Tag archives for Paul Svensson

Asparagus with crispy lamb brisket and wild garlic mayonnaise

Photo: Jakob Fridholm/imagebank.sweden.se

 

Asparagus with crispy lamb brisket and wild garlic mayonnaise
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

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.

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit
Dessert
10
 

This dessert 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
  • 500g (1 lb) dewberry
  • 250g (9 oz) jam sugar
Almond biscuit:
  • 100g (3½ oz) egg whites
  • 100g (3½ oz) butter
  • 100g (3½ oz) plain flour
  • 100g (3½ oz) sugar
  • 10 tablespoons slivered almonds
Saffron sorbet:
  • 10 egg yolks
  • 360g (12¾ oz) sugar
  • 1 liter (4¼ cups) milk
  • 1 liter (4¼ cups) cream
  • 2 vanilla pods, deseeded
  • 2g (1 dr) saffron
  • 2 gelatin sheets, soaked
Sponge cake:
  • 260g (9 oz) eggs
  • 150g (5¼ oz) sugar
  • 20g (¾ oz) brown sugar
  • 180g (3,3 oz) plain flour
  • 10g (5½ dr) baking powder
  • 180g (3,3 oz) butter

Instructions
  1. Bring the berries and sugar to the boil and boil for 1 minute. Let it cool.
Almond biscuit:
  1. Mix all ingredients except the almonds. Spread out the batter thinly with a brush on a greaseproof paper and sprinkle almonds over.
  2. Bake at 160°C/320°F until golden. Remove and let cool over a rolling pin.
Saffron sorbet:
  1. Whisk egg yolks and sugar. Bring cream and milk to the boil with vanilla seeds and pods and saffron. Melt the gelatin in the syrup and beat in the egg and sugar mixture. Remove vanilla pods.
  2. Heat to 84°C/183°F while stirring, strain and run in an ice cream machine.
Sponge cake:
  1. Melt the butter and let cool. Whisk eggs and sugar. Sift in flour and baking powder. Fold in the butter.
  2. Cover the inside of a non-stick portion pan or a muffin form with butter and line with breadcrumbs.
  3. Fill with batter and add a spoonful of jam and let it sink in.
  4. Bake at 150°C/300°F for approx. 12 min. Let rest for 2 minutes. Cut the cake and add more jam.
Presentation:
  1. Serve with saffron sorbet, and almond biscuits.

The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932. The coffee cups Spisa ribb were created by legendary designer Stig Lindberg for Gustavsbergs porslinsfabrik in 1955, first presented at the H55 Exhibition in Helsingborg.

Organic chicken from Bosarp with parsley root

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

Organic chicken from Bosarp with parsley root, parsley cream and fresh hazelnuts
Main
10
 

This recipe 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
  • 8 parsley roots
  • 4dl (1¾ cups) chicken broth
  • 6dl (2½ cups) apple juice
  • 6dl (2½ cups) dark chicken stock
  • 4 tablespoons Dijon mustard
  • 200g (7 oz) parsley leaves
  • 200g (7 oz) spinach
  • 4dl (1¾ cups) ice cold olive oil
  • 2 chickens from the farm Bosarps
  • apple cider vinegar
  • 200g (7 oz) spring tricholoma
  • 100g (3½ oz) hazelnuts
  • 2 lemons
  • butter for frying
  • hazelnut oil
  • salt and black pepper

Instructions
Parsley root:
  1. Boil chicken broth with some butter and season with lemon, salt and pepper.
  2. Peel the parsley root and put in a vacuum bag, pour over the broth and hard vacuum.
  3. Cook in oven with steam at 80°C/175°F until soft, alternatively, add parsley root in a saucepan and beat over the broth and cook on the stove.
Parsley cream:
  1. Mix mustard, parsley and spinach to a smooth cream. Assemble with olive oil in batches.
Chicken:
  1. Cut up the chicken thighs and breasts.
  2. Bake chicken breasts brushed with butter in oven in aluminum foil at 80°C/175°F to an internal temperature of 60°C/140°F.
  3. Fry the chicken in some butter, then add the apple juice and brown chicken stock. Cover with aluminum foil and braise in the oven at 120°C/250°F to an internal temperature at 70°C/160°F. Pull off the skin and remove the meat.
Serving:
  1. Bring the broth to the boil and season with cider vinegar, salt and pepper. Add the chicken meat into the sauce.
  2. Fry the spring tricholoma in a hot skillet and add the hazelnuts at the end. Fry the parsley root in hazelnut oil.
  3. Salt and pepper the chicken breasts and fry golden in butter. Cut slices lengthwise and serve with fried parsley root, mushrooms, hazelnuts and chicken thigh. Top with parsley.

The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932.

You can find more information on the organic chicken from Bosarp here.

 

Arctic bramble from Vilhelmina

Photo: Jakob Fridholm/imagebank.sweden.se

 

Arctic bramble from Vilhelmina with wild herbs and beestings pudding
Dessert
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
  • 1 liter (4 cups) of water
  • 500g (1 lb) sugar
  • 2 lemons, zest
  • 1kg (2 lbs) Arctic bramble
  • 4dl (1¾ cups) beestings
  • 2 teaspoons cardamom
  • 60g (2 oz) sugar
  • 60 g (2 oz) of wild herbs

Instructions
Soup:
  1. Bring water, sugar and lemon zest to the boil.
  2. Strain in the bramble and let it simmer. Let it steep and then cool.
  3. Strain the soup with a colander and serve berries and soup separately.
Beesting pudding:
  1. Mix beestings with cardamom and sugar.
  2. Bake in a baking pan with cling foil on top at 90°C/195°F in an oven until the milk has solidified.
Presentation:
  1. Divide the beestings pudding and berries into bowls. Spread the herbs and heat the soup. Serve the soup at the table.

Notes
If you can’t find Arctic bramble, you can use raspberries instead.

The Arctic Bramble (Åkerbär in Swedish) is considered to be one of the tastiest fruits in the world. It only grows north of the 60° latitude and the taste is similar to raspberries, but much more refined. Carl Linnaeus praised the taste of the berries in his Flora Lapponica from 1737. Vilhelmina is a town in Swedish Lapland.

Leeks in brown butter with herring

Photo: Jakob Fridholm/imagebank.sweden.se

 

Leeks in brown butter with blackened fennel herring, wild herbs and sour cream
Main
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.

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.