Scandinavian Style Fish and Seafood Recipes

This spiral-bound collection includes a variety of recipes for the smallest or largest catch, with Scandinavian expertise in preparing the bounty of the sea. Pages are convenient, recipe-card size.

Recipes come from old Scandinavian, good Scandinavian cooks, the author’s own cache, and from the late Margaret I. Berquist, an outstanding Scandinavian American of Cloquet, Minnesota, who sought “to put a little bit of Scandinavia in every home in America.”

You’ll find tips for preparing delicious fish dishes, from caviar to crayfish. Cold Table foods feature appetizers, salads, dressings, and open-face sandwiches. Hot and Saucy Fish recipes include boiled, poached, broiled, baked, and fried fish with a variety of savory sauces–Salmon with Lingonberry Glaze, for example. Soups and Chowders presents hearty fare such as a Crab Stew.

A sample recipe:

Fish Baked in Milk (p. 60)

2 tablespoons butter
1-1/2 pounds fresh fish
1 teaspoon salt
1-1/3 cups 2 percent milk

Melt butter in baking dish and place cleaned fish in the pan. Sprinkle with salt and add milk. Bake at 350 degrees until fish is tender, about 45 minutes.