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Nettle-curry soup
and red pike
Satu Hassi, Finland
Nettle-curry soup
I NGRED I ENTS
500g potatoes
50-100g fresh nettles
1-2 cloves of garlic
(herbal) salt
1-3 teaspoons curry powder
water
(sour cream)
>
Place the nettles for 30-60 seconds in boiling
water (to reduce the nitrogen), and then pour
the water away. Peel the potatoes and slice
them. Put them in a pan, and then add water so
that the potatoes are just covered. After a few
minutes, add the nettle leaves. Boil until the
potatoes are soft. Add crushed garlic, (herbal)
salt and curry powder according to your taste.
Mash the soup to a smooth cream with a
blender. The result is a yellowish-green tasty
soup. A teaspoon of sour cream can be added
to each plate.
Red pike
I NGRED I ENTS
½-1kg fillets of pike, in ‘beef size’ pieces
1 onion
1-2 tablespoons jeera (cumin)
1-2 tablespoons ground coriander
salt
red wine
olive oil/butter
>
If you wish, take the ‘y-bones’ out of the
pike fillets. Mince the onion. Warm the
jeera and ground coriander with the olive
oil/oil and butter mix in a frying pan for a
moment. Add the onion. After approximately
1 minute, add the pieces of pike fillet. Fry
for 1-2 minutes. Then add salt and red wine.
Cook for another 2-3 minutes to ensure the
fish is properly cooked.
EASY
AVERAGE
TRADITIONAL
GLUTEN-FREE
THE RED PIKE DISH
ALSO DOES NOT
CONTAIN LACTOSE.
35 MIN.
