Fresh Fish
A simple recipe for any fish caught in the Sjuhärad region.

Preparation:

Gut, scale and clean the fish. Rinse it thoroughly. Fill the fish with herbs of your own choice, dill and parsley work well for example. Rub the fish with salt. Finally, simply wrap the fish in foil and bake it over a charcoal fire.

Unfold the package and eat it with your fingers together with a cold beer and fresh bread.

Source: Grand Hotell, Borås

Mustard-coated Pike-perch Fillets with Dill Cream
Ingredients (serves 4)

600 g pike-perch fillets
2 tblsp dijon mustard
200 ml breadcrumbs
50 g butter
salt and pepper
200-300 ml whipping cream
1 sprig of dill

Preparation:

Approximately 20 minutes. Brush the pike-perch fillets with mustardand wrap them up into small mounds. Coat the outsides in breadcrumbs. Fry them in butter on a low heat until they are golden brown, and season with salt and pepper. Add the cream but avoid pouring it over the fillets. Leave it to cook for around 5 mins, and then add the dill. This should leave the fish crispy on the top whilst the underside is cooked in cream. Delicious served with Swedish ‘almond’ potatoes.
Source: Svenskfisk.se

Fish Stew a la Grand
Ingredients (serves 4)

300 g rainbow trout fillets
300 g white fish
100 g peeled prawns
1 fennel, medium sized
1 carrot
1 leek
1 tin whole tomatoes in juice
2 garlic cloves
1 small packet of saffron
200 ml white wine
0.5 l whipping cream
3 tablespoons of concentrated fish stock
Fresh chopped dill and parsley or other herbs of your own choice
50 ml olive oil

Preparation:

Cut the fish into large cubes. Shred the fennel, carrot and leek. Heat the olive oil in a pan on a medium heat. Add the vegetables and fry until soft. Add the saffron, squeezed garlic and white wine. Pour in the tomatoes and their juice. Add the cream and fish stock. Bring the sauce to a boil and then simmer for 10 minutes. Season with salt, pepper and dill/parsley. Set aside the sauce.

Bring the water to a boil in a pot, adding plenty of salt. Throw in the white fish and the rainbow trout fillets. Let the water simmer until the fish is just cooked, it will only take a couple of minutes. Add the shrimps at the last moment. Drain the fish, and then lay both the fish and the shrimps in 4 deep plates. Pour the warmsauce and vegetables over the fish. Decorate with dill

Serve with freshbread.
Source: Grand Hotell, Borås
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Sun Golden Pasta
Ingredients (serves 4)

600 g rainbow trout
½ lemon
1 pinch cayenne pepper
2 tsp paprika
½ tsp cumin seeds
Golden pasta with herbs:
240 g pasta
½ tsp turmeric
2 crushed garlic cloves
50 ml fresh or frozen basil
3 tblsp fresh or frozen chives
1 tsp rapeseed oil
150 ml chicken stock
salt and pepper
Green Salad:
Serve with a green salad of your choice

Preparation:

Cut the fish into small portions. Place them in a greased ovenproof dish. Squeeze the lemon and drizzle the juice over the fish. Mix together the cayenne pepper, paprika and cumin, and sprinkle the mixture of spices over the fish. Bake in an oven at 200 °C for around 10 minutes (the inside should reach a temperature of 60 °C).

Golden pasta with herbs: Cook the pasta according to the instructions on the packet, but add turmeric to the boiling water. Pour off the water and drain the pasta thoroughly. Use a blender (or crush together in a pestle and mortar) to create a smooth paste with the garlic, herbs and oil, thinning with the stock and seasoning with salt and pepper. Mix this herb sauce with the pasta just before serving. Serve with a green salad.
Source: Svenskfisk.se
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Campfire Pike

1 Pike (around 1 kg)
3 – 4 tsps of salt
A pinch of pepper
Sprigs of dill and parsley
1 small leek
50g butter

Preparation:

Clean and rinse the pike well, then dry it. Rub the inside of the pike with salt and pepper.
Finely chop the dill, parsley and leek, and mix these with the butter. Fill the pike with this paste and then wrap it in butter smeared greaseproof paper.
Aluminium foil doesn’t work well as the smoke from the fire won’t be able to penetrate the fish.
Wrap the pike just as carefully in newspaper. Wrap it tightly. Then wrap it in the other direction with yet more newspaper and finally tie it together with some string. Lightly dampen the package and lay it on the glowing pile of embers from a campfire
It will soon begin to burn in a slightly alarming fashion, but after 20–25 minutes you can remove the parcel from the fire, lay it on a baking tin or flat surface, and cut open the packaging. The pike will be sitting there firm and white and full of aroma.

Source: Fiskeportalen.com
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Poached Trout with Cucumber Salad
Ingredients (serves 4)

600 g trout fillets
1 l water
50 ml red wine vinegar
½ tsp salt
A pinch of white pepper
1 sprig of dill
1 lemon

Cucumber salad
1 cucumber
1 red onion
40 g butter
1 tblsp coarse Dijon mustard

Preparation:

Approximately 30 minutes. Scale the trout and divide it into 4 similar sized pieces..
Boil up an infusion with the water, salt, pepper, dill stalks and some slices of lemon. Place the trout in this infusion and leave it to simmer for 10 minutes.
Peel the cucumber and cut it into sugarcube-sized pieces. Peel the onion and finely grate it. Melt the butter in a casserole and add the cucumber, mustard and onion.
Fry it gently, without browning, for about 4 minutes. Chop the dill and sprinkle it over. Add salt and pepper to season.
Serve the trout with the juicy cucumber salad.
Source: Svenskfisk.se
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Potato dressed trout with mushrooms and tarragon
Ingredients (serves 4)

4 x 170 g pieces of fresh trout fillet
2-3 potatoes
2 tblsp butter

Sauce:

2 tblsp butter
50 g Porcini or other mushroom
50 g field mushrooms
1 clove of garlic
1 sprig of fresh tarragon (or 1 tsp dried)
400 ml chicken stockg
100 g unsalted butter

Preparation:

Approximately 30 minutes. Peel and slice the potatoes as thinly as you can. Fashion the potatoes so that they cover one side of the fish. Brown the butter and then carefully fry the fish with the potato side downwards until it is golden brown..
Turn the fish over and place the whole pan in the oven to cook at a temperature of 175 °C for around 15 minutes.

Sauce
Brown the butter and fry the chopped mushrooms together with the crushed garlic. Add the tarragon and stock and allow it to gently simmer for around 15 minutes, before blending together in a blender.
Strain the sauce through a not too fine strainer, and allow it to cook a little more. Take the saucepan off the heat and add the butter from room temperature.

Serve it warm with the fish.

N.B! Use a pan that will withstand being in an oven.

Source: Svenskfisk.se

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Pike-perch with Chantarelles and a Butter Sauce
Ingredients (serves 4)

550 g pike-perch fillet
1 tsp salt
A few pinches of pepper
1 tblsp cooking oil

Chantarelles and butter sauce:
160 g parboiled chanterelles, approximately 300 ml
1 tblsp butter for frying
200 ml concentrated light veal stock
3 tblsp unsalted butter
1 large pinch of salt
1 small pinch of white pepper
1 tblsp finely chopped chives

Preparation:

Divide the fillets into four similar sized portions. Season with salt and pepper

Fry the chantarelles in a little butter. Add the veal stock and let them stew together a little while. Wisp in the unsalted butter from room temperature. Season the gravy with salt and white pepper.

Heat up the oil in a non-stick pan, and fry the fillets briefly on both sides. Mix the chives into the sauce before serving.

Celeriac cakes are a good accompaniment to this dish.
Ingredients:
50 g trimmed celeriac
50 g peeled carrots
100 g peeled potatoes
1 tblsp wheat flour
1 egg
A large pinch of salt
A small pinch of pepper
1 tblsp butter for frying
Preparation:
Finely grate the celeriac, carrots and potatoes, and mix them with the flour and egg, adding salt and pepper. Form them into small round cakes and fry them in a little butter until they are crisp.

Source: Det svenska matåret, svenska kocklandslaget i samarbete med Tore Wretman
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Perch with Fresh Spring Vegetables
Vegetables Ingredients (serves 4)

4 Perch
5 anchovy fillets (in slices)
1 sprig of dill
50 ml oil
Salt and white pepper
Spring Vegetables:
200 g new carrots
200 g fresh leaf spinach
1 onion
1 tblsp dijon mustard
150 ml whipping or cooking cream
Salt and white pepper
1 tblsp butter or margarine

Preparation:

Gut, clean and scale the fish, removing the head. Rinse and dry the perch and then make small slices along its length, about 12. Fill the incisions with anchovies and dill feathers. Brush with oil, salt and pepper. Place them on the grill allowing them plenty of space. Grill at a high temperature, turning them over after around 10 minutes to grill the other side. Cut the onion and fry it in the fat. Add the cream, spinach, carrots and simmer for a few minutes adding the salt and pepper to season. Don’t let the sauce boil, or cook for too long, as the vegetables will lose their firmness. Serve the perch with the vegetables on the side.
Source: Svenskfisk.se
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Perch in a Parcel

Ingredients (serves 4)

600 g Perch fillets
2 tblsps butter
1 tsp salt
2 tsp french mustard
2 tblsps chopped parsley
Freshly ground black pepper
1 lemon to garnish

Preparation:

Set the oven to 225 degrees.
Salt the fillets, smear them with the mustard, and sprinkle on the parsley. Roll them up and place them on a sheet of aluminium foil along with several lumps of butter and plenty of pepper. Fold into a parcel and bake in the oven for 15-20 mins. Open the parcel and check that the fillets are soft and cut easilywhenyou slice them.

Serve with boiled potatoes and lemon wedges.

Source: Svenskfisk.se
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