Fiskesuppe Norwegian Fish Chowder Recipes
FISKESUPPE (NORWEGIAN FISH CHOWDER)
Make and share this Fiskesuppe (Norwegian Fish Chowder) recipe from Food.com.
Provided by Member 610488
Categories Chowders
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
- Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
- Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
- Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
- Serve with bread.
Nutrition Facts : Calories 593.8, Fat 31.7, SaturatedFat 18.9, Cholesterol 180.5, Sodium 435.4, Carbohydrate 33.4, Fiber 4.2, Sugar 4.4, Protein 44.1
NORWEGIAN FISH MOUSSE (FISKEPUDDING)
This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.
Provided by Bergy
Categories Scandinavian
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
- You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
- Add salt, pepper, nutmeg and potato flour, mix well.
- Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
- Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
- Add the mousse until the mould is 3/4 full.
- Cover with buttered foil or release foil.
- Place mould in a larger dish, fill with water.
- Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
- Invert the mould very carefully.
- Decorate with the shrimp & parsley.
- Serve with sauce poured over it.
- Serve hot or at room temperature.
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