Creamy Shellfish Soup (Cremet skaldyrssuppe)




This recipe was found on Hendes Verden 

Serves 4

500 g shrimp with shells
2 shallots
1 stalk celery
2 cloves garlic
2 tbsp oil
1 tsp fennel seeds
100 g cherry tomatoes
1 handful parsley
2 sprigs thyme
1 1/2 dl white wine
8 dl bouillon
2 dl heavy cream
2 tbsp corn starch
1 1/2 dl garlic cream cheese
1/2 bulb fennel
20 g butter
1 handful dill
Salt and pepper

Peel the shrimp and save both the shrimp and the shells. Mince the onion and dice the celery into a small dice. Chop the garlic and heat the oil up in a large pot. Add the onion and celery; fry a couple minutes. Add garlic, and fry 1 minute more. Add the shrimp shells and fennel and fry up.
Cut the tomatoes in small dice, add to the pot along with parsley, thyme, white wine, and bouillon; let boil 8 minutes, and strain. Toss the shells and keep the liquid.

Whisk cream and corn starch together, and pour into the soup along with the cream cheese. Bring to a boil under constant stirring.
Thinly slice the fennel and toast in butter in a pan. Pluck the dill apart and sprinkle atop the fennel. Season with salt and pepper. Place the shrimp in the soup, heat through right before serving. Eat the soup with the fennel and toasted bread.


Mini Tarts with Shrimp and Pumpkin in Red Curry (Tarteletter med rejer og græskar i rød karry)

Mini Tarts with Shrimp and Pumpkin in Red Curry



This recipe was found on Hendes Verden

Makes 10

165 ml coconut milk from the can
1 tsp red curry
1-2 tsp fish sauce
1-2 tsp sugar
75 g diced fresh pineapple
75 g diced pumpkin
350 g pre-cooked tiger shrimp, peeled (and thawed if frozen)
A bit of sauce thickener or corn starch
Fresh cilantro
10 mini tart crusts

Bring the coconut milk, curry, fish sauce, and sugar to a boil. Add pineapple and pumpkin, reduce heat to low, and let the sauce thicken for ca 30 minutes.
Squeeze the shrimp hard to drain out as much surface water, remove the tails from all but 10 shrimp (these 10 will be used for garnish).
Thicken the sauce with thickener if needed, season to taste, and add shrimp.
Distribute between warm mini tart crusts; garnish with cilantro and shrimp. Serve immediately.

Sole with Bananas (Søtunge Med Bananer)

Sole Bananas



This recipe was created by Rigmor Bagger in 1965 and was featured on Spise Med Mormor 
8 sole filets
4 bananas
75 g butter
2 tbsp flour
1 tbsp curry
Lemon juice
1 egg
1 dl white wine
2 dl heavy cream
2 dl fish stock (if you don’t have the head and bones from the fish)
2 tbsp chopped parsley

Cook the head and bones from the fish (if you have them) in a bit of water, add salt and a couple peppercorns (otherwise, if using premade fish stock, skip this step.) Beat the eggs and combine the flour and curry in their own bowl. Coat the fish in the eggs, then coat them in the flour mixture. Fry them lightly brown and place them in an oven-safe dish.

Cut the bananas lengthwise (or cut them into small pieces), roll them in the flour, fry them, and place in the dish. Keep the fish and bananas warm! Strain the fish stock you made (if you made it). There should be 2 dl. Cook that up with the 2 dl cream. Add a lump of butter into the sauce, melt it in the sauce, then add lemon juice and white wine.

When ready to serve, pour the sauce over the fish and bananas and sprinkle with chopped parsley.

Kippers Pie (Kipperstærte)




This recipe was found on Familie Journal 

Serves 3

1 pie crust
500 g carrots
100 g beets
1 clove garlic
50 g grated cheddar
2 tins of kippers
2 eggs
1/2 tsp salt
Pinch of pepper
140 g maize
Pea sprouts

Place the crust in a pie pan and pre-bake it at 200 C for 12 minutes. Peel the carrots and beets, cut them into small pieces, and boil until tender in lightly salted water. Strain the water from the carrots and beets, then mash them. Blend the mash with pressed garlic, cheese, kippers, egg, maize, salt, and pepper. Pour the mixture into the crust. Bake at 180 C for 30 minutes and serve with pea sprouts and a green salad.

Jerusalem Artichoke Soup with Scallops on a Stick (Jordskokkesuppe med kammuslinger på spyd)




This recipe was found on Bo Bedre

Serves 4

1/2 onion
400 g Jerusalem artichoke
1 apple
1 clove garlic
2 sprigs thyme
1/2 L vegetable bouillon
2 dl milk
Salt and pepper
8 large scallops
Butter for frying
1 handful mixed herbs
Flake salt as needed
4 slices sourdough bread
1 bundle chervil or broad-leaf parsley

Peel the onion and finely chop it. Peel the Jerusalem artichokes and cut them into bite-sized pieces. Core the apple and cut into small pieces. Warm 1 tbsp oil in a pot and sauté the onion, pressed garlic, Jerusalem artichoke, apple, and thyme for a couple minutes. Add the bouillon, and let simmer on low heat, covered, for 30 minutes or until the Jerusalem artichokes are tender. Blend to a uniform consistency and season to taste with salt and pepper.

Melt butter in a pan and fry the scallops for a couple minutes on each side. Place on skewers.

Wash the herbs and spin them dry. Place herbs and 1 dl EVOO in a blender and blend. Toast the bread. Add the milk to the soup and blend until the soup foams. Pour the soup into glasses and serve with the scallops, drizzles of the herb oil, sticks of toasted bread and chervil, as shown in the photo.

Shellfish Sliders (Skaldyrssliders)




This recipe was found on Bo Bedre

Makes 16

100 g butter
1 dl buttermilk
50 g yeast
1 tsp salt
1 tbsp sugar
2 eggs
100 g spelt flour
250 g flour
1 egg for brushing
Sesame seeds for garnish

Shellfish Salad:
150 g large shrimp
150 g crayfish tails
1 dl mayonnaise
1 dl creme fraiche
1 bundle of mixed herbs, such as dill and/or chives
Salt and pepper

Melt the butter and let cool. Pour the buttermilk into a bowl and dissolve the yeast in it. Add salt, sugar, egg, and melted butter. Mix in spelt flour and then the regular flour. Knead into a smooth dough and let rise, covered, in a warm place for one hour. Punch the dough down on a floured surface. Divide into 16 equal pieces, form them into small buns, and place on parchment lined baking sheets. Cover and let rise 30 minutes. Heat oven to 200 C. Brush the buns with beaten egg and sprinkle with sesame seeds. Bake for 10 minutes, then cool on a wire rack.

Drain the shellfish. Mix mayonnaise and creme fraiche together, chop up the herbs and add them to the mixture. Season to taste with salt and pepper and fold the shellfish in.

To serve:
Split the buns at the top and fill with salad.

Asparagus with Crab, Roe, and Beurre Blanc (Asparges med krabbe, rogn, og beurre blanc)




This recipe was found on Gastro

Serves 4

Beurre Blanc:
1 shallot
2 dl white wine
250 g unsalted butter

Rinse the dill and chives, spin them dry, and mince them both. Peel the shallot and mince it. Bring the white wine to a boil; let the alcohol cook off. Add softened butter a bit at a time while whisking briskly. Remove from heat; continue whisking and add the dill, chives, and shallots. Season with salt and pepper.

Crab Salad:
50 g washed crab meat
1 tbsp mayonnaise
Lemon juice

Check the crab one more time to ensure there are no shells or anything else in it. Mix up with the mayonnaise and season to taste with lemon juice, salt, and pepper.

Roe Garnish:
15 g lumpsucker roe
15 g herring roe
Lemon juice

Remove any sinew from the lumpsucker roe or have your fishmonger do it. Place the herring roe in a strainer and wash it 2-3 times. Mix the two types of roe together and season to taste with salt, pepper, and lemon juice.

To serve:
Assemble as shown in the photo.

“Shooting Star” a la The Two Oceans (Stjernesud a la De 2 Have)




This recipe was found on Gastro

Serves 4

1 head lettuce
4 slices light bread
Unsalted butter for frying and steaming
2 dl mayonnaise
8 green asparagus
White wine
400 g peeled shrimp
1 lemon

Separate the letuce out into leaves, wash them, and spin dry. Toast the bread in a pan with butter. Spread mayonnaise on the bread, place 2 large lettuce leaves on each piece. Wash the asparagus and trim off the bottoms (discard them), and steam them until tender in a bit of white wine and butter. Place 2 fried lemon sole filets rearmost on each piece of bread along with 1 asparagus. Divide the shrimp between the frontmost parts of the slices of bread, and place steamed rolls of lemon sole beside the shrimp along with dressing. Wash the dill, spin it dry, and pluck some out. Cut the lemon into wedges. Garnish the shooting star with dill and lemon, and perhaps some lumpsucker roe as shown in the photo.

Fried and Steamed Lemon Sole:
16 lemon sole filets
Rye flour
Oil for frying
2 tbsp butter
White wine

Soigner the fish, and coat 8 filets in rye flour. Roll the other 8 into small rolls and close them up with toothpicks. Fry the breaded fish in oil, first on one side, add half the butter, let it bubble up, and turn the fish over. Fry until done on low heat. Steam the rolls in a bit of white wine and the rest of the butter.

2 1/2 dl creme fraiche
2 1/2 dl mayonnaise
Cayenne pepper
Worcestershire sauce
Lemon juice

Whisk creme fraiche and mayonnaise together, then whisk in the rest of the ingredients to taste.

Brill, Cabbage Rolls, Onion, Mussel Foam, and Sauce (Slethvar, kåldolmere, løg, muslingeskum og ægte sauce )




This recipe was found on Gastro

Serves 4

2 brill
Oil for frying
1 tsp butter
1 lime
Sea salt

Cut the fish into nice, uniform filets, or get the fishmonger to do it. Fry the fish in a warm pan in a bit of oil until nicely brown, add the butter and let it bubble up. Turn the fish over and fry until done on low heat. Wash the lime, grate some of the rind, and press a bit of juice. Remove the fish from the pan, and flavour the oil/butter mixture in the pan with lime rind, lime juice, and salt. Arrange the fried fish with the lime sauce, the cabbage rolls, onion purée and garnish, mussel foam, sauce, and finally whole steamed mussels as shown in the photo.

Cabbage Rolls:
1 head pointed cabbage
1 shallot
1 lemon
Unsalted butter for frying

Cut the bottom off of the cabbage and divide the head up into leaves. Wash them. Take 5 large leaves and set them aside; shred the rest into small strips. Blanch the large leaves, and cut the stalk off. Let the leaves dry between paper towels. Peel and mince the shallot. Wash the lemon and grate the rind. Sauté the shredded cabbage in butter. Don’t let it brown. Finally, add the shallot and lemon rind, and let the whole thing cool off. Place the blanched cabbage leaves next to each other on plastic wrap and divide the shredded cabbage filling atop. Roll the leaves around the filling and tighten the rolls up with the plastic wrap. Refrigerate until the rolls have set. Cut out into uniform pieces and steam for 2 minutes in a bit of water with butter.

Onion Purée:
4 onions
1 dl heavy cream
2 dl milk
1 dl chicken stock
Cider vinegar
Acacia honey

Peel the onions, halve them and cut into thin fins. Brown the onions in a pot with butter. When the onions are caramelised, add the cream, milk, and stock. Cook the onions tender. Strain the liquid out, but keep it. Blend the onions with a bit of the liquid (add a bit at a time). When the purée has a smooth consistency, season to taste with salt, vinegar, and honey.

Onion Garnish:
12 pearl onions
12 spring onions
1 shallot
1 dl water
50 g unsalted butter
Cider vinegar
Acacia honey

Peel the onions, and cut into uniform pieces. Bring water and butter to a boil and season the mixture with salt, vinegar, and honey. Let the onions simmer in the mixture until tender, but still with a bit of bite.

Mussel Foam:
500 g mussels
Oil for frying
2 dl white wine
1 dl milk
50 g butter
Lemon juice

Wash the mussels under cold water. Throw out any that don’t close. Sauté them in warm oil, add wine, and let the alcohol cook off. Take 12 nice mussels and set them aside for garnish. Add water until the rest of the mussels are covered. Let cook for 20 minutes. Take the mussels out and toss them. Reduce the liquid until it tastes intensely of mussels. Add milk and butter and cook in a bit, season with salt and lemon juice. Foam up the sauce with an immersion blender right before serving.

1 bundle dill
1 bundle spinach
300 g unsalted butter
3 dl water
1 lemon
1 tsp salt
4 egg yolks

Wash the dill and spinach, spin dry, and blend with water and a bit of butter. Strain over into a pot and heat up until it begins to separate. Strain through a cheesecloth and save the purée. warm up the rest of the butter until the whey separates. Let the whey fall to the bottom and take the clarified butter out. Press lemon juice and heat it up on low heat along with salt and egg yolks under strong and constant stirring. When the mixture is thick, add the clarified butter a bit at a time, until the sauce has a good, thick consistency. Mix in the purée and season with more salt if needed.

Bruschetta with Shrimp, Cucumber, Peas, and Sumac Dressing (Bruschetta med rejer, agurk, ærter og sumac-dressing)

Bruschetta with Shrimp



This recipe was found on Mad og Bolig 

Serves 6

10 slices day-old spelt bread
2 tbsp EVOO
1 cucumber
100 g peas
200 g shrimp

Sumac Dressing:
4 tbsp creme fraiche
2 tsp sumac
Salt and pepper

To serve:
Celery greens or broad-leaf parsley

Brush the bread slices with EVOO and toast at 200 C for 5-7 minutes or until crisp. Make long strips of cucumber with a potato peeler. Blend the cucumber strips, peas, and shrimp in a bowl, and refrigerate.

Mix the ingredients together and season to taste with salt and pepper.

To serve:
Distribute the shrimp mixture between the slices of toasted bread, top with dressing, and garnish with a bit of celery green or broad-leaf parsley.