In Kindergarten there was a girl named Eira whom I was fiercely jealous of. Eira was the trendsetter on the playground, the kind of girl who somehow manages to beat the boys at every sport in PE, without losing popularity among the girls. You know the type. She also happened to be the headmistresses' granddaughter, and was thus, in my mind, a little bit above the rest of us. But every once in a while, my envy would practically bubble within me, as she constantly arrived at school with some expensive new toy or gadget. For Show and Tell, she'd bring a silk stuffed animal from her recent trip to Bali, or some equally pretty new toy from her parents. In stark contrast, I would bring my favourite, but shaggy, stuffed animal, the tiger Pse (my four-year-old attempt to spell pussy, but the spelling's stuck), or the latest Donald Duck magazine, which arrived weekly all the way from Norway.
Thirteen years have passed, and I'm still not quite sure why I was so obsessed by the idea of beating Eira at Show and Tell, but at the time it was a matter of personal pride and dignity. One day, I swore to myself, I'd come with something better. As it happened, my chance came a year later, in First Grade. My day to 'show and tell' happened to be the day after a large package arrived all the way from Viking-land. At least, I think it arrived the day before. Maybe it was two days before? My memory is a bit hazy, but in my defence it was ages ago. 1999, to be exact; way back in the last century.
Anyway, one of the things my grandmother had sent us was a large package of makrell i tomatsaus (takk og pris!), while literally translates as ''mackerel in tomato sauce'', which happens to be exactly what it is. Typically, it's smeared on a few slices of bread and eaten for breakfast (or lunch), sort of a healthy equivalent to Nutella or peanut butter. My mother suggested I could bring the mackerel with me to show my class. I was very, very proud. Finally I had something uniquely Norwegian to share with my peers. So did my class like it? Well, no. They didn't see the point of eating fish for breakfast. I have a vague memory of even the teacher ganging up against me ''You have mackerel... on bread... for breakfast?'' Needless to say, I was devastated. Silly people. They have no idea what they were missing, really. And even though I don't do Show and Tell anymore (or does this blog count?), my love for mackerel in tomato sauce has never gone away. It's a very pure, unconditional love, and I still eat it for breakfast everyday, and sometimes for lunch as well. But the mackerel did more for me than provide healthy meals. It lead to my unreserved love for fish. I *love* fish. Absolutely heart it.
It's been a while since I made posted with fresh fish (the smoked salmon pasta doesn't count!), so today I thought I'd share with you one of my staple fish recipes: trout with roasted root vegetables and potatoes. I've been nipping and tucking at this recipe for a while now, and although it's quintessentially Norwegian, it is also very me. The good thing about this fish is that it can be made in a jiffy. Scale, gut and cleanse the fish, fill it with lemon, herbs, garlic, salt and pepper and roast it with olive oil. Then do the same with the root vegetables (except you don't have to scale them) and likewise with the potatoes. I heartily encourage you to give it a try, and please, do let me know if it doesn't go swimmingly (sorry, couldn't resist!)
Have a nice week, friends!
|Trout with Roasted Root Vegetables and Potatoes |
Original recipe by © Marion Fløysvik
1 medium-sized trout, scaled and cleaned
3 twigs of estragon
3 twigs of coriander
2 tbsp. chopped fresh parsley
3 garlic cloves, peeled and halved
Coarse sea salt
Rose pepper, to taste
Roasted Root Vegetables
2 white radish, in thin slices
½ swede, in chunks
3 carrots, in thin slices
1 tbsp. chopped thyme
Small potatoes, as many as you need and of your choice
Olive oil, as needed
Flaky sea salt, as needed
Pepper, as needed
Chopped estragon, as needed
1.For the Fish: Preheat the oven to 205°C (400°F). Place a large piece of parchment paper on a working surface in front of you. Drizzle with olive oil and place the fish on top of it. Slice the lemon in thin slices.
2.Place the garlic cloves, estragon, coriander, parsley and two slices of lemon on the inside of the fish. Season with salt and rose pepper. On top, drizzle with lemon juice and olive oil. Close en papillote by folding half of the fish on the other, covering the parchment paper; securing tightly with a few strings. Bake the fish for 25 - 30 minutes.
3.For the Root Vegetables: Wash the sliced vegetables well and place in a roasting pan. Drizzle with olive oil and season with estragon. Roast at 190°C (375°F) until the vegetables are cooked through.
4.For the Potatoes: Wash the potatoes and place in a roasting pan. Drizzle with olive oil, salt and pepper. Roast at 190°C (375°F) until the potatoes are cooked through. Season with estragon.
|Aure med steikte rotgrønsaker og potetar |
Original oppskrift av © Marion Fløysvik
1 mellomstor fersk aure, reinsa
2 ms. fersk persille, hakka
3 kvitlauk, reinsa og delte i to
Rosépepar, etter smak
2 kvite reddikar, i tynne skiver
½ kålrot, i delar
3 gulrøter, i tynne skiver
1 ms. fersk timian, hakka
Små potetar, av valfritt type og mengde
Olivenolje, så mykje som du treng
Havsalt, så mykje som du treng
Pepar, så mykje som du treng
Hakka estragon, så mykje som du treng
1.Fisken: Varm opp omnen til 205°C. Legg eit stort bakepapir på eit bord framføre deg. Hell på litt olivenolja og legg fisken på. Skjer sitronen i skiver.
2.Stapp kvitlauksfedda, estragonen, korianderen, persillen og to sitronskiver i fisken. Krydra med salt og pepar, og smak til med litt sitronsaft og olivenolja. Legg den eine delen av fisken på den andre, og dekk til med bakepapiret. Knytt saman med tau. Her kan du òg bruka aluminiumsfolie. Steik fisken i 25-30 minutt.
3.Rotgrønsaker: Vask og skjer grønsakene. Legg dei i ei eldfast omnsform. Hell olivenolje på og krydra med timian. Steik ved 190° til grønsakene er gjennomsteikte.
4.Potetane: Vask potetane og leggdei i ei eldfast form. Hell olivenolje på og smak med salt og pepar. Steik ved 190°C til potetane er gjennomsteikte. Krydra med estragon.