Country: Sweden
Type: fisk/fish
Serves: depends on the size of the fish used
| Ingredients | ||
| 1.5 kg | 3 lbs | whole turbot or other fish with a tough skin, eg flounder, cod, etc. |
| fresh seaweed | ||
| For serving | ||
| 1 knippa | 1 bunch | parsley |
| 1 | 1 | lemon |
| 2 dl | 200 ml | melted butter |
| horseradish, grated | ||
|
Clean the fish, but do not skin it. Remove gills and rinse well. Place fish in one layer in a roasting pan. If available, lay the fish on a bed of seaweed.
Preheat over to 90-100° Celsius (212° Fahrenheit). Place roasting pan in the oven, and bake 50 minutes. If the fish is larger, add about 10 minutes to baking time. Test with a fork that the flesh comes away from the bones in the thickest part of the fish. Serve with boiled potatoes, melted butter, grated horseradish, chopped parsley and lemon wedges. |
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Source: Grimlund, Ingerr & Christine Samuelson Blågula matboken. Informationsförlaget, 1984. p. 50.
Html: L Ruus, Oakville, 2018-04-09