Nordic Seas

By Coledown Kitchen

Dive into the flavors of the Nordic seas.

Discover the culinary treasures of Norway, Sweden, Denmark, Finland, and Iceland as we delve into the rich tapestry of traditional seafood dishes from these captivating Nordic lands. From classic fish dishes to shellfish delights, smoked & cured specialties, hearty seafood soups & stews, and grilled & baked seafood, this cookbook has something for everyone. Whether you're a seafood enthusiast or a novice cook, let us guide you through creating mouthwatering meals that capture the essence of Nordic seafood cuisine. 

Join us on a culinary journey to the North and let the flavors of the Nordic seas inspire your next seafood feast! Let the adventure begin! 

• Language: English
• Publisher: Coledown Kitchen
• Release date: Feb 15, 2024
• ISBN: 9798224738595

Book preview

Introduction

From the fjords of Norway to the archipelagos of Sweden, from the rugged coasts of Iceland to the tranquil lakes of Finland, the Nordic countries boast a diverse array of seafood delicacies that have sustained generations of fishermen and delighted food enthusiasts worldwide.

In this cookbook, we invite you to explore the rich tapestry of flavors, textures, and traditions that define Nordic seafood dishes. Prepare to embark on a culinary journey through the pristine waters of the Nordic region, where the bounty of the sea meets the simplicity and elegance of Scandinavian cuisine.

Classic Fish Dishes

In this chapter, we'll delve into the timeless classics of Nordic fish cuisine. From iconic Swedish gravlax to hearty Norwegian fish cakes, these recipes celebrate the simplicity and elegance of Nordic cooking, where fresh seafood takes center stage. So, let's dive in and explore these well-loved dishes that have stood the test of time.

Nordic-style Gravlax with Mustard Sauce

Gravlax, meaning buried salmon in Swedish, is a traditional Nordic dish of salmon cured with salt, sugar, and dill. This recipe adds a tangy twist with a creamy mustard sauce.

Ingredients:

- 1 lb (450g) fresh salmon fillet, skin-on

- 2 tbsp sea salt

- 2 tbsp sugar

- 1 tbsp crushed black peppercorns

- 1 bunch fresh dill, chopped

- For the Mustard Sauce:

- 2 tbsp Dijon mustard

- 2 tbsp whole grain mustard

- 2 tbsp honey

- 2 tbsp white wine vinegar

- Salt and pepper, to taste

- 4 tbsp olive oil

Serving Size: 4

Instructions:

1. In a small bowl, mix together the sea salt, sugar, crushed black peppercorns, and chopped dill.

2. Place the salmon fillet, skin-side down, on a large piece of plastic wrap.

3. Rub the salt and dill mixture evenly over the salmon.

4. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.

5. Place a weight, such as a heavy plate, on top of the salmon to help press out any excess moisture.

6. Refrigerate the salmon for 2-3 days, flipping it halfway through the curing process.

7. To make the mustard sauce, whisk together the Dijon mustard, whole grain mustard, honey, white wine vinegar, salt, and pepper in a small bowl.

8. Slowly drizzle in the olive oil while whisking continuously until the sauce is emulsified.

9. Once the salmon is fully cured, unwrap it and gently rinse off the salt and dill mixture under cold water.

10. Pat the salmon dry with paper towels and slice it thinly.

11. Serve the gravlax with the mustard sauce on the side.

Swedish Fish Soup (Fisksoppa)

Fisksoppa is a comforting and hearty fish soup that's popular throughout Sweden. This version features a flavorful broth loaded with tender chunks of assorted fish and root vegetables, making it the perfect dish to warm you up on a chilly day.

Ingredients:

- 8 oz (225g) cod fillet, cut into bite-sized pieces

- 8 oz (225g) salmon fillet, cut into bite-sized pieces

- 1 leek, thinly sliced

- 1 carrot, diced

- 1 celery stalk, diced

- 1 onion, chopped

- 2 tbsp butter

- 4 cups (1 liter) fish or vegetable broth

- 1 cup (240ml) heavy cream

- 2 bay leaves

- Salt and pepper, to taste

- Fresh dill, for garnish

Serving Size: 4

Instructions:

1. In a large pot, melt the butter over medium heat.

2.