One of our favorite lunch time dishes at the Cafe restaurant in Sister Bay, Wisconsin (Door County) was their open faced cold swedish meatball sandwich. Unfortunately their lovely owners retired going on to other adventures and closed that wonderful restaurant that offered really fresh Scandinavian food and other delights. My family missed this simple dish so much that they asked if I could give it a try. Even though I couldn't do the dish justice my family still enjoyed it.
ingredients: cold plain meatballs (no sauce) sliced (2 - 3 meatballs each sandwich depending on size of meatballs and preference) (Our local Italian deli freezes their meatballs for their costumers to use in their own dishes - as I really didn't want to cook meatballs today I bought theirs).
red onion chopped
lettuce (we actually like butter or black seed simpson lettuce the best
chopped tomato
chopped pickles (we like the french ones chopped)
horseradish sauce: (if you like your sauce less sharp you can add a bit of mayo)
good scandinavian rye
for one dish: spread horseradish on rye bread
but lettuce on top of spread
top with sliced cold meatballs
top with tomato, onion and pickles
eat with a fork and a knife
serve with fruit on the side or a nice cup of soup
Fish by Martha (in her cooking school book)
In Martha's book she cooks this dish in parchment paper but I am out of it so I used foil instead. I had to cook this dish a little longer than the 12 minutes suggested but it still turned out great. I also made it for 2 rather than the 4 suggested.
Need: 4 pieces of 11 x 17 parchment paper (I used foil)
4 skinless firm fish deboned (I used halibut that I cut in 1/2 removing the center area where the bone had been) you can also use salmon (as martha uses in her recipe), or sea bass (I buy from a fish monger in my area... how I can tell the fish is fresh... when I come into the store it smells like the ocean... fresh! the fish isn't slimy, falling apart and it smells really fresh.
compound butter (listed below)
2 lemons 1 sliced thin, the other into wedges
1 bag of spinach washed well and drained. about 2 cups
Set oven to 400 Degrees
1. Make the compound butter and put in refrigerator until ready to use
Compound butter: for this dish: 4 Tablespoons Butter at room temperature, 2 Tablespoons salted capers (rinsed and chopped), 1 garlic clove (she says minced- I like pressed or grated and taking out center germ to make the garlic milder in flavor, 2 Tablespoons minced parsley, and 1 Tablespoon lemon zest. Mix together and shape and place in refrigerator to make firm. You can freeze the butter compound for 2 months.
https://www.youtube.com/watch?v=GAce_zo-A-8 is a great video on how to make herb compound butter and how to shape the butter. As this recipe only calls for 4 Tablespoons of butter the roll will be smaller than the one shown on the video
2. season fish on both sides with salt and pepper set aside
3. place a handful of clean spinach in the middle of your paper or foil
4. top with 3 slices of lemon
5. top with fish
6. top with 1/4 of the compound better
7. fold paper or foil over and seal the edges so that no steam comes out. (you tube has lots of video's on how to fold parchment paper)
8. cook 8 minutes for each inch of fish. Martha says for 1-1/2" of fish cook for 12 minutes. I had to cook my fish a little longer as my fish was opaque in the middle still (which means the fish
was not finished cooking) (serve immediately) very easy
SERVE WITH LEMON WEDGES
http://www.finecooking.com/articles/how-to/tell-when-fish-is-cooked.aspx
was not finished cooking) (serve immediately) very easy
SERVE WITH LEMON WEDGES
http://www.finecooking.com/articles/how-to/tell-when-fish-is-cooked.aspx
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