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Cold dressing for salmon terrine with spinach
3 dl sour cream
2 dl mayonnaise with added Dijon mustard to taste
White wine
Salt and pepper
How to do it:
1. Mix the ingredients and garnish with fresh chopped herbs to taste. Serve with French
bread or Italian buns.
Cod fillet with leeks and Savoy cabbage (4 pers.)
500 g cod fillets
2 leeks cut into thin rings
200 g finely cut Savoy cabbage
5 dl Mornay sauce
Salt and pepper
How to do it:
1. Mix the leek rings and Savoy cabbage. Put half the mixture into an oval tray.
2. Cut the cod fillets into appropriate pieces and put them over the vegetables.
3. Season with a little salt and pepper and put the rest of the vegetables on top.
4. Pour the sauce over into the cod and vegetables, put the lid on, and put the tray in the
microwave oven for approximately 8 min. at full effect.
5. Leave the dish to rest for 5-6 min.
Serve with good bread or rice.
Other types of fish can also be used, such as plaice, pollock, lemon sole.
Steamed fillet of fish with vegetable sauce (2 pers.)
4 plaice fillets or lemon sole fillets
1 leek
2 carrots
Salt and freshly ground white pepper
50 g butter
4 dl whipping cream
1 tsp fish stock
2 tbsp Maizena, light sauce thickener
Garnish: defrosted shrimps, dill, and lemon wedges
How to do it:
1. Fold the fillets over at the middle and place them in an oval tray.
2. Rinse the vegetables cut them into 5 cm, very thin shreds, and put them on top of the
fish.
3. Melt the butter in a small covered bowl at full effect for 1 minute. Add cream and fish
stock (dissolved).
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