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Tag archives for restaurangakademin

Västerbotten cheese cream with Almond potato chips

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Photo: Jakob Fridholm/imagebank.sweden.se
 

 

Västerbotten cheese cream with Almond potato chips
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Recipe type: Appetizer
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion
Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.
 
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Swedish recipes

February 29, 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

Chive and celery puree with carrots

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Chive and celery puree with carrots
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Recipe type: Appetizer
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Chive and celery puree:
  • 200 g (7 oz) root celery
  • 50 g (1¾ oz) fingerling potato
  • 50 g (1¾ oz) chives
  • 50 g (1¾ oz) spinach
  • 3 dl (1½ cup) whipping cream
  • 1 tablespoon sour cream
  • salt
  • Carrots:
  • 1 yellow carrot, 1 white carrot
  • 1 red or purple carrots, 1 orange carrots
  • 1 lemon
  • 1/2dl (¼ cup) olive oil
  • salt and pepper
Instructions
Chive and celery puree:
  1. Peel and cut the celery and potato in smaller pieces, put in a pot and add the cream. Boil until it’s very soft.
  2. Put in a blender and blend with chives and spinach. Add the sour cream and season with salt.
Carrots:
  1. Peel and cut the carrots in the same size. If purple carrots are used, separate these from the others.
  2. Boil them in salted water and cool off in ice water.
  3. Mix lemon zest and juice with olive oil and marinate the carrots.
Presentation:
  1. Garnish with fresh herbs, blanched green asparagus and roasted pumpkin seeds.
 
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Swedish recipes

January 15, 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

Jerusalem artichoke soup

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Photo: Jakob Fridholm/Image Bank Sweden

 

Jerusalem artichoke soup with Truffle vinaigrette
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Recipe type: Starter
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Jerusalem artichoke soup:
  • 200g Jerusalem artichoke
  • 2 shallots
  • 500 g fingerling potatoes
  • 5dl chicken stock
  • 3dl cream
  • salt
  • Truffle vinaigrette:
  • 3 shallots finely chopped
  • 1dl olive oil
  • 2 tablespoons truffle (chopped) + 1 tablespoon truffle oil
  • 3 tablespoons truffle juice
  • 3 tablespoons chardonnay vinegar
  • 2 tablespoons chicken stock
  • salt and pepper
Instructions
Jerusalem artichoke soup:
  1. Peel and cut the artichokes and potatoes in smaller pieces, and sautee with the sliced shallots.
  2. Add the chicken stock and boil until the vegetables are very soft.
  3. Add the cream and cook for 10 min. Put in a blender and blend it smooth and strain.
  4. Bring it to boil and season with salt.
Truffle vinaigrette:
  1. Simmer the onion in the olive oil for 3 min, cool off.
  2. Mix in the truffle and the rest of the ingredients.
 
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The Swedish truffle season starts in October. The best place to find truffle is if you visit the island of Gotland. Smakrike Krog and Fabriken Furillen, both on Gotland, arrange truffle weekends during the autumn.

Swedish recipes

September 25, 2011