Healthy and delicious seafood recipes

For the waffle batter:

2 eggs
1 tablespoon caster sugar
1 packet baking powder
1 packet vanilla
1 teaspoon salt
1.5 cups flour
1 cup milk
1/4 cup vegetable oil

1. Separate the egg whites and yolks. Beat the egg whites with half the vanilla in a mixer until frothy. Beat the egg yolks with the caster sugar in a separate bowl.
2. Add the egg yolk mixture and all other ingredients to the egg white and vanilla mixture, then mix well.
3. Cook the batter in a waffle iron or machine with a little vegetable oil.

Ingredients:

1 pkg VÅFFLOR waffles
1 pkg SJÖRAPPORT shrimp with shell, or SJÖRAPPORT peeled shrimp, thawed
200 ml crème fraiche
½ red onion, finely chopped
1 bunch of asparagus

Step by step:

1. 1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.
2. Mix the crème fraiche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about
3 minutes until crisp-tender, stirring often.
4. Put the the crème fraiche and onion mixture on the waffle hearts. Then place 3 - 4 peeled shrimps on each waffle, and top them off with asparagus.salt

Ingredients:

4 pieces of ASC salmon fillet,
cut into cubes of 1,5 cm
2 tbsp. salt + some for seasoning
1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 garlic cloves
1 dl black olives
1 tbsp. coriander seeds
1/2 lemon, grated zest and juice
5 dl olive oil, extra virgin
2 fennels
12 Brussels sprouts
1 bunch of radishes with leaves,
rinsed
4 sprigs of dill, roughly chopped
4 tbsp. capers
1/2 lemon, juice
Aioli

Step by step:

1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.
3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.
4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.
5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Divide the fennel and cut out the root. Slice it thinly.
7. Rip the leaves of the Brussels sprouts and slice the core thinly.
8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve
all together with aioli as a starter or a light main course.