Now you can feel that nature is starting to wake up from its deep freeze and winter slumber. It's wonderful with the light, longer days and days when you feel you can actually be outside for a while without yourself freezing solid.

This weekend we've actually been fishing, it's an activity that has engaged our village for all time. We don't have any noble fish (although attempts at stocking have been made), but who actually decides what is a noble fish?
In our areas, perch is a delicacy, so there! ;) and we actually got some nice fish for the table.

Speaking of food, half the pleasure of a weekend trip is the food, so coffee boiled over an open fire and a grilled sausage were of course also enjoyed before it started to "bite at the cheeks" and we started thinking about going home.

In my pack I always have my dear "kosa", an inheritance. Actually just a simple piece of wood that someone carved into in 1955 (it says so on the handle), but despite its simplicity, it is a cherished possession that has been with me from school trips to today ... and before that it accompanied far more exciting adventures. Probably so exciting that they don't belong in the blog ;)

Perch can be eaten in many ways, but we transformed these fine fish into Bouillabaisse, and there are certainly many right and wrong ways to do it, but this is how I do it.
I'm not very good at filleting perch, and for it to work, they need to be quite large, and there is a lot of waste. I want to take advantage of ALL the fish, so I boil the perch and pick out the meat - it's quick and easy.
Then I fry onion (the onion I have), actually it should probably be both yellow onion and leek, but take what you have and use the whole onion (economical and climate-smart)
Then I add a sachet of saffron which is allowed to fry with it. Garlic and tomato paste are also allowed to fry along for a while.
Dice the root vegetables you have, potatoes, carrots, parsnips, swede - I take what's available and reasonably priced.
Pour in about 3dl of white wine 1l of water approx. and two bouillon cubes and let it all simmer together for a while before I pour in a dash of cream. Thyme, a little chili and black pepper also go in.
Last of all, I add the fish, today it was perch, but it is very good with more fish varieties, so if you have a piece of salmon, some shrimp and or mussels it will be perfect. Most of the fish and shellfish you buy today is labeled and approved, but please check that it is actually ok before you buy.
Fish cooks quickly, it only needs a short time in the pot. How short a time depends on how big the pieces of fish are. My perch only needs to get warm because I boiled it in advance.
And you know what, this turned out so much that it was dinner both Saturday and Sunday!

Another thing I want to tell you, especially for those of you who read the blog (and remember my post about the snowed-in beaver lodge) ... it seems that the beaver is alive and well. Look here what we found! Clear tracks and a fine sign of spring, "beaver gnawing".

I hope your weekend has been as nice, now we're psyched for another great week!
Cheers!