Recipe for Wilderness Food - Fish over Campfire
Whether you want to catch the fish yourself or bring it from the store, it’s always wonderful to enjoy a good meal in nature!
The campfire is perfect for creating a cozy atmosphere and always provides a great opportunity to get closer to each other, whether you prefer to take family, friends, or your partner on the trip – so why not seize the chance to make a delicious wilderness meal?
Fish is tasty and healthy, and it’s one of the items you can catch yourself in nature if you enjoy fishing. At the same time, there are many other delicious ingredients in nature that you can prepare and use as side dishes for your fish.
Fish as wilderness food
Whether you prefer the classic or something more challenging, we have found two recipes for you who are interested in making wilderness food from autumn fish. If you’re not into fishing but prefer to bring fish from the supermarket’s chilled section, you can easily use plaice or other fish. Enjoy!
Fried perch over campfire
Most of us know the classic fried plaice, where the fish is coated in flour and fried in a pan with butter or similar – but have you ever tried the dish with perch instead of plaice? The classic dish is just as delicious when you use fresh perch, which is the most common catch in Danish lakes in the autumn.
1. Mix 1 dl flour with salt and pepper for about 1 kg perch fillets
2. Wash the perch fillets and gently pat them dry with kitchen paper
3. Coat the fillets in the flour mixture
4. Heat the butter in the pan, and don’t be stingy with adding more during frying
5. When the butter is golden, place the perch fillets in the pan 6. Fry the fillets for about 4 minutes on each side
Of course, you don’t have to coat the perch fillets in flour before frying. The fish tastes just as delicious when fried plain. If you’re looking for a different twist on your fried perch fillet, you can also try frying it with a little cress or wild garlic, which are herbs you can find on the forest floor.
Cod soup
Cod is one of the most common catches near the coast in autumn, which gives a great reason to make a true autumn soup. A real wilderness soup is, of course, based on your own homemade wilderness stock. After you have cleaned the fish and removed the meat, boil the leftovers such as head and bones with onion, garlic, leek, celery, peppercorns, and fresh thyme or other herbs. If you want to use only ingredients from the forest, you can instead make your stock with wild garlic, cress, Spanish chervil, and other wild herbs. You can of course just eat this stock as a soup by adding the fish meat, or you can strain the liquid and use it in the cod soup recipe described below.
1. Fry a sliced leek, a finely chopped onion, 2 chopped garlic cloves, 2 carrots, and a bell pepper in the pot
2. Add 6 dl of your homemade fish stock and bring to a boil
3. Then add 1 tbsp butter, 2 dl cream, and the fish meat. Let it simmer for 5 minutes
4. Finally, add fresh dill, salt, pepper, the juice of one lemon, and optionally
a little grated lemon zest for extra citrus flavor