This is the fish dish I cooked as our main course for the #twishparty last Friday. As I previously explained Fiskeret translates from the Danish as "fish dish" or "fish recipe" and as this is my grandmother's fish recipe we call it Granny's Fiskeret. She learnt it years ago from someone else (who's name is lost in the mists of time) and modified it slightly to get the version we cook today.
This recipe is very simple and the flavours in it, while they may seem a little odd, combine to make a very Scandinavian tasting dish.
Preheat the oven to 180°C.
Grease the oven-proof dish, to stop the fish sticking to it, and cut the haddock fillets in half to make nice portion sizes. Arrange comfortably in the dish and leave to one side.
With the fish out of the way it's time to make the sauce to cook it in. First measure in the mustard and the curry powder. I used Sharwood's Hot Curry Powder, but I know my mum has made this dish with a milder curry powder and it still tastes just as nice.
Next add in the oil, tomato pureé and vinegar to the mixture.
Finally add the ketchup and stir everything together.
To finish the sauce and create the right consistency, add the cream and stir through the rest of the mixture thoroughly.
Pour the mixture over the fish and spread evenly so that every part is covered.
Next, finely slice the half onion into rings. If you really like onion then you could use a whole one, but I found that half was perfect for the amount of fish I had and size of my dish. Place the rings of onion over the top of the sauced fish.
Place the bay leaves on the top and put into the oven for 20 - 30 mins.
The fish is cooked through when it becomes flakey and easy to break apart. Take out of the oven and serve with potatoes and green beans (which I forgot to buy). I served it with mash but boiled new potatoes are just as nice an accompaniment.
Please let me know if you try this as I would like to know what you make of the Scandinavian flavours in the dish.