Fish Stuffed with Mushrooms

Late May in southern Finland until mid-September, summer months are idea for many people to visit their summer homes. The midnight sun lasts from mid-May to mid-August. Fishing is number 1 on most people's minds. With the thousands of lakes, dinner is not too far away, neither are the wild chives and mushrooms!

Täyletty Kala Sienillä (Finnish)

Serves 4

Preheat the oven to 375F/190C.

1 large wild fish, cleaned or thawed frozen fish fillets which can be sliced open

pepper

organic mushrooms 

2 organic chopped tomatoes

2 Tbs. (30 ml) (dairy-free) organic butter

minced parsley

chives

2 Tbs. (30 g) (gluten-free) dry bread crumbs

2 tps. (10 ml) organic lemon juice

optional: Finnish Hollandaise Sauce*

yksi 1. Sprinkle pepper over the fish.

kaksi 2. Stew the mushrooms and tomatoes in a frying pan with the butter over medium heat. 

kolme 3. Add the parsley, chives, and lemon juice.

neljä 4. Stuff the fish with the mixture. Use toothpicks to close the fish.

 (a) Any left over stuff, fill in around the fish in the pan.

viisi 5. Sprinkle the fish with bread crumbs.

kuusi 6. Bake for 30 minutes. (Temperature reaches 145F/63C).

seitsemän 7. Serve with the pan drippings and optional hollandaise sauce.

*Hollantilainen Kastike (Finnish)

"Dutch Sauce"

Mades 1/2 cup  (120 ml)

1/2 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

2 organic egg yolks

dash of organic sugar and pepper

1 Tbs. (15 ml) organic lemon juice 

yksi 1. In a double boiler, rub in the butter and flour.

kaksi 2. Add the egg yolks, one at a time.

kolme 3. Place the pot over boiled water.

neljä 4. Slowly whip in the broth.

viisi 5. Cook until thickened.

kuusi 6. Beat in the sugar, pepper, and lemon juice.

seitsemän 7. Serve over the fish.