The best of Norwegian seafood

Fülszöveg

The best of Norwegian seafood is the perfect reference, whether you are wondering what to do with the fish you just caught, or you are browsing through the store for the dinner of your choice.
Lars Barmen, renowned TV chef of the Norwegian Broadcasting Corporation, has gathered a savoury set of favourite recipes for Norwegian fish and seafood. The book covers 30 different species of fish and shellfish, and offers tips and advice on equipment, filleting, scraping, fishing seasons, nutritional content and more.
The recipes are accompanied by luscious photos by Erik Jalland.

Fillet of cod with Maxim potatoes, bacon and tomato
Spicy fried neck of cod with watercress sauce
Bacalao
Grilled sea trout with mango salad
Battered herring with Caesar salad
Curry fried saithe with garlic
Hot smoked haddock with root stew
Thai fish balls of angler
Steamed wolf-fish with sweet fennel bouillon
Marinated mackerel with ginger Chili crab
Blue mussel with saffron
Cold lobster soup... Tovább

Fülszöveg

The best of Norwegian seafood is the perfect reference, whether you are wondering what to do with the fish you just caught, or you are browsing through the store for the dinner of your choice.
Lars Barmen, renowned TV chef of the Norwegian Broadcasting Corporation, has gathered a savoury set of favourite recipes for Norwegian fish and seafood. The book covers 30 different species of fish and shellfish, and offers tips and advice on equipment, filleting, scraping, fishing seasons, nutritional content and more.
The recipes are accompanied by luscious photos by Erik Jalland.

Fillet of cod with Maxim potatoes, bacon and tomato
Spicy fried neck of cod with watercress sauce
Bacalao
Grilled sea trout with mango salad
Battered herring with Caesar salad
Curry fried saithe with garlic
Hot smoked haddock with root stew
Thai fish balls of angler
Steamed wolf-fish with sweet fennel bouillon
Marinated mackerel with ginger Chili crab
Blue mussel with saffron
Cold lobster soup
Steamboat with pollack
Pickled deep water shrimps with chili and ginger
Cured tusk and Hollandaise
Grilled redfish and ratatouille
Fried scallop with celery root, apricot, ginger and chili-butter sauce
Steamed plaice with red wine, butter and onions
Roulade of sole with salmon and cream of saffron
Fried brill with vegetable sauce
Diced halibut with aubergine and Feta purée
Deep water shrimps with shellfish sauce
Spinach salad with kippers
Lobster salad

Grilled scallop with orange and coriander bouillon
Brandade
Tempura of salmon
Slice of trout fillet with roe sauce
Fried herring with hot tomato salad
Fried medallion of angler with spicy bearnaise
Mackerel with beetroot sauce
Black pepper king crab
Fried and marinated sprat with tomato, garlic and basil
Fried saithe with mushroom gravy and parsley
Corned ling and Norwegian 'flatbread'
Fried redfish with shrimp, coriander and lemon
Common cockle and pasta
Marinated salmon, sashimi style
Ray with orange-chili sauce and potato puree
Steamed turbot and artichokes
Fried rice and shrimps
Fish soup with plaice
Pollack, horseradish and mustard sandwich
Fish head curry of turbot
Farfalle with blue mussels
Fried crawfish with paprika coulis
Grilled sole with mandarin sauce
Fillet of brill with potato peel and asparagus
Fillet of halibut with chanterelle risotto
Fried wings of ray with capers and lemon
Vissza