This post is made in partnership with the Norwegian Seafood Council
As the cool autumn weather takes hold, warming dishes full of flavor and hearty ingredients are making their way more frequently to the table. One such favorite is fricassee, a dish comprising of slow-cooked meat and/or vegetables served in a creamy white sauce. A bowl of this served right off the stove is ideal comfort food – rich in flavor and filling.
Fricassee is a long-standing tradition in Norwegian cuisine and is typically made with lamb, veal, chicken or hen. Though, in some instances, you might find fish used in place of meat. And since October is Seafood Month, what better way to celebrate than to use salmon from Norway for this decadent fricassee. Its pure taste, quality, and firm flesh match perfectly with this classic dish. Salmon from Norway is also nutrient dense with a balanced fat content, providing nourishment with every bite
The hearty harvest vegetables cooked al dente snuggle in nicely with the salmon pieces in the creamy white sauce. I like to use dry hard cider from our local apple producers in the sauce to create more depth of flavor and an acidic touch that rounds off the whole dish nicely. The flavors blend together yet hold their distinctiveness creating a rich and delicate meal.
Fricassee is truly a triumph of the season, making use of what’s available while providing much comfort and a good reason to congregate around the table. Using salmon from Norway ensures a pure and fresh taste that is unsurpassed in flavor thanks to Norway’s ice cold and clean waters. After trying this, it just might be that fricassee will include a lot more salmon in it from now on.
Salmon Fricassee with Hard Cider (laks i frikassé)
Serves 4 to 6
- 4 tablespoons (56 g) butter
- 3 medium carrots, peeled, halved and cut at an angle into large bite-size pieces
- 3 parsnips, peeled, halved and cut at an angle into large bite-size pieces
- 1 large leek, clean, halved and cut at an angle into large bite-size pieces
- ¼ cup (30 g) all-purpose flour
- ¾ cup (180 ml) dry hard cider
- ½ tablespoon fresh thyme leaves
- 1 ¾ cups (420 ml) fish or vegetable stock
- 1 ¾ pounds (800 g) boneless and skinless Norwegian salmon, cut into large pieces
- 1 cup (240 ml) heavy cream
- Fresh dill, to serve
In a large, heavy pot, melt the butter over medium-high heat. Add the carrots, parsnips, and leeks and sauté for 5 minutes. Stir in the flour and cook for 2 minutes. Add the hard cider and thyme and cook, stirring for 2 minutes. Add the stock and heavy cream and bring to a simmer. Season to taste with salt and pepper. Place the salmon pieces on top, cover with a lid, and cook for about 8 minutes or until the salmon is cooked through. Add more salt and pepper if needed.
Divide the salmon fricassee among bowls and garnish with fresh dill. The salmon should be soft and flaky and the vegetables a little al dente. Serve as is or with boiled potatoes.