My boys are back in the house. We read poetry, went to church, sang, prayed, opened presents, drank coffee, drank wine, walked in the woods, listened to music, watched sports on television, talked about our lives and the people we know. Time opened up for a few precious hours of rest.
Christmas Eve, in honor of our Norwegian ancestors, we had fish soup made with local fish and local vegetables.
Bergen Fish Soup
- 500g fish
- 4 medium-sized carrots
- 2 medium-sized parsnips
- 1 celeriac
- 200g dairy cream
- 120g sour cream
- 2 tablespoons cornstarch
- 3 medium-sized eggs
- 1 tablespoon flour
- bunching onion
- spices (white pepper, sea salt and black pepper)
- wine vinegar, sugar and salt
- Dice vegetables (celeriac, parsnips and carrots).
- Boil vegetables in fish stock (it can be made of any fish or even fish bones).
- Check your fish filets. All three should have no bones. Dice all three fish filets.
- Blend one half of diced fish into pureed mash. Whip dairy cream.
- Add spices and 1 egg into minced fish. Mix everything thoroughly, gradually adding 2 tablespoons of cornstarch.
- Put 1 tablespoon of sugar and ditto wine vinegar into your stewing vegetables.
- Add 1 cup of whipped dairy cream into minced fish and mix everything thoroughly.
- Take not whipped dairy cream and put flour, mix and add to your fish soup with some salt.
- Put another half of diced fish with some sea salt into your stewing soup.
- Make sauce for the soup serving. Take 120g of sour cream and 2 raw yolks, mix everything.
- Shape fish dumplings and put them into your soup. Poach everything for approximately 5 minutes but not more.
- Serve soup with bunching onion and 1 tablespoon of sauce, putting it first in the plate before soup.
We hiked up to Tippling Rock together.
Christmas dinner was lamb with a mustard glaze, roasted over root vegetables we get from Drumlin Farm in Lincoln, Massachusetts.