Rainbow trout filled with fresh herbs

A lot of people are intimidated by the thought of cooking a meal form a whole fish, with the head and everything still on. I know I was! But my mum taught me that if you have a good fish, it really doesn't have to be very complicated. So we went to the fish market this Easter holiday and got some beautiful fresh rainbow trout. It's a pretty cheap fish with white meat, and very tasty in itself which means you don't really have to do a whole lot to it to make it taste like heaven. 

All you need to make my herb filled rainbow trout is:

4 rainbow trouts

1 lemon

1 hand full of fresh thyme

1 handful of fresh rosemary

1 handful of fresh basil

butter

salt and pepper

The how is just as simple:

Put the oven to 200 degrees.

Put the fish in tin foil in an oven safe dish.

Season with salt and pepper and fill the fish with butter, herbs and a wedge of lemon.

Close the tin foil around the fish to make it a little package, and put in to the oven for about 20  minutes. 

Serve directly with a nice salad and (Swedish) new potatoes!

Souffle au Brie - this weeks homework!

I haven't had homework since I finished university so I was super excited when our teacher and chef gave us some in this weeks class. I had to make souffle! Any kind I wanted, but I have to take a picture and bring to class for inspection next week. 

I decided to make a savory souffle since my sweet tooth is not what it used to be. I Googled around to find my recipe base, and I kept meeting story after horror story of how hard it is to make soufflé, how precise everything has to be and how difficult it is to get it right. Needless to say, I had butterflies and was super nervous and excited to give it a try myself!

I love cheese, so I fell for a soufflé with Camembert cheese. I already had some brie at home so I decided to go with that. Despite the nervousness, the butterflies and the terrible soufflé horror stories, it turned out to be pretty awesome :) I made an olive and tomato tapenade to go with it. 

The What: 

(4 portions)

2 dl milk

2 tbsp potato flour

2 tbs butter

4 eggs

100 g bire

Cayenne pepper

Nutmeg

Salt

Tapenade:

A hand full of black olives

5 cherry tomatoes

1 garlic clove

Fresh oregano

Olive oil

Salt 

Pepper

The How: 

Separate the egg yolk from the whites in two separate bowls. Beat the egg whites with a pinch of salt until they are stiff enough to turn the bowl upside down without it spilling. 

Melt the butter on low heat in a pan, add the potato flour and milk and heat up while continuously stirring. Add cayenne pepper and nutmeg, then the brie and the egg yolks. Let cool.

While the batter is cooling, make the tapenade. Finely chop black olives, cherry tomatoes and garlic. Mix together in a bowl. Add a little bit of olive oil, salt and pepper and top with fresh oregano. 

Prepare the serving plates so that it's all ready to go when the soufflé comes out of the oven.  

Put the oven on 175 degrees, butter forms with straight high edges. 

Carefully fold the whisked egg whites into the cooled batter and pour the batter into the buttered bowls. 

Bake in the bottom part of the oven for 30 minutes and make sure NOT to open the oven until earliest after 20 minutes or the souffle will fall. 

Serve immediately. 

Thank you Michael Krantz for lending me your base recipe, check his out here!

Hopefully I'll pass the homework assignment, I'll let you know!

Linguine with fresh asparagus, mushrooms, avocado and Parmesan cheese

My week of pasta started with a simple but amazing linguine with fresh asparagus. Unfortunately the asparagus wasn't local but I just couldn't help but to buy it anyway - and it tasted amazing, despite it being transported a few miles. It really is a sign that spring is on it's way!

The What

1 bouquet of fresh green asparagus

200 g forest mushrooms

1 ripe avocado

2 dl cream

1 tps of chili flakes (depends on how spicy you want it!)

½ freshly squeezed lemon

1 clove of garlic

salt and fresh ground black pepper

The How

Gently fry the garlic in some olive oil in a pan. Add the mushrooms and fry until they have gotten a little color, but are not burnt. 

Add the chili flakes, lemon and cream. Add salt and cracked pepper. Bring to the boil and then let simmer. 

Pick up one asparagus and hold it between the your thumb and forefinger on both sides. Bend it until it snaps and throw away the root part of the veggie. This part can be eaten, but it's more chewy and has a tendency to be a bit bitter. Repeat on the rest of the asparagus. 

Boil the linguine until tender. 

Throw the asparagus into boiling water with a bit of salt, boil for about 1 minute so that it's still nice and crispy. 

Slice the avocado.

Add the linguine to the cream sauce, add the avocado and mix together. 

Serve the pasta topped with asparagus and Parmesan cheese and some more cracked pepper, if you like. 

Enjoy!

Prawns and champagne - simple luxury

My absolute favorite thing to do on a Friday night; drink champagne and eat seafood <3 

It's so simple, the pictures say more than enough - no fancy recipe needed!

What can be better than this?

Fresh asparagus with chili oil and Parmesan cheese

Fresh prawns and langoustines

Simple luxury

What's your favorite Friday night meal?