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Seared scallops with asparagus cream and pickled fennel

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Seared scallops with asparagus cream and pickled fennel
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Recipe type: Appetizer, starter
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • Seared scallops:
  • 10 scallops
  • salt
  • pepper
  • butter
  • Asparagus cream:
  • 1kg (2,2 lbs) green asparagus
  • 200g (7 oz) green peas
  • 2 banana shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) cream
  • 3 tablespoons sour cream
  • lemon juice
  • salt
  • white pepper
  • Sour fennel:
  • 1 fennel
  • 1dl (½ cup) lemon juice
  • 1dl (½ cup) sugar
  • 2 teaspoons salt
  • 3dl (1½ cup) water
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
  • Serving:
  • dill, picked
  • sea salt
Instructions
Seared scallops:
  1. Season the scallops with salt and pepper.
  2. Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
  3. Cut into thin slices.
Asparagus cream:
  1. Boil the asparagus soft in salted water and cool in ice water.
  2. Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
  3. Mix asparagus with the peas.
  4. Add the hot cream. Strain through a fine sieve.
  5. Season with sour cream, lemon juice, salt and pepper.
  6. Pour into a piping bag.
Sour fennel:
  1. Slice fennel thinly and allow to soak in cold water.
  2. Mix remaining ingredients to a syrup.
  3. Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
  1. Arrange as shown with picked dill and some sea salt on top.
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Swedish recipes

April 8, 2012

Coalfish with fennel salad and blue mussel sauce

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Photo: Jakob Fridholm/Imagebanksweden.se

 

Oven baked, lightly salted coalfish with fennel salad and blue mussel sauce
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Recipe type: Starter
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Fish
  • 500 g (1 lb) of fresh coalfish fillet
  • 10% salt brine (1 dl (½ cup) salt 1 liter (4 cups) of water)
  • Fennel salad:
  • 2 fennels
  • juice and zest of 1 lemon
  • 2 tablespoons of olive oil
  • salt
  • Blue mussel sauce:
  • 8dl (3½ cups) of mussel stock
  • 2 shallots
  • 1/2 bottle white wine
  • 5 dl (2¼ cups) cream
  • salt
Instructions
Coalfish:
  1. Remove the skin of the fillet.
  2. Soak in the brine for 10 min and rinse in cold water.
  3. Put the coalfish on a trey with a bit of olive oil and cover with cling film and bake in 80°C/175°F oven until 40°/104°F core temperature.
Fennel salad:
  1. Thinly slice the vegetables on a mandolin and put in ice water.
  2. Strain and mix with lemon juice, salt and oil.
Blue mussel sauce:
  1. Boil the cream in a stainless steel pot to double cream.
  2. Slice and fry the onion in a saucepan with some oil and add the wine and cook down to half.
  3. Add the mussel stock and boil down to a third remains, add cream and boil to a good consistency. Season with salt.
Garnish:
  1. Dill and spice bread croutons
 
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Swedish recipes

December 1, 2011

Warm salad of roast pork on the bone with fennel and apple

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Photo: Jakob Fridholm/Image Bank Sweden

 

Warm salad of roast pork on the bone with fennel and apple
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Recipe type: Main
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Oven 120°C/250°F
  • 500g (1 lb) of bacon cut up
  • 1 onion, split into pieces
  • 2 bay leaves
  • 6 star anise
  • water
  • 2 fennels, washed and trimmed
  • 1/2 -1 red onion, peeled
  • 1 apple, washed
  • 1/2 endive, trimmed and rinsed
  • 30g (1 oz) apple mint
  • 3 tablespoons apple sauce
  • 2 tablespoons canola oil
  • salt and pepper
Instructions
Roast pork:
  1. Rinse the pork in cold water for 10 minutes.
  2. Place the pork in a baking dish, add the spices and pour on water to cover.
  3. Simmer in oven with the lid on for about 3 hours until the meat is tender.
  4. Place the meat under pressure until it has cooled, cut into small pieces and fry the pieces until they have a crusty surface. Serve fried to the salad.
Fennel salad:
  1. Slice fennel and red onion very thinly with a mandolin.
  2. Dice the apple, pick the lettuce into small pieces and pick the leaves of apple mint.
  3. Mix ingredients in a bowl. Just before serving, mix in apple sauce, canola oil and season with salt and pepper.
 
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Swedish recipes

November 6, 2011

Leeks in brown butter with herring

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Photo: Jakob Fridholm/Image Bank Sweden

 

Leeks in brown butter with blackened fennel herring, wild herbs and sour cream
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Recipe type: Main
Author: Paul Svensson
Serves: 10
This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. 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
  • 2dl (1 cup) sour cream
  • 8 slender leeks
  • 6dl (2½ cups) browned butter
  • 18 herrings, gutted and cleaned
  • 2dl (1 cup) distilled vinegar (12%)
  • 3dl (1¼ cup) sugar
  • 4dl (1¾ cups) water
  • 2 tablespoons fennel seeds
  • 2 fennels
  • 32 sorrel shoots
  • 32 wood sorrel shoots
Instructions
  1. Pour the sour cream in a coffee filter and let drain overnight.
  2. Mix vinegar, sugar and water (save half for the fennel).
  3. Pull the skin off the herrings and lay down the herring fillets in the brine and let marinate overnight. Lift and dry off. Season with fennel seeds on one side and fry quickly in the skillet. Serve warm.
  4. Trim and wash leeks thoroughly. Cut into pieces and pour the browned butter on top. Cover with aluminum foil and cook in oven at 150°C/300°F until tender.
  5. Plane fennel thinly on Japanese mandolin or cutting machine and marinate in the brine. Season with salt and pepper.
  6. Serve the warm leeks with herring, sour cream, marinated fennel and wild herbs. Top with a little butter from the leeks.
 
Notes

Beverage suggestions: light ale or a lager, schnapps, rhubarb drink or non alcoholic beer.

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The dish is presented on the cutting board Sill (Herring) from textile producer Almedahls, founded in 1846 in Örgryte, just outside Göteborg. The design for Sill was created by Marianne Nilsson.

Swedish recipes

October 19, 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
The brine:
  1. Mix water with salt in a large bowl. Stir so that the salt dissolves.
The vegetables:
  1. Rinse, clean and peel if necessary the vegetables and cut them into smaller pieces.
  2. Peel the carrots and cut them half lengthwise and then in oblique slices.
  3. Cut the cauliflower in pieces and in small bouquets.
  4. 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.
  5. Vegetables such as zucchini, tomatoes, etc. need not be cooked in advance, but washed, cleaned and cut into small pieces.
  6. Add the vegetables in the brine or pour the brine on the vegetables in a large bowl. Cover with cling film.
  7. Let the vegetables stand in brine for a day or overnight in the refrigerator.
Pickle:
  1. Boil vinegar, water and sugar and spices in a saucepan.
  2. Pour the brine from the vegetables. Put the vegetables in the well-cleaned glass jars.
  3. Pour pickle over the vegetables.
  4. Save spices and top each jar with a bit of spice, bay leaves, 3 all- spice, two white peppercorns and cloves.
  5. Put the lid on the hot jars. Store the pickles in cool and dark.
  6. Let your pickled veggies ripen 2-3 weeks before they taste as best.
 
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Swedish recipes

September 4, 2011