Sommargryta <D

A tasty and economical Swedish dish suit- able for lunch or supper, Sommargryta (zoh-mahr-gree-tah) may be served with Parsley Potatoes and a tossed green salad.3 lb. haddock fillets, skinned

1 teaspoon salt

1 tablespoon finely chopped fresh parsley

2 tablespoons finely chopped fresh chives

1 oz. beurre manie, cut into small pieces juice of

1 lemon

4 tomatoes, thickly sliced

Sprinkle the fillets with the salt and place them in a flameproof casserole. Sprinkle over the parsley and chives and dot the fish with the beurre manie. Add the lemon juice and enough water to come halfway up the sides of the fish.

Place the casserole over moderate heat and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 10 minutes. Place the sliced tomatoes over the fish and simmer for a further 5 minutes or until the fish flesh flakes easily when tested with a fork.

Remove the casserole from the heat and serve immediately, straight from the casserole.

A quickly made fish casserole, Som-margryta is a light and sustaining dish for a summer dinner.

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