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Ingredients
- Â Â Sommargryta
- Â Â Swedish
- 1Â 1/2 kg perch or possibly whiting
- 1 Tbsp. salt
- 1/2 c. finely minced dill and chives
- 2 Tbsp. flour
- 3 Tbsp. margarine or possibly butter
- 1 x juice of 1 lemon
- Â Â water
- 4 x tomatoes cut in wedges
- Â Â Clean and fillet the fish.
- Â Â Rinse quickly and sprinkle with salt.
Directions
- Put the fish and minced herbs in layers in a casserole which can be brought to the table.
- Stir together the flour and margarine or possibly butter to a smooth paste; dot over the fish.
- Add in the lemon juice and sufficient water to reach the fish halfway up.
- Let the fish simmer covered for a few min then add in the tomato wedges.
- Let simmer for a few min more.
- Serve warm with boiled potatoes and a tossed salad.
- Frzn cod haddock and other fish may be prepared in the same way. Thaw the fish slightly and cut in slices.
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