Cooking with paper
SALMON IN PAPER
4 servings
600 g salmon fillet
1 leek
2 carrots
1 fennel
300 g cooked potatoes
100 g butter
1 lemon
1 bunch of dill
salt and pepper
Heat oven to 200°C.
Soak four sheets of papers. Divide salmon into four equally large pieces, place paper on a baking sheet and put a piece of salmon on each paper. Finely shred leek, carrots and fennel and slice potatoes. Divide vegetables evenly among the salmon and top with a sprig of dill. Spread butter and squeeze the juice of a lemon onto the salmon, adding salt and pepper to taste. Fold paper over and roll it together to make a tight package or tie it with a string of slightly boiled leek. Bake for about 20 minutes.
MINI-PIZZAS
8 pizzas
25 g yeast
2 dl tepid water
5 tablespoons olive oil
5 dl flour
1 dl whole wheat flour
1 teaspoon salt
Stir yeast into water and add first oil then flour (save a little flour for rolling out the dough) and salt. Mix all the ingredients into a dough. Let rise for 30 minutes. Heat oven to 225°C. Divide dough into eight balls and roll into 10 cm pizzas. Place them on a baking sheet covered with paper. We recommend topping them with tomato sauce, mozzarella cheese, basil and bacon or Parma ham. Naturally you can use your own favourite ingredients when deciding what to put on your mini-pizzas. Bake for 10-12 minutes.
OVEN-BAKED LOBSTER
1 lobster
Herb butter
5 tablespoons of fresh herbs (parsley, dill, chives, basil)
2 garlic cloves
1 lime
200 g soft butter salt and pepper
1 dl day-old, grated white bread
Finely chop herbs and mix with pressed garlic cloves in a bowl. Juice a lime. Add butter, salt, pepper and grated bread and beat until all ingredients are evenly mixed into the butter. Divide the lobster in half along its length. Scoop out the stomach, spread herb butter on meaty side and put on baking sheet covered with paper. Grill on high heat 4-5 minutes. Serve with white bread.
