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Tag archives for wood sorrel

Fresh shrimps with a dill and wood sorrel flavored pesto

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Fresh shrimps with a dill and wood sorrel flavored pesto
: 
: Appetizer
: 10
 

Ingredients
  • 1 liter (2 pints) of fresh shrimps, peeled
Pesto:
  • 15g (½ oz) parsley
  • 15g (½ oz) dill
  • 20g (¾ oz) wood sorrel
  • 120g (4¼ oz) sunflower seeds, toasted
  • 200g (7 oz) Västerbotten cheese or other ripe hard cheese, grated
  • canola oil
  • 1 lemon, juice and zest

Instructions
Pesto:
  1. Mix sunflower seeds with the herbs in a mixer. Add canola oil and mix to desired consistency. Mix in the grated cheese. Season to taste with lemon, salt and pepper.
Presentation:
  1. Turn in the shrimps and serve on crisp bread. Garnish with wood sorrel.

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The Wood sorrel is very common in Swedish forests and their leaves are edible, with a sourish and fresh taste.

Swedish recipes

March 27, 2012

Leeks in brown butter with herring

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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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.

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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