Norwegian Mustard Sauce Recipes

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)

Norwegian Butter Sauce (Sandefjordsmor) image

This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 27m

Yield 4

Number Of Ingredients 6

Ingredients

2 lemons, juiced
½ cup heavy cream
5 tablespoons cold, unsalted butter, cut into cubes
salt to taste
cayenne pepper, to taste
2 tablespoons chopped fresh Italian parsley

Steps:

Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.8 g, Cholesterol 78.9 mg, Fat 25.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 16 g, Sodium 54.7 mg, Sugar 0.1 g

NORWEGIAN MUSTARD SAUCE

Norwegian Mustard Sauce image

Usually served alongside stone crab claws and crabcakes, this would also be excellent with chicken. Recipe may be doubled, if needed. Taken from norway-hei.com and posted for ZWT.

Provided by alligirl

Categories Sauces

Time 3m

Yield 1 cup (approx.), 4 serving(s)

Number Of Ingredients 7

Ingredients

5 tablespoons fresh cut dill
2 tablespoons coarse robust mustard
1 tablespoon sugar (or to taste)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
sea salt & freshly ground black pepper (to taste)

Steps:

Mix all ingredients, except oil,
Drizzle oil gradually while stirring.
Chill and serve.

Nutrition Facts : Calories 79.4, Fat 7.1, SaturatedFat 0.9, Sodium 86.3, Carbohydrate 3.9, Fiber 0.3, Sugar 3.3, Protein 0.4

NORWEGIAN FISH CASSEROLE

Norwegian Fish Casserole image

This is just a good Norwegian "Home Cooking" recipe that I found on a Norwegian blog. There are many variations, so use what you like and have on hand. I love this recipe because it is a great use of leftover fish! Posted for ZWT9

Provided by AlaskaPam

Categories Scandinavian

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash white pepper
1 dash nutmeg
3 eggs, Divided
1 1/2 cups fish, cooked (cod, halibut, tilapia, or whatever you like)
1 cup macaroni, cooked
2 tablespoons breadcrumbs
1/2-1 cup chopped vegetables (optional, use what you like)

Steps:

Melt the butter in a saucepan, stir in the flour, and then add the milk, stirring all the while. (If the milk is slightly heated it's easier to get this lump-free!) Bring it to a boil and let it simmer for a couple of minutes, then add the spices. Then pull off of the heat and let the sauce/base cool for a bit.
Stir in egg yolks, cooked fish, cooked macaroni, and any veggies that you want to add (chopped leeks, grated carrots, or peas would be good!)
Beat the egg whites until they're stiff, then carefully fold this into the fish mixture. Put it in a well-greased casserole dish and sprinkle bread crumbs over the top.
Bake at 375 F for 40-50 minutes. When done, the casserole should be firm all the way through.
Enjoy!

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

Steelhead Trout Bake with Dijon Mustard image

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories World Cuisine Recipes European French

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

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