Chocolate Nemesis
Makes 12 or more servings
Note: From the chefs on the MS Nordlys on Norway's Hurtigruten cruise line.
• 1 stick (4 oz.) plus 1 tbsp. butter
• 7 oz. dark chocolate, broken into large pieces
• 1 c. sugar
• 3 eggs, lightly beaten
• 3/4 c. chopped nuts (almonds and hazelnuts are a good choice)
• Maldon salt or other salt flakes
• Fresh raspberries and/or raspberry sorbet for accompaniment, if desired
Directions
Melt the butter over low heat, add the chocolate and let melt and stir together. Add the sugar and eggs and stir. Remove from the heat and stir in the nuts.
Place in 9- or 10-in. square baking dish and bake at 225 degrees for an hour or until it tests done in the center. Serve slightly warm, sprinkled with a little salt, accompanied by fresh raspberries and a raspberry sorbet. Leftovers freeze well; just warm slightly in the oven.
Nutrition information per each of 12 servings:
Calories303Fat20 gSodium93 mg
Carbohydrates27 gSaturated fat10 gCalcium41 mg
Protein4 gCholesterol70 mgDietary fiber2 g
Diabetic exchanges per serving: 2 other carb, ½ medium-fat meat, 3½ fat.
Bergen Fish Soup
Serves 8 to 10 as entree.
Note: This recipe freezes well. From the chefs on the MS Nordlys on Norway's Hurtigruten cruise line.
• Fish dumplings, optional (see recipe)
• 3 quarts fish stock
• 4 carrots, cut in matchsticks
• 1 large celeriac, peeled and cut in matchsticks
• 2 small parsnips, peeled and cut in matchsticks
• 2 celery ribs, diced
• 1 to 2 tbsp. flour
• 1 c. heavy whipping cream
• 2 tbsp. sugar
• 1/4 c. red wine vinegar, or to taste
• Fine sea salt
• 1 1/2 lb. mixed fish fillets (salmon, cod and halibut or other firm white-fleshed fish), cut in 2-in. chunks
• 3 egg yolks
• 8 oz. sour cream
• Chopped chives, for garnish
Directions
Prepare the fish dumplings, if using.
Bring the fish stock to boil in a large pot. Add the carrots, celeriac, parsnips and celery. Reduce the heat and simmer for 5 minutes. Whisk the flour together with the whipping cream in a small bowl and add to the soup and bring it to a boil. Add sugar, red wine vinegar and salt, all to taste, giving the soup a subtle sweet-sour flavor.
Add the fish and fish dumplings to the soup, bring to a boil again and reduce heat and simmer for 7 to 8 minutes or until the fish is just cooked. While the fish cooks, whisk the egg yolks and sour cream together in a small bowl. Serve the soup in bowls, dividing the fish and dumplings equally, then gently stir in 2 or 3 tablespoons of the egg-sour cream mixture into each bowl. Garnish with chopped chives, if desired.
Nutrition information per each of 10 servings:
Calories325Fat13 gSodium500 mg
Carbohydrates20 gSaturated fat2 gCalcium68 mg
Protein30 gCholesterol74 mgDietary fiber4 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 4 lean meat.
Fish Dumplings
Makes about 24.
Note: From the chefs on the MS Nordlys on Norway's Hurtigruten cruise line.
• 1 lb. cod fillet, skin and bones removed
• 2 eggs
• 2 to 3 tbsp. cornstarch, more if needed
• 1 tsp. fine sea salt
• 1 1/2 tsp. freshly ground white pepper
• 1 c. heavy whipping cream
Directions
Grind the fish twice in a meat grinder or with a food processor.
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper and the fish, and mix well. Whip cream (to make 2 cups whipped) and gently fold the whipped cream into the fish mixture.
Use a spoon to form small balls and simmer in a pan of salted water for several minutes, turning once, before adding to the soup. Test the consistency by trying 1 dumpling; if it starts to lose its shape, add more cornstarch to the rest of the mixture. Add the dumplings to the soup, as directed in Bergen Fish Soup recipe, and simmer until fish is cooked, about 7 to 8 minutes.
Nutrition information per dumpling:
Calories57Fat4 gSodium120 mg
Carbohydrates1 gSaturated fat2 gCalcium11 mg
Protein4 gCholesterol36 mgDietary fiber0 g
Diabetic exchanges per serving: ½ high-fat meat.
Arctic Char with marinated Fennel and roasted beets
Serves 4.
Note: The fennel must be marinated a day in advance. Coastal Seafoods often carries arctic char during winter months, less often in summer. From the chefs on the MS Nordlys on Norway's Hurtigruten cruise line.
• 1/2 c. water
• 1/2 c. white vinegar
• 1/4 c. sugar (more if desired)
• 1 fennel bulb, thinly sliced
• 3 or 4 small Yukon Gold potatoes, scrubbed
• 1 to 2 large beets or several smaller ones, scrubbed and peeled if the skin is tough and sliced thickly
• Vegetable oil
• Salt and pepper
• 4 arctic char fillets
• 1 small red onion, thinly sliced
• 1/2 c. baby spinach leaves
• Hollandaise sauce
Directions
Mix the 1/2 cup water, vinegar and sugar together in a shallow container and refrigerate the fennel slices in it overnight. Drain before baking the fish and reserve.
Boil the potatoes and reserve.
In a preheated 400-degree oven, lay the beet slices on a baking sheet that has been greased lightly with vegetable oil. Sprinkle slices with salt and pepper and roast for 10 to 12 minutes or until fork tender.
While the beets are roasting, salt and pepper the char fillets and bake at same temperature for about 6 or 7 minutes until just cooked. Serve the fillets on a hot plate, topped with marinated fennel and red onion slices and scatter spinach, potatoes and beets, with drizzles of Hollandaise sauce.
Nutrition information per serving (with no sauce):
Calories325Fat13 gSodium500 mg
Carbohydrates20 gSaturated fat2 gCalcium68 mg
Protein30 gCholesterol74 mgDietary fiber4 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 4 lean meat.
