What did you eat today?

[Silk]

I would love to taste that, but have very limited options because of location. Do you know any recipes for fishbuns?

[ZEGH8578]

I would love to taste that, but have very limited options because of location. Do you know any recipes for fishbuns?

in my whole life nobody ever made them from scratch, even my grandparents would rather seek out obscure little fish shops, that sold "the best!" buns
theres typically 3 kinds,
very large ones, with some sort of herb baked into them, medium ones without the herb, these are the most commonly used, and the ones shown in the pic, and small ones that are often fried not boiled, and eaten on sandwiches

norwegian dishes are traditionally pretty simple,
where do you live?
if your in america, and even better in/near a big city, i'd internet around for some speciality store, theres tons of nordics in america, but i know even a city like valencia in spain has at least one nordic-shop

the only real challenge would be the sauce. on that photo is a more luxurious version, the normal sauce is usually thick-flowing and shiny white, its simply called "white sauce"
i got a quick recipe here, so i'd

1. search for scandinavian-shops for the fish-buns
2. white sauce:
1 "eating spoon" (normal spoon) of butter
2 spoons of flour
4 decilitres of whole milk (milk with a decent fat content)
1/4 teaspoon salt.
Melt the butter in a cacerole, whip the flour in w the butter, apply the milk little by little, and keep stirring untill its boiling (about 15 minutes)
3. boil potatoes carrots are usually served cold, uh "scraped up" into thin strips

serve
its a very heavy dish, meaning a normal person will usually only be able to munch down a portion
this is a normal looking outcome:

personally i never had bacon, and on the picture the carrots are boiled. norway is a very varied country, so i bet if you asked several norwegians each one would be stubborn about their method being the "most correct" one

[Scrapheap]

fish.

whatcha expect, im norwegian

Norwegian?? I thought you were French! 

 

i want this:

Was ist das??

"fishbuns" ground codfish molded into little buns. you dont have to do the grinding, awesome buns are ready in the store :9
with yummy white sauce (dont get pervy >:0) and potatoes :9

You Hungarians sure have weird cuisine! 

[ZEGH8578]

You Hungarians sure have weird cuisine! 

*slap*

[Frolic_Fun]

Food.

[Silk]

I would love to taste that, but have very limited options because of location. Do you know any recipes for fishbuns?

in my whole life nobody ever made them from scratch, even my grandparents would rather seek out obscure little fish shops, that sold "the best!" buns
theres typically 3 kinds,
very large ones, with some sort of herb baked into them, medium ones without the herb, these are the most commonly used, and the ones shown in the pic, and small ones that are often fried not boiled, and eaten on sandwiches

norwegian dishes are traditionally pretty simple,
where do you live?
if your in america, and even better in/near a big city, i'd internet around for some speciality store, theres tons of nordics in america, but i know even a city like valencia in spain has at least one nordic-shop

the only real challenge would be the sauce. on that photo is a more luxurious version, the normal sauce is usually thick-flowing and shiny white, its simply called "white sauce"
i got a quick recipe here, so i'd

1. search for scandinavian-shops for the fish-buns
2. white sauce:
1 "eating spoon" (normal spoon) of butter
2 spoons of flour
4 decilitres of whole milk (milk with a decent fat content)
1/4 teaspoon salt.
Melt the butter in a cacerole, whip the flour in w the butter, apply the milk little by little, and keep stirring untill its boiling (about 15 minutes)
3. boil potatoes carrots are usually served cold, uh "scraped up" into thin strips

serve
its a very heavy dish, meaning a normal person will usually only be able to munch down a portion
this is a normal looking outcome:

personally i never had bacon, and on the picture the carrots are boiled. norway is a very varied country, so i bet if you asked several norwegians each one would be stubborn about their method being the "most correct" one

I live in the south, and we don't get too many Europeans from your neck of the woods. German, French, Polish, Italian, but I can't find 1 Scandinavian restaurant. We do have a nice size Asian population, and there are quite a few soup recipes with fish balls(ramen, some Korean dishes) but this is the first time I've seen a cream-based one. I found a recipe to make them from scratch since I pretty much have no other option, but it might not be too bad because I have a food processor.

[ZEGH8578]

I would love to taste that, but have very limited options because of location. Do you know any recipes for fishbuns?

in my whole life nobody ever made them from scratch, even my grandparents would rather seek out obscure little fish shops, that sold "the best!" buns
theres typically 3 kinds,
very large ones, with some sort of herb baked into them, medium ones without the herb, these are the most commonly used, and the ones shown in the pic, and small ones that are often fried not boiled, and eaten on sandwiches

norwegian dishes are traditionally pretty simple,
where do you live?
if your in america, and even better in/near a big city, i'd internet around for some speciality store, theres tons of nordics in america, but i know even a city like valencia in spain has at least one nordic-shop

the only real challenge would be the sauce. on that photo is a more luxurious version, the normal sauce is usually thick-flowing and shiny white, its simply called "white sauce"
i got a quick recipe here, so i'd

1. search for scandinavian-shops for the fish-buns
2. white sauce:
1 "eating spoon" (normal spoon) of butter
2 spoons of flour
4 decilitres of whole milk (milk with a decent fat content)
1/4 teaspoon salt.
Melt the butter in a cacerole, whip the flour in w the butter, apply the milk little by little, and keep stirring untill its boiling (about 15 minutes)
3. boil potatoes carrots are usually served cold, uh "scraped up" into thin strips

serve
its a very heavy dish, meaning a normal person will usually only be able to munch down a portion
this is a normal looking outcome:

personally i never had bacon, and on the picture the carrots are boiled. norway is a very varied country, so i bet if you asked several norwegians each one would be stubborn about their method being the "most correct" one

I live in the south, and we don't get too many Europeans from your neck of the woods. German, French, Polish, Italian, but I can't find 1 Scandinavian restaurant. We do have a nice size Asian population, and there are quite a few soup recipes with fish balls(ramen, some Korean dishes) but this is the first time I've seen a cream-based one. I found a recipe to make them from scratch since I pretty much have no other option, but it might not be too bad because I have a food processor.

if you can aquire codfish you can probably use any existing recipe i bet

[Parts]

A BBQ pork sandwich from Uncle Willies 

[Adam]

just had a pizza

[Queen Victoria]

I tried googling Norwegian fish bun recipes and came up with nothing. 

Would imagine it's something like a codfish ball.  Fish, potatoes, flour, some seasonings like salt and onion.  Mix together and either fry (as my mom did), poach or bake in an oven

['andersom']

Good basic sauce recipe you posted Zegh.

Can be turned into all kinds of sauces.
* Trading salt for a broth cube.
* adding grated cheese for a creamy cheese sauce
* adding kapers
* adding mustard
* adding white wine and cheese and mustard

The options are without limits.

And there is the classic use of that sauce on cauliflower of course, with grated nutmeg on top.

['andersom']

I had whirled pea soup, seasoned with parsley, sage and crème fraîche. With it, lots of bread soldiers.

I have my kids eating again. 

[Queen Victoria]

I had whirled pea soup, seasoned with parsley, sage and crème fraîche. With it, lots of bread soldiers.

I have my kids eating again. 

I assume this is made with what we call split peas, small green peas that are broken open and then packaged.  Do you like yours chunky or smooth?

[odeon]

Nothing, yet.

['andersom']

I had whirled pea soup, seasoned with parsley, sage and crème fraîche. With it, lots of bread soldiers.

I have my kids eating again. 

I assume this is made with what we call split peas, small green peas that are broken open and then packaged.  Do you like yours chunky or smooth?

A winterr pea soup I'd make with split peas indeed. But, this was a soup based on smooth peas from a pot that I blended. Wanted to have a light meal for the ladies, and with enough fibres in it to get their systems working again. It also takes hardly any time with soft smooth peas to make soup. Very good for a quick wholesome meal.

My split pea soup, "snert" it is called here, will have cooked long enough to get kind of smooth, but, I add the vegetables late in the cooking process, to still have lots of structure. Mmmmmm, great winterdish, "snert". Pitty my youngest does not like it at all. I love making it, and how the house smells of it for a long time.
My mum makes it from peas that have not been broken open. She prefers her soup a bit chunkier. Does take longer to cook, with peas that have not been split.