We have a friendly fisherman who comes over on the way home from fishing in the sea and sells us the freshest of the catch. Today it was Mackrell. Sometimes it’s cod. Always wonderful fresh fish for a very good price :)) Aren’t they beautiful? ??
The hardest and dirtiest part is the actual filleting. But they are so worth it!
Then I salt and pepper them and roll them in batter. First flour then whipped egg and lastly in breadcrumbs.
Then they are ready to be fried. I fry them in butter and a splash of sunflower oil.
I served them with boiled potatoes and lingon jam. (Best would have been fresh Lingon berries mixed with sugar)
1tsp potato flour
1 tbsp jelly sugar
Mix flour, sugar and butter into a crumble. Spread half of it in a baking form.
Cover with your blueberries (can be substituted with raspberries, black berries etc.)
Sprinkle over the berries potato flour and jelly sugar and crumble over the remaining crumble.
Bake in the middle of the oven at 225 degrees Celsius for about 15-20 min until you get a nice golden crunch on the top.
I served it with Vanilla ice cream while it was still a bit warm.
Went for a walk and came across these so I dried them on a newspaper and now they are ready to be used in my stews !!!
Before heading back to Gothenburg from our summer house, we made this Sunday dinner simple, but for sure not lacking great taste.
This is a very Swedish classic dish, that every child knows about and loves.
I always serve my meatballs with boiled potatoes, cream sauce, lingon berries and parsley.
This time I also had Avocado and spinach, just because I had it in the fridge….but that is optional of course 🙂
3,3 dl cooking cream
2 tbsp beef fond (concentrated)
½ tbsp soya
1 tbsp. Lingon berry jam or Black currant gele
Mix all ingredients together and bring it to boil, let it simmer for few minutes and serve hot.
N.B. It is a lot of salt from both the stock and the soya so do not add anymore, you can always add more cream if too salty.