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Monthly archives: January 2012

Smoked arctic char with honey and mustard terrine and dill cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Smoked arctic char with honey and mustard terrine and dill cream
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Recipe type: Starter
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Smoked arctic char:
  • 5 char fillets
  • 10% salt brine (1 dl (½ cup) salt 1 liter (4 cups) of water)
  • alder wood chips for smoker
  • Honey and mustard terrine:
  • 600 g (1¼ lbs) fingerling potatoes
  • 4-5 tablespoons Swedish mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons honey
  • 2 tablespoons cut dill
  • 2 tablespoons cut chives
  • 100 g (3½ oz) butter
  • 1-2 tablespoon olive oil
  • salt and black pepper
  • Dill cream:
  • 300 g (10 ½ oz) sour cream (drained overnight)
  • 2 tablespoons dill
  • 1 dl (½ cup) fresh spinach
  • 1 lemon, zest and juice
  • salt and pepper
Instructions
Smoked arctic char:
  1. Trim and cut off the skin of the fillet and soak it in the brine for 10 min.
  2. Rinse in cold water and dry on a towel or paper.
  3. Put the fillet in the smoker and smoke on the heat for about 20 sec.
  4. Take it off the heat, put on a trey and bake in 70°C/160°F oven until a core temperature of 38°C/100°F.
Honey and mustard terrine:
  1. Wash and boil the potatoes in salt water until soft, then crush with a wooden spoon.
  2. Mix with the mustard, butter, herbs, olive oil, honey and season with salt and pepper. Taste.
  3. Fill up in terrine forms coated with cling film and let it sit for about 1 hour. Cut up in portions.
Dill cream:
  1. Blend the cream with dill and spinach in a blender and season with lemon, salt and pepper.
 
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Swedish recipes

January 30, 2012

Blueberry and vanilla filled sugar bun

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Blueberry and vanilla filled sugar bun
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Recipe type: Baking
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
Ingredients
  • Dough:
  • 1dl (½ cup) milk
  • 12g (7 dr) yeast
  • 37,5g (1,3 oz) butter
  • 1.5 tablespoons sugar
  • 1 egg
  • 4 dl (2 cups) wheat flour
  • Vanilla and blueberry filling:
  • 5dl (2½ cups) milk
  • 1 vanilla pod
  • 1,5dl (¾ cup) granulated sugar
  • 7 egg yolks
  • 1,5dl (¾ cup) cornstarch
  • 50g (1¾ oz) softened butter
  • blueberries
  • Oven: 250°C/480°F
Instructions
Dough:
  1. Heat the milk to 37°C/100°F. Dissolve yeast in some of the milk.
  2. Stir fat and sugar until smooth in a large bowl. Add the egg, yeast and the rest of the liquid. Work in the flour to a smooth dough.
  3. Let rise until almost double in size.
Vanilla and blueberry filling:
  1. Split vanilla pod lengthwise and scrape out the seeds. Add both the pod and seeds in a pot along with the milk. Bring milk to the boil.
  2. Beat granulated sugar, egg yolks and cornstarch airy.
  3. Turn over the hot milk while whipping.
  4. Pour mixture into pan and heat gently while whipping. Do not let it boil! As soon as mixture begins to thicken, pour quickly into a cold bowl.
  5. Add the butter, let melt and let the vanilla cream cool. Remove the vanilla pod
  6. Season with blueberries.
Buns:
  1. Roll out the dough into a large squared shape. Form into round cakes, about 9 cm in diameter.
  2. Add a dollop of cream on each cake. Pinch rolls into small bundles.
  3. Place them, seam-side down on a greased baking tray or on a baking sheet. Let them rise until doubled.
  4. Brush the baked buns with melted butter and turn them immediately in powdered sugar.
  5. Place them on the center oven rack and bake for 10 minutes at 250°C/480°F.
 
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Swedish recipes

January 27, 2012

Salted cusk with shrimps, cucumber and butter

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Photo: www.znapshot.se/Per Erik Berglund

 

Salted cusk with shrimps, cucumber and butter
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Recipe type: Main
Author: Swedish national culinary team
Prep time: 60 mins
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 4
Cusk, or tusk, is a codfish. It works well with one of the best and most flexible of sauces: brown butter, good with fish, shellfish and even meat. Experiment!
Ingredients
  • Cusk:
  • 500g (1 lb) cusk filet (substitute: cod)
  • 1½ tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon dill seed
  • Potatoes:
  • 400g (14 oz) new potatoes or a small, waxy kind
  • salt
  • dill stalks
  • Brown butter:
  • 200g (7 oz) regular butter
  • 600g (1, 3 lb) shrimps, cooked in their shells (or peeled in brine)
  • 1/2 cucumber
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 lemon, for juice and zest
  • 1 bunch fresh dill
  • 1/2 litre (2½ cups) ice
  • 1 lemon cut in quarters
  • Presentation:
  • 1 bit peeled horseradish
  • salt
  • black pepper
Instructions
Cusk:
  1. Cut the fillets into rectangles. Strew with salt, sugar and the dill seed.
  2. Put the fish in an ovenproof dish and cover with cling film.
  3. Put in the oven at 90°C/195°F and bake for about 15 minutes until the inner temperature reaches 40°C/105°F or until it’s soft when pierced with a fork.
Potatoes:
  1. Scrub the potatoes and boil in salted water with the dill stalks until soft.
Brown butter:
  1. Put the butter in a hot saucepan and wait for it to stop spitting. Whisk until the butter goes brown and smells slightly nutty.
  2. Pour through a sieve into another saucepan and put to one side.
Vegetables and shrimps:
  1. Peel the shrimps if they’re fresh, or drain off the brine, then refrigerate.
  2. Peel the cucumber and dice (1×1 cm). Combine the cucumber with sugar, salt, lemon zest and juice and marinate until time to serve.
  3. Pick pretty sprays from the dill and put in ice water. Cut the lemon into wedges and trim the edges.
Presentation:
  1. Heat the butter in a pan and put in the cucumber and shrimps, then remove and arrange on a dish.
  2. Finely grate the horseradish and mix it with the dill sprays. Place a tiny bunch of dill on top.
  3. Pour a little butter over the fish and serve with the potatoes and lemon wedges.
 
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Swedish recipes

January 24, 2012

Rye crisp bread, with pumpkin seeds and sea salt.

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rye crisp bread, with pumpkin seeds and sea salt
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Recipe type: Baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 15
Ingredients
  • 12.5g (½ oz) of fresh yeast
  • 1dl (½ cup) water
  • 1/4 teaspoon salt
  • 2 tablespoons melted, cooled butter
  • 1½dl (2/3 cup) coarse rye flour
  • 1dl (½ cup) wheat flour
  • Oven: 250-275°C/480-525°F
Instructions
  1. Crumble the yeast in lukewarm water.
  2. Add butter and salt.
  3. Stir in the flour and work the dough heavily, a food processor greatly facilitates the work.
  4. Shape into two buns, roll them in rye flour and roll out thin.
  5. Place on a baking sheet and prick holes with a fork.
  6. Cut “breaks” with a sharp knife or a pizza roll.
  7. Top with pumpkin seeds and sea salt.
  8. Bake in oven for 5-7 minutes.
  9. Let the bread cool on the baking plate.
 
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Swedish recipes

January 21, 2012

”Gubbröra” on dill-pickled herring

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Photo: Jakob Fridholm/imagebank.sweden.se

 

”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.”
Ingredients
  • 500 g (1 lb) dill herring
  • 10 hard-boiled country eggs
  • 2 dl (1 cup) mayonnaise
  • 2 red onions, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 dl (½ cup) crème fraiche
  • 20 small new potatoes
  • 30 pcs handmade crisp bread
Instructions
  1. Chop the dill herring and the hard-boiled eggs into small cubes.
  2. Finely chop the red onions, chives and dill.
  3. Place the chopped herring, eggs, onions, chives and dill in a bowl.
  4. Mix them together with the mayonnaise.
  5. Boil the new potatoes, let them cool and then slice them.
  6. Add the slices of new potato on top of the crisp bread. Top it with ”gubbröra” and garnish with dill and a little crème fraiche.
 
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The dish is presented on the cutting board Picknick Dill from textile producer Almedahls, founded in 1846. The design for Picknick Dill was created by Marianne Westman in the 1950s.

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

Swedish recipes

January 18, 2012