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Archive for Main courses

New potatoes with pickled lemon, smoked bacon and whitefish roe

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Photo: Jakob Fridholm/imagebank.sweden.se

 

New potatoes with pickled lemon, smoked bacon and whitefish roe
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Recipe type: Main
Author: Paul Svensson
Serves: 10
This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 400g (14 oz) smoked bacon
  • 1,5kg (3, 3 lb) new potatoes
  • 50g (1¾ oz) butter
  • 2 bunch dill sprigs
  • 2dl (1 cup) sour cream
  • 1dl (½ cup) brown butter
  • 2 lemons
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 200g (7 oz) of whitefish roe
  • 4 sprigs of dill, picked
  • 8 tablespoons chives, finely cut
  • milk for dilution
  • salt
Instructions
Bacon:
  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside 1/3 of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.
 
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The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.

Swedish recipes

May 14, 2012

Asparagus with crispy lamb brisket and wild garlic mayonnaise

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Asparagus with crispy lamb brisket and wild garlic mayonnaise
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Author: Paul Svensson
Serves: 10
This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 2 lamb brisket, thin
  • 1 liter (¼ gallon) veal stock
  • 4 cloves garlic
  • 2 white asparagus
  • 100g (3½ oz) butter
  • 20 green asparagus
  • 24 wild asparagus
  • 20 Kaip (wild leek)
  • 200g (7 oz) wild garlic, blanched
  • 8 egg yolks
  • 1 tablespoon Dijon mustard
  • 8dl (3½ cups) cooking oil
  • 2 tablespoons apple cider vinegar
Instructions
Lamb brisket:
  1. Salt the lamb brisket on both sides and place in a roasting tray lined with Silpat or parchment paper.
  2. Pour 2dl (1 cup) water into the bottom of the tray and cover with another Silpat/parchment paper.
  3. Place a heavy weight on top of the brisket and bake in oven at 150°C/300°F for 1,5 hour under pressure.
  4. Take of the weight and turn the brisket.
  5. Add 1 dl (½ cup) water and broth and cook an additional 1 hour.
  6. Pour the gravy into a saucepan and divide the lamb briskets in pieces. Boil the gravy with crushed garlic.
Asparagus:
  1. Peel and cook the white asparagus in water seasoned with salt and butter. Allow to cool in the seasoned water.
  2. Peel the green asparagus if necessary and cook them raw in a hot skillet with sea salt and olive oil. Save two asparagus and slice them raw, put in ice water.
  3. Cook the wild asparagus and Kaip in the same way in the hot skillet.
Wild garlic mayonnaise:
  1. Mix egg yolks with wild garlic and mustard.
  2. Mount with cooking oil in a thin stream and season with salt, vinegar and pepper.
Presentation:
  1. Arrange wild garlic mayonnaise, lamb breast, gravy as shown, and garnish with asparagus and Kaip.
  2. Garnish with slices of raw asparagus.
Beverage suggestions:
  1. Dark ale with a bit of sweetness and not with too much hops flavor.
  2. Sea buckthorn juice diluted with mineral water
 
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The dish is presented on the dinnerware Kulinara from Rörstrand – designed by Hanna Werning in 2009 – inspired by vegetables from the traditional Swedish garden and wood.

Swedish recipes

April 14, 2012

Grilled mackerel with a nettle- and spinach compote and chopped egg

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Grilled mackerel with nettle- and spinach compote and chopped egg
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Recipe type: Main
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • Grilled mackerel:
  • 1.2 kg (2½lbs) mackerel fillet
  • butter
  • Nettle- and spinach compote:
  • 2 shallots, peeled and finely chopped
  • 1/2 leek, sliced
  • 4dl (1¾ cups) nettles, parboiled, cooked
  • 2dl (1 cup) fresh spinach
  • 6dl (2½ cups) whipping cream
  • salt
  • pepper
  • 1 lemon, juice and zest
  • Serving:
  • 4 hard-boiled eggs, coarsely chopped
  • lemon wedges
  • chives, finely chopped
Instructions
Nettle- and spinach compote:
  1. Fry the shallots and leeks in a skillet with butter.
  2. Add the nettles and spinach and sweat out the water.
  3. Add cream and season with pepper, salt and lemon juice and zest.
Grilled mackerel:
  1. Preheat a grill to a medium-high heat.
  2. Season the mackerel fillets with salt and pepper.
  3. Place under the grill, skin side up, for five minutes. After five minutes turn them over to brown the meat which will be nearly cooked by now and should only need a minute or two. Set aside to rest.
Serving:
  1. Serve the mackerel alongside the nettles mix. Garnish with chopped egg and chives.
 
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Swedish recipes

April 5, 2012

Glazed rack of lamb – served with a salad of asparagus and chervil

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Glazed rack of lamb – served with a salad of asparagus and chervil
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Recipe type: Main
Author: Nadia Nygrem, Grythytte Akademi
Serves: 10
Ingredients
  • Lamb rack:
  • Oven: 130°C/265°F
  • 1,5kg (3,3 lbs) lamb rack
  • salt
  • pepper
  • 2 tablespoons butter
  • 2 cloves garlic, peeled, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1dl (½ cup) canola oil
  • 2 sprigs rosemary
  • 3 tablespoons honey
  • 2 teaspoons mustard
  • 1/2 lemon, juice and zest
  • Salad:
  • 2 bunches white asparagus, blanched and iced
  • 2 bunches green asparagus, buds (blanched)
  • 1 head of lettuce, rinsed and picked
  • 1 box chervil, picked
  • 1dl (½ cup) dill, picked
  • 1dl (½ cup) parsley, picked
  • olive oil
  • salt
  • pepper
Instructions
Lamb rack:
  1. Let the lamb lie out at room temperature for 30 minutes before cooking.
  2. Salt and pepper the lamb rack and brown in a frying pan with butter.
  3. Chop one of the rosemary sprigs and mix with remaining ingredients to a glaze.
  4. Rub the lamb with the glaze and place the whole rosemary on top.
  5. Roast the lamb in the oven to a core temperature of 52°C/125°F.
  6. Let the meat rest for 30 minutes before being carved.
Salad of sliced asparagus, asparagus and chervil:
  1. Slice the white asparagus lengthwise.
  2. Mix asparagus (white and green), lettuce, chervil and herbs.
  3. Season with salt and pepper and drizzle over a little olive oil.
 
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Swedish recipes

April 2, 2012

Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber
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Recipe type: Main
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • Veal roast:
  • Oven: 150°C/300°F
  • 1/2 Veal roast
  • salt
  • pepper
  • butter
  • oil
  • Grilled carrots:
  • 0,5kg (1 lb) carrots, assorted colors (yellow, orange)
  • dill seeds
  • 2 lemons, zest and juice
  • 2dl (1 cup) canola oil
  • salt
  • pepper
  • Sweet and sour dill sauce:
  • 2 dl (1 cup) sour cream
  • 1 tablespoon honey
  • 1 teaspoon distilled vinegar (12%)
  • 1dl (½ cup) dill, finely chopped
  • 1 shallot, finely chopped
  • salt
  • pepper
  • Pickled cucumber:
  • 1 cucumber, peeled
  • 1dl (½ cup) distilled vinegar (12%)
  • 2dl (1 cup) sugar
  • 3dl (1½ cups) water
  • 1 teaspoon whole white peppercorns
  • dill, finely chopped
  • Serving:
  • dill, picked
Instructions
Veal roast:
  1. Season the veal roast with salt and pepper. Fry in a hot pan with butter and oil.
  2. Place the pan in the oven and cook to a core temperature of 57°C/135°F. Let rest for 20 minutes before you serve. The veal roast can also be served cold.
Grilled carrots:
  1. Boil carrots in salted water until tender. Cool in ice water.
  2. Peel the carrots and allow them to drain on paper. Roast the carrots in a grill pan until they get a nice color.
  3. Grind dill seeds with the lemon zest, mix with canola oil and lemon juice and season with salt, pepper. Drizzle the dressing over the grilled carrots.
Sweet and sour dill sauce:
  1. Stir together all ingredients and season with salt and pepper.
Pickled cucumber:
  1. Slice the cucumber with a mandolin or with a cheese slicer and put in a jar layered with dill and white pepper.
  2. Heat the vinegar, sugar and water in a saucepan until the sugar dissolves. Pour it over the cucumbers. Leave in the fridge for a few days before serving.
 
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Swedish recipes

March 21, 2012