[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]NORWEGIAN HOME GUARD FISH DINNER FOR FOUR[/title][fusion_text]Week of June 30th-July 4th 2014
Fish (enough to serve four)
Water (enough to just cover fish in a pan
1 or 2 T salt
1 lemon quartered
whole black pepper
two leaves laurel (laurel leaf is a bay leaf )
1 T juniper (juniper berries are from the juniper tree and look like dried blueberries)
Boil all and cool for 10-20 minutes. Serve with potato of your choice and a cucumber salad, broccoli, carrots and creamy sandefordsmor sauce.
Sandefordsmor sauce:
2 T heavy cream
2 sticks butter
2T minced parsley
1-2T lemon juice
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