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Perchs & herrings in the Finnish way

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Kala keittö (pronounced kala’ keïteuh)
Fish soup

© Bertrand Lawal

© Bertrand Lanneau

Ingredients
Fish: kala
Perch: ahven (pronounced ah’rven)

© Bertrand Lawal

© Bertrand Lanneau

Potatoes: peruna (pronounced perrona)
Sweet potatoes: batatti (pronounced batat’ti)
Onion: sipuli (pronounced sipoli)
Ginger: inkivääri (pronounced inkivairi)
Vegetable stock cube: vihannes liemi kuutio (pronounced vianess lieymi koutïo)
Dill: tilli

Method
Bring a large pan of water to the boil
Gut and descale the fish

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© Bertrand Lawal

© Bertrand Lanneau

Cut the potatoes and sweet potatoes into large cubes.

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© Bertrand Lawal

© Bertrand Lanneau

Slice the onions and finely chop the dill.
Cut the ginger into small cubes.

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© Bertrand Lawal

© Bertrand Lanneau

When the water boils, add the stock cube, potatoes and sweet potatoes. Wait 10 minutes before adding the onion, dill and ginger. Wait another 5 minutes before adding the fish whole to the soup, head first so that the tail is not submerged 20 minutes later, it’s ready!

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© Bertrand Lawal

© Bertrand Lanneau


Alternative recipe: perch on the wood fire…
No comment!

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© Bertrand Lawal

© Bertrand Lanneau


Sinappisilli
Herring and mustard sauce

Ingredients
Sinappisilli (a traditional Finnish sauce made with herring and mustard)
Dill: tilli
Potatoes: peruna (pronounced perrona)

Method

© Bertrand Lawal

© Bertrand Lanneau

Bring some water to the boil and add the potatoes.
When they are cooked cut them into halves or quarters depending on their size.

© Bertrand Lawal

© Bertrand Lanneau

Spread some sinappisilli on the potatoes.
Top with a little dill before tasting!

© Bertrand Lawal

© Bertrand Lanneau

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