Cod with Vegetables (Kalakasvisvuoka — Finland)

2 pounds fish fillets
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 medium carrots, coarsely shredded
1 large stalk celery, minced
1 medium onion, chopped
5 slices bread (crusts removed), cubed
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
3 tablespoons dry bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon paprika

If fish fillets are large, cut into serving pieces.
Arrange fish in ungreased 12 x 7 1/2-inch baking dish or an 8-inch square baking dish.
Sprinkle with lemon juice, 1 1/2 teaspoons salt and the pepper.
Mix carrots, celery, onion, bread cubes, butter, 1/2 teaspoon salt, sage and thyme.
Spread evenly over fish.
Mix bread crumbs, parsley and paprika; sprinkle over vegetables.
Cover and bake at 350 degrees F until fish flakes easily with fork, about 35 minutes.

Yields 6 servings.

White Fruit Cake (Lys Frugtkage - Denmark)

From the kitchen of Martin James – Copenhagen, Denmark

Makes 1.

1 cup butter
1 cup granulated sugar
6 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup white wine
1 cup dried apricots, chopped
1 cup dried figs, chopped
1 cup raisins
1 cup candied lemon peel, chopped
1/2 cup candied citron, chopped
2 cups shredded coconut meat
1/2 cup flour
2 teaspoons rum
2 cups blanched almonds, chopped

Soften the butter, gradually add the sugar, creaming well.
Add the eggs, one at a time, beating after each addition.
Sift the 1 1/2 cups of flour, baking powder and salt and add to the above mixture alternately with the 1/2 cup of wine.
Beat well.

Combine all of the fruits and nuts and dredge the 1/2 cup of flour.
With the rum add the fruits and nuts to the batter, blending well.
Line 2 loaf pans (9 x 5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full.
Decorate with candied fruits or nuts if you wish.
Bake about 2 1/2 hours in a slow oven, 275 degrees F.
(Place the baking pans in shallow pans 1/4 filled with water prevents the cakes from scorching on the bottom while they bake.)

Cool in pans on racks 20 to 30 minutes.
Turn out.
Remove brown paper.
Return to racks and cool before storing.

Danish Pickled Cucumbers (Syltede Agurker)

2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Minced dill weed or parsley

Place cucumbers in non-reactive bowl.
Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
Cover and refrigerate, stirring occasionally, at least 3 hours.
Drain; sprinkle with dill weed.