Recipes by Liv Ullmann: Beef and Mushroom Teriyaki; Fiskesuppe med Fiskeboller

Liv Ullmann's Beef and Mushroom Teriyaki

1/2 cup soy sauce
1/4 cup water
2 tbsps. sherry or sugar to taste
2 tbsps instant minced onion
1 tbsp. vinegar
3/4 tsp. garlic powder
3/4 tsp. ground ginger
2 lbs. round steak, cut into diagonal strips
1 lb. fresh mushrooms or 2 cans (6 to 8 oz.) sliced mushrooms
1/4 cup butter
2 cups finely shredded cabbage
1 can (1-lb.) bean sprouts, drained
1 can (8 1/2 oz.) bamboo shoots, drained
1 can (8 oz.) water chestnuts, drained and sliced

In a small bowl, combine soy sauce, water, sugar, minced onion, vinegar, garlic powder and ground ginger. Let stand 10 minutes. Place beef in a snug-fitting bowl. Add soy sauce mixture. Cover and refrigerate 2 hours. Clean and slice fresh mushrooms (or drain canned mushrooms). In a large wok or 12-inch skillet, heat butter. Add mushrooms and saute 3 minutes. Add cabbage and saute 2 minutes. Add beef and marinade, stir fry 5 minutes. Add bean sprouts, bamboo shoots and water chestnuts; stir fry 5 minutes longer. If desired, serve with rice. Serves 8.

Thoughts: Liv's teriyaki is soupy in texture, but in reality more closely resembles a stew. Serve with a chilled red wine, California or an imported Beaujolais.

Liv Ullmann's Fiskesuppe med Fiskeboller

For the fish stock:

1 1/2 lbs. fish (cod, mackerel)
2 qts. water
1 bay leaf
12 peppercorns
2 tsps. salt
1/2 cup celery leaves
3 sprigs fresh parsley
2 onions, quartered

Make fish stock of head, bones and meat of small fish of any kind. Place fish in water in large stock pot with remaining ingredients. Bring to slow simmer and cook slowly 1 1/2 hours. Skim occasionally to remove scum that forms on top. Strain, use for soup. If any meat remains in neat-looking pieces, remove and use in soup in place of fish balls.

For the fish soup:

6 cups fish stock
2 tbsps. butter
1/2 cup all-purpose flour
1 cup milk
2/3 cup sweet or sour cream
I tbsp. chopped chives
1 can fish balls (available in Scandinavian food import houses)
Salt and pepper to taste

Heat fish stock. Rub softened butter into flour. Mix thoroughly with stock and milk. Allow to boil until thickened. Stir well, then add cream, chives and heated fish balls (or fish pieces from stock). Serves 8.

Thoughts: Liv's main dish soup is hearty, filling but still delicately flavored. Gefilte fish cut into large pieces is an excellent substitute for canned Norwegian fish balls.