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Hake-Rolls with Tomato Salad and Funen Tzatziki

April 7, 2012

I love fish! And I love new ways to cook it… This one is plaited, cute, delicate, and easy. I found it in one of my favorite cookbooks “Koekken Revolution paa Hoeje Haele” by Oscar Umahro Cadogan. I served it with an easy and delicious tomato salad with onion, fresh basil, and mozzarella cheese. Also, I served one of my favorite sides: Funen tzatziki. Funen is the second largest of the Danish islands, and it has its own culinary style. The specific touch that is added to this tzatziki is a smoked fresh cheese that gives this side-dish an even creamier texture, and a wonderful taste that makes a precious Greek-Danish medley. Scroll down for the tzatziki recipe, but let’s start with the fish:

You Need:

  • 600 grams of Hake (you can also use Pollack, Cod, Salmon, Grey Mullet, or Greenland Halibut), cut in thin strips
  • 1 garlic clove, finely chopped
  • 2 tablespoons turmeric
  • The leaves from 1 sprig fresh rosemary, finely chopped
  • salt and pepper
  • Lemon juice

Preparation:

1. Fold half of the fish-strips in garlic and turmeric, and the other half in rosemary. Let them be in the spices for 10-15 minutes.


2. Complete the rolls by plaiting one strip of hake in garlic and turmeric together with a strip of hake folded in rosemary, as if you are plaiting a piece of rope. Make all the strips this way.

3. Put the rolls in a ovenproof casserole, add salt and pepper, and leave it in the oven for about 8 minutes at 170 degrees Celsius (338 Fahrenheit).

Serve dripped with lemon juice.

A fresh tomato salad of tomatoes, onion, fresh basil, and mozzarella cheese goes very will with oven-baked fish.
FUNEN TZATZIKI

You need:

  • 1 cucumber, seeds removed and chopped
  • 1 red bell-pepper, chopped
  • a large handful of dill, chopped
  • 7 garlic cloves, finely chopped
  • Almost full liter of high-fat Greek yoghurt
  • 200 grams of smoked fresh cheese
  • lemon juice from half a lemon
  • salt and pepper
Preparation:
1. Mix all the ingredients together in a large bowl. Stir well. Serve immediately or put in the fridge.

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