Comments on: The Lampuki is on its way http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/ Exploring the bounties of nature Mon, 05 Sep 2011 08:15:22 +0000 hourly 1 By: Mikael http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-170 Mikael Tue, 04 Aug 2009 07:49:49 +0000 http://www.gastroville.com/?p=217#comment-170 Yes of course, there is a viking connection in there. As for the sugar, I tend to avoid it unless needed for the curing. I love dill too. I did sorbet of a dill-seed vinagrette served in a gazpacho the other day. Great on a warm summer day. Yes of course, there is a viking connection in there. As for the sugar, I tend to avoid it unless needed for the curing.

I love dill too. I did sorbet of a dill-seed vinagrette served in a gazpacho the other day. Great on a warm summer day.

]]> By: Garance http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-169 Garance Mon, 03 Aug 2009 21:16:33 +0000 http://www.gastroville.com/?p=217#comment-169 I do agree with that , i do also love fresh Raw or almost" touched" Fishes .. Your fish recipe is a good variation of Swedish "Gravad lax " ...only missing a tiny pinch of sugar perhaps ? Love Dill But i have great memories of a Dish in Mexico with Stripped Bass cooked in onions , herbs , Cumin , coriander and some Cinnamon and Achiote sauce .. And a dish in Indonesia with a fish cooked in cinnamon too ... I do agree with that , i do also love fresh Raw or almost” touched” Fishes ..
Your fish recipe is a good variation of Swedish “Gravad lax ” …only missing a tiny pinch of sugar perhaps ?
Love Dill

But i have great memories of a Dish in Mexico with Stripped Bass cooked in onions , herbs , Cumin , coriander and some Cinnamon and Achiote sauce ..
And a dish in Indonesia with a fish cooked in cinnamon too …

]]> By: Mikael http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-168 Mikael Mon, 03 Aug 2009 18:57:21 +0000 http://www.gastroville.com/?p=217#comment-168 No it is a cracker that the fish is sitting on. They are good for a lot of stuff. The other day I found out that they are great for spreading tuna belly passed through a tamis into a tuna belly spread. Cinnamon and fresh fish is difficult marriage to succed with. Incredibly difficult. Fish that has a fishy taste, to make myself clear, a fish that has been going through lipid oxidization due to being not so fresh, can probably benefit from a spice like cinnamon to "cover up" some of the off flavours. But for me, being a purist searching for live fish and storing them at optimum conditions if required, flavours should only complement the fish. The salting of the lampuki in this recipe also somewhat reduces the impact of the marinade, which is quite mild to begin with. No it is a cracker that the fish is sitting on. They are good for a lot of stuff. The other day I found out that they are great for spreading tuna belly passed through a tamis into a tuna belly spread. Cinnamon and fresh fish is difficult marriage to succed with. Incredibly difficult. Fish that has a fishy taste, to make myself clear, a fish that has been going through lipid oxidization due to being not so fresh, can probably benefit from a spice like cinnamon to “cover up” some of the off flavours. But for me, being a purist searching for live fish and storing them at optimum conditions if required, flavours should only complement the fish. The salting of the lampuki in this recipe also somewhat reduces the impact of the marinade, which is quite mild to begin with.

]]> By: Garance http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-167 Garance Mon, 03 Aug 2009 16:47:59 +0000 http://www.gastroville.com/?p=217#comment-167 Sâ ja ... Det var konstig , när jag sâg Bilden tykte jag att fisken verkade ligga pa en Kanel stâng fôr att fâr smaken av det och det skulle kunna vara nât eller hur ? (Sorry for my swedish ia m writing with a french board) ... Nice to read you Mikael , interesting blog ... Sâ ja …
Det var konstig , när jag sâg Bilden tykte jag att fisken verkade ligga pa en Kanel stâng fôr att fâr smaken av det och det skulle kunna vara nât eller hur ?
(Sorry for my swedish ia m writing with a french board) …
Nice to read you Mikael , interesting blog …

]]> By: Mikael http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-166 Mikael Mon, 03 Aug 2009 16:22:49 +0000 http://www.gastroville.com/?p=217#comment-166 Ännu en svensk i förskingringen! The crackers will come soon. First there will be some octopus stuff and urchins. And yes, tuna. Ännu en svensk i förskingringen!

The crackers will come soon. First there will be some octopus stuff and urchins. And yes, tuna.

]]> By: Garance http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-165 Garance Mon, 03 Aug 2009 16:04:31 +0000 http://www.gastroville.com/?p=217#comment-165 Hittade vägen genom Sophie ... Blev inte besviken .... Kommer tillbaka för "The crakers recipe " ... Hope you do speak swedish (or i made a fool of myself but Sophie says you're a Viking so...) Hittade vägen genom Sophie …
Blev inte besviken ….

Kommer tillbaka för “The crakers recipe ” …
Hope you do speak swedish (or i made a fool of myself but Sophie says you’re a Viking so…)

]]> By: Jakob http://www.gastroville.com/2009/08/02/the-lampuki-is-on-its-way/comment-page-1/#comment-164 Jakob Sun, 02 Aug 2009 22:18:49 +0000 http://www.gastroville.com/?p=217#comment-164 Nice to see that you are back on blogging. Looking forward to read more about those spelt sour dough crackers! Nice to see that you are back on blogging. Looking forward to read more about those spelt sour dough crackers!

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