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Pangasius with cream of herbs
Turn the fillets in rye flour and fry them in butter for two to three minutes on each side. Season with salt and pepper. Serve with potatoes in herbs, cream of herbs and season’s vegetables.
Potatoes in herbs:
Slice raw potatoes or cut them into wedges, turn them in oil and season with fresh herbs. Finish them in the oven at 180°C for about 25 minutes.
Cream of herbs:
Mix one dl crème fraîche and two tablespoons of mayonnaise with finely chopped herbs, such as parsley/dill/chives/lemon balm/sweet basil or similar. Add a little white wine, lemon juice, salt and pepper to taste.
Fillets of Pacific cod with lobster sauce
and crisp seasonal herbs and/or vegetables
Lobster sauce:
Cook together 2½ dl. fish stock, ½ dl. dry white wine and 1 dl. double cream with a crayfish cube. Thicken if necessary. Season with salt and pepper. Crisp vegetables:
Cut seasonal vegetables into suitably sized pieces and fry them in hot oil. Start with the vegetables that need the longest cooking time. Cover one side of the cod fillet with rye flour and fry it in a 50/50 mix of oil and butter. Turn when golden and fry the unbreaded side. Season with salt and pepper. Serve on a plate with the crisp vegetables, oyster sauce, new potatoes or pasta.
Tuna steak with Madagascar pepper sauce, vegetable ratatouille and potato soufflé. Serves two.
Two tuna steaks (250-300 g.) Madagascar pepper sauce: mix French mustard with a little tomato purée and add crushed green pepper corns. Vegetable ratatouille: Lightly fry season’s fresh vegetables (cut into suitably sized pieces) in a little olive oil. Add tomatoes and simmer on low heat until the vegetables are tender but still crisp. Potato soufflé: Brush a single-portion dish with olive oil. Place raw potato slices, finely chopped garlic, salt and pepper in it. Add double cream and sprinkle with a little Mozzarella cheese. Oven bake at 170o C for about 45 minutes. Put a little oil on a very hot pan and fry tuna steaks for about one minute on each side. Season with salt and pepper. Serve on hot plates with vegetables, potato soufflé and steak. Top with Madagascar pepper sauce. Boil off the pan with a little double cream, tomato and any remainder of the Madagascar pepper sauce, Add sauce to plates and serve immediately. |
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