Delicious dishes — refined with Larsen Fine Danish Seafood
A good, balanced nutrion, high-quality ingredients and a gentle preparation have gained more and more attention over the past two decades. Eating is not easy to get behind, but a pleasure.
The personal preparation – cooking as an event – and the knowledge of the origin of the ingredients have nowadays a very high priority. Sustainability is a very important issue. Good to know that all Larsen fish products come from sustainable fishing and are, of course, MSC certified.
Soups
Salads
Snacks
Main dish
Soups
Sauerkraut Soup with Dollops of Caviar-Cream
SHOPPING LIST FOR 4 SERVINGS:
1 LARSEN Tuna Fish Spread (100g tube in the refrigerated section)
1 LARSEN German Caviar, black (50g jar, in the cooling section)
75 g Smoked, streaky bacon
1 T Oil
1 Onion
1 T Tomato paste
500 g Fresh sauerkraut
1 T Vegetable broth (instant)
0,5 l Dry white wine
100 ml Cream
1 T Potato starch
150 g Whipped cream
8 Slices baguette
2 T Butter
Cayenne pepper, salt
Parsley to sprinkle on
Level of difficulty: Medium
Preparation time: approximately 20 min.
PREPARATION:
Finely dice bacon and sauté in hot oil. Peal onion, finely dice, and together with the tomato paste, add it to the bacon. Add sauerkraut, broth and wine. Bring it all to a boil and let cook for 10 min. Season the soup to taste with cayenne pepper and salt.
Mix 100 ml cream together with 1 T potato starch and add it to the soup. Whip the rest of the cream until it is half stiff.
Lightly toast the baguette slices in a buttered pan. Arrange the warm slices with the tuna fish spread separately.
Ladle the soup into soup plates, garnish with cream and caviar. Sprinkle with parsley and serve.
Andalusian Tomato Fjord Mussel Soup
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fjord Mussels in Tomato Sauce (200g jar)
1 Tin whole tomatoes (800g)
1 Onion
2 T Olive oil
100 g Cream
½ Bunch thyme
4 cl Sherry medium
Salt, pepper
Level of difficulty: Medium
Preparation time: approximately 30 min.
PREPARATION
Peel and finely dice onions. Let tomatoes and fjord mussels dry, save the juice of the tomatoes and coarsely chop tomatoes. Wash thyme (set several stems aside for decorating), pluck the leaves from the stems and finely chop.
Heat olive oil, add diced onions and sauté until translucent. Pour in the juice of the tomatoes, add chopped thyme and bring to a boil.Add chopped tomatoes, and fjord mussels, heat together, briefly season to taste with salt and pepper.
Whip cream until stiff, add sherry and stir it into the whipped cream. Ladle the tomato fjord mussel soup into four soup cups, serve with a dollop of sherry cream and garnish with thyme leaves if desired.
The Soup Kick
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Smoked Trout in Vegetable Oil
1 Fennel bulb
1 Leek
1 Orange (organic)
2 Star anise
½ Container cream
½ l Vegetable broth
3 EL Rapeseed oil
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 20 min.
PREPARATION
Take the trout fillets out of the tin and drain them in a colander.Rinse off and quarter one fennel bulb, cut out the stem and cut the quarters into fine strips. Set aside a few fennel leaves for garnishing.
Clean leek, rinse it off and slice the light ends into fine rings. Sauté fennel and leek rings in rapeseed oil. Add broth and star anise, bring to a boil and in a covered pot let boil for 8-12 min. until soft.
In the meantime rinse one organic orange under hot water and peel so thickly that the white skin is also removed. Cut out the fillets over a bowl, in this process collect the juice and squeeze out the rest of the orange.Take the star anise out of the soup and add a little cream.
Purée the soup with a hand blender. Add orange fillets to the soup and season to taste with salt, pepper and orange juice. Put the trout fillets in the soup and warm slightly.
Garnish with fennel leaves.
Uwe Meßner’s wine recommendation: The subtlety of this soup is enchanting and is perfectly rounded off with a glass of Green Veltliner from the Wachau region.
Cream Soup with Fine Matjes Herring
SHOPPING LIST FOR 4 SERVINGS
1-2 LARSEN Fine Matjes Herring Fillets (125g package in the refrigerated section)
1 T Butter and olive oil
3 Spring onions (or 1 onion)
200 g Leek
1-2 Apples
1 Dash of lemon
500 g Celery root
100 ml Apple juice
500 ml Fish stock
200 ml Cream
100 g Processed cheese
1 Pomegranate
1 Pinch of chili
approximately ½ T sugar
Salt, white pepper
PREPARATION
Clean and wash spring onions, leek, celery root and apple, peel and cut into small pieces. Set some of the celery root and leek aside to add to the soup.
Heat butter and oil in a pan, sauté all finely chopped ingredients at medium temperature. When the ingredients are slightly translucent, top up with the fish stock and the apple juice. Let simmer for approximately 15 min. Then add the cream and the soft cheese to the soup. Mix with a hand-held blender and pour through a fine sieve.
Season to taste with salt, white pepper, chili and a little sugar (not too sweet!).
Cut 4 T of fine strips of celery root and leek and cook al dente in 1 T butter and a little fish stock.
Cut open the pomegranate, use a spoon to remove the seeds.
Drain the matjes herring fillets, dab them off and cut in fine strips. Serve in a bowl on ice, so that at the table everyone can serve themselves the matjes herring strips.Arrange the soup, place the warm vegetable strips with the pomegranate seeds in the middle of the plate. Those who desire can also put some of the whipped cream on the soup.
Preparation time: approximately 30 min.
Salads
Swedish Herring Cucumber Salad
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Dill Herring (250g jar, in the refrigerated section)
1 Small cucumber
½ Celery (250g)
1 Bunch radishes
75 g Smoked, streaky bacon
2 Slices whole-grain toast
1 T Oil
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Clean, wash and dice cucumber, celery and radishes.Dice bacon and fry until crisp.Cut toast into small cubes. Heat oil in a pan and fry the bread cubes in it until they are golden-brown, let cool.Remove the dill herring from the jar. Loosely mix all ingredients. Season to taste with the marinade, salt and pepper. Garnish with celery leaves.
Mediterranean Salad
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Herring in Tomato Sauce
2 Slices white bread
5 T Olive oil
1 Sprig rosemary
1 Red onion
1 Yellow bell pepper
1 Bowl of rucola lettuce
5 T Red wine vinegar
Salt, black pepper, sugar
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Cut the white bread into squares the size of hazel nuts. Fry with a little olive oil, a sprig of rosemary, salt and pepper until crisp. Peel a second red onion and cut in into fine strips. Wash a piece of cucumber and a small yellow bell pepper, peel and cut into bite-size pieces. Mix olive oil with red wine vinegar, sugar and salt, and marinate with the vegetables.
Arrange the vegetable salad in bowls. Spoon the herring fillets with the sauce directly out of the tin onto the salad. Sprinkle with crisp bread squares, and season with black pepper from the pepper mill. Garnish with fresh rucola lettuce.
Uwe Meßner’s wine recommendation: Wonderful wines are pro-duced in the gently rolling hills of the Piedmont. In my opinion a good red wine tastes best with this dish.
Mackerel on Avocado Salad
SHOPPING LIST FOR 2 SERVINGS
2 LARSEN Mackerel in Vegetable Oil
1 Ripe avocado
1 Bunch radishes
1 Red bell pepper
¼ Cucumber
1 Lime
1 Bunch mint
1 Bunch lemon balm
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 20 min.
PREPARATION
Drain the mackerel in a colander. Collect the oil and purée with garden herbs (e.g. lemon balm and mint), salt and pepper in the kitchen blender.
Finely dice radishes, red bell pepper and cucumber, and mix with the herb oil. Peel a ripe avocado, cut it in slices and marinate with lime juice. Arrange the mackerel on the avocado slices and distribute the vegetable-mint vinaigrette over the fish.
Uwe Meßner’s beverage tip: A cool glass of alcohol-free wheat beer goes well with this dish.
Mixed Salad with Cod Liver and Dill Cream
SHOPPING LIST FOR 2 SERVINGS
2 LARSEN Cod Liver
1 Bunch of radishes
2 Spring onions
1 Cumin
1 Apple
1 Avocado (almost ripe)
1 Bunch of dill
For the dressing:
½ Lemon
1 Sardine filet
1 T Mustard
½ T Sugar
5 T Olive oil
Salt, pepper
For decoration:
100 g Heavy sour cream or crème fraîche
1 T Chopped dill
Salt, Pepper
Level of difficulty: Easy
Preparation time: approximately 35 min.
PREPARATION
For the dressing, mix all ingredients, add the chopped sardine fillet and season to taste.Drain, dice the cod liver and set it aside. Clean and dice rad-ishes, cumin and spring onions. Pluck the dill from the stems and chop fine. Quarter, core and dice the apple. Add all chop-ped ingredients to the marinade and mix briefly.
Finally, cut the avocado in half, remove the pit, peel and dice. Fold diced cod liver and diced avocado into the salad and season to taste. Serve in small glasses.
For decoration, mix the remaining ingredients. Place 1 T sour cream and dill on each serving and decorate with a sprig of dill.
Snacks
Mussels with Prunes
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Smoked Mussels in Oil (110g tin)
1 Package salted crackers
1 Package cream cheese
1 Celery (only the leaves)
5 Dried prunes
Level of difficulty: Very easy
Preparation time: approximately 10 min.
PREPARATION
Drain the mussel meat in a colander. Generously spread cream cheese on the salted crackers, top with mussels, garnish with young yellow leaves from the celery, freshly-ground pepper, and finely chopped dried prunes.
Instead of celery, use fresh, bright yellow dandelion from the garden, (park, at the side of the footpath, etc.).
Uwe Meßner’s wine recommendation: An ice-cold glass of Lillet Blanc with a piece of cucumber – simply heavenly.
Fast summer wrap
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Wild Salmon in mild Garlic Sauce
2 Wheat tortillas
1 Hand full of salad greens (e.g. fresh spinach)
2 Tomatoes on the vine
½ Container Mascarpone
150 g Yogurt
½ Bunch chives
1 EL Lemon juice
1 EL Fruit vinegar
Ground coriander seeds
Salt, sugar
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Wash a hand full of salad greens (e.g. fresh spinach) and a vine tomato.
Mix mascarpone with yogurt, salt and lemon juice. Add finely chopped chives to this sauce and spread generously on a wrap. Finely dice the vine tomato and season with the olive oil, fruit vinegar, sugar, salt, and coriander seeds from the mill. Cut the salmon fillet into small pieces, distribute the salad and the tomato dressing on a wrap and fold in sides to form a roll.
REFINEMENT
Garnish with some salmon caviar (jar) next to the wrap
Cod Liver with Red Beet
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Cod Liver in its own juice and oil (115g tin)
1 Small jar of stewed apples
1 Bunch marjoram
1 Brioche
1 Red beet (fresh or from the jar)
1 Package anise cress
Pimento berries
Level of difficulty: Very easy
Preparation time: approximately 10 min.
PREPARATION
Drain the mussel meat in a colander. Generously spread cream cheese on the salted crackers, top with mussels, garnish with young yellow leaves from the celery, freshly-ground pepper, and finely chopped dried prunes.
REFINEMENT
Instead of celery, use fresh, bright yellow dandelion from the garden, (park, at the side of the footpath, etc.).
Uwe Meßner’s wine recommendation: An ice-cold glass of Lillet Blanc with a piece of cucumber – simply heavenly.
Shrimp-Zucchini Mousse
SHOPPING LIST FOR APPROXIMATELY 8-10 DUMPLINGS
½ LARSEN Shrimp Spread (100g tube in the refrigerated section)
1 Small zucchini
1 Sheet of gelatin
150 g Crème fraîche
Salt, tomato paste
A few lettuce leafs
Dill for garnishing
Level of difficulty: Easy
Preparation time: approximately 10 min.
Wait time: approximately 30 min.
PREPARATION
Clean, wash and finely grate the zucchini. Soften the gelatin in cold water. Mix shrimp spread, crème fraîche and zucchini. Season with salt and tomato paste.
Press out the gelatin, dissolve it and stir it into the mousse. Allow the mousse to become firm.
Wash and clean the lettuce, let it dry. With 2 teaspoons form dumplings out of the mousse and arrange them on the lettuce leaves. Garnish with dill.
Main dish
Spaghetti with Tuna Fish Spread
SHOPPING LIST FOR 4 SERVINGS
1 LARSEN Tuna Fish Spread (100g tube in the refrigerated section)
1 Leek
4 Beef tomatoes (approximately 600g)
50 g Black olives (brined)
3 Branches of fresh thyme
2 Branches of fresh rosemary
2 T Tomato paste
500 g Spaghetti
2 T Capers
4 T Freshly grated Parmesan cheese
Salt, pepper
Level of difficulty: Medium
Preparation time: approximately 30 min.
PREPARATION
Clean and wash leek, cut it in thin slices. Wash tomatoes, cut them crosswise on the core side and scald them with boiling water. Then rinse tomatoes with cold water, pull off the skin, quarter, core and coarsely dice.
Pit olives and cut in fine strips. Wash herbs, let them dry, and pluck them from the branches; retain a branch of each for garnishing.
Heat olive oil in a pan, sauté the leek in the pan until translucent, add tomato paste and heat everything briefly. Fold in the tomato pieces and herbs, allow the sauce to simmer for approximately 5 minutes, then remove from the stove.
In the meantime cook the spaghetti in boiling salted water as specified on the package. Add olives, capers, and tuna fish spread to the sauce, stir the ingredients in and season to taste with salt and pepper. Pour the sauce over the spaghetti, sprinkle with Parmesan cheese and decorate with the retained branches of thyme and rosemary.
Apple Fennel with Fine Matjes Herring
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fine Matjes Herring Fillets (package with 125g fish in the refrigerated section)
200 g Sour Cream
2 Medium-size fennel bulbs
2 Medium-size apples
25 g Butter or margarine
50 g Bacon (smoked ham)
1 Bunch of smooth parsley
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Clean fennel and apples, wash and cut in slices. Sauté the fennel for approximately 7 minutes in hot grease. Add the apple slices and cook for an additional 3 minutes. Season with salt and pepper.
Fry the bacon in a coated pan until crisp, let cool and finely crumble.
Wash and finely chop the parsley. Sprinkle both over the apple-fennel, arrange with the matjes herring on a plate and serve with the fresh and spicy sour cream.
Ravioli with Shrimp Cream Filling
SHOPPING LIST FOR 4 SERVINGS
1 LARSEN Shrimp Spread (100g tube in the refrigerated section)
300 g Flour
3 Eggs
½ T Salt
50 g Ricotta cheese
25 g Chopped pistachios
For the sauce:
1 LARSEN German Caviar, black (50g jar, in the cooling section)
1 EL Butter
1 Onion
¼ l Vegetable stock
200 g Sweet cream
3 T Light sauce thickener
Juice of 1 lemon
Pepper
Level of difficulty: Challenging
Preparation time: approximately 40 min.
Wait time 1 h
PREPARATION
Knead flour, eggs, salt and 1 T water to form a smooth pasta dough. Wrap in foil and let it sit at room temperature for ap-proximately 1 h.
In the meantime, finely grate ricotta cheese and mix it together with the shrimp spread and the pistachios. Thinly roll out the pasta dough on a floured work surface (approximately 50 x 50 cm), cut it in half. Use a teaspoon to place the filling at 2-3 cm intervals on one of the dough halves.
Brush the intermediate spaces with a little water and cover with the second dough half. Use the handle of a long stirring spoon to press the intermedi-ate spaces. With a pastry wheel cut out ravioli 5-6 cm in size and cook them one serving at a time in plenty of boiling salted water 5-6 min.
For the sauce, sauté a small chopped onion in butter. Pour in stock and cream, bring to a boil and thicken with sauce thick-ener. Season to taste with lemon juice, salt and pepper.
REFINEMENT
Decorate with LARSEN German Caviar to your taste.
Matjes Herring Burgers
SHOPPING LIST FOR 2 SERVINGS
1 LARSEN Onion Matjes Herring Fillets (200g package in the refrigerated section)
4 Lettuce leaves (iceberg or butterhead lettuce)
2 Large rye buns
1 Beef tomatoes
40 g Cucumber
½ Onion
2 T Sour cream
2 T Salad cream
1 T Butter
Salt, white pepper
Fresh dill
Level of difficulty Very easy
Preparation time approximately 10 min.
PREPARATION
lCut buns in half. Butter the lower half and cover with lettuce.
Cut the onion half in rings, slice washed tomatoes and cucumber.
Distribute dry onion matjes herring fillets, tomatoes, and cucumber slices, as well as onion rings on the bottom halves of the buns.
Mix sour cream with salad cream, salt, and pepper.
Season with fresh, finely chopped dill and distribute on the prepared half of the buns.
Cover with the top half of the buns.
Herb Matjes Herring Mediterranean
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Herb Matjes Herring Fillets (200g package in the refrigerated section)
each 1 Red, green, and yellow bell pepper
2 Onions
1 Small aubergine
1 Zucchini
2 Garlic cloves
3 T Olive oil
3 T Sherry vinegar
75 ml Dry white wine
1 Small baguette
4 T Herb butter
1 T Herbes de Provence
Salt, pepper
Pinch of cayenne powder
Level of difficulty: Medium
Preparation time: approximately 20 min.
Steeping time: approximately 1 h
PREPARATION
Clean and wash bell pepper, aubergine and zucchini, peel and finely chop garlic and onions. Dice bell pepper, aubergine and zucchini in 0.5 cm pieces.
Heat up the pan. Sauté diced bell pepper, garlic and onions in olive oil at high temperature for approximately 5 min. (al dente), then place on a baking sheet.
Also sauté diced zucchini and remove from the pan. And lastly, briefly sauté the diced aubergine.Briefly reheat all the vegetables together and pour over with salt, pepper, a little chili, herbes de Provence, Sherry vinegar and wine.
Steep cold for approximately 1 hour and again season to taste. Slice the baguette, spread with herb butter and bake under the broiler until crisp.
Place the cold vegetable salad on the warm baguette slices and top with several herb matjes herring fillets.
A dry sherry is a good accompaniment.
