Hans Skalle, owner of Camelot restaurant
This week's Taste of the Past celebrates fresh dill, drawing from an Aug. 13, 1980 story that drew upon Twin Cities chefs for recipes utilizing the delicate herb. The following recipes -- which are large enough to feed a large summer garden party -- were the work of Hans Skalle, owner of the Camelot restaurant in Bloomington.
COLD SALMON NORWEGIENNE
Serves 24 to 28.
5 qt. water
5 tbsp. salt
1 c. white vinegar
2 large onions
6 to 8 carrots
1 oz. parsley
2 bay leaves
A few whole black peppercorns
Fresh dill stems
10 lb. fresh salmon, steaks for fillets
In a large kettle, combine water, salt and vinegar. Slice onions and carrots and add to kettle with parsley, bay leaves, peppercorns and dill stems (reserve dill flowerets for sauce, below). Bring to a boil over high heat. Place salmon in a pan that will allow bouillon to just cover the fish. Pour hot bouillon over fish and, over high heat, return bouillon to a boil. Immediately lower heat so that bouillon will remain just under the boiling point. Fish is done when flesh flakes easily or the center bone can be lifted out (just test bone; do not remove it). Remove from stove and transfer pan to refrigerator, chilling salmon in bouillon. When ready to serve, transfer salmon to a platter (discarding bouillon) garnished with lettuce, dill, parsley or lemon. Serve with dill sauce (recipe below), your favorite potato salad or cucumber salad.
CAMELOT DILL SAUCE
Makes 3 cups.
1 c. heavy cream
Juice of 1 lemon
1 c. mayonnaise
4 tbsp. freshly chopped dill
2 heaping tbsp. minced onion
In a medium chilled bowl, using an electric mixer on medium-high speed, beat cream until fluffy but not stiff. Fold in lemon juice, mayonnaise, dill and onion and serve.
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