Fish in a Pot, Orchid Style
4 servings
45 minutes
Fish in a pot Orchid-style is a traditional Danish dish that combines the delicate texture of fish with the rich aromas of cream and tomato paste. The origins of the dish delve into deep northern traditions where fish was cooked in ceramic pots to retain its juiciness. Potatoes, pickles, and onions add a special zest to the dish while cream makes the flavor soft and velvety. Baked in the oven, the fish absorbs the aromas of vegetables, tomatoes, and spices creating a harmonious blend of flavors. Serve with green onions for added freshness and lightness. This hearty and cozy dish is perfect for a leisurely family dinner or a traditional lunch in northern countries.
1
Peel the potatoes and slice them thinly. Slice the cucumbers. Cut the fish fillet into cubes. Chop the onion finely.
- Potato: 4 pieces
- Pickled cucumbers: 2 pieces
- Fish: 600 g
- Onion: 1 head
2
Melt butter in a pan and sauté the onion until translucent. Distribute the sautéed onion and potatoes into pots, add pepper to taste, and pour 250 ml of water into each pot.
- Butter: 2 tablespoons
- Onion: 1 head
- Potato: 4 pieces
- Ground red pepper: to taste
- Water: 1 l
3
Place the pots in an oven preheated to 200 degrees and cook for about 20 minutes.
4
Take the pots out of the oven, add tomato paste, fish, and cucumbers to each, pour in cream, and salt to taste. Cover with lids, return to the oven, and simmer for about 20 minutes.
- Tomato paste: 2 tablespoons
- Fish: 600 g
- Pickled cucumbers: 2 pieces
- Cream 25% fat: 150 ml
- Salt: to taste
5
Chop the green onion finely. Remove the lids from the pots, sprinkle with onion, and serve.
- Spring onion: 0.5 bunch
