Tag archives for Gustav Trägårdh

Rhubarb as mousse, pudding and soup served with almond biscuits

Photo: Jakob Fridholm/imagebank.sweden.se

 

Rhubarb as mousse, pudding and soup served with almond biscuits
Dessert
10
 

This dessert 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.
Ingredients
Soup:
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
Mousse:
  • 1dl (½ cup) cream
Pudding:
  • 5dl (2¼ cups) cream
  • ½kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves

Instructions
Soup:
  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
Mousse:
  1. Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
  2. Let it cool and fill the siphon. Charge with two cartridges and shake.
Pudding:
  1. Bring cream, rhubarb and sugar to the boil.
  2. Mix thoroughly with a blender.
  3. Bring to the boil again and add the gelatin sheets.
  4. Pour into individual molds. Cool.
Presentation:
  1. Arrange as shown, with the mousse on top of the pudding.
  2. Nice to serve with almond biscuits.
Beverage suggestion:
  1. apple Ice Wine
  2. punch
  3. (not rhubarb drink)

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.

Green asparagus with air-dried ham, goat cheese mousse and wild garlic

Photo: Jakob Fridholm/imagebank.sweden.se

 

Green asparagus with air-dried ham, goat cheese mousse and wild garlic
Starter
10
 

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.
Ingredients
  • 20 thick asparagus, peeled
  • 20 slices air-dried ham
  • 100g (3½ oz) wild garlic
Mousse:
  • 1 clove garlic
  • 2 tablespoons honey mustard
  • 2dl (1 cup) cream
  • 50ml (¼ cup) milk
  • 200g (7 oz) good goat cheese
  • salt and pepper
  • 1 teaspoon gelespesa/xantana

Instructions
Mousse:
  1. Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
  2. Cool and fill up the siphon.
  3. Charge with two cartridges, shake! Serve at room temperature.
Presentation:
  1. Cook the asparagus al dente in salted water.
  2. Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
  3. Roll the air-dreid ham and siphon the mousse into the rolls.
  4. Serve immediately with the asparagus cut in slices and the wild garlic on the side!
Beverage suggestion:
  1. Unfiltered fresh apple juice.

Cream pudding on chokeberry jam, apple tart and nut toffee.

 

Photo: Jakob Fridholm/imagebank.sweden.se

Cream pudding on chokeberry jam, apple tart and nut toffee.
Dessert
10
 

This dish 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.
Ingredients
Cream pudding:
  • 8 dl (3½ cups) cream
  • 6 leaves of gelatin, soaked
  • 50g (5¼ oz) sugar
  • 2dl (1 cup) chokeberry jam
  • a little Calvados
Apple tart:
  • 5 red apples, peeled, pitted and cut into wedges
  • 100g (3½ oz) jam sugar
  • 2 puff pastry sheets
Nut toffee:
  • 1 can of condensed milk
  • 2 dl (1 cup) roasted mixed nuts
Nice to serve with:
  • 3dl (1¼ cups) apple puree
  • ½dl (¼ cup) cream

Instructions
Cream pudding:
  1. Bring the cream to the boil, mix in the remaining ingredients and pour into 10 individual molds. Cool!
Apple tart:
  1. Bring the apple wedges and sugar to the boil.
  2. Chip 2 puff pastry sheets with a fork, brush with egg and blind bake at 150°C/300°F for 10 min.
  3. Pour over apple mixture and bake at 180°C/355°F for another 20 minutes. Cool and cut into portions.
Nut toffee:
  1. Boil one can of condensed milk in water for 2 hours. Cool and mix in the roasted mixed nuts.
Serve:
  1. Mix the apple puree and cream and fill the siphon. Charge with two cartridges, shake and serve chilled.
  2. Top the pudding with 2dl (1 cup) chokeberry jam.

The dish is presented on the dinnerware Mon Amie from Rörstrand. Mon Amie made its debut back in 1952, when Marianne Westman created the now classic decorative pattern. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, designed in 1911.

The chokeberry, or the Aronia, is a shrub native to North America and is mostly used for hedge planting in Sweden. The black Aronia berries can  be dried or cooked into jam.

Tartar of venison saddle with roe and quail eggs

Photo: Jakob Fridholm/imagebank.sweden.se

 

Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg
Starter
10
 

Ingredients
  • 300g (10½ oz) of venison saddle, trimmed
  • 200g (7 oz) hung roe
  • 5 pots mixed watercress, sliced
  • 200g (7 oz) 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 (7 oz) butter

Instructions
Venison:
  1. Trim the venison saddle and cut into cubes, 1×1 cm. Season with black pepper and sea salt.
Emulsion:
  1. Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer.
  2. Mix in the canola oil in a thin stream as it thickens.
  3. Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown.
  4. Let it cool and flavor the emulsion with this.
Eggs:
  1. Hatch the quail eggs in the vinegar and let it stand for about 10 minutes.
  2. 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.
  3. Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
Presentation:
  1. Dice the bread into approximately 5×5 mm croutons.
  2. Taste the roe. Add a little sea salt if necessary.
  3. Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!

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.

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin.

”Gubbröra” on dill-pickled herring

Photo: Jakob Fridholm/imagebank.sweden.se

 

”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
Starter
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.

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.