Cod mac’n cheese or as we call it in Norway fish au gratin

 

This dish is one of the childrens favorite dishes, “Fiske grateng” as it is called  in Norwegian comes in many different varieties, some with macaroni, some without, some with cheese and some without. I make it with macaroni and cheese, so it is more like a mac’n cheese.

Dinner for 4

5 dl cooked macaroni
4 tbsp butter
6 tbsp flour
6 dl milk
1 grated carrots
3-4 stalks shallots
3 dl grated cheese, use the cheese you like
1 tsp ground pepper
1/4 tsp ground nutmeg
500 g cod filet
2 eggs
1 dl bread crumbs or panko crumbs

Preheat the oven to 180 C. Grease a baking dish with butter.

Boil water and cook the pasta, drain and reserve.

Heat the milk in a small saucepan, but don’t boil it.

 

In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook until thick and smooth. take the pan off the heat, add the cooked macaroni, carrots, shallots, cheese, salt, pepper, and nutmeg. Add the cooked macaroni and cod and lightly beaten eggs and stir well. Place the mixture in a baking dish or individual dishes.

Sprinkle the breadcrumbs on top with a handful of grated cheese.

Bake in the middle of the oven for 30 to 35 minutes or until golden.

Serve this with a coleslaw or salad.

I made aslaw with

1 part grated apple
1 part grated carrot
1 part finely cut red cabbage
2 parts chopped kale

1 part creme fraishe/sourcream
1 part mayonese
1 tsp garlic powder
pinch salt
ground pepper

SAMSUNG CSC

 

Fusilli with hashed fish, nuts and mushrooms

When it comes to seafood I often use my favorite combinations of ingredients butter, garlic and lemon. Yes it is simple but yet so tasty. In this dish I have added nuts and mushrooms with the three ingredients.
This dish is quick to make, it does not take longer than it takes you to cook the pasta.

For 4 people

500 g fusilli
2 tablespoons oil
3 tablespoons butter
2 cloves chopped/minced garlic
1 dl chopped walnuts
1 dl chopped almonds
200 g mushrooms cut into sticks
400 g Cod sliced / bites
1 handful chopped parsley
1-2 lemons
Start by cooking your pasta
Saute the garlic and the chopped nuts in oil and one tablespoon of butter untill golden, then add the sliced mushrooms and continue sauteing until cooked.
Add the fish and the rest of the butter, then add lemon juice. Salt and pepper to taste and add the parsley
If it is to dry add a little extra melted butter or oil.
Plate your dish with pasta on the bottom and a helping of the fish hash

Fry some slices of lemon and sprinkle some chopped parsley for garnish

Steamed cod with applebutter and flowersprouts

analizagonzales.com
analizagonzales.com

Do you sometimes sit at a restaurant and think “I wonder if I can make something similar at home?” I do and sometimes I find myself picking out ingredients at the grocery store thinking “Oh, I can use that”

 

In this case I have tried to make my version of a white fish dish that I had at Oko Restoran in Kaberneeme in Estonia. They used local white fish, local apples that I do not remember the name of, brussels sprouts and seafood foam.

For my dish I used cod, flower sprouts a cross between kale and brussels sprouts, apple butter and seafood foam

analizagonzales.com
analizagonzales.com

Ingredients for 4

600-800 g Cod loin

Apple butter, see directions below

300-400 g Flowersprouts (use kale or brussels sprout if you want)

2,5 dl Seafood or fish stock

2,5 dl skimmed milk

butter

salt and pepper to taste.

Lemon thyme twigs and edible flower petals as garnish.

 

First make apple butter, the amount of ingredients below is for this dish, but you can make a larger batch if you want and preserve them in jars for later use.

 

Sautée the vegetable in a pan with butter salt and pepper.

 

Heat up stock and skimmed milk and put aside and keep warm.

 

Cut the cod into 4 equal pieces and sprinkle a bit of salt on all sides.

Place the cod in a preheated pan with 2 tbs butter and fry lightly on both sides. Add water,

turn down the heat to low and place a lid on top and let it cook al the way through.

 

Blend the stock and milk mix with an immersion blender until frothy

Plate your dish and enjoy. I would recomend serving this dish with some heavenly brown butter and some nice bread, see recipe HERE

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Apple butter

500 g of good cooking apples (I used Gravenstein)

1/2-1 dl apple cider vinegar

1/2 dl water

1 dl Sugar

1/4 tsp Salt

2-3 twigs of lemon thyme

Grated rind and juice of 1 lemon

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor and color in the peels), but cut away damaged parts.

2 Put them into large pot, add the sugar, vinegar and water, cover, bring to a boil, reduce heat to simmer and add the lemon thyme twigs, cook until apples are soft, about 20 minutes. Remove from heat.

3 Ladle apple mixture into a sieve (or foodmill) and use a pestle to force pulp from the sieve into a large bowl below. Add a dash of salt, the lemon rind and juice. Taste and adjust seasonings if necessary.

4 Cook the mixture uncovered in a wide thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

analizagonzales.com
analizagonzales.com