Food & Drink
Enjoy Lisa’s tempting recipes Lisa Elmqvist invites you to try 3 of their best loved dishes. You can find even more recipes to tempt you in their popular cookbook, available to buy at their stall at Östermalms Saluhallen.
ANDALUSIAN FISH SOUP WITH AIOLI
ANDALUSISK FISKSOPPA
PER PERSON:
HOW TO MAKE:
100gr salmon/monkfish/cod 1/2 cooked lobster circa 60gr 3 cooked blue mussels 20gr prawns 300ml fish soup A little dill 100ml aioli 1/5 baguette
1. Warm up the soup and dice up the fish. Fry the prawns lightly in a pan. 2. Warm through the fish and mussels in the soup adding the lobster last. 3. Garnish the soup with prawns, dill and serve with aioli and bread.
STEAMED COD WITH EGG, PRAWNS AND HORSERADISH
RECEPT
PER PERSON:
HOW TO MAKE:
Andalusisk fisksoppa med aioli.
200gr Cod 2 boiled eggs 30gr prawns 20gr butter 20gr fresh horseradish A little dill 6 potatoes
1. Boil the potatoes. Place the cod in a pan with water and gently simmer for 7-10 minutes. 2. Chop the egg and grate the horseradish and melt the butter in a pan. 3. Plate up the steamed cod and garnish with prawns, horseradish, dill and drizzle over with melted butter. Serve with potatoes.
Per person: 100 gr lax/marulk/torsk 1/2 havskräfta, kokt, ca 60 gr 1 scampi 3 st blåmusslor, kokta 20 gr räkor 3 dl fisksoppa 1 st knippe dill 1 dl aioli 1/5 baguette Så här gör du:
1. Värm upp soppan och tärna fisken. Stek scampin i panna. 2. Värm fisken och blåmusslorna i soppan avsluta med havskräftan. 3. Garnera soppan med räkor, dill tillsammans med aioli. TORSK
Vinrekommendationer:
M de Minuty, artikelnummer 2590. RECEPT Pazo Barrantés Albarino, artikelnummer 71143. Ångad torsk med ägg, räkor och pepparrot. Per person: 200 gr torsk 2 st kokta ägg 30 gr räkor 20 gr smör 20 gr pepparrot 1 st knippe dill 6 potatisar Så här gör du: 1. 2. 3.
Koka potatisen. Lägg torsken i kastrull med vatten, koka upp vattnet, låt torsken sjuda i 7-10 minuter. Hacka äggen, riv pepparroten och värm smöret tills det blir skirat. Lägg upp den ångade torsken, garnera med räkor, pepparrot, dill och häll på skirat smör.
MAGAZINESWEDEN HÄLLEFLUNDRA
64
Vinrekommendationer:
POACHED HALIBUT WITH HOLLANDAISE SAUCE AND FRESH ASPARAGUS PER PERSON:
HOW TO MAKE:
200gr halibut 200ml hollandaise sauce 4 asparagus A little dill 1/4 lemon 6 potatoes
1. Boil the potatoes. Place the halibut in a pan with water and gently simmer for 7-10 minutes. 2. Boil the asparagus in lightly salted water 3. Plate up the halibut and garnish with asparagus, lemon, sauce and dill. Serve with potatoes.