Alexandra Zazi’s recipe for fish flour bread

Hello Alexandra,

I love ground beef and cook it a lot. Do you have any different tricks or recipes to share?

Greetings

mo

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hi moa,

Oh, how long have I cooked ground beef. It is fun with food. You’ve been cooking your favorite dishes for several years, and then all of a sudden you stop doing it. This is very good.

I usually make ground beef loaf on all types of ground meat. Minced chicken, minced meat, minced fish. It feels so smart to let the oven do the work and then I like it when everything is in order.

When it comes to ground red meat, I usually have the trick to brushing the soy on the surface. Chinese or Japanese soybeans depending on taste and availability, it becomes a pleasant saltiness on the surface. If I also have an old cheese crust in the fridge, I pop the sticks out of it and press in the middle as a melted surprise when serving.

You can also add spinach, shredded carrots or any other vegetables to the ground beef.

The meat usually comes out heaven when cooked, and I usually combine it and whisk it with fresh cream, maybe with some good broth and then serve.

If you want to do everything in one form, peel the potatoes, cut them into slices and leave them raw from the beginning, turn them over several times in the meantime, feel with a knitting needle that they are ready.

If you are cooking with minced pork, minced chicken or turkey, the temperature of the loaf should reach 70 degrees until ready. For ground beef and fish, 58-60 degrees is enough, feel free to use a frying thermometer to check the temperature.

Here’s a fishmeal loaf recipe that I love to make. They are usually delicious and appreciated by most people.

Minced fish loaf with rum sauce

4 servings

500-600 g of cod, fried, salmon, etc.

0.5 dl cream

0.5 dl of breadcrumbs, a little for sprinkling

1 egg

1 teaspoon dried thyme

0.5-1 teaspoon salt

1 cream of freshly ground black pepper

Potatoes cut into slices

500-600 g hard potatoes

A handful of green beans, preferably frozen

Salt in potato water

30gm melted butter

2-3 dill sprigs

Salt and Pepper

Butter to the mold

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Feel free to do the following:

Set the oven to 180 degrees.

Take a well-chilled fish (mix different varieties) and chop it into smaller pieces. Take a food processor fitted with a knife and “pulse chop” a few pieces at a time or chop with a knife. They should be medium to coarsely chopped. Remove stems from the dill and chop well. Combine the minced fish, half the amount of dill, cream, breadcrumbs, eggs, thyme, salt and pepper. Shape into a loaf with wet hands and place in an oiled baking dish, and sprinkle some breadcrumbs on the loaf.

Cut green beans into pieces. If they are frozen, you can mix them up right away if they are fresh, let them simmer in the potatoes for the last 4-5 minutes.

Peel the potatoes and cut them into wedges and simmer for 15-20 minutes in salted water.

Flip the potatoes into the remaining dill, green beans, and butter and place on the sides of the fish.

Bake for 25-30 minutes, until fish and chips are nicely colored. Served with rum sauce.

rum sauce

0.5 dL rum (catfish, roe, trout rum or seaweed rum)

1.5 deciliters of sour cream

0.5 dL mayonnaise (preferably homemade)

1 tablespoon finely chopped red onion

0.5 tablespoons finely chopped dill

1 tablespoon finely chopped chives

Taste with salt and freshly ground black pepper

Feel free to do the following:

Mix all ingredients and set aside to cool, preferably at least 30 minutes before serving, until flavors are absorbed.

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