This is one of the few Swedish dishes that I like to make. Original recipe calls for heavy creme but I like to use creme freche, just because it gives a lighter taste. I also added fennel to the original recipe, it gives a crunchy texture and the flavor works well with the rest of the ingredients.
This is a very light dish, easy to make and to eat. 🙂 As it is my husband who usually makes it, I always request more vegetables and less meat. There is just something about warm rice, broth and vegetables! Lemon is optional, but I do like just a touch of it. It also looks beautiful on a plate with yellow peppers and green peas and parsley!
This recipe is a shortcut to how my dad was making fish. He would boil the whole fish and then we would have the fish soup with rice as a starter and the meat with cooked potatoes and Swiss chard as a main dish. This was one of my favorite meals growing up and probably with this dish, I fell in love with eating with my hands!