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Tag archives for roe

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

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

Tartar of venison saddle with roe and quail eggs

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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
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 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!
 
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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.

Swedish recipes

February 2, 2012

Seared scallops with vendace roe, horseradish and garden cress

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Photo: www.znapshot.se / Per Erik Berglund

 

Seared scallops with vendace roe, horseradish and garden cress
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Recipe type: Appetizer
Author: Swedish national culinary team
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
A good-looking dish with a deluxe feel. Sear the scallops a couple of hours in advance and put it all together shortly before party time.
Ingredients
  • Scallops:
  • 4 scallops, muscle removed
  • 1 tablespoon neutral canola/rapeseed oil
  • salt
  • black pepper
  • Assembly:
  • 50g (1¾ oz) Kalix Löjrom (vendace roe)
  • 1/4 lemon, for juice
  • 3cm (1 inch) horseradish, peeled
  • 1 eschallot, very finely chopped
  • garden cress
  • Presentation:
  • 4 pieces Husåruta (4 cm/1,5 inch) thin crispbread
Instructions
Scallops:
  1. Season the scallops with salt and black pepper.
  2. Sear in canola/rapeseed oil in a very hot frying pan — about 35 seconds each side, or until they brown.
  3. Remove from the pan and allow to cool completely.
Assembly:
  1. Slice each scallop to make two thinner discs.
  2. Spoon small mounds of roe on each disc.
  3. Press lemon juice and grate horseradish over the scallops.
  4. Sprinkle with chopped onion and scissor cress over. Place each one on crispbread.
Presentation:
  1. Serve from a platter.
 
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Swedish recipes

December 7, 2011

Råraka with Kalix Löjrom

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Photo: www.znapshot.se / Per Erik Berglund

 

Råraka (Swedish hash brown) with Kalix Löjrom and horseradish sour cream
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Recipe type: Starter
Author: Swedish national culinary team
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 4
An excellent starter. Brown butter gives the traditional råraka a taste upgrade.
Ingredients
  • Råraka:
  • 2 baking potatoes
  • 1 teaspoon salt
  • white pepper to taste
  • 50g (1¾ oz) butter
  • Accessories:
  • 200g (7 oz) Kalix Löjrom (vendace roe)
  • 2dl (1 cup) sour cream, drained overnight in a coffee filter or cheesecloth
  • 1dm (4 inches) fresh horseradish, peeled and wrapped in damp paper
  • 1 red onion, finely chopped
  • 1 bunch dill, in small sprays
  • 1 lemon, for zest
  • sea salt
  • black pepper
Instructions
Råraka:
  1. Grate the potatoes on the thickest side of a hand grater.
  2. Add salt and pepper and massage the potato.
  3. Heat a frying pan. Toss in a little butter and then a spoonful of the potato.
  4. Press with the back of the spoon to make a thin pancake and fry until golden brown. Flip and fry the other side.
  5. Remove from the pan and place on a grate over a tray. Make three more råraka. Save the butter from the pan in a small saucepot.
Finishing:
  1. Heat the oven to 200°C/400°F. Warm the cakes until hot. Place them in a middle of a dish.
  2. Mix the sour cream with the horseradish and season with salt.
  3. Using a wet spoon, make little eggs from the roe and put them on top of the råraka. Repeat with the sour cream, placing a cream egg alongside each roe egg.
  4. Make a little pile of chopped onion and put it on the other side of the Kalix Löjrom.
  5. Toss over dill and grated lemon zest. Season with sea salt and a little freshly ground black pepper.
  6. Finally, warm the melted butter and pour over the råraka.
 
Notes

Swedes enjoy råraka hash browns with beer and snaps. Kalix Löjrom starters, however simple you make them, can be truly delicious. Good eating is based on fine ingredients, so choose carefully and be prepared to pay a little extra.

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Kalix löjrom (Kalix vendace roe) is a Swedish delicacy and  is produced in the Swedish Bothnian Bay archipelago.

Swedish recipes

November 24, 2011