The Scandinavian Cookbook

by Trina Hahnemann
Price: $29.99
ISBN-13: 978-0-7407-8094-3
ISBN-10: 0-7407-8094-8
Format: Hardcover
Size: 8 1/2 X 11 in.
Page Count: 224 pages

“Food should not only feed the body, but also the soul. A little more time spent in the kitchen using fresh and seasonal ingredients to make a meal to be enjoyed together is Trina Hahnemann’s dream. In her book The Scandinavian Cookbook she takes us month by month through 100 traditional Nordic recipes which perfectly capture the essence of Scandinavian cuisine and culture.” ––Taste Bud Travels http://tastebudtravels.blogspot.com/2010/08/scandinavian-cookbook.html

“[The Scandinavian Cookbook is] a thing of beauty, about as much a coffee table book as cookbook, full of gorgeous Scandinavian landscapes. It also has some wonderful sounding recipes. The book is organized by month, and each recipe has information about the recipe’s basis, or the author’s history with it.” ––Knit Think http://knitthink.typepad.com/my_weblog/2010/02/friday-food.html

“Now is the time to indulge your inner Scandinavian.” ––Rocky Mountain Telegram http://www.rockymounttelegram.com/bake-indulge-your-inner-scandinavian-14713

“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes.Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Imaginary Kitchen http://bit.ly/1duA4I

“The book is divided into the twelve months of the year and focuses on a ‘light, modern version of Scandinavian home cooking’. The four seasons are reflected in the recipes, with much emphasis on fresh local produce. A short introduction accompanied each recipe, explaining the background to the dish, sometimes with a personal anecdote. I find this an essential part of any cookery book, because I like to learn about the origins of a dish than simply be told how to prepare it. For example, Hahnemann describes Skagen, located in the northern tip of Denmark, where the famous Skagen fish soup comes from, and it sounds like a place I would love to visit.” ––World Foodie Guide http://www.worldfoodieguide.com/index.php/the-scandinavian-cookbook-by-trina-hahnemann/

“Translated for an American audience, The Scandinavian Cookbook is a visual feast for any food lover and traveler to places far from home, offering a view and taste of Nordic life that I know hardly a thing about. As evident by the diversity of recipes in her book from fruit porridge (her grandmother’s beloved recipe) to Venison with celery root gratin to Danish butter cookies, they are more than gravlax.” ––Romney Steele, author of  My Nepenthe http://mynepenthebook.com/2009/09/food-with-love/

“Both the recipes and the photographs of this beautiful “coffee table” book demonstrate the haunting simplicity that is the hallmark and the glory of Scandinavian cooking.” ––About.com http://scandinavianfood.about.com/b/2009/08/07/trina-hahnemanns-the-scandinavian-cookbook.htm

“I loved this book.  I love that it is organized by month and by what is in season.  It totally takes the guess work out of what to cook.  Open the book, turn to the current month, and make something amazing.  Although the cauliflower soup is listed in November, all of the ingredients are in season here in Washington, D.C.  It is my lucky day.  I would totally recommend picking up this book.  The recipes, pictures and stories are worth it.   Trina Hahnemann has written a great book.” ––Savory Reviews http://www.savoryreviews.com/2009/07/15/book-review-the-scandinavian-cookbook/

“The book has 115 recipes divided by months and grouped into seasons to make the most of the local foods available in the Nordic region. The photography is gorgeous, (done by Lars Ranek, one of Scandinavia’s premier food photographers), and features beautiful shots of the recipes, the ingredients and the countries themselves, making this the kind of cookbook you want to read and enjoy. Each recipe or grouping of recipes has notes about the history and customs of the dish, so I found myself learning a lot going through the book and selecting recipes to try. Hahnemann set out to show that modern Scandinavian cooking has “evolved” from the more traditional recipes and many of the dishes take inspiration from other countries and cultures while making the most of local ingredients.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/06/cookbook-review-scandinavian-cookbook.html

“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes. Cooks will enjoy 340 rich and evocative four-color photographs by Lars Ranek, who uniquely showcases the beauty he finds in the food and culture of Scandinavia.  Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Food Reference http://www.foodreference.com/html/scandinavian-cookbook-421.html

“The book is not only an introduction to the cuisine of Scandinavia, but to its culture. This is a lovely book for beginners and experienced cooks looking for inspiration.” ––Dolce Dolce http://www.dolcedolce.com/?cat=25

“As a well-traveled food writer, Trina Hahnemann nurtured a desire to show the world that Scandinavian cooking has “moved on” from the old-fashioned cookbooks that once represented her native cuisine. The result is The Scandinavian Cookbook, filled with delectable recipes grouped by season that share the beautiful and healthy foods found in the world’s Nordic countries.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2009/scandinavian-cookbook/

“Simple, clean, well executed food that is imaginative enough to be interesting, but simple enough to cook without too much sweat. Oh, and it also has rather spellbinding photography in it.” ––Wright Food: Recipes and Culinary Adventures from a Brit in Seattle http://mattikaarts.com/blog/charcuterie/citrus-cured-copper-river-salmon/

“The recipes are a mixture of familiar traditional recipes, variations on the traditional (like fish cakes in curry sauce), and new recipes using traditional Scandinavian ingredients. There are photographs of almost every dish, interspersed with photos of the raw ingredients and cityscapes, landscapes and people, all of them in glorious colour. The abundance of photographs means that this is not just a recipe collection, but actually a gorgeous coffee-table book as well.” ––Ice Cook: Icelandic cooking, recipes and food culture http://icecook.blogspot.com/2009/05/cookbook-review-scandinavian-cookbook.html

“The Scandinavian Cookbook is an amazing cookbook. The photos are absolutely beautiful. There are plenty of recipes for people with special diets, including spelt buns and plenty of meat and fish dishes, or recipes than can be altered to accommodate.” ––With Without http://withwithout.wordpress.com/2009/05/19/book-review-the-scandinavian-cookbook/

“I am mad about this book, The Scandinavian Cookbook by Trina Hahnemann. I have to pace myself with this book, especially during the May, June, July and August chapters because the pages are filled with images that remind me of my childhood.” ––Miss Whistle Whistling http://misswhistle.blogspot.com/2009/05/scandinavian-cookbook.html

“The Scandinavian Cookbook is chock-full of delicious and easy to make recipes and stunning photography.” ––WCBS Dining Diary, by Bob Lape http://www.wcbs880.com/topic/play_window.php?audioType=Episode&audioId=3704679

I just spent a week on Anholt for our friends Mette and Thomas wedding. Anholt is a small island in Kattegat, the ocean that connects the Baltic and the North Sea.

Only 160 people live there and every summer the residents are invaded by thousands of people visiting. Anholt has no luxury hotels or resorts. There is an Inn, which is a Bed and Breakfast, where we stayed. Visitors can also rent a traditionally Danish “summerhouse” as we call it. We have these small summerhouses all around Denmark, especially on areas near the beaches.

I have been to Anholt before but always sailed there with my father in his sailboat.
This time we drove halfway through Denmark to Grenaa, and then went by ferry to Anholt, which took 3 hours. The journey worked for me. The boat is a little ferry with a standard coffee and ice cream shop. The ferry gave us three hours to wind down, just relax and enjoy the sea. After you leave Jutland there’s nothing but the sea in front of you. My mobile phone had no service, so it was a great chance to lie down on the sundeck and take a nap or to be completely absorbed by nothing.

Spending time people watching on the ferry is also amusing. The passengers were a mix of people who normally do not meet often in life.  There was a world-famous writer with this family on the ferry, a journalist that I know, and quite a few really trendy urban people mixed with a local farmer and this family going on weekend trip. Ferry passengers also included a fishermen and people who live on the Island. Some of the residents of Anholt looked a bit rough––like they had their share of hard work and fun.

When you arrive half the Island’s residents are there to welcome you, it seems. Anholt is place where a lot a people end up coming back year after year. I found myself in the midst of a welcome party of flags, shouting, cold beers and lot of fun and joy. But about 30 minutes after the ferry arrives it all quiets down and the peace and tranquility of the island are restored. Here there is almost no Internet access, and I found myself walking around as a stressed out city girl looking for somewhere with a bit of cell phone coverage. In the end I just gave up and let time fly and forgot about the modern world for a while. Then it was time for friends and good food.

After the arriving tam tam is over. The first thing visitor’s do is to rent a bike because cars are limited.  The island while small is too big to walk. So a bike is a crucial means of transportation. We got our bikes and rode to our B&B, which was a small Villa made to what we would call ”hyggeligt”––a comfy place. There was a big garden where I sat every morning until lunch, working on new projects and my weekly column. Even though I said there was nothing to do, I did bring some work.

There are four restaurants on the Island, and for lunch they all serve the fish cakes with rye bread (see page 130 and page 12 of The Scandinavian Cookbook.) In the Scandinavian tradition you drink aquavit and beer with that. There are not only Danes on the island also a lot of people from Norway and Sweden sail there in their sailboats. We are nations of yachtsmen, because of the long stretched out coastline, lots of little islands and small harbors all around the region.

The Norwegians and Swedes really appreciate the open-faced sandwiches with fish cakes or local herrings. So going to the local place at the harbor is where everybody meets. Both the locals and visitors eat and drink together and the locals will tell the latest gossip. After a lunch with aquavit and beer most people need a nap, so I avoided the aquavit had a small beer. I love the taste of a cold pilsner on draft, so instead of a nap I was ready to go for a swim at the beach.  Each day this was my routine.

Apart for all the wonderful fish and shellfish, Anholt’s biggest attraction is the beaches. There are long strengths of long white sandy beaches. The water is transparent and blue. The seabed is pure sand with no stones to step on. Swimming there is a treat, you feel so refreshed and alive after a swim along the coast. Simply the best, it does not get any better.

Anholt is also famous for its Langoustine (lobster) and they have plenty of them. As one the fishermen said, in 40 years he had spend on the sea, he had shipped tons Langoustine all over the world.

There is a simple fish shop at the Harbor. They sell a selection of local fish and shellfish. At the fish shop I bought a variety of different fish. To prepare them I just fried them in a little butter, added salt, pepper, lemon and dill. I served the fish with new boiled potatoes baked asparagus and green salad. The meal was very simple, light and tasty.

Local fish and shellfish are best everywhere in the world, because it is the freshest. One of my favorite summer dishes is fresh Langoustine on the grill served with chervil mayo, a green salad and a loaf of homemade bread. See The Scandinavian Cookbook on page 94 for recipes.

Take any local fish or shellfish from your area and make a chervil mayo and serve with a green salad, and a slice of homemade bread.  This is the easiest recipe in the world.

“Velbekommen”

Cold rising bread, made easy
3 tsp active dry yeast
3 c water
1 tsp salt
1 tsp honey
2 ¾ c plain flour
2 ¾ c spelt flour

Mix the yeast into the water in a big mixing bowl, then add salt and honey, then mix in the flour and give a good stir using a wooden spoon as it is a very soft dough. Cover the bowl with cling film and place in the refrigerator overnight.

Next day

Preheat the oven to 225 degrees.

Cover a baking tray with baking paper and cover your fingertips with plain flour, divide the dough in two and form to make loaves and place side by side on the baking tray.

Bake in the oven at 225 degrees for 15 minutes. Turn the oven down to 200 degrees and bake 20 minutes more.

The loaves should be golden and properly baked through. A way to test doneness is if you knock with the tip of your finger on the bottom and the sound is hollow, then the bread is done. If not bake for 5 minutes more.

Let the loaves rest on a wire rack for 5 minutes before serving.

All the best,

Trina Hahnemann

We meet again today and had lunch at Noma, a very famous Copenhagen Restaurant voted the Third Best Restaurant in the World in 2009.  Noma serves Nordic Food and is very seasonal.  I have eaten there quite a few times, and still find it very difficult to describe, because it is like nothing else. Noma’s food is tasty but full of surprises, and at the same time you recognize the tastes; simple clear flavors.

Here’s a list of the appetizers we had: smoked quail egg, radishes in eatable soil, rye bread with chicken skin with smoked cheese and lump roe in between. Other dishes we had were octopus with green strawberries and green strawberries granite, raw shrimp with seaweed and beach flowers, Tatar with sorrel and tarragon crème, and one dessert was soft ice with walnut powder. Everything was really delicious  and I can simply not do it any justice describing it. The food is prepared at such a high gastronomic standard, but at the same time the food is so simple and familiar in the flavors. My whole childhood came back to me during the meal, but not because it anything to do with the food I had, but the flavors somehow carries memories.

I would like to say to any foodies, start saving make a trip to Scandinavia and dine at Noma. Noma presents a new way of dining and even though it is a two Michelin star restaurant it is very relaxed and not formal and stuffy at all. You feel at ease there.

My guests really enjoyed it and thought was one of the best meals they had ever had. That really made me feel very proud that  my hometown could represent something so fantastic at such a high international standard.

All the best,

Trina Hahnemann

I have worked on my next cookbook all day. I also went running before lunch. When I got back from my run, I woke up my daughter Michala, who is home during the day. Michala is in the midst of her exams and the next one is for her French class. The test will be in two weeks. So sleeping all day is not a good idea!

I made Michala and I nice salmon and scrambled egg sandwiches on rye bread and tea. We ate in my little front yard, were the roses are so beautiful right now. While we ate Michala made a plan for the next two weeks and I felt better about that.

After lunch I worked on my book until it was time to cook dinner. I made a recipe I’ve been working on for my new cookbook for dinner: Ginger Marinated Braised Duck Breast with Sautéed Red Cabbage (with a twist). My husband liked it! So it passed the first try out!

Tomorrow morning I am going to London to teach a cooking class at Divertimenti, which is a shop in London that sells kitchen things and china plus runs a cooking school. It’s a bit like William Sonoma.

This time the class I will teach is a baking class. I have taught baking classes before. It is really fun and very hectic with lots of people running around making rye bread, cookies, spelt buns and other tea cakes. There is flour everywhere and a new question every minute––and I really love it! Everyone, goes home with different breads and cakes.

All the best,

Trina Hahnemann

I spent my time in New York promoting my book, The Scandinavian Cookbook, which was really fun. Apart the dinner at Prune, I meet with a lot of people and began planning for events that will take place this fall.

Together with my friends Sarah Bilnye and Claire Hartten, I was part of planning and hosting a dinner party, which took place in Brooklyn. Sarah is a friend from the food world in London. She runs La Fromagerie, a cheese shop in London. If you visit London, I recommend you drop by to eat, buy some cheese and indulge.

Sarah, Claire and I wanted to create a party where people who are interested in food and the different agendas food can create, could gather. Sarah and I did the cooking, and Claire did all the practical things. The party took place in Clarie’s garden in Brooklyn Heights. Sarah’s boyfriend Tad, who is lighting designer, created some very beautiful Scandinavian-inspired  lighting.

In Clarie’s small kitchen we cooked dinner for 40 people. I wanted the dinner to be a Scandinavian summer menu, so I made Fish Cakes, but with my own kind of light tartar sauce. Instead of using mayonnaise, I used plain yogurt. We prepared Swedish Meatballs, Lightly Brined Chicken, a Kale Salad, Baked Green and White Asparagus Salad, Lemon Baked Potatoes and Cucumber Salad. For dessert we prepared Rhubarb Trifle. Everything on the menu was in season. Instead of planning the menu in advance we went to the Famers Marked at Union Square, looked and talked to the producers. From there I made my final decisions on the menu, brought what we needed and went home to Claries kitchen to cook.

The recipes for the food we prepared are all from my cookbook, The Scandinavian Cookbook. All the recipes are suitable for a dinner party, and some were prepared the day before. The Lightly Brined Chicken calls for the chicken to be placed in the brine the day before. The other dishes on our menu can that can also be prepared ahead are the Meatballs and the Fish Cakes. The vinegar brine for the Cucumber Salad and the Macaroons that are part of the Rhubarb Trifle were also prepared the day before the party.

I find that if you prepare parts of the menu ahead, then the day of the party there is actually not much work to be done. I also find it is really fun to cook with friends. Dinner parties do not have to be a lot of hard work for one person. I love to have friends over to participate in cooking the meal to be eaten together. While cooking we have a drink and talk about the important things that go on in our lives. I cannot think of a much better way to spend my time: cooking and eating with friends.

Our party was a big success and everybody really enjoyed the Scandinavian buffet. I loved the interaction, talking to people and exchanging views and stories about the Scandinavian food and culture.

Here’s my recipe for the Light Tartar Sauce

Serves 8

2 cups Greek yogurt
4 tbsp lemon juice
1 tbsp Dijon mustard
2 tsp chopped capers
2 tbsp finely chopped chives
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
Salt and freshly grounded pepper

Mix it all in a mixing bowl and season to taste with salt and pepper.

All the best,

Trina Hahnemann

I first met Gabrielle two years ago at the Melbourne Food and Wine festival. Matt Preston, one of the event organizers and a food writer in Australia introduced us. Matt thought Gabrielle and I would hit it off because our culinary styles have a lot in common.

When Gabrielle saw The Scandinavian Cookbook she invited me to do an event with her at her restaurant, Prune. I was very excited and grateful for the invitation. For the event Gabrielle picked six recipes from my cookbook, created a menu and cooked her interpretation or translation of my Scandinavian food. She substituted a local Shad roe, which is in season, for Cod roe and instead of the Plaice she used another local fish that is in season, Fluke. Both substitutions worked out beautifully and I learned something new.

Gabrielle and her chefs did all the cooking for the event. I stopped by the restaurant a few times so they could ask me questions. I found the questions very interesting because they taught me something about what is difficult to translate and what is somehow very implicit. One example is the different cuts of meat available in different countries and their uses. For instance a rump roast was one of the cuts in question. In Scandinavia we use a rump roast differently, (see the recipe on page 86 of the cookbook). The recipe calls for the top piece of the rump. To obtain the correct cut I visited Gabrielle’s butcher, Pino on Sullivan Street, and had quite a time trying to explain what I wanted. In the end I turned around and physically showed on my own body that I wanted the top pieces of the “bud”, the top rump. It was a very comical scene, three Italian butchers looking at me, and I’m sure thinking: “what is she doing?” Finally they understood and they were able to give me a piece of meat that was similar to the cut I use in Denmark.

The meat worked out beautifully and the way Gabrielle and her kitchen prepared it was very tasty and similar to how I prepare it.  All the food was very good and I really enjoyed the evening with the guests, who had ventured out to share a Scandinavian meal at Prune on a Sunday night.

It strikes me that the important thing about this event was the exchange of food cultures, and the understanding between chefs and home cooks from different cultures. By becoming engaged and cooking Scandinavian food, the food culture grows. When that happens a food culture grows to become known worldwide. In that way we have exchanged produce, recipes and cooking methods all through the history of man. This exchange is also about being human and about having common ground. We all love food and love to cook and eat.

Gabrielle said, “I feel so much at home in this food, as if I already know it and understand it”.  She can use some of what she has learned from me about Scandinavian cooking in her cooking and at the same time I learned new ways of using her local seasonal produce, which has similar taste to what is locally available in Scandinavia.

All the best,

Trina Hahnemann

As a well-traveled food writer, Trina Hahnemann nurtured a desire to show the world that Scandinavian cooking has “moved on” from the old-fashioned cookbooks that once represented her native cuisine. The result is a breathtaking title called The Scandinavian Cookbook (Andrews McMeel Publishing, $29.99, April 2009), filled with delectable recipes grouped by season that share the beautiful and healthy foods found in the world’s Nordic countries.

Foodies worldwide may be familiar with the New Nordic movement focusing on purity, freshness, and simplicity. In The Scandinavian Cookbook, Trina brings the movement to your kitchen, focusing on fresh, seasonal ingredients and user-friendly cooking methods in dishes such as Salmon Burgers and Lightly Brined Chicken with Tomato-Mint Salad and Beet Salad. She also includes updated recipes of traditional dishes, including Veal Brisket with Sautéed Vegetables, Brunsviger, and Potato Soup with Bacon and Chives. Alternatives to native Scandinavian ingredients are provided to make Trina’s dishes more accessible to an international audience.

More than merely a collection of recipes, The Scandinavian Cookbook is a celebration of Scandinavian culture. Following her native tradition, Trina’s 115 recipes call for generous portions and are meant to be shared with family and friends. Lars Ranek’s stunning photography showcases the beauty of Scandinavia and Trina’s dishes in their most exquisite forms. Scandinavian customs and traditions, and Trina’s personal memories make the book a comforting and intimate experience.

The Scandinavian Cookbook will have you, too, appreciating the value of food as a method for cultural exchange. But no need to go to Copenhagen to satisfy that hankering for authentic Danish; just head for the kitchen with Trina’s cookbook and good guidance.

This soft, breadlike cake originated in Funen, Denmark.  I think it deserves to become world famous.  Sweet and tender and best the same day it is baked, it is traditionally eaten in the morning or with the afternoon coffee, but I also think it is perfect with a cup of tea.  The only problem with this cake is that I can eat almost half of it all by myself.

Generous 1 cup lukewarm whole milk
2 ounces fresh yeast
2 eggs
6 tablespoons butter, melted
3 1/2 cups all-purpose flour
2 tablespoons superfine sugar
Pinch of salt

GLAZE
3/4 cup packed dark brown sugar
1 cup butter

POUR THE MILK INTO A BOWL, add the yeast, and stir with a wooden spoon until the yeast has dissolved.  Add the eggs and mix well, then add the melted butter.

SIFT THE FLOUR WITH THE SUGAR AND SALT then stir the dry ingredients into the yeast mixture to make a dough.  When the dough comes cleanly from the edge of the bowl, transfer to a floured counter and knead for about 5 minutes.  Return the dough to the bowl and let rise at room temperature for 30 minutes.

LINE A 16 BY 20-INCH DISH WITH PARCHMENT PAPER and press the dough evenly in the dish.  Cover with a dish towel and let rise again for 15 minutes.

MAKE THE GLAZE.  Melt the brown sugar and butter together in a pan, stirring until the mixture is smooth and the sugar is no longer crunchy.  Do not let it boil.

PREHEAT THE OVEN to 400o F.  Press your fingers down into the risen dough, making small indentations across the surface.  Spread the glaze evenly over the dough, leaving a 1/2-inch border.  Bake for 25 to 30 minutes, or until the sugar has melted, and is brown and sticky.  Let the brunsviger cool a little before cutting into pieces and serving.

(Serves 10)

—From The Scandinavian Cookbook/Andrews McMeel Publishing

The northern tip of Denmark is a magnificent place. The light is very special due to the sea’s reflections of the sky, which make the light seem to come from all corners of the world.  The mountains of southern Norway shelter the sky over Skagen and somehow cleanse the air.  Huge sand dunes line the coast in the form of a large arrow pointing north.  Two different seas, coming from east and west respectively, meet at the tip, where the currents clash, divide, and return again in an eternal battle, leaving a long sand bar in between that keeps shifting position.  Artists have been drawn to Skagen from all over Scandinavia for generations.  Many dishes have therefore developed in this area and this is one of its famous fish soups.

FISH STOCK
2 pounds fish bones, from  flatfish
1 clove garlic, peeled
1 onion
1 leek
1 carrot
1 large ripe tomato
2 tablespoons olive oil
3/4 cup dry white wine
3 bay leaves
10 peppercorns
1 tablespoon salt
8 cups water

SOUP
1/3 cup dry white wine
1 tablespoon lemon juice
3/4 cup heavy cream
1/2 teaspoon saffron strands
1 leek, thinly sliced
1 carrot, diced
1/2 pound crayfish tails
12 giant shrimp, peeled and deveined
4 ounces salmon fillet
4 ounces pollack fillet
Salt and pepper
Dill sprigs, for garnish

MAKE THE STOCK.  Rinse the fish bones in cold water.  Coarsely chop the vegetables.  In a stockpot, sauté the vegetables in the olive oil for 3 to 5 minutes so that they do not color.  Add the white wine, bay leaves, peppercorns, and salt and boil for 5 minutes.  Add the fish bones and water.  Bring back to a boil, decrease the heat, and simmer for 30 minutes.  Pour the stock through a strainer, reserving the liquid and discarding the fish bones and vegetables.

MAKE THE SOUP.  Simmer the white wine in a large pot for 5 minutes.  Add the reserved fish stock, lemon juice, cream, and saffron and bring slowly to a boil.

ADD THE LEEK, CARROT, CRAYFISH, AND SHRIMP TO THE SOUP.  Decrease the heat and let simmer for 5 minutes.  Meanwhile, cut the salmon and pollack into 3/4–inch cubes.  Add the cubed fish and let simmer for another 2 minutes, or until the fish flakes easily and the shrimp is cooked through.  Season with salt and pepper, then serve very hot garnished with dill.

(Serves 4)

—From The Scandinavian Cookbook/Andrews McMeel Publishing