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Tag archives for autumn buffet

Braised cod with autumn vegetables

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Photo: Jakob Fridholm/Image Bank Sweden

 

Braised cod with autumn vegetables, shallots and horseradish
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Recipe Type: Main
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • 600g cod fillets with skin
  • 100g butter
  • Salt and pepper
  • 3dl (1½ cup) fish stock
  • Vegetables:
  • 500g of mixed vegetables (cabbage, onion, beans), trimmed
  • 2-3 shallots, finely chopped
  • 50g (1¾ oz) butter
  • Salt and pepper
  • Horseradish sauce:
  • 2 shallots, chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) fish stock
  • 4dl (2 cups) cream
  • 1dl (½ cup) horseradish, finely grated
  • Maybe a little vinegar)
  • Potatoes:
  • 500g potatoes, freshly cooked, hot
  • Butter, 100%, clarified
  • Parsley, chopped
Instructions
  1. Dry the cod fillets. Heat a large skillet; season the fillets with salt and pepper. Add the fish, skin side down, cook until the skin has a golden color.
  2. Turn the fish, pour in the fish stock and braise a few minutes. Serve immediately with autumn vegetables and horseradish sauce.
  3. Vegetables: Boil the vegetables in salted water for 4-5 minutes. Cool. Sweat shallots in butter; add the vegetables and sauté until they are tender but not cooked through. Season with salt and pepper.
  4. Horseradish sauce: Boil shallots, white wine and fish stock; reduce to 1½dl (¾ cup). Mix in the cream and boil to simmer texture. Spice with horseradish, salt and pepper (maybe a little vinegar).
  5. Potatoes: Sling the hot and cooked potatoes in the clarified butter without letting them turn color, turn in the chopped parsley and serve immediately.
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Swedish recipes

September 28, 2011

Jerusalem artichoke soup

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Jerusalem artichoke soup with Truffle vinaigrette
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Recipe Type: Starter
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Jerusalem artichoke soup:
  • 200g Jerusalem artichoke
  • 2 shallots
  • 500 g fingerling potatoes
  • 5dl chicken stock
  • 3dl cream
  • salt

    •  

  • Truffle vinaigrette:
  • 3 shallots finely chopped
  • 1dl olive oil
  • 2 tablespoons truffle (chopped) + 1 tablespoon truffle oil
  • 3 tablespoons truffle juice
  • 3 tablespoons chardonnay vinegar
  • 2 tablespoons chicken stock

    •  

  • salt and pepper
Instructions
  1. Jerusalem artichoke soup:
  2. Peel and cut the artichokes and potatoes in smaller pieces, and sautee with the sliced shallots.
  3. Add the chicken stock and boil until the vegetables are very soft.
  4. Add the cream and cook for 10 min. Put in a blender and blend it smooth and strain.
  5. Bring it to boil and season with salt.
  6. Truffle vinaigrette:
  7. Simmer the onion in the olive oil for 30 min, cool off.
  8. Mix in the truffle and the rest of the ingredients.
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The Swedish truffle season starts in October. The best place to find truffle is if you visit the island of Gotland. Smakrike Krog and Fabriken Furillen, both on Gotland, arrange truffle weekends during the autumn.

Swedish recipes

September 25, 2011

Moose roast beef with celeriac salad

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Moose roast beef with celeriac salad and pickled chanterelles
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Recipe Type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Finger food with a autumn feeling.
Ingredients
  • 500g Moose roast beef/salt beef in slices
  • 100g celeriac, shredded
  • 50g sugar snap peas, shredded
  • 50g of pea shoots
  • 1/2dl (¼ cup) mayonnaise
  • 1/2dl (¼ cup) sour cream
  • 3 tablespoons mustard
  • Salt and pepper
  • Pickled chanterelles
Instructions
  1. Blanch the shredded celeriac and sugar peas in salted water for about 15 seconds. Then cool in cold water. Strain and wipe dry.
  2. Mix the vegetables with the mayonnaise, sour cream, mustard and spices.
  3. Wrap the celeriac salad, and pea shoots in the beef slices.
  4. Garnish with the chanterelles.
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The traditional moose hunting season starts every autumn in Sweden. If you’re a moose you’ll better watch out, in Sweden almost 100 000 moose are shot every year.

Swedish recipes

September 16, 2011

Oysters with green peas and pear granita

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Oysters with green peas and pear granita
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Recipe Type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • 10 oysters
  • Ice
  • 150g Green peas, frozen thawed
  • 1 tablespoon shallots, finely chopped
  • 2 tablespoons vinegar (pear)
  • 2 tablespoons fresh tarragon, cut
  • Pear granita:
  • 2½dl (1 cup) pear cider
  • 1 dl (½ cup) freshly squeezed pear juice
  • 3 tablespoons lemon juice
  • Possibly a little sugar
Instructions
  1. Mix all the ingredients as a “salad” and place on the opened
  2. oysters.
  3. Pear granita:
  4. Mix all ingredients and freeze quickly in a low pan. It is supposed to be hard.
  5. Scrape the icy granite with a fork.
  6. Arrange on a bed of ice as shown.
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Swedish recipes

September 13, 2011

Dill cooked crayfish

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Dill cooked crayfish with Västerås cucumber and spelt.
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Recipe Type: Main
Author: Jesper Johansson, Grythytte akademi
Serves: 10
A non-traditional way of serving crayfish.
Ingredients
  • 30 River or signal crayfish boiled with dill (a handful of salt per score of crayfish and two sugar cubes and a bottle of beer, water to cover, with plenty of dill, cook 7-10 minutes).
  • 3-5 Marinated Västerås cucumbers, chopped
  • 1-2 red onions, chopped
  • 250g spelt – barley, cooked
  • Salt and pepper
  • 3 tablespoons canola oil
  • 1/2 lemon
  • 1dl (½ cup) dill, sliced
  • 5 tablespoons sour cream
Instructions
  1. Peel the crayfish, (save shells for broth at another time.)
  2. Mix cucumber, red onion and spelt. Season with salt, pepper, canola oil and freshly squeezed lemon juice.
  3. Fold in the sliced dill and drizzle with sour cream.
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Västeråsgurka is a pickled cucumber with dill, typical of the city of Västerås. Västerås is humorously known in Sweden as “Gurkstaden” (“Cucumber town”).

You can read more about the Swedish crayfish party on Sweden.se.

Swedish recipes

September 7, 2011

Pickled vegetables

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Photo: Jakob Fridholm/Image Bank Sweden

 

Pickled vegetables
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Recipe Type: Side dish
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • 1½ – 2 kg mix of different types of vegetables such as:
  • Carrots
  • Cauliflower
  • Green tomatoes
  • Fennel
  • Break Beans
  • Zucchini
  • Onions
  • The brine:
  • 1½ liters of water
  • 1½dl (¾ cup) salt
  • Pickle:
  • 2½dl (1 cup) distilled vinegar (12%)
  • 4dl (2 cups) water
  • 4½dl (2¼ cups) sugar
  • 1 teaspoon whole allspice
  • 3 cloves
  • 0.5 teaspoon whole white pepper
  • 2 bay leaves
Instructions
  1. The brine:
  2. Mix water with salt in a large bowl. Stir so that the salt
  3. dissolves.
  4. The vegetables:
  5. Rinse, clean and peel if necessary the vegetables and cut them into smaller pieces. Peel the carrots and cut them half lengthwise and then in oblique slices. Cut the cauliflower in pieces and in small bouquets.
  6. Cut the hard vegetables such as fennel, carrots and cauliflower into pieces and boil in well salted water for 3 minutes and then cool in cold water.
  7. Vegetables such as zucchini, tomatoes, etc. need not be cooked in advance, but washed, cleaned and cut into small pieces.
  8. Add the vegetables in the brine or pour the brine on the vegetables in a large bowl. Cover with cling film.
  9. Let the vegetables stand in brine for a day or overnight in the refrigerator.
  10. Pickle:
  11. Boil vinegar, water and sugar and spices in a saucepan.
  12. Pour the brine from the vegetables. Put the vegetables in the well-cleaned glass jars. Pour pickle over the vegetables. Save spices and top each jar with a bit of spice, bay leaves, 3 all- spice, two white peppercorns and cloves.
  13. Put the lid on the hot jars. Store the pickles in cool and dark.
  14. Let your pickled veggies ripen 2-3 weeks before they taste as best.
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Swedish recipes

September 4, 2011

Crisp bread with crab and cabbage

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Photo: Jakob Fridholm/Image Bank Sweden

 

Crisp bread with crab and cabbage seasoned with parsley, almonds
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Recipe Type: Appetizer
Author: Jesper Johansson, Grythytte Akademi
Serves: 10
Ingredients
  • 10 pieces of crisp bread
  • 2 crabs, cooked
  • 1/2 cabbage, trimmed
  • 100g flat-leaf parsley, rinsed
  • 50g almonds, flaked
  • 1dl (½ cup) canola oil
  • 100g priest cheese, grated
  • Salt and pepper
Instructions
  1. Pick all the meat from the crabs and roughly chop the crab
  2. meat.
  3. Shred the cabbage head, rinse and rub lightly with your
  4. hands until the cabbage softens. Set aside.
  5. Mix parsley, flaked almonds with canola oil.
  6. Mix in the priest cheese and the cabbage.
  7. Mix in the crab meat and place the “mess” on crisp bread.
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Swedish recipes

September 1, 2011