It must be at least ten years ago, when I happened to read an English cookbook in the library and found a recipe for salmon medallions prepared in a very delicious way.
Pike isn’t a very valued fish here in Finland and because of this you do not have to pay too much for it in the stores, but I happen to like it and its low-fat, solid texture.
Very fresh and tasty sauce for pasta.
There appears to be no exact equivalent in English for the Finnish word “graavi”, which we use here. It means something like “raw fish seasoned overnight with salt and spices”.
Very typical Finnish food, though we usually make potato mash without celeriac. However, celeriac gives the mash just a new and nice flavor.
Before getting to work on the prawns it is hard to believe that they will turn into such a delicacy when cooked.
Some of you might be a little sceptical when it comes to fennels because of their strong anise flavour, but I really recommend tasting them at least once.
Salted raw fish is one of the real favorites of all our family, even my three daughters have stuffed themselves with it since they’ve been very, very young.
White fish is possibly the best one when made raw, but it is a very close race with salmon.
This kind of meal is something I love a lot. If you haven’t tasted fish with pine nuts before, this may be just the right time to do it.