently while constantly whisking. It must not boil, just simmer. Serve with lightly cooked summer primroses.

Vasasotare
1 kg fresh baltic herring
2 tablespoons coarse salt
Clean and rinse the herring. Remove the head but leave the backbone. Let the fish drain.
Put the herrings in a very hot cast iron pan and sprinkle with coarse salt.
Roast for 1-2 minutes on each side, they should be black-brown and a little windy on the surface. Shake off the salt and pour over the butter sauce. Serve straight from the pan with potatoes, crispbread and Västerbotten cheese.
Butter sauce:
50 grams of soft butter
50 grams of melted butter
1/2 dl boiling water
1/2 dl spice green
Whisk hot butter in soft butter. Continue whisking with boiling water. Mix in the spicy greens and pour the sauce over the soot.

Empanadillas with baltic herring
Puff pastry - refrigerator shell
Filling:
200 grams of skin-drawn baltic herring
1 red onion
1 hard-boiled egg
1/2 dl green olives
1 red chili
100 grams of philadelphia cheese
flake salt, freshly ground pepper
Take rounds out of the thawed puff pastry with a glass or a round shape.
Chop the ingredients for the filling and mix with the cheese. Spice.
Spread the filling over the rounds, fold them in half and press firmly with a fork or your fingers.
Brush with beaten egg. Bake in the oven at 180 degrees until the dough is golden brown.
For more flavor, sprinkle some chili flakes over before baking.

Pickled baltic herring with tomato, basil and lemon
600 grams of baltic herring fillet
Law:
5 dl water
1 dl vinegar
1 tablespoon salt
Marinade:
4 large tomatoes
1 pot of basil
2 lemons
1/2 dl olive oil
salt, sugar and pepper from the grinder
Peel a squash, grate it and add to the fillets. Let stand cold for two hours.
Beat the law and let it drain.
Peel, peel and chop the tomatoes, cut them into cubes. Chop the basil. Peel a squash, grate it and squeeze the juice.
Mix the ingredients for the marinade and taste with salt, pepper and sugar.
Mix gently in the fillets and leave for 6 hours.

Baltic herring steaks
1 kg of cleaned baltic herring
250 gr carrots
250 gr boiled cold potatoes
200 g onion
white pepper
salt
shortening
Cooking:
Grind the herring, carrots, potatoes and onions once through a meat grinder.
Work the minced meat together and season with salt and pepper.
Shape steaks and fry them golden brown in butter or oil. Serve with potatoes, salad and pickled cucumber.

Marinades and rub

Rub the fish with the spice mixture at least 30 minutes before cooking.

Citrus and herb blossoms
Grated peel of a lemon
Grated peel of an orange
2-3 garlic cloves
1 teaspoon chili powder
2 teaspoons rosemary, dried
1 teaspoon thyme, dried
1 teaspoon salt
1/2 teaspoon crushed black pepper
Peel a squash, grate it and squeeze the juice.
Squeeze the garlic and mix together all the ingredients.

Spice
1 teaspoon lemon pepper
2 star anise
1 teaspoon white pepper
1 tablespoon fennel seeds
2 cloves
1 tablespoon coriander seeds
Put all the spices in a dry and hot frying pan for about 3 minutes.
Stir so that they do not burn. Let cool.
Grind the mixture in a blender or with a mortar.

MARINED FISH - Put the fish in the marinade at least 30 minutes before cooking.

Lemon marinade - ground
Grated peel and juice of one lemon
1 dl olive oil
1 clove of garlic
1 teaspoon salt
1/2 teaspoon white pepper
Peel a squash, grate it and squeeze the juice. Mix with oil and crushed garlic and salt and pepper.
Can be seasoned with fresh herbs, horseradish, Dijon mustard etc.

Asian marinade
1 lime, grated peel and juice
1/2 cup soy
2 teaspoons sesame oil
2-3 tablespoons sweet chili sauce
1 pressed clove of garlic
Peel a squash, grate it and squeeze the juice. Mix with other ingredients.

Chilimarinad
Grated peel and juice from a lemon
1 chopped red chili
1-2 pressed garlic cloves
1/2 dl olive oil
1 tablespoon honey
Peel a squash, grate it and squeeze the juice. Chop the chili with the seeds and mix with the garlic, oil and honey.