22 July 2010

Pike-Perch au Gratin

This is the third recipe in a row with Hot Lemon and chanterelles. It's that tasty!
















(4 servings)
  • Pike-perch fillet
  • Chanterelles
  • Hot Lemon
  • Swedish turnip
  • 3 dl crème fraise
  • Butter
  • Canola oil
  • Potatoes
  • Tomatoes
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Mix with crème fraise and put aside. Slice big flat pieces of Swedish turnip and cover the bottom of a baking dish with the slices and some canola oil. Put the pike-perch fillet on top with salt and pepper and cover it with the chili chanterelle crème fraise.

Cook in oven on 175 degrees C. for about 30 minutes. Check the fish regularly so it doesn't burn, time will vary depending on the oven and thickness of the fillet.

Serve with new potatoes, a tomato salad and fresh slices of Hot Lemon.

20 July 2010

Hot Chanterelle Sauce

There's something magical about Hot Lemon and chanterelles put together. Here's a second recipe with these wonderful two. I will post a third soon. Enjoy!

(2 servings)
  • Hot Lemon
  • Chanterelles
  • Butter
  • 1 onion
  • 1 carrot
  • 2 dl cream
  • Rice
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Put aside when ready. Do not clean the pan, instead fry the thin sliced carrot with some added butter in the same pan and it will take some of the taste from the chantarelle mix. Pour just a little bit of water in the pan and let the carrot boil soft until all the water is gone. Add fine chopped onion and fry on low heat. Mix everything together with cream and let it simmer a few minutes while stirring constantly. Serve with rice.

14 July 2010

Hot Lemon Chanterelles

We got some ripe Hot Lemons and one of the best ways to enjoy them is making Hot Lemon Chanterelles on knäckebröd!















  • Knäckebröd (crispbread)
  • Hot Lemon
  • Chanterelles
  • Butter
Put the chanterelles in a pan and add salt. Fry on high heat until most of the water is gone before adding the butter. Turn down the heat and fry with a lot of butter. Add chopped Hot Lemon and stir frequently. Put the mix on crispbread and top with parsley.