Ingredients.Dill-glazed new potatoes with chanterelles and rainbow salmon
4 servings
600g new potatoes, scrubbed
3 stalks of dill
100g butter
½ lemon, squeezed juice
150 g chanterelles
1 yellow onion, finely chopped
400 g rainbow salmon, preferably from Gårdsfisk
1 bunch of radishes
oil for frying
Salt, freshly ground black pepper
picked dill
1. Put the potatoes in a pot. Pour boiling water over it and add the dill. Salt and simmer covered until the potatoes are almost cooked, there should still be a little core left. Remove from heat and let the potatoes cook.
2. Strain the potato broth and remove the dill. Mix about 5 dl of the broth with 3-4 large potatoes, butter and lemon juice to form a smooth sauce.
3. Preheat the oven to 120 degrees hot air.
4. Fry the chanterelles in a little oil in a pan. Add the onion and fry until soft, season with salt and pepper.
5. Lightly salt the fish and bake in the oven for about 10-15 minutes, until the internal temperature is 45 degrees. Remove and peel off the skin. Break the fish meat into pieces and place in the bottom of a deep bowl.
6. Add the remaining potatoes, all but two radishes and the chanterelles to the sauce. Bring to the boil and pour over the fish.
7. Thinly slice two radishes and serve with picked dill.
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