We like to have fish for supper once or twice a week, OK, sometimes something like a creamy pasta sauce with tinned tuna & mushrooms or frozen Birdseye haddock in breadcrumbs.
But when it comes to the real thing,
Prawns, the real ones that are grey and need shelling, pan fried with garlic & ginger
Squid, frozen from Portugal waters, pressure cooked, then baked with par boiled potatoes.
Sea Bream, baked whole, head 'n all.
That seems to be about it, our favourite buys from the fishmonger. What do you have, what do you recommend?
I love to have fish every Friday.
Usually it’s the norm, cod or haddock, but I also like salmon with asparagus.
Fish pie with creamy sauce and cheesy mash.
This week I have picked up a Paella mix to add to arborio rice and fresh prawns. A little taste of Spanish cuisine.
Stekt stromming or fried herring is a hearty Swedish specialty consisting of herring fillets that are seasoned with salt, white pepper, and fresh dill, coated with flour and breadcrumbs, then fried in butter until crisp and golden brown on the outside.
There are many ways to eat and serve these delicious fish fillets, but usually, they are accompanied by mashed potatoes, lingonberries or lingonberry jam, red onions, or pickled cucumbers. Another way to consume fried herrings is by topping them with a mixture of vinegar, sugar, allspice, and chopped red onions, which is also used in another Swedish fish dish known as inlagd sill (pickled herring)
Nope. A rollmop is pickled. Pickling herring is another preservation method favoured in Nordic cuisine. Rollmops – fillets rolled and fixed with a cocktail stick and packed into pots with spiced (pickling) vinegar – is another traditional way to prepare them. They are delicious as an instant lunchtime snack, or a highly nutritious main meal with salad. Try beetroot, apple and soured cream with chives, or finely chopped hard-boiled eggs mixed with fresh parsley, grated carrot, radish and mayonnaise. Watercress with either of these ideas is perfect. Select the freshest fish fillets with shimmering silver skins from your fishmonger. All flavours of vinegar can be used, but cider or sherry vinegar is a good choice, being a little less acidic than malt vinegar. Vary the spices to suit the vinegar. Some, such as juniper berries, have been used for centuries in Scottish/Nordic cuisine.
basically fried herrings.
