Photo: Jakob Fridholm/Image Bank Sweden
| Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg |
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Recipe Type: Starter
Author: Gustav Trädgårdh
Serves: 10
This recipes was created by top Swedish chef Gustav Trädgårdh in partnership with Swedish Menu. Gustav Trädgårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
- 300g of venison saddle, trimmed from Kobergs vilt
- 200g hung roe from Hörvikens fisk
- 5 pots mixed watercress, sliced
- 200g of good bread
- 30 quail eggs
- Vinegar 50ml (¼ cup)
- Emulsion:
- 2 egg yolks
- 2 tablespoons vinegar
- 2 tablespoons capers
- 1 tablespoon Asian fish sauce
- 1 clove garlic
- 1 tablespoon honey
- 2dl (1 cup) canola oil
- 200g butter
- Trim the venison saddle and cut into cubes, 1×1 cm. Season it with black pepper and sea salt.
- Dice the bread into approximately 5×5 mm croutons.
- Emulsion: Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer. Mix in the canola oil in a thin stream as it thickens. Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown. Let it cool and flavor the emulsion with this.
- Hatch the quail eggs in the vinegar and let it stand for about 10 minutes. Boil about 5 liters (approx. 1 gallon) of water in a saucepan. Make a whirl in the boiling water and carefully pour in the quail eggs. Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
- Taste the roe. Add a little sea salt if necessary.
- Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!
Beverage suggestion: Lingonberry drink; Rhubarb Drink (not too sweet); Wheat beer
2.1.7
Kobergs vilt – Koberg Castle, located near Lake Vanderydsvattnet in the County of Västra Götaland, has a history that goes back to the 1400s. By combining Swedish ingredients of high quality with seasoning from all corners of the world, they create meat products with a unique taste, high meat content and only with the necessary additives. To achieve the best taste, the products are smoked on beech chips in tile kilns, in a curing-house with know-how from the last century.
Hörvikens fisk – Lake Vänern is Sweden’s largest lake containing Europe’s finest fresh water. On the island of Kållandsö outside Lidköping in the County of Västra Götaland, Roland Gustavsson has run a lakeside fishery known as Hörvikens Fisk since 1987. From Lake Vänern’s clean and clear water come the fine ingredients that are subsequently refined into tasty fish products such as salmon and whitefish roe. The basic idea is to avoid additives completely, resulting in exclusive and genuine Swedish products.
You can order their products from Swedish Menu.
