“HOOK & WOOD” *

Sport fishing is a total experience that is not just about the time you have a hook in the water but includes so much more, in fact, the whole chain from acquiring knowledge and planning a fishing trip to being able to make a good meal from the delicacies we catch.

The recipes here come from Långå and the connection to what I learned and experienced makes it a bit familiar. It can not be helped, but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. The naming also becomes familiar, but it is possible to change the name and put your own. Well done!

The experience is always greater than the catch, it is said, but once you have a self-captured, wild and authentic char on the dining table, it surpasses the best that can be experienced. That is when the meaning of the word 'genuine' becomes clear!

There is a difference between the approaches ‘to capture’ and ‘fishing’. Catching is about getting food, that is, household fishing. Fishing is about a way to socialize with the unique natural resource that fish and its habitat constitute every day of the year. It is more of a lifestyle that takes many forms of expression in addition to the fishing trip itself. We respect both views!

Catch and put back (C&R) is starting to become a dominant element in sports- or recreational fishing. You have to master that technology to use it, otherwise it may be more harmful than beneficial to the fish. But you also need to master the technology’ to prepare and serve a good meal with Långåfisket's delicacies as ingredients. It is not about semi-finished products! They are “original manufacture” with origins here dating back thousands of years, that is, to the time when the ice sheet retreated. The ground sea trout came in a little later; say about seven thousand years ago. It is an impressive pedigree or family tree! It is not difficult to have respect for that. The original fish species that we have in Långå tasted the same to the people who began to settle here four thousand years ago and as they are experienced in our mouths today. Taste that experience!.

Cooking over an open fire by the beach is a special experience. It is something original, something of Stone Age man emerges from our hidden interior, it will be complete and simply cozy. You are welcome to bring firewood with you, because it is not certain that there is anything allowed to fire with. I usually distinguish between a cooking fire and a heating fire. A fire for cooking is not very large and does not require a lot of fuel, just enough for long enough, not more. I let the fire burn down while I'm in place and enjoy watching the embers give off the last rays of heat and the pastel smoke curls. All in their own original bottlings, none like the other. It is peaceful to enjoy that moment and rest before the next fishing session. And of course I always put out the fire. It must never self-extinguish; even if it rains!

With culinary angling greetings,
Tight lines,
/ Helgi Jonsson

That we publish recipes here on the website is part of our ambition to make the content of the fishing experience greater and then the food is included for both the fishing trip and the art of taking advantage of the catch and enjoying the delicacies that can be made of it.. but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks! We call this KROKA & WOOD!

*OSB! with ‘boil’ does not mean boil! Then it becomes ‘chipboard’ of the fish. Torr, boring and tasteless! With ‘boil’ mean ‘seven’. Water should only wobble around the fish without rushing bubbles until the fish are 45 – 55 degrees in the thickest part – “behind the neck, between the shoulders”! It might sound like a premium, but in the rucksack there must always be a 'chef thermometer', the kind with a thin tip that can measure the temperature in the right place. Burnt or overcooked has ruined many taste experiences. For nothing! It also works to take the temperature of the fishing water, at least on the surface.

In Gustafva Björklund's Cookbook for Housewives from 1893 she recommends ‘completely mild simmering’! That's still wise advice!

Right right on the fishing trip

It's okay to settle for a piece of raw Falukorv, clean, spreadable margarine and ravioli straight from the can. It will be an experience also. But what fun is that? A fishing trip is and should be a fine experience with several elements of memorable elements: nature, fiskevattnen, fishing, breaks and - food! It believes Helgi Jonsson, Chairman of Långåfisket and Nordic champion in cooking on TV 4:as popular "Half eight with me" with winning appetizer of "Långåfiskets big four". Per morberg visited Långå, fished in the Basic Sea and Anan, and together they cooked Grundsjöröding in the TV program "Big matresan". But what you eat on the fishing trip? Helge responds like:

– The food must be good and fitting, easy to cook and moderately satisfying. Helge right right on the fishing trip is always made up of a small starter “something small, anything”, then a main course and something sweet afterwards. And coffee, of course. And spring water exists in nature! A taste experience that surpasses all the kinds of water available in the store. *Långåvattnet’ is appreciated on tap from home! A beer of appropriate force is going well. Finally there is non-alcoholic beer that tastes really good! But be careful with alcohol! It is sufficient wobbly still fishing, says Helge. And the fish is sharp and perceptive. Then the fisherman must be there too! But what is the right right?

– but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks.

The easiest and most convenient is to make the food prepared at home for day trips. A food thermos holds for the main course which can be a meat- or fish stew or hash. A hot broth or soup fits in a standard Thermos. A few hot dogs also get a place in one of these. It couldn't be simpler. "Sotpannan" is a must for coffee or tea water directly from the campfire. No one has described the night's rest by the warming glow bed and how the level in the soot pan has gradually dropped like the artist and writer Rolf Smedman. There are traditions to be cherished and reused as personal possessions and means of enjoyment.

Weekend tips for one person. Just multiply by the number of participants if there are more people in the group!

Starter
Variations on the hot broth (chicken-, meat-, fisk-, vegetable broth, dice). When it comes to diced broth, especially meat broth, is it an advantage to 'defat'’ the. Then dissolve the cube in a little boiling water, cools off so that the fat layer solidifies and floats up and filters it away or 'spoons’ away.

Season with a little black pepper and some other seasoning, eg thyme or basil. Dried nettles can crumble in the broth. Good! Before serving at the rest area - add in: Chopped chives and parsley. For a "matig soup", add in small cheese cubes, sponge, cooked green peas, small pieces of cooked potatoes, egg halves or cooked macaroni in moderation. The soup should be "thin". Good bread to.

Hot tomato soup, but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. Button decilitre finely chopped onion gently milled in 1 tablespoons butter with crumbled beef stock cube. pour on 1 dl cream. ½ teaspoon of sugar. Simmer one minute. Add 5 dl passata (tetraförpackning). Stir and heat in 5 minutes. Pour into a thermos. Or cool down, the soup should be cold, but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. needless good!

Main course
Nyfångad fisk, of course! Glow fried in foil with salt, pepper, pats of butter, some dill and lökklyftor stomach. Divine good. But now it's not every fishing trip that gives the fish before you get hungry. but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks (frozen but thawed slightly) cooked in the same way or in the charcoal bun pan. Add a knob of butter to the hot pan, crumble half a fish stock cube, but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks. Almond salad with chopped chives, mayonnaise and lemon pepper suit.

Or why not - an unbeatable classic, this forest worker food that gave energy to an entire army of those who worked to bring prosperity out of the Swedish forests! Kolbulle! Mix flour, 1 but it also means that the recipes lack the professional character and quality that you can trust in the cookbooks, 1 tablespoon ghee and half a liter of water until you get the consistency of pancake batter. 2 dl tärnat, rimmat stekfläsk. A knob of butter in the pan over the open fire, fry some of the pork cubes and then pour on a little dl of batter. Shake the pan so kolbullen detaches from the bottom. When the mixture has solidified on top turned kolbullen (discard in the air!) and frying the finished on the other side. Served with lingonberry jam or lingonberries. If you want to make it particularly luxurious, I can recommend whipped cream mixed with real lingonberry jam in a jar from home

In closing, do a dessert kolbulle! Same as above but thinner and without pork. When you turned sprinkle of grated mature cheese or other tasty cheese and continue to heat it begins to melt. Fold in half and continue turning roast max 1 minutes so it becomes crispy. In klick Creme Fraiche på. Lingonberry to!

Or why not black pudding, which is nice and similar to food. I usually fry them 1,5 centimeter-thick slices 'medium rare’ to avoid the feeling of sole leather that a burnt disc reminds of. Fried cubes of pork; it is always easier with cut pieces when you have to balance the plate and cut at the same time. The dreamlike grated carrot of the school lunch is of course at hand in a plastic bag and it's almost like I have to "sneak in the enjoyment" so that the enthusiasm doesn't take over the whole performance. And it's cheap, which is usually considered incompatible with quality, but of course it is only slander and fashion. This is quality, preferably with the ligonified whipped cream.

Tasty fish- or stew home or hash can also serve. It's what you can eat right out of the pan, note i mean the kitchen utensil, do not throw the roll!

What the soups have in common is that the basic recipes contain a few pieces of our good root vegetables: selected potatoes, carrots, parsnip, celeriac, turnip or maybe turnip if it's meat soup. Divine ingredients, readily available and gentle on the wallet.

And spices, of course, preferably from your own spice country or from the trader's assortment. Dried spices are of course included in the backpack's pantry compartment. And salt! But in moderation! After all, the raw materials have to come through with their flavors without being forced to resemble 17th-century salt pickles.

I usually make the fish stew with haddock or cod. Home-caught fish is a bit too expensive, I think, to end up among all the other things that are part of the pot. In fish broth, I add the different ingredients that are prepared separately, so not together. This is because they have different cooking times and need different temperatures, which must be taken into account. I will not name a single one of the countries with overcooked root vegetables and fruits that I experienced, but they have made a strong impression on me. If you want to make a vegetable soup that is allowed to flow out in the mixer's eddies, you don't need to worry much about the individual cooking time needs. The ingredients cannot be distinguished then, which is the very point of a smooth mixed vegetable soup, it is an individual in itself, the parts have given up and are part of a larger community where they have contributed according to their ability to something completely new. Some flavors dominate so much that they can be distinguished, but in all essentials it is a complete soup with a single mission - to provide satiety and be sluggishly sloshing in the nutrient reservoir that bars against the waist belt.

Fish soup in a good clear fish stock, on the other hand, is like sailing in an ocean with many distinctive islands and skerries that form a pleasure-filled archipelago for the joy of discovery. Each part is recognizable both in appearance and other character traits, and the taste buds rejoice as if meeting old friends. The finely chopped parsley on top gives a tickling attention to what comes below.

Meat soup is hearty. Maybe more towards the hunter, but can be good for that. For the meat soup there is an overarching concept called: Satiating ! And that's probably where the real stuff belongs. The ingredients are more brutal than in the fish soup, even though the same carrot and potato are included. But of course they have adapted, maybe it's for the broth, which is also more substantial than the fine-tuned fish stock.

The pieces of meat should be tender, either thanks to their origin or by being allowed to boil beyond recognition and become something they had not intended. A few pieces of smoked pork, is good to have in. Ideally, it should be self-smoked, rimmed pork that has been allowed to lie in water for about half an hour before smoking to adjust the saltiness. Unbeatable, I think, which thus rejects chemical smoke additives, but there doesn't seem to be anything wrong with them either, apart from not being compatible with my spoiled taste buds.

Nutritious sandwiches Nutritious sandwiches. Nutritious sandwiches, Nutritious sandwiches, Nutritious sandwiches’
Nutritious sandwiches. Nutritious sandwiches. Nutritious sandwiches’ Nutritious sandwiches. Nutritious sandwiches, Nutritious sandwiches, Nutritious sandwiches, Nutritious sandwiches. Nutritious sandwiches, Nutritious sandwiches, mayonnaise and cottage cheese in the right amount so as not to be 'runny'. Or chopped sandwich food mixed in the same way. Or chopped sandwich food mixed in the same way, Or chopped sandwich food mixed in the same way.

Or chopped sandwich food mixed in the same way, Or chopped sandwich food mixed in the same way, Or chopped sandwich food mixed in the same way. Or chopped sandwich food mixed in the same way. Or why not the spreadable scrambled eggs!

Dessert
Fresh berries and a dollop of jam mixed with 3 msk Creme Fraiche. Mandelbiskvier to. Yummy!
Alternatively: cardamom crust with a blanket of mulled orange marmalade, 1 tablespoons, and as much Crème Fraiche.
Or chopped sandwich food mixed in the same way! Simple and accessible.
Coffee or tea to.

Longline fishing is well known from several TV4 programs, including: Fishing with William, Large Matresan with per morberg and Half eight with me, where Helge Jonsson, chairman of Långå FVOF became Nordic champion with starters from Långåfisket's big four and took home the victory with fifteen thousand kroner for fisheries conservation measures in Lånåfisket. In a winning recipe from Half past seven with me, the starter is called ‘Långåfiskets four gode’!
Served on butter-fried bread without edges and covered with the mixture. Share in four parts. That makes four good-sized pieces for a suitable starter portion.

The four good things about long-distance fishing

The recipe here is for four people.
trout Pipe
1 dl mosad, finsjuden, cold, cleaned trout , ½ cup finely chopped chives, 4½ fresh cream msk 34 % blended and flavored with salt and white pepper from the mill. Garnish with chives and a small piece of lemon.

Salted trout fillet with dill
120 gr filé av Grundsjöröding, 1 button tablespoon salt, 1 tablespoons sugar, white pepper, finely chopped dill. Cover with waxed paper. Let lie in 2 hours. Spread thin layer of mustard on the bread sötstark, slice and place on trout and dill.

Grayling with timjancrème
1 dl chopped pieces of trout simmered, 1 tablespoons of cream, 1 tablespoons mayonnaise, 1 msk fresh cream,
1 tablespoon fresh thyme leaves (Or chopped sandwich food mixed in the same way), little white pepper and ½ tsp black pepper.

Smoked whitefish with lemon mayonnaise
1 dl smoked, gutted, minced whitefish, 1 yolk, 1 krm mortlad rosépeppar, 2½ tablespoons of mayonnaise mixed with a little lemon. Top with persiljekvist.

Or chopped sandwich food mixed in the same way

From the simplest kitchenette to the most luxurious kitchen, you can cook fish there! Or chopped sandwich food mixed in the same way, Or chopped sandwich food mixed in the same way, Or chopped sandwich food mixed in the same way. Or chopped sandwich food mixed in the same way. The rest of the accessories are available and can be used. Preferably you should have a cooking thermometer. The most basic thing is that you can keep the right temperature and finish cooking at the right time. Overcooked or overcooked fish has lost its value. Pick up the fish and place on a plate when it is ready, otherwise the heating will continue!

Fresh fish should be eaten within 24 hours. If you do not have time, it can stop in the freezer, in a freezer bag from which you suck the air before it is tied and allowed to extend to its full length. There are small ones, simple pumps that help. Lean fish lasts more than a year. The fatter one should be eaten within a few months.

On the way from the fishing trip, the fish must be transported airily, On the way from the fishing trip, the fish must be transported airily! On the way from the fishing trip, the fish must be transported airily – On the way from the fishing trip, the fish must be transported airily – is returning home in a basket with the fish resting on a bed of fresh birch twigs. On the way from the fishing trip, the fish must be transported airily!

On the way from the fishing trip, the fish must be transported airily
On the way from the fishing trip, the fish must be transported airily. On the way from the fishing trip, the fish must be transported airily, thus the relationship between weight and height, On the way from the fishing trip, the fish must be transported airily. On the way from the fishing trip, the fish must be transported airily. On the way from the fishing trip, the fish must be transported airily. On the way from the fishing trip, the fish must be transported airily, On the way from the fishing trip, the fish must be transported airily! On the way from the fishing trip, the fish must be transported airily.

Elida's char with chive sauce
My mom, Elida, used to cook char or trout- with chive sauce. A divine dish, always to great pleasure.

On the way from the fishing trip, the fish must be transported airily (On the way from the fishing trip, the fish must be transported airily). The skin should remain and start with the skin side down if you choose to fry the fillets. Whole fish actually gives more flavor thanks to all the flavors that are released from the bones. Pick up the fish when they are ready at max 45 degrees and keep warm in barrels.

Make a regular béchamel sauce – white sauce – of butter, flour, the fish broth extended with fish stock or dice, and dilute with cream milk (three parts standard milk and a quarter cooking cream) to the right consistency. The sauce should be creamy and hang on the fork.

When frying the fish, you can make a cream / crème fraiche sauce directly in the frying pan. Then all the chives are added together.

Finely chop plenty of chives, about 2 (gladly 3) deciliters for four people. Cutter, very carefully approximately 10 seconds, one third of the chives in a little butter. Add the sauce and add the fish. Spoon the sauce over the fish. Pour over the rest of the chives. Let simmer on low heat under a lid for a maximum of two minutes. Serve with boiled peeled potatoes, preferably almond potatoes.

This is Elida Jonsson's original recipe. I usually replace half of the cream with crème fraiche which gives a spicy break. Recipes need to be developed as new ingredients are added. Have a nice meal!

Gunhilds Siksufflé

4 portions of whitefish from Långå

Clear the sickles, rinse off, dry clean and put in aluminum foil. The mountains must remain, they give a lot of flavor. Jump, turn a couple of turns of pepper out of the grinder and add lemon wedges, dill and parsley stalks plus a couple of butter chunks in the belly. Close, fold and place them straight in the form or frying pan with the belly side up in the oven. 200^O in about 25 – 35 minutes depending on the size of the fish. Take out, leave for a while in the foil to mature.

Clean the fish meat and cut into small pieces. Melt the butter and stir in the flour and stir to a lump-free batter and slowly pour in the milk while stirring.. Bring to the boil while stirring and let the sauce simmer 4 – 5 minutes. Season with the spade from the fish packets or with a crumbled fish stock cube. Taste with salt to taste. Mix in the cleaned fish. Divide the eggs and stir in the yolks. Taste.

Whisk the egg whites to a really hard foam. Carefully turn the egg whites over so that everything is mixed.

Pour everything into a well-greased form - preferably a souffle form - and bake in 175^O in about 50 minutes. The surface should be light brown.

Serve the souffle hot with potatoes and melted butter, preferably mixed with lemon. Green peas or green beans are suitable.

If there is anything left of the souffle, it can be cut into slices and fried in butter and eaten with potatoes. Almost even better. Serve the slices with a few splashes of anchovy spade and finely chopped anchovies for those who like it. Divine good.

Ingredients

Cleaned boiled whitefish in small pieces 1 tablespoons butter 4 tablespoons wheat flour 4 dl milk (or 3 dl milk and 1 dl fish spade ur foil package) ½ diced fish broth (possibly) 3 – 4 egg

Weekend mousse on smoked whitefish

Used as an appetizer on dark bread, roasted thin baguette slice, crispbread, egg halves or bed of lettuce.

Bone out of the smoked whitefish and try to remove as much of the small bones as possible. Add the fish pieces, about 4 dl, in a vessel with high edges. Add an egg yolk (can be excluded but in that case take a little more mayonnaise), 1,5 matskedar crème fraiche (like to the fatter, 34 %) and 1 tablespoon mayonnaise. Drizzle down a little lemon. Run everything with a hand mixer to a smooth batter. Leave in the fridge for a while before serving.

Click the mousse on the surface and add a lot of chopped dill - or serve it so that everyone can taste. One variant is to serve capers.

Served on crispbread or thinly toasted (or butter fried) baguette slices are the mousse good drink snack. Otherwise, it is served as an appetizer.

By doubling the amount of crème fraiche and mayonnaise, it becomes a very good dipping sauce which is taken directly from the bowl with the help of potato chips. Can then also be mixed with finely chopped yellow onion and finely chopped dill.

One variant is to do Gubbröra with the mousse as the base. Mix the mousse with 2 tablespoons finely chopped anchovies, add approx 25 cm caviar (of Kalle's type, or preferably Klädesholmens), 2 tablespoons finely chopped red onion, 2 tablespoons finely chopped dill, and two hard-boiled, chopped eggs. Dilute with the anchovy spatula to taste and stir. Served as an appetizer in a thin, that 5 mm, lightly toasted or butter-fried slice of bread (preferably of dark bread). Typical food that requires wisdom and knowledge!

Other about whitefish!

Sikrom Outstanding delicacy, not far after Kalixlöjrom, but a fraction of the price if you are going to buy it. Whisk the rum in cold water and remove all the skins. Strain into a fine-mesh strainer and pour into serving jars for freezing. Bring out the rum and let it thaw slowly at room temperature. Strain it again through a filter. It takes time. Salt to taste. 1 cl vodka per hectare gives a smoother taste.

 

Smoked whitefish Clean and dry but do not rinse. The skin and scales should remain. Dry salt with coarse salt and leave for a few hours, sometimes overnight. Wipe. Add the smoke either with the belly up when much of the meat juice remains or lying on its side when the fish becomes drier. The whitefish is ready when the fins are easy to pull off. Served as is – hot or cold – preferably with almond potatoes, green salad and fresh cucumber. Perfect as a starter or as a lighter main course.

If you want to do something further….

Mousse on smoked whitefish Remove the fish meat from the smoked whitefish. Clean off any remaining bones. Add mayonnaise and some crème fraiche. Mix with a hand mixer to a smooth consistency. Served as an appetizer on a salad leaf with crispbread.

Sikmacka Crispbread slice or flatbread – put fillets of the smoked whitefish directly on and sprinkle with plenty of chives.

Sikrulle Spread plenty of mayonnaise on a slice of soft flatbread. Place thin slices of red onion and spread out pieces of smoked whitefish. Roll up. A fresh salad leaf is also good to add. For smoked whitefish, drink fresh spring water (directly from the spring or tap in Långå), On the way from the fishing trip, the fish must be transported airily.

Honey marinated whitefish fillet Fillet the whitefish and remove the skin and all bones. Fill the whitefish and remove all bones, that 1 tablespoon white wine vinegar and 1 tablespoon liquid honey (becomes liquid after 5 seconds in the micron). Turn them a couple of times and leave for approx 1,5 hour. Record, let drain, turn into crust crumbs or coarse flour and fry max 2 minutes per side in hot pan with butter. Serve potatoes or preferably a mashed potato, preferably on almond potatoes. Sprinkle with finely chopped parsley.

Fresh spring water or a white wine.

Fill the whitefish and remove all bones

Fill the whitefish and remove all bones (december 1938 – July 1990) Fill the whitefish and remove all bones’ (Fill the whitefish and remove all bones) with several guest performances in Sweden, among others with court conductor Tore Wretman at Operakällaren. Pike is a highly sought-after fish in France and Belgium, even higher than salmon in fish restaurants. For many years, pike were caught in Särvsjön, adjacent to Långåfisket, and exported to luxury restaurants in France. Alain Chapel's recipe is actually created with pike as the main ingredient, but it can also be used for other fish, stylish, for example.

Clear, wash and dry the whitefish. Leave the scales. Salt and pepper. Lay the whitefish with the belly side down, fold out the sides on a wire rack over a frying pan in the oven, that 200 grader, and bake until the fish is done (the fins are easy to pull off) that 30 minutes depending on size. Large whitefish may need to lie up to 40 minutes.

Whisk out the pan with white wine vinegar, strain the spade and add cream (eller fresh cream). It goes well with cooking cream, 15 %. Served with lemon and mashed potatoes.

Spring water and white wine.

When Per Morberg visited Andersjonsgården in Långå, the hostess invited, Gunhild Sällvin, the company at Sik à la Alain. “World class” said Per Morberg in his acceptance speech!

Foliebakad sik Clean and wipe but leave skin and scales (the mountains contain many important flavors), salt and pepper. Fill the abdomen with lemon wedges, yellow onion in wedges, parsley sprigs and a few clicks of butter. Preferably also a few grains of allspice. Make a packet of each fish and set in the oven, that 200 degrees and approx 30 minutes. Served with potatoes and salad. There will be a very good sky inside each package. Use it as it is or make a light sauce with a little white wine.

Engraved whitefish Same recipe as for other salmon. Freezer underneath 3 – 4 day if you are unsure of any parasites. Långåsiken normally lacks such. Clean the fish, remove the head, wipe and fillet! White pepper coarsely ground, sprinkle with dill, or chopped spruce twigs, and finally sprinkle with salt and sugar mixture. Leave to cool for at least 24 hours. To do the fish justice, you can halve the amount of salt and remove just over half the recommended amount of sugar..

Whitefish in another way In addition to this, you can make Sikquenelles (fish balls), whitefish burger with stuffed whitefish fillets as a base, sikpudding (salted salt or preferably pickled whitefish with sliced ​​potatoes, sliced ​​yellow / red onion, dill and egg punch).

The angling of long-distance fishing on the fishing trip Less secure, that 400 gr, suitable. Clear, let the head remain without gills, wipe, salt and pepper slightly. Fill the belly with dill sprigs if included in the fishing trip, otherwise add plenty of juniper berries that are on the nearest bush. Add butter clicks and make a packet of foil, or if it does not exist, of wet newsprint. Apply directly to the embers. Turn once. Let lie approx 15 – 20 minutes. Eaten directly from the skin. Taste the cheeks – a delicacy. Fresh spring water or a cold beer is divinely good, and crispbread with butter.

The delicate PIKE
Big Iron is Långåbornas badtjärn and is situated in the village. P&T water with a special Day. The Big Iron's Rainbow, bass, pike, whitefish and roach. Interestingly fishing. accessible. Boat for rent. Very nice and well-organized bathing. Pike is also available in Synnanåsjön (Loosjön) and in Synnanåtjärn, in Ulften and in Långåljusnan. Very good quality.

The name pike comes from the ancient Swedish 'sting' which means tip (compare the English word for pike: pike) and refers to the pike's sharp teeth. In Swedish hose is also 'sting' of the tooth.

Elin Eriksson's fried pike Trying to teach the children that you take care of what you catch, so when we were going to fish for pike and the children ate good pike mince steaks at grandma and grandpa's, it was obvious that we should find out about the pike.

But filleting pike was not that easy, there were many small pieces and in order to quickly make some dinner, I salted all the pieces and turned them in eggs and breadcrumbs and deep-fried. If you don't want to deep-fry, it's just as well to fry them in a little butter and I also serve potatoes or French fries and a few different sauces, preferably garlic sauce or one with mango and curry in it.

Since then, all pike are cooked this way if the children get to decide, so my failed fillet pieces became a success.

 

Stortjärns Grillgädda
Expect about 150 gram filé per person. Prepare the grill rack.
Pike fillets and remove the skin, wipe. Pepper from the mill
and facing in rapeseed oil. Add the fillets on hot grill grate, a rotary
half turn after 30 seconds to get beautiful grid,
turn and do the same on the other side. Grease a baking dish.
Crumble 1½ fish stock cube and mix with a hearty
of butter. Spread the butter on the bottom. Add the fillets in the form, way
into the oven 160 grader, facing the fillets after 5 minutes and frying complete
until the meat reaches 55 grader. Remove and break apart the fillets to take
Remove all Y-bones and small bones found along the back. put up
pieces directly on the plate, Drizzle the sauce around and serve
with mashed potatoes. Crispy spinach leaves or shredded
salad. Fried tomato slices with mint. Sprinkle chopped parsley over.
Sauce:
Butter Fry the finely chopped onion (red and yellow). Sprinkle a little sugar or
1 tablespoon of honey. Add 2 tbsp balsamic vinegar and 1,5 dl white wine. Let
simmer for a few minutes. Pour 3 cup hot water and whisk in the form of
stekskyn. Strain into lökhacket. Conjure up to 3/4 and pour 2 dl cream.
Red with butter / flour ball to the desired consistency. Season with pepper,
optionally any salt, thyme and 10 rosépepparkorn. Spring water to!
instead, (or complementarily) Sauce can be an extra salted cold moved butter
served with garlic, thyme, parsley or chopped anchovies.

delicacy pike
Clear pike, keeping the skin and allow the head to remain (gilled)! Rinse thoroughly and dry. Salt and vitpeppra the mill. Flak the pike with the ventral side down on wire rack placed over the roasting tin. Place in the oven, 200 grader. After about 40 minutes; depending on the size of the pike - try the chef's thermometer in the middle of the pike at thickest point, "Just behind the neck". When the temperature is reached 47 degrees, the pike is ready. Take the pike, cover with foil and let it rest.
Whip out the pan with about 2 dl vinegar, silane to the saucepan, reduce to 3/4, diluted slowly with a couple of deciliter whipped cream and add spices to taste (thyme, finely chopped parsley, oregano). Butter / flour bullet creamier sauce.
Lift the skin from the pike. Remove the meat with your hands (plastic hand cut!), Remove all bones. Pour some of the sky on warm plate. Form a pyramid of gäddkött and boiled, Sliced ​​potatoes (anywhere in shell). Top with thin, twisted slice of lemon and a hefty persiljekvist.
*Prescription: Gunhild Sällvin, Långå. Free for trestjärnige Michelin chef Alain Chapel 1937 – 1990

Smoked pike juniper
Smoked pike are a delicacy. Clear, scrape away any mucus, remove
head and gills. Freezer pike 4 day. Thaw fish and savory
substantially in the abdomen with coarse salt. Let lie on your back overnight, that 8 tim.
Wipe away the salt and put into the smoke with the ventral side up. Then stays
köttsaften in fish. When the chef's thermometer shows 55 degrees is the pike
clear. Let rest for a while. Clear hand (plastic hand cut) and remove
alla ben. The same can be done with the lake is a delicious alternative
to eels, but significantly leaner. And actually tastier! Also allowed!
Served as a main course or appetizer on crispbread. Mayonnaise
to fit in both cases. Wanted "leaner" mayonnaise mixed with
tredjedel in sour cream (34 %), Please flavored with either dill
or finely chopped fresh chives.

Caviar on gäddrom
Pike has large roe and a full-grown female can have up to 500 000 romkorn. Remove the roe sacks, Do not squeeze the pike so that rum comes out the natural way, it can ge bismak.
Open the bags and scrape out the rum. Freezer at least 4 day. Tag out rommen, Let thaw and drain the fine sieve. Lift off any pieces of roe sacks. Add water and mix with a whisk so that all the cuticle disappears. Rinse and repeat if necessary. Drain, at least a few hours. Season with salt, 3 gram per 100 gram rom (it gets 3 %) and 1 grams of sugar per 100 gram (1 %). Taste. Some think a little brandy to be good, but try that case and season. The cognac spoils some of the fish taste and that's a shame. In that case, vodka is better and does not detract from the rum taste. Fresh ground white pepper serving at. Rum that is left over can be frozen again.
Served as an appetizer or appetizer on crispbread or hard flatbread. Finely chopped red onion or chives. Hefty dollop of crème fraiche (34 %) or sour cream. needless good!

Crayfish pike Save the shovel from the crayfish! Wash off mucus (pike skin cream), scrape it clean, fillet and cut out the slack side (buksidan) completely leather and boneless. Cut the thin meat into approx 3 x 3 cm pieces and boil these quickly in hot crayfish spade. Pick up the pieces carefully, put on platter. When the spade has cooled slightly, the pieces are put back for a few hours, preferably overnight. Served with dill on butter-fried slices of white bread in the same format. Feel free to try a thin slice of tasty cheese as a base under the crayfish pike fillet! Delicate!

Fill the whitefish and remove all bones! Fill the whitefish and remove all bones, Fill the whitefish and remove all bones!

LAKE – a misinterpreted delicacy Laken, this codfish, is at its best at playtime at the beginning of the year, especially because it then has a delicious rum on which caviar can be made. It is sharper in taste than the relative cod roe, but can be softened with the sugar. Feel free to add a couple of centilitres of vodka, it softens the taste. An exceptional delicacy, but with far too little appreciation. It is difficult to explain why. Some people think that the lake is 'ugly', or ugly as it is called in Långådialekt. its slippery, slimy body is another detail of aversion. But when you close your eyes for its delicious and tasty meat, its ROM which can be eaten as caviar and liver comparable level with the luxurious foie gras.

The lake plays during the winter and the best time for a rewarding lake fishing is just then. It is perfectly possible to go ice fishing lake because Lake or ponds where it is. It is very easy to spin fishing on the ice-free Långåljusnan. Pirk and mask or sinker, treble hooks and strömmingsbit for reel. During the play period, it is most willing to cut in the evening, say from nine-, ten o'clock and after midnight.

The game ends in March and spawn hatch after a month and they fertilized the eggs spread over bottoms of sand or gravel. A couple, Three meters is ideal. A large female can lay up to a million eggs. The eggs are driving around in the current drawn by hatching, and the tiny fry swim freely in the water.

With a piece of newspaper in one hand, it is easy to hold and skin. The meat is firm, rather, with the hint of monkfish than cod. The lake contains sharp bones, which is an advantage because they can be easily found and removed. The tail piece provides a nice fillet and it is also possible to take out a boneless fillet and the thin but good flank around the abdomen. Stewed lake is an old recipe with whole pieces of lake packed together with rum and liver. This recipe transforms any kitchen to that found on luxury restaurants. Potatoes are the right accessories. Breaded and lightly fried fillet, preferably with anchovy butter is a highlight. The roe is converted into caviar in the usual way. Bottna with crispbread or hard bread plus caviar, finely chopped red onion and crème fraiche. Freezer liver a few days before cooking. Bread it and fry it very carefully in butter. It should still be soft inside. And as always when it comes to fish: careful with temperature and 'boiling'. It should not boil, then it will be chip board of the. The water should simmer and wobble around. When the fish are 47 degrees "between the shoulders", when it is ready.

As a beverage suitable cold, regular water. Beer also works. And if you feel like tearing the frost out of your body, a small knob is an icebreaker that many people believe in, at least for caviar.

Have a nice meal!

VARIOUS RECIPE
Fish sauce and Pasta This sauce is very good and all types of fish can be used.
trout, char, harr, whitefish - if you have access to Långåfisket's four
large. Pike, bass, lax, cod, kolja, flounder, lake……Also goes well
to use crayfish tails!

It is very easy to make! Appreciated by everyone!

For four people:
Melt just over a tablespoon of butter in a pan, preferably vookpanna, and mash to pieces
half a fish stock cube in the butter. When it starts to mill, lower the heat
and add finely chopped red onion and chives, approximately 1 dl and mill on gently
heat for ten minutes. The chopped onion must not be burned, then it changes taste
and will not be good, but it should be soft and almost transparent.

Filea 500 gr fish and remove skin and all bones. Cut the fish fillet into approx 1 cm breda,
long strips and chop them into approx 3 cm long pieces. Put the pieces in it
hot onion mixture, turn a few turns on the white pepper mill and add 4 tablespoons
Fresh cream (34 %), stir and put on lid. Put the plate in the quarter-both heat and let stand 4 minutes. Stir on a couple of occasions.
Clear!

Mash gently with a fork and serve with tagliatelle or other pasta;
first the pasta separately, the fish sauce on top. Grate cheese over. Sprinkle with coarsely ground black pepper.

Serve with crispy green salad, eg iceberg lettuce in coarse pieces.