I am Finn and Finns love fish! At least I do. If I would have a choise that would be all that I would need to eat. Hubby and Kiddo are not agreeing with this. Kiddo is passionate fisherman while we are vacationing in Finland but that’s it. I guess one reason is that it is quite hard to find good quality fish in Austria.

Any how..Here we go.Todays experimental fish cookery by the grill..

Flamed salmon is something, which is usually made over open fire, and it takes quite long time to do.You have to have patience. Flavour of the smoke in the fish, is not so intense, whereas when you smoke it in smoker.I do not like too smoky flavour. I have been seeing redwood planks in the shops lately, which are meant for smoking meat in the grill. I wanted to try if it would work in grill too. I bought two small redwood planks from Landmann.

I Spiced the salmon with lemon pepper and salt.Nothing else.I threw it in the grill with full heat and all burners on. It took about 15 minutes for the small piece of salon to be ready.

  

I didn’t cook salmon completely trough because my personal opinion and taste is medium cooked.Fish is still juicy.

This is how todays dish looked like:

To make this recipe. You will need about 200g of salmon per person and one kilo fresh asparagus.Amount of asparagus depends how much you like it.Me and my Hubby love it so one kilo was gone fast!

Arugula potato mash recipe:

0,5dl cream
2 large sweet potatoes, peeled and cubed
1/2 tablespoon black pepper
1/2 teaspoon salt
1/2 tablespoon Italian herbs
75 grams ounces arugula, washed and minced

Instructions for the potato mash:
Cook the sweet potato until they’re soft.Pour water away.Add cream, salt, pepper and Italian herbs and minced arugula and mash the potatoes.Serve imiditly with the fish,asparagus and Sauce Hollandaise.

Easy Sauce Hollandaise

• 150g butter (1 stick)
• 4 large egg yolks
• 0,5dl heavy cream (or whipping cream)
• 2 tablespoons lemon juice(to taste)
• ¹⁄₄ teaspoon sugar
• ¹⁄₂ teaspoon Dijon mustard

1. Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
2. Remove butter from the microwave and stir until completely melted.
3. Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
4. Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.

You can do this sauce in kettle also..

How to prepare Asparagus:

Meanwhile, place a large pot of water (or an asparagus steamer) over high heat and bring to a boil. Salt the water.My fathers trick is to add little sugar in the boiling water to take possible bitterness away. Small thing but the difference is HUGE!

Peel the asparagus and attach them in the bundle with kitchen string (optional) and blanch them in boiling water until tender.Cut always little away from the asparagus ends.They are usually quite dry and woody. (If using an asparagus steamer, fill only half with water, place the asparagus in the basket and place the lid on. The asparagus tips will steam while the stems get blanched.) The cooking time varies depending on thickness but they take longer to cook than regular asparagus. Use the tip of a small knife to test doneness.

Hope you enjoy my recipe. It is Saturday which mean sauna day!This Finn is going to go to her wood heated garden sauna, to relax and forget the world!Wisching you all good weekend!