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Before McDonald's opened here, this type of food was the only fast food in Sweden. This food is also famous for its deliciousness but the price is quite affordable that you can get. This food can be served with additional slices of cucumber and shallots for dishes.
- 600 g of straw fillet, cleaned with the skin left
- 1 dl chopped dill
- 50 grams of soft butter
- 4 dl rye flour, crust flour or Japanese bread bread panko
- 75 grams of butter to browned butter
- 4 tablespoons butter to fry
- 0.5 dl oil like sunflower oil to fry
- Mashed potatoes: 800 grams of potatoes
- 3 dl milk
- 4 tablespoons of butter
- 0.5 teaspoon salt
- 1 cup of white pepper
- Marinad (optional): 3 dl film milk
- 2 tablespoons dijon soup
- 3 tablespoons sweet strong mustard
- 0.5 dl chopped dill
How to make:
Fried streams: Rinse and wipe off the flowflies. Cut or tear remove the back fist of the currents.
Put the streams in a bowl.
Navy the streams overnight or a few hours if you want. Mix the strawberries into the bowl of skim milk, mustard and chopped dill. Cover and cool for a few hours. Then take up and wipe most of the marinade.
Lay up a plate or tray with panning ie. rye flour or bread bread.
If you want to fill the flowering flakes, mix or stir soft butter with chopped dill to a dill butter. Then wide a click on a flounder and lay together with a second flounder.
Pour all the flowering flakes simple or double (stuffed) into rye flour or bread bread.
Large streams allow you to cook simple and smaller streams, you can put together for double as well as possibly. fill with dill butter. Place the paned streams on a tray.
Heat a frying pan to the snap under max heat. Put aside. oven of 175 degrees or use two frying pans and post stew in these.
Bring some streams at a time into some tablespoons of butter, as well as oil or fry all streams once in two frying pans.
Sprinkle the currants on both sides, and simmer for weaker heat for 20 minutes in frying pan or overlay into a mold and post in the oven at 175 degrees. If you stitch the streams longer, your legs will be softer and dissolve almost completely.
Bring butter in a saucepan if you want it. Put butter in the saucepan and when it stops bubble and is light brown, take it off the heat.
Serve the flowering flakes with mashed potatoes, lingon and possibly. spices with browned butter.
Mashed potatoes: Peel and slice or diced potatoes.
Boil a large saucepan with 2 liters of water and 2 teaspoons of salt.
Add the potatoes and cook soft for about 15 minutes. Try to make the potato soft with a stick or fork.
Pour off the water.
Add milk, butter, salt and white pepper. Put back on the stove and heat to make the milk warm.
Take off the heat and grind potatoes and milk with a potato shaker and whisk to a smooth mash.
If you have a potato press, you can squeeze the boiled potatoes directly. Then add milk, butter, salt and white pepper as you preheated in a saucepan. Stir together to a mash with a whipping or slipping.
Taste the mash and add as desired. more salt, white pepper and butter. The mashed potato is ready to serve.
