February 23, 2017
This simple recipe for klippfisk is adapted from a recipe I found in one of my favourite cookbooks, "Big Flavours & Rough Edges", by David Eyre and the cooks at the legendary Eagle pub in Clerkenwell, London. I think the addition of paprika gives the dish a wonderful smokiness, and the tinned tomatoes add some welcome moisture as well as a touch of acidity. Be careful with the seasoning as it probably won't need much, if any, salt to be added. A simple green salad and a large glass of fruity red Rioja would be perfect accompaniments.
Source: Nordic Nibbler - Food from Norway and Beyond...
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