Food & Wine Festival 2000 - Norway
Marinated Salmon and Venison Stew
Marinated Salmon (Grav Laks)
Norway
14 oz. salmon fillet (skin on)
1 1/3 T. salt
1 3/4 T. sugar
1 T. fresh dill, chopped
1 T. cracked black pepper
1/3 oz. brandy (optional)
Remove all bones with a pair of clean needle nose pliers. Combine salt, sugar and pepper together. Rub this mixture into both sides of the salmon fillet. Place salmon in a baking dish. Clean and chop dill. Rub evenly onto meat side of salmon fillet. Cover the fish with plastic wrap. Place a weight on top of the covered fillets. Refrigerate. Turn the fish daily. The salmon is cured when the flesh is firm, 2-3 days.
Cut into very thin slices. Serve with your favorite mustard sauce and boiled potatoes.
Venison Stew
Norway
1 T. canola oil
2 lbs. venison (or beef), cut in chunks
1 red onion, diced
1 leek, sliced 1/4" thick
1 rutabaga, peeled and diced
2 stalks celery, sliced 1/2" thick
10 mushrooms, quartered
Sauce
4 T. butter
4 T. flour
2 cans beef stock
4 T. half and half
1/4 C. lingonberry jelly
1 pinch juniper berries
4 t. Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste
Heat saute pan aver medium high heat. Add canola oil. Add venison and saute for approximately three minutes. Add vegetables and saute for two minutes or until tender. Add sauce and bring to a simmer. Serve immediately.
Sauce
Melt butter over medium heat and add flour to make a roux. Cook for five minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and simmer for fifteen minutes. Add half and half, lingonberries, cheese and juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat and set to side. Note: Sauce may be made ahead of time and cooled.
Norway
14 oz. salmon fillet (skin on)
1 1/3 T. salt
1 3/4 T. sugar
1 T. fresh dill, chopped
1 T. cracked black pepper
1/3 oz. brandy (optional)
Remove all bones with a pair of clean needle nose pliers. Combine salt, sugar and pepper together. Rub this mixture into both sides of the salmon fillet. Place salmon in a baking dish. Clean and chop dill. Rub evenly onto meat side of salmon fillet. Cover the fish with plastic wrap. Place a weight on top of the covered fillets. Refrigerate. Turn the fish daily. The salmon is cured when the flesh is firm, 2-3 days.
Cut into very thin slices. Serve with your favorite mustard sauce and boiled potatoes.
Venison Stew
Norway
1 T. canola oil
2 lbs. venison (or beef), cut in chunks
1 red onion, diced
1 leek, sliced 1/4" thick
1 rutabaga, peeled and diced
2 stalks celery, sliced 1/2" thick
10 mushrooms, quartered
Sauce
4 T. butter
4 T. flour
2 cans beef stock
4 T. half and half
1/4 C. lingonberry jelly
1 pinch juniper berries
4 t. Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste
Heat saute pan aver medium high heat. Add canola oil. Add venison and saute for approximately three minutes. Add vegetables and saute for two minutes or until tender. Add sauce and bring to a simmer. Serve immediately.
Sauce
Melt butter over medium heat and add flour to make a roux. Cook for five minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and simmer for fifteen minutes. Add half and half, lingonberries, cheese and juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat and set to side. Note: Sauce may be made ahead of time and cooled.
