This collection includes a variety of recipes for the smallest or largest catch with Scandinavian expertise for using the bounty of the sea.Fish Baked in Milk p. 602 tablespoons butter1-1/2 pounds fresh fish1 teaspoon salt1-1/3 cups 2% milkMelt 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.SCANDINAVIAN STYLE FISH AND SEAFOOD RECIPES is a full kettle of fish, from cold to hot and saucy, and more basic methods to prepare and cook fish along with recipes from a number of sources: old, authentic Scandinavian cookbooks from a time when the bounty of the sea was a main staple in the Scandinavian diet; contributions from some of the best Scandinavian cooks, and the author’s own cache of recipes. Several recipes of 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 American are found in this book, fondly dedicated to her. Tips and hints for the right methods of preparation the key to delicious fish dishes, from caviar to crayfish are included. Cold Table foods feature appetizers, salads, dressings, and open-face sandwiches. Hot and Saucy Fish recipes include boiled, poached, broiled, baked, and fried fish dishes with a variety of savory sauces, Salmon with Lingonberry Glze, for example. Soups and Chowders presents hearty fare such as a Crab Stew. On the Hook and In the Net is a miscellany of not only traditional foods such as Lutefisk PUdding, but also some of the most unique Carp Burgers. Delightful drawings of happy, friendly fish, all too eager to leap into the pan, are by David Fitzsimmons, cartoonist of Tucson, Arizona. Bernhard Hillila, Valparaiso, Indiana author and poet, shares a recipe for life in his Cook’s Prayer. My Fish Dish Wish, a whimsical poem by David Mather of Iowa City, Iowa, adds to the bountiful nature of this book.
