Summer recepie
Jul. 16th, 2004 12:46 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
ansostuff.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
shire_kitchenThere`s no summer for me without this: Fried mackerel and hot rubarb soup. Here`s how to make it.
Fried mackerel
Get filets of mackerel or about one little mackerel per person. If you get whole fish you have to rinse it. About 200 grams fish without skin and bone per person.
Rub the fish in with salt and pepper
Put flour on the outside and inside of them to make it crispy.
Fry it untlll the flesh leaves the bones.
Cucumber salad
This needs to be made a few hours before serving to get the best result
Cut cucumber in very, very thin slices. If you have cheese carver, use that. Some people like to skin the cucumber first, but leaving at least some of the green skin gives the salad more colour.
For one medium cucumber use
4 tablespoons vinegar
2 decilitres water
salt, pepper, sugar to taste
Maka a solution of water and vinegar and pour over the cucumber. Add salt, pepper and sugar. Let it sit covered up in the fridge for at least an hour.
We use cooked potatoes and sour cream/creme fraiche with the mackerel and cucumber salad.
Rubarb soup
When I was little we used to take rubarb from my grandmother`s garden and eat with sugar on. We ran around in the garden with a long stick of rubarb and a little cup of sugar.
Rubarb soup
I don`t know how much you need for each person, but a stick or two cut into 1 centimeter large bits might do.
Put the rubarb in a pan
Add sugar to taste
Cook, but remember to stir once in a while.
Add a little potato flour to make it thicker.
The soup is finished when the rubarb is in threads.
We eat it hot with a little sour cream or creme fraiche on. It`s also good cold.
Enjoy!
Fried mackerel
Get filets of mackerel or about one little mackerel per person. If you get whole fish you have to rinse it. About 200 grams fish without skin and bone per person.
Rub the fish in with salt and pepper
Put flour on the outside and inside of them to make it crispy.
Fry it untlll the flesh leaves the bones.
Cucumber salad
This needs to be made a few hours before serving to get the best result
Cut cucumber in very, very thin slices. If you have cheese carver, use that. Some people like to skin the cucumber first, but leaving at least some of the green skin gives the salad more colour.
For one medium cucumber use
4 tablespoons vinegar
2 decilitres water
salt, pepper, sugar to taste
Maka a solution of water and vinegar and pour over the cucumber. Add salt, pepper and sugar. Let it sit covered up in the fridge for at least an hour.
We use cooked potatoes and sour cream/creme fraiche with the mackerel and cucumber salad.
Rubarb soup
When I was little we used to take rubarb from my grandmother`s garden and eat with sugar on. We ran around in the garden with a long stick of rubarb and a little cup of sugar.
Rubarb soup
I don`t know how much you need for each person, but a stick or two cut into 1 centimeter large bits might do.
Put the rubarb in a pan
Add sugar to taste
Cook, but remember to stir once in a while.
Add a little potato flour to make it thicker.
The soup is finished when the rubarb is in threads.
We eat it hot with a little sour cream or creme fraiche on. It`s also good cold.
Enjoy!
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no subject
Date: 2004-07-18 12:17 pm (UTC)Love the idea of the soup with creme fraiche.....(or of anything with creme fraiche, for that matter...)
I think I'd serve it cold with sour cream or creme fraiche as a dessert.... If I had it as soup, I'd keep eating it and not have room for the main course! Yeah... serve it together with the cuke salad actually.
Nice recipe...
no subject
Date: 2004-07-18 01:47 pm (UTC)Enjoy the recepie!