The whole fish should
weigh 1 1/2 to 2 kg (3-4 1/2 pounds) for the fillets to
be the desired thickness. Use a tweezers to remove the
small bones down the center of the fillets. Shred the
vegetables for the marinade. Place half the vegetables
in a dish large enough to hold the fish in one layer.
Sprinkle the fillet with chopped dill, lemon juice, and
cognac on both sides. Place on the bed of vegetables.
Top with remaining vegetables. Cover with plastic wrap
and refrigerate 24 hours. Remove eyes and gills from the
fish head. Place in a pan with the bones, cover with water
and simmer 20 minutes. Strain and measure. If more than
5 dl (2 cups), reduce to that amount over high heat. Melt
the butter and stir in the flour. Gradually add the stock,
marinade with vegetables and dill. Just before serving,
stir in the sour cream. Cut the fish fillet into 6 serving
pieces. Poach in salted water according to the recipe
about 10 minutes. Transfer the fish to a serving platter.
Nap with the sauce. Garnish with lemon wedges and dill
sprigs. Serve with boiled potatoes.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org
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