Easy cooking, yet it felt luxurious. By all means not very cheap food because the fresh Spättan. Bu

Easy cooking, yet it felt luxurious. By all means not very cheap food because the fresh Spättan. But for just two people, it's not overly expensive anyway. I breaded the fresh Spättan. Turned it in egg and then flour, then in egg again and then in breadcrumbs, fried in a mixture of butter and canola oil. Because I think it gives finer browning.
Fish served with fried potatoes, a Moroccan carrot salad, remoulade sauce and a lemon wedge. Såsreceptet finds you linked HERE. Salted potato, plaice and carrot salad lightly with salt flakes.
Frankly I do not think I have eaten fresh plaice. It certainly was something else there. It was just dandruff and nice in the flesh. Incredibly good. In came the rum, but I thought it was a bit disgusting, who is more familiar with rum and canned fish sticks catering company and fish blocks from the freezer than fresh foods, truth be told. So matlagerska I am. / Boel
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