FRIED BALTIC HERRING WITH MASHED POTATOES
Because of it's small size Baltic herring is one of the most challenging prey for the underwater hunter. It demands hard sacrifices to catch one of these cunning fish. These efforts make this dish even more delicious.
Ingredients (4 person)
800 grams of Baltic herring
150 grams rye flour
Some fresh dill
Peel potatoes and cook them in small amount of water until soft. Heat up milk and 60g of butter until it is melted. Pour milk and butter on potatoes. Mash until the texture is smooth but keeps its form. Season with salt.
Clean the fishes (head & guts).
Roll fishes in flour seasoned with salt and pepper.
Fry fishes in butter.
Serve with potato mash, pickled beetroot, slice of lemon and dill. Photo>>
Schools of perch rise to shallow waters of Baltic Sea during the night. Equipped with lamps, harpoons and attitude of stealth-fighter members of Team Kampela start looking for their prey. With maximum concentration and little luck they might catch enough fish for this recipe.
Makes 4 portions
400 g of perch fillet
300 g of potatoes
100 g of leek
½ litre of fish stock
1dl of double cream (additional)
Pour fish stock in kettle. Peel potatoes and cut in cubes. Add cubes to stock and boil until almost done. Add cubed fish, thinly sliced leek and cream. Simmer until fish is done. Serve with dark Finnish rye bread and dill.
Turn your fish bones into a treasure!
1kg of white fish bones and heads (perch, whitefish, turbot, sole...)
½ bottle of white wine
1 medium carrot
1 shallot onion
1 whole garlic, unpeeled
1 medium bulb fennel
1 celery stick
1 rosemary and thyme in muslin
Whole white pepper
Remove the gills from the heads. Clean any blood from the bones. Heat the butter and gently fry the chopped vegetables until soft. Add bones, heads and white wine. Pour in water until ingredients are just covered. Boil gently for 25 minutes, skimming of any scum. Strain. Keeps in freezer for 1 month. Add salt later.
Power to the people, no delay!
1 l of water
4 dl of oatmeal
1 teaspoon of salt
Bring water to boil. Add oatmeal and simmer on low heat for 10 minutes. Season with salt.
It is hard to find Japanese ingredients when travelling in Finnish archipelago. This sushi is made partly of Finnish ingredients.
300g of Risella porridge rice
150g of fresh fish (Whitefish, turbot, Baltic herring, Salmon...)
½ dl of Rajamäki spirit vinegar
1 tablespoon of sugar
Soya. Kikkoman works fine.
Nori seaweed sheets (Optional)
Rinse rice for 5 minutes. Cook rice slowly. Warm vinegar in pan, add sugar and fingertip of salt. Pour mixture on rice. Wait until rice is hand warm. Roll 40 g balls out of rice. Spread some horseradish paste on rice balls. Cover with slice of raw fish. If you have Nori, You can make sushi rolls.
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