Wednesday, April 6, 2011

Fish for the mermaids!

The mermaids are my good friends that were here visiting from Sweden last week. Of course I was to cook them a nice, tasty LCHF meal with local, fresh fish.

I made the fish in the oven in a foil package, a very good way of keeping both flavours and juices with the fish.
This was served with a herb and cream sauce, cauliflower mash and butter fried sugar snaps. Sugar snaps are one of my favoruite sides. It's good, healthy, and serves as a perfect decoration as well!

The mermaid dish was very appreciated, and this is how you can make it yourself:

Take your fresh or frozen white fish fillets, and put on foil in an oven tray.

Of course fresh will taste mush better, and not be as watery as when you cook frozen fish in the oven.

Cover with chopped leek or spring onion, two garlic cloves, salt, black pepper and cayenne pepper. Finish off with the juices of 1 lemon and 1 lime fruit, and also put the actual fruits in the tray.
I added a dash of cream as well.
Put this in the oven on 175 degrees, for 30-40 minutes.

Boil cauliflower in salted water until soft.Then mash with either a 'masher' or a stick blender until almost smooth. Add ½ jar of full fat creme fraiche and salt to your liking and mix, put on low heat.

At the same time as you put the fish in the oven, start making the sauce.
 For the sauce I used the juices of one lemon, 1½ fish cube, frozen parsley, fresh chives, and some dried basil. You can use whatever herbs that you like, but just make sure you take enough.
4 dl of cream to be added, and salt to taste, then cook until thickened a little bit.

Take your fish out and check that it is done.

Serve with sugarsnaps fried in butter with some salt.


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