Ingredients with Measurements:
- 1 lb rakfisk (fermented fish)
- 4 medium potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp butter
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Pot for boiling potatoes
Step-by-step instructions:
1. Rinse the rakfisk in cold water and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. Boil the diced potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
4. In the same skillet, melt the butter and sauté the chopped onion and minced garlic until softened, about 5 minutes.
5. Add the rakfisk to the skillet and cook for 2-3 minutes, stirring occasionally.
6. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste.
7. Add the cooked potatoes to the skillet and stir gently to coat with the sauce.
8. Serve hot, topped with the crispy bacon.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 32g
- Protein: 18g
Substitutions for ingredients:
- Rakfisk can be substituted with any other type of fermented fish, such as surströmming or lutefisk.
- Heavy cream can be substituted with sour cream or crème fraîche.
- Bacon can be substituted with pancetta or ham.
Variations:
- Add chopped fresh herbs, such as dill or parsley, for extra flavor.
- Use sweet potatoes instead of regular potatoes for a different twist.
- Add sliced mushrooms to the skillet for an earthy flavor.
Tips and tricks:
- Rinse the rakfisk well before using to remove any excess salt or brine.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom.
- Serve with a side of pickled vegetables, such as beets or cucumbers, for a traditional Scandinavian touch.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
- Garnish with fresh herbs or a sprinkle of paprika for color.
Garnishes:
- Fresh herbs, such as dill or parsley
- Paprika
- Lemon wedges
Pairings:
- Serve with a crisp green salad or roasted vegetables for a balanced meal.
- Pair with a light white wine, such as a Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Pickled vegetables, such as beets or cucumbers
- Crusty bread or crackers
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the potatoes are too soft, boil them for less time or cut them into larger pieces.
Food safety advice:
- Make sure to rinse the rakfisk well before using to remove any harmful bacteria.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Rakfisk is a traditional Norwegian dish made by fermenting fish in brine for several months. It is typically served during the winter months and is often paired with potatoes and other hearty ingredients.
Flavor profiles:
- The rakfisk adds a tangy and slightly salty flavor to the dish, while the potatoes and bacon provide a savory and smoky taste. The heavy cream adds richness and creaminess to the sauce.
Serving suggestions:
- Serve as a main course for a cozy winter dinner or as a hearty appetizer for a party.
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Region: Norwegian