Name: Inlagd Fisk (Swedish dressed fish)
Yield: Serves Four
Cuisine: Sweden
Ingredients: water, 100 ml (7 tbs); a pinch of salt; and sugar, 1 tsp; crushed white peppercorns, ½ tsp; a hard-boiled egg yolk; a cup of whipped cream; lemon juice or vinegar, 1½ tbs; a raw egg yolk; French mustard, 1 tsp; vinegar, 150 ml (¼ pint); sugar, 140 g (5 oz); cloves, 5; a bay leaf; crushed allspice, ½ tsp

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This is one of the most popular ways of preparing fish in Sweden. Almost any kind of fish can be used. It is first poached or fried. Then, assuming that you have about ¾ kg (1½ lb) cooked fish, proceed as follows.

Ingredients

water, 100 ml (7 tbs)
vinegar, 150 ml (<

Method

Boil all the above ingredients together for 3 minutes; then allow the mixture to cool. Pour it over your cooked fish, preferably while the fish is still hot, and leave it for 24 hours. Serve it cold with hot boiled potatoes, and with a Skarp Sås (sharp sauce) made as follows.

Mash the cold hard-boiled egg yolk in a bowl and mix in the raw yolk. Add the lemon juice or vinegar, mustard, s