Ingredients with Measurements:
- 4 Boknafisk fillets (approximately 6 ounces each)
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the Boknafisk fillets with salt and pepper.
3. Place the fillets in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. Remove the fillets from the skillet and set aside.
5. In the same skillet, add the heavy cream, dill, lemon juice, salt, and pepper.
6. Whisk the ingredients together and bring to a simmer.
7. Cook for 2-3 minutes, or until the sauce has thickened slightly.
8. Serve the Boknafisk fillets with the creamy dill sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 35g
- Carbohydrates: 3g
- Protein: 23g
Substitutions for ingredients:
- Boknafisk fillets can be substituted with any white fish fillets.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dill can be substituted with parsley or chives.
Variations:
- Add chopped garlic to the sauce for extra flavor.
- Top the fillets with sliced lemon for a citrusy twist.
- Serve the fillets with a side of roasted vegetables.
Tips and tricks:
- Pat the fillets dry with a paper towel before seasoning to ensure a crispy crust.
- Use a non-stick skillet to prevent the fillets from sticking.
- Don't overcook the fillets, as they can become tough and dry.
Storage instructions:
- Store any leftover fillets and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fillets and sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the fillets and sauce on a bed of rice or mashed potatoes.
- Garnish with additional fresh dill or parsley.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the fillets are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Ensure that the fillets are cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Boknafisk is a traditional Norwegian dish made from dried and salted cod.
Flavor profiles:
- The Boknafisk fillets are savory and slightly salty, while the creamy dill sauce adds a tangy and herbaceous flavor.
Serving suggestions:
- Serve the Boknafisk fillets with a side of roasted vegetables and a glass of white wine for a complete meal.
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Region: Norwegian