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Warm smoked mackerel
1 smoked mackerel
6 rinsed mushrooms, sliced
2 tomatoes, sliced
1 average sized onion, chopped
60 g butter
Fresh chopped dill
Lemon juice
How to do it:
1. Remove skin and bones from the smoked mackerel. Place the fillets in an oval tray.
2. Put the chopped onion and the sliced mushrooms on top. Sprinkle with lemon juice and
freshly ground pepper to taste.
3. Finish with sliced tomatoes and lots of chopped dill on top.
4. Add butter in small lumps.
5. Cover the tray with wrap (remember to puncture the wrap with a fork).
6. Cook for about 4 min. at full effect and allow the dish to rest for 5 min.
Mackerel is naturally quite salty. Be careful to adjust the amount of salt to the mackerel.
Serve with good coarse bread, or new potatoes when in season.
Salmon with vegetables and sauce (2 pers.)
2 fillets of salmon without skin and bones (approx. 300 g)
2 tbsp white wine
2 carrots, cut into thin lengths
1 leek, cut into thin lengths
Salt and pepper
15-20 g butter
How to do it:
1. Place the salmon fillets in an oval tray.
2. Mix the vegetables and put them around the fish along with lumps of butter.
3. Cover the tray with wrap and put it in the microwave oven for 4-5 min. at full effect.
4. Take out the tray and allow it to rest under cover for 5-6 min.
Fish sauce:
1½ dl water
½ dl white wine
1½ dl whipping cream
1 tsp fish stock paste
Maizena sauce thickener
How to do it:
1. Mix the ingredients in a round bowl with tall sides.
2. Put the bowl in the oven for 3 min. at full effect. Then whip Maizena sauce thickener into
the sauce mixture until the consistency is smooth.
3. Put the bowl back into the microwave oven for 2 min. at full effect.
4. Pour the sauce over the salmon and vegetables. Garnish with fresh dill.
Serve with French bread or Italian buns.
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