Swabian-style Mor Monsen

Ingredients

In this Swabian adaptation of Mor Monsen, we incorporate the flavors and ingredients commonly found in Swabian cuisine. The original Norwegian dish typically uses salmon, while we substitute it with a white fish commonly found in Swabian recipes. Additionally, we enhance the dish with a creamy herb-infused sauce, which adds a distinct Swabian touch to the overall flavor profile. We alse have the original recipe for Mor Monsen, so you can check it out.

• 4 white fish fillets (such as cod or haddock) (approx. 500g / 1.1 lb) 4 white fish fillets (such as cod or haddock) (approx. 500g / 1.1 lb)
• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 200ml (7 fl oz) vegetable broth 200ml (7 fl oz) vegetable broth
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large ovenproof dish, layer the sliced potatoes, onions, and carrots.
3. 3.
   Season the vegetables with salt and pepper.
4. 4.
   In a small saucepan, melt the butter over medium heat.
5. 5.
   Stir in the flour and cook for 1-2 minutes until lightly golden.
6. 6.
   Gradually whisk in the vegetable broth and heavy cream until smooth.
7. 7.
   Bring the sauce to a simmer and cook for 3-4 minutes until thickened.
8. 8.
   Stir in the chopped parsley and chives.
9. 9.
   Place the fish fillets on top of the layered vegetables in the ovenproof dish.
10. 10.
    Pour the sauce over the fish and vegetables, ensuring they are evenly coated.
11. 11.
    Cover the dish with foil and bake for 25-30 minutes, or until the fish is cooked through and the potatoes are tender.
12. 12.
    Remove the foil and broil for an additional 2-3 minutes until the top is golden and slightly crispy.
13. 13.
    Serve the Swabian-style Mor Monsen hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before cooking to prevent excess moisture in the dish.

Tips & Tricks

• For a Swabian twist, you can add a sprinkle of grated Swabian cheese on top of the dish before broiling for a deliciously cheesy crust.
• Experiment with different types of white fish, such as cod, haddock, or sole, to find your favorite flavor combination.
• Serve the Swabian-style Mor Monsen with a side of traditional Swabian potato salad for a complete and authentic meal.

Serving advice

Serve the Swabian-style Mor Monsen as a main course accompanied by a fresh green salad and crusty bread to soak up the flavorful sauce.

Presentation advice

To present the Swabian-style Mor Monsen beautifully, carefully arrange the fish fillets on top of the layered vegetables and drizzle the herb-infused sauce over them. Garnish with a sprig of fresh parsley or chives for an elegant touch.