Salmon Lasagne

 

Ingredients:

1. 6 pieces of salmon (from the pack of 2 of 225g each in Danish supermarket)

2. 4 large carrots diced

3. 200g Mozzarella cheese grated as topping

4. 1 bottle of Dolm'o of Lasagne Tomato

5. 1 bottle of Dolm'o of Lsagne Creamy

6. 9 lasagne plates

7. Salt & pepper to taste

8. 2 TBS cooking oil

9. A sprinkling of chives chopped as garnish

Directions:

1. Pre-heat oven to 200 degree celsius.

2. Heat 2 tablespoons of cooking oil in a pan, add salmon pieces with skin down until skin is golden.

3. Remove salmon from fire and remove the skin.

4. Add carrots into the pan and fry for 1 minute.

5. Add back the salmon and the two bottles of lasagne sauces and fry for 2-3 minutes.

6. In an oven-proof dish, add a layer of the salmon sauce from the pan.

7. Add a layer of lasagne plates.

8. Cover with a layer of salmon sauce.

9. Repeat steps 7 and 8 until all 9 plates and salmon sauce are used up.

10. Bake in the oven for 15 minutes.

11. Remove from oven and sprinkle a layer of mozzarella cheese on top.

12. Bake for another 5 minutes or until the cheese has melted, but haven't turned bworn.

13. Remove from oven, sprinkle chives on top (optional) and serve :-)

Additional Information:

A friend of mine made this dish during one of our visits to their place. It tasted very good. The salmon was cooked but tender. She gave me the recipe and I tried it today. Salmon is a very healthy super food. Our family tries to eat fish twice a week, although we don't always succeed.

Ingredients available from Føtex supermarket.

Pre-heat oven to 200 degree celsius. Then dice 4 large carrots by hand or food processor.

Heat pan with cooking oil, fry salmon with skin down until skin is golden and remove salmon.

Add carrots and fry for a minute.

Add back salmon, tomato lasagna sauce and

Add creamy lasagna sauce.

Cook and mix well for 2-3 minutes.

Transfer salmon sauce to an oven-proof dish in a layer.

Add a layer of lasagna plates

Cover with a layer of the salmon sauce.

Add another layer of the salmon sauce.

 and repeat until all lasagna plates and salmon sauce have been used up.

Bake for 15 minutes in the oven at 200 degree celsius.

Remove from oven and

Add a layer of mozzarella cheese

Bake for 5 minutes until the cheese have melted but haven't turned golden

Now it is done :-)

Sprinkle with some chopped chives (optional)

Serve with some baby spinach on the side :-)

Oven-Baked Easy Danish Fish Cakes (Fiskefrikadeller)

 

Serves 4

Ingredients:

1. 250g cod
2. 250g salmon
3. 1 egg
4. 1 TBS white wholewheat flour, corn starch or potato flour. 

5. 2 TBS piskefløde (cream)

6. 1 tsp salt
7. 6 turns black pepper mill
8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
9. Dill for garnish

Directions:

1. Cut fish into smaller pieces, putting a few bite-size of salmon aside.

2. Blend fish, egg, flour, salt and pepper blend in a food processor or blender. I use my Magimix blender for this.

3. Add the remaining salmon pieces and mix well.

4. Use an ice-cream scoop to form the mixture into fish cakes into an oven-proof dish.

5. Let them rest for 15-30 minutes in the fridge if you have the time.

6. Bake at 225 degree celsius for approx. 20 - 25 minutes, flipping over halfway through, if it is not evenly browned

Tips:

To keep them warm, you can put them in the oven at 80 degree celsius until you are ready to serve them.

Additional Information:

There is a slight, but noticeable difference using the cream or not using the cream. Using cream makes them a tard juicier.

My family could not taste the difference between pan-fried fish balls and oven-baked fish balls. So if I like to not have the bother to have to watch and flip fish balls on the pan, I will just bake them in the oven.

References:

https://marinasmad.com/fisk/fiskefrikadeller-sproede-bloede-og-laekre/

https://emmamartiny.dk/fiskefrikadeller/

https://madensverden.dk/fiskefrikadeller-ovn/

Easy Danish Fish Cakes (Fiskefrikadeller)

Serves 4

Ingredients:

1. 250g cod
2. 250g salmon
3. 1 egg
4. 2 TBS white wholewheat flour, corn starch or potato flour. 

5. 2 TBS piskefløde (cream)

6. 1 tsp salt
7. 6 turns black pepper mill
8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
9. Dill for garnish

Directions:

1. Blend fish, egg, flour, cream, salt and pepper in a food processor. 

2. Let the mixture rest for 15-30 minutes in the fridge if you have the time.

3. Heat cooking oil on a pan.

4. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to be patient when frying the fish cakes and not use a higher heat.

5. Garnish with some chopped dill or parsley and serve.

Tips:

You can also bake them in the oven at 225 degree celsius for approximately 15-20 minutes.

To keep them warm, you can leave them in the oven at 80 degree celsius until you are ready to serve them.

Additional Information.

I have made a post on Danish fish cakes before, but this is a simpler recipe that I use when I am pressed for time. I serve this dish with potatoes and salad on the side. It is a dish that my family likes a lot. 

There is a slight, but noticeable difference with using the cream or not using the cream. The cream makes them just a tard juicier.

References:

https://marinasmad.com/fisk/fiskefrikadeller-sproede-bloede-og-laekre/

https://meyers.dk/opskrifter/fiskefrikadeller-med-hurtig-remoulade/p/71556/

https://emmamartiny.dk/fiskefrikadeller/

https://madensverden.dk/fiskefrikadeller-ovn/

Fiskefrikadeller - Danish Fish Cake

Serves 4

Ingredients:

1. 600 g cod or salmon or a combination, skinned, boned and cut into smaller pieces
2. 1 egg
3. 2 TBS white wholewheat flour
4. 1 TBS rolled oats (optional)
5. 1 carrot diced (optional)
6. 1 handful of dill or parsley chopped (optional)
7. 100 ml low-fat fresh milk (traditional Danish recipe uses heavy cream)
8. 1 tsp salt
9. 6 turns black pepper mill

10. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)

Directions:

1. Dice carrots by hand, food processor or blender. If using a blender, you need to add water and pulse it. Drain off the liquid and press dry the carrots.

2. Add fish and salt and blend in a food processor or blender.

3. Add flour, rolled oats, diced carrots, milk, pepper, parsley or dill and blend by hand or in a blender/food processor till combined and smooth. The mixture will be a bit sticky.

4. Let the mixture rest for 15-30 minutes in the fridge if you have the time.

5. Heat cooking oil on a pan.

6. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with higher heat.

7. Sprinkle some chopped dill or parsley and serve.

Tips:

You can also bake them in the oven at 180-degree celsius. Give it 7 minutes on each side.

Video Demonstration:

https://youtu.be/gIeYHsTRIfc

https://youtu.be/T-uUrqprqe4

Additional Information:

Just trying to squeeze in more fish into the diet. Made the Danish fiskefrikadeller today with a simpler version of the recipe with lesser ingredients than the earlier recipe I posted. It actually tasted better. So I will jot it down and archive it here.

I dice the carrots using the Magimix blender, using water and pulsing it. You can actually use half of the water than what was shown in the picture above.

Drain off the liquid and press dry the carrots.

Don't throw away the water. You can drink it like you are drinking your regular water. It tastes like water, but with all the vitamins in it.

Add all the ingredients into the blender... such as 1 tablespoon of oats

2 tablespoon of wheat germ

Crack in 1 egg

Add 1 teaspoon of salt

Add a few turns of the peppermill as desired

Add a handful of parsley. Pre-chopping it is not required.

Add in the diced carrot

Add in the fish - here I added a combination of codfish and salmon. I first cut the fish fillets into smaller fishes. I then add it into the blender with the other ingredients... 

Lastly, add 1 tablespoon of ground flax seeds and a teaspoon of chopped ginger

Add 100 ml of milk

I start at speed 1 and slowly work it up to speed 2 and ended with the last few seconds on speed 3.

I also use the spatula while blending to scrape down the side and guide the mixture towards the center of the blender.

The blending is done :-) Ideally let the mixture rest in the fridge for 15-30 minutes.

Heat up the pan with 2 tablespoons of cooking oil and 1 teaspoon of butter.

Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. 

Thus, it's important to have patience when frying the fish cakes and not to try to quicken the cooking with higher heat.

9

Danish Fish Cakes called "fiskefrikadeller" ready to be served with mashed potatoes or Danish rye bread along with tartar sauce or remoulade sauce :-)

References:

https://thegutenappetit.com/2018/01/06/178-fiskefrikadeller/
https://sweetsoursavory.com/blog/2013/9/16/fish-cakes-fiskefrikadeller
https://www.bbc.com/food/recipes/danish_fish_frikadeller_98237
http://thefamilydinnerbook.com/recipes/2013/12/31/fish-cakes-danish-fiske-frikadeller/
https://lineh.dk/opskrifter/fiskefrikadeller-uden-mel
https://hjerteforeningen.dk/opskrifter/mini-fiske-frikadeller-med-kartoffelsalat/
https://www.meyersmad.dk/lav-mad/opskrifter/fiskefrikadeller-med-hurtig-remoulade/
https://www.valdemarsro.dk/fiskefrikadeller/
https://www.youtube.com/watch?v=T-uUrqprqe4
https://youtu.be/gIeYHsTRIfc
https://youtu.be/K3ei9nAxbGs
http://farskoekkenskole.dk/wp-content/uploads/2015/08/Fiskedeller-og-mos.pdf