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King Oscar Seafood Demonstration Recipes

It’s Friday morning of Syttende Mai weekend, and we are looking forward to our big cooking weekend at All Through The House!  Today we will have Betsy Piper demonstrating King Oscar Seafood’s sardine and mackeral dishes for lunch.  We are looking forward to trying these Norwegian fish dishes!

Saturday is all about krumkake!  We will be demonstrating krumkake bakers with some terrific tastes.  Traditional krumkake are flavored with vanilla and cardamom, but we like to take these treats to another level!  This year our flavors will be peanut butter/curry;  lemon;  pineapple coconut, chocolate almond; snickers and more.  Hope they all turn out as yummy as they sound!  Love to experiment and let our customers try the results!

Here are Betsy’s recipes–Enjoy!

King Oscar Royal Fillets Mackeral Mediterranean Style Pasta

1 lb spaghetti pasta, cooked according to the package

1/3 cup extra virgin olive oil

1/4 cup capers (premium nonpareilles) drained, rinsed and dried

1-2 clove garlic, minced

2 cups bread crumbs (panko)

1/2 cup chopped fresh dill

2 (4.05 oz) cans King Oscar royal fillets Mackeral Mediterranean style

Cook pasta according to directions–reserve 1 cup pasta water.

Heat oil in saute pan.  Add capers and fry for 2-3 minutes.  Transfer to paper towel to drain.
Set aside in bowl.  Add bread crumbs to pan and saute till golden.  Add bread crumbs to bowl, toss with capers and chopped dill.  Season with kosher salt and blck ground pepper to taste.  Add mackeral to saute pan, add garlic and suate for 2-3 minutes.  Add pasta and reserved pasta water, toss till coated.  Top with seasoned bread crumb mixture. Serve.

 

Sardine Spread

2 cans King Oscar sardines in extra virgin olive oil, drained

4oz sour cream

1/2 cup finely chopped celery

1/4 cup red onion, finely minced

2-3 TBL fresh dill, chopped

1-2 TBL horseradish , or to taste

1-2 tsp Dijon mustard, or to taste

Combine all ingredients in a bowl.  Surround with assorted crackers, Wasa multi grain, Kavli crispbreads, and/or Finn crisp caraway.

Hors d”oeuvres

Serve sardines on breads, crispbreads, etc.  Place lettuce on top, add sardines, decorate with lemon slices, mayo or make up your own creations.  Arrange your cretions on a large platteand enjoy. Choose from any of these ingrdients:  Sardines in tomato sauce, oil or other flavors–lettuce–lemon lsices–Jarlsberg cheese slices–hard boiled egg slices–sliced cucumbers–red onion slices–fresh dill–chopped or sliced pickles–sliced beets–mayonnaine–paprika

 

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