Fried muikuk is an easy fish dish.
Roni Lehti
If the fish counter offers muikki, you should definitely buy them.
The price of fish has gone up, but the price of a kilo of muikku is mostly less than 10 euros.
If it is possible to choose, it is recommended to cook the dumplings in a large cast iron pan. Chef Risto Mikkola advises even more precisely that you should fry the muikku in a brick-based pan outside.
Sure, it can be hot inside, but the good thing about being outside is that the carts rise to the sky.
– Cooking outside is really nice, says Mikkola.
Fry the muffins in a combination of butter and oil. The oil tolerates higher heat, but can give a delicious taste.
Fried muffins
800 g gutted mushrooms
3 dl gluten-free potato breadcrumbs (Mummon)
2 teaspoons of salt
win
rapeseed oil
1. Mix the dry ingredients together. Roll the pieces in the flour mixture. This is easy to do in a bowl.
2. Heat butter and oil in a pan. Fry the buns in a few batches until golden brown, a couple of minutes on each side.
Butter potatoes and fennel
800 g of washed early potatoes
1 thinly sliced fennel
100 g of butter
1 teaspoon of salt
1. Put the butter in a saucepan and cook it over low heat, stirring occasionally, for 20 minutes or until it gets a nice toasty brown color.
2. Mix together the washed potatoes, half of the toasted butter and salt. Put the potato mixture on a baking sheet on baking paper. Roast the potatoes in a 200-degree oven for 10 minutes.
3. Add the fennel slices to the potatoes on the baking sheet and mix. Roast for another 10 minutes. Pour the roasted potatoes and fennel into a serving dish and stir in the rest of the roasted butter.
Onion mayonnaise
200 g of mayonnaise
1 dl thinly sliced spring onion
1 red onion, chopped
0.5 tsp of salt
1. Mix all the ingredients together and leave to season for 30 minutes.
Raimat Castell Chardonnay Organic, Spain (€10.99)
Raimat’s organic Chardonnay is an intensely fruity and well-balanced acidic wine that goes wonderfully with buttery potatoes and muffins.