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Boiled Oslo Salmon with Cucumber Salad and Butter Sauce

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Boiled Oslo Salmon with Cucumber Salad and Butter Sauce

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Ingredients

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Boiled Salmon
800 grams whole, wild salmon, sliced into cutlets or store bought cutlets if the catch was poor
2 litres Water
6 tablespoons Salt
1 teaspoon whole peppercorns
Cucumber Salad
1 organic cucumber
1 tablespoon vinegar 7% acetic acid or similar
2 tablespoons Water
½ teaspoon Salt
½ teaspoon ground white pepper
Butter Sauce
200 grams Cold Butter cut into cubes
200 millitres heavy cream
1 tablespoon fresh curly parsley chopped
1 tablespoon freshly squeezed lemon juice
½ teaspoon Salt
¼ teaspoon ground white pepper
600 grams potatoes
  • 120 min
  • Serves 4
  • Medium

Ingredients

  • Boiled Salmon

  • Cucumber Salad

  • Butter Sauce

Directions

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Preparation

  1. Peel the potatoes, bring to a boil in salty water (approximately 20 minutes).
  2. To make the cucumber salad: mix water, vinegar, sugar, salt and pepper. Thinly slice the cucumber (with a mandolin slicer or Norwegian cheese slicer).
  3. Add the slices to the vinegar-mix.
  4. To make the butter sauce: bring the cream to a boil and reduce to less than half the amount.
  5. Remove the sauce pan from the stove.
  6. Add the butter cubes, one by one, whisking briskly.
  7. Add chopped curly parsley, lemon, salt and pepper to taste.
  8. To cook the fish: bring the water to a boil in a large sauce pan with salt and whole peppercorns, and remove from/reduce the heat.
  9. Add the fish cutlets and leave for 10 minutes.
  10. The water should not boil!
  11. The fish is done when the bone can easily be removed.

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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