KØKKENSKRIVEREN - in English for New Year 2011

KØKKENSKRIVEREN ..... something about food

First of all I want to wish you all a very merry Christmas. I hope you will have beautiful days with your families and friends enjoying the company and a lot of good traditional food. Most of us in Northern Europe at least just have to look outside and the Christmassy feeling is definitely there. We are buried in snow, and at this very moment the sun is shining from a clear and blue sky. It is just wonderful to look at. Niels has just been outside clearing our way out of the house and the pavement for the people passing by – good exercise for a Viking!!

And when Christmas is over there is another reason to celebrate: The coming of the new year 2011! I have just written one of my “Køkkenskriver” articles which includes some festive food for the end-of-the-year celebration. Perhaps you would like to try them. I can assure they are delicious, quite easy to prepare and they look beautiful on the plate. First of all a nice sauce to accompany some really good smoked salmon or any other smoked fish:

CREAMY SAUCE WITH EGGS AND CRESS

3 whole eggs
1-1,5 table spoon of Dijon mustard
40-50 g of butter
3 dl double cream
1 tray of cress (a handful)

1. Mix the eggs with the mustard in a bowl. Add salt and pepper.
2. Melt the butter in a small casserole and add the egg and mustard mixture.
3. Keeping the temperature very low make the eggs thicken – you must stir all the time to avoid the eggs turning into scramble eggs and to stick to the bottom.
4. When the eggs have turned almost solid add the cream. Continue to stir – but the sauce must NOT BOIL. Add the cress and perhaps a bit more salt and pepper.
5. This sauce can be served hot or cold.
6. If you cannot get cress, a handful of chopped chives are a good alternative.

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So for the main course I suggest a very delicious and tasty fish dish. Even Niels likes it and that is definitely a recommendation!

MONKFISH ON A SKEWER WITH BACON (serves 4)

800 g of filet of monkfish
2 thick slices of smoked bacon (1 cm)
1 big green or red pepper
1-2 onions
2 table spoons of olive oil
1 dl white wine
5 dl double cream
Salt and pepper


1. Cut the filet into 16 pretty squares. Cut the bacon into 8 pieces. Empty the pepper and cut into 12 nice squares. Peal and cut the onions into smaller pieces (“boats”).
2. Put all the pieces alternately on 4 skewers. If you are using wooden skewers you must put them in water first otherwise they will burn. Begin and end with a piece of the pepper – it keeps everything nicely together. This can be done well in advance. Just keep them in the fridge until you prepare them.
3. Roast the skewers in a big pan in the oil – keep the heat high – and roast them for a couple of minutes on each side. Transfer the skewers to an ovenproof dish. Add the white wine to the pan and finally add the cream, and let it boil for a couple of minutes. Add salt and pepper to your liking and pour the sauce over the skewers. Finish the fish in the oven at 200 C degrees for 20-25 minutes until the sauce has thickened and turned slightly golden. Do not overcook them!
4. Serve with small firm boiled potatoes or a rice pilaf with saffron, and vegetables or salad to your liking.

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What could be more appropriate and festive than having a nice bottle of champagne to go with the fish courses! Cheers and bon appétit !!

Finally I wish you all

A VERY HAPPY AND EXCITING NEW YEAR 2011!

Warmest greetings from
Liselotte




liselottethogersen@gmail.com