Butter-fried char with hollandaise sauce and trout roe served with fried asparagus and new potatoes is the fish dish No. 1 on the grill when the spring sun looks out in earnest.

In this week's episode, I show how easy it is to whip up a classic hollandaise sauce AND cook new potatoes on the griddle. But can it really be done, you might be wondering? Of course, all our frying pans differ in their design, but if the pan is reasonably deep, it works perfectly.

That char belongs to the most elegant genus of salmon fishermen is already confirmed when it is to be filleted as it is so elegant and perfect in its body compared to other fish.

Use the frying pan as a single large and easy-to-use water bath where you melt both the butter and whip up your own hollandaise sauce

Recipe for four people

• A whole char of about 1.2 kilos or four fillets
• New potatoes
• A bunch of green asparagus
• Fresh dill
• Lemon
• Pure butter
• Salt and black pepper

Hollandaise sauce

• 300 g butter (preferably unsalted)
• 2 egg yolks
• 2 tablespoons squeezed fresh lemon
• 1 tbsp water
• 1 tsp salt
• 0.5 krm cayenne pepper

Finally, time for a genuine Club Sandwich as it is served in all the world's luxury hotels, golf clubs, luxury cruisers, yacht clubs and other more exclusive food establishments with high self-esteem. The ingredients may not be so exclusive individually, but together and with the right handling, they create an unbeatable symphony of flavors that also feels so fresh and crispy that you almost lose your breath. Serve with an ice cold Miller or a glass of cool rosé wine for a "top notch" enjoyment in the spring sun ?+☀️+?=❤️

Prescription

Club Sandwich for four people

• 12 slices of large French fries
• 16 slices of bacon
• 500 g. chicken and preferably the thigh fillet, which is extra juicy
• 2 dl wheat flour to bread the chicken in
• 3 dl mayonnaise according to basic recipe plus extra 2 tbsp Dijon mustard
• 2 steak tomatoes
• 1 pot of salad
• 1 large red onion
• Salt and black pepper
• 8 wooden sticks

Accessories

• Lots of thinly sliced firm potatoes. Must be sliced on a mandolin
• Lots of thickly cut onion rings

Frying batter for onion rings

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 2 dl Vichy water or other highly carbonated water
• 1-2 beaten egg whites

Mayonnaise

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it's not just in the pubs that it's served, but for most Brits it's as obvious to eat Fish and Chips as it is to us to eat tacos on Fridays. Below you will find recipes and inspiration pictures, but on Youtube you can see the entire video on how to proceed step-by-step.

Visit your local fish store and either buy a whole cod weighing a few kilos or buy ready-made fillets.

You whisk the batter together with wheat flour, baking powder, curry, salt and a couple of deciliters of cheap beer. Then add two beaten egg whites.

You simply whip up the mayonnaise from scratch and then add curry and Boston cucumber. Voilá and you have the world's best remoulade sauce.

Pea stew is as important as the fish if you ask an Englishman in the pub... Mash cooked peas and mix with finely chopped shallots, olive oil, freshly squeezed lemon, a little flake salt and black pepper.

Own fries that you have cut into sticks and pre-boiled for 5 minutes are NEVER wrong. Fry to perfect crunchiness.

For Fish and Chips, a cool, strong, dark, fruity and slightly sweeter beer feels like an obvious choice.

When should you cook your Fish and Chips? By the weekend maybe...

Prescription

The fish

• Cod or other white fish (or anything as long as it is FRESH)

Frying batter

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp curry
• 2 dl beer (a cheap bootleg beer works fine)
• 1-2 beaten egg whites

Mayonnaise and Remoulade sauce

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco
• 1 teaspoon curry
• a generous tablespoon of Boston cucumber

Pea stump

• 250 grams of cooked green peas
• 10 fresh mint leaves
• 1 finely chopped shallot
• barely half a squeezed lemon
• 2 tbsp olive oil
• 0.5 tsp salt
• 1 cr black pepper

• YouTube
• Facebook
• Instagram
• Twitter

Spring has come, and what could be better than gathering friends around the grill outside and offering something really good. In this week's episode, I offer Crispy chicken burgers with a hot mango dressing, pickled red onion, pickled apple and crispy iceberg lettuce.

Fresh Swedish chicken mince that you mix with chopped chili and garlic, the zest from a lemon and salt and freshly ground black pepper.

Stir together hot mango dressing in a snap. Take a few deciliters of Yoghurt (Turkish or Greek type) and mix in a generous teaspoon of Sambal Oelek, a couple of tablespoons of Mango Chutney and for even more strength and depth, sprinkle on some chili powder.

Dip your paws in water and form small flat burgers of 125g each. Then bread in the Japanese Panko breadcrumbs that can be bought at your grocery store.

Fry in plenty of oil until they become golden brown. Keep in mind that the internal temperature MUST be up to at least 72 degrees, but it doesn't matter if they get to 80 degrees. If you are not sure when they are ready, just use a stick thermometer.

Serve in toasted brioche bread for maximum enjoyment. Feel free to buy freshly baked from your local baker.

Pickled red onion in a classic 123 team is an obvious topping. This is best prepared the day before. How to do it: Peel, split and thinly slice some onions. Boil sugar, vinegar and water in a saucepan. Remove from the heat and place the onion in the pan. Leave to cool in the bowl. Turn occasionally. Pour into a jar and store in the fridge.

123 team

• 1 dl vinegar spirit 12%
• 2 dl sugar
• 3 dl water

When we're still on the detail level, all you have to do is put the finely shredded iceberg lettuce in ice-cold water and put it in the fridge for a few hours before serving. You get a completely different crispness in the salad that way.

Then all you have to do is assemble the creation and ring the bell. Happy Easter my friends.

PRESCRIPTION

Burgers

• 500g minced chicken
• 1 chili (size and strength to taste?)
• 2 cloves of garlic
• zest from a lemon
• 0.5 tsp salt
• 2 crm black pepper

Dressing

• 3 dl Yoghurt type Greek or. Turkish
• 1 large teaspoon of Sambal Oelek
• 2 tbsp Mango Chutney
• possibly chili powder, Cayenne, Habanero or similar
• 1 tsp salt

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is out. See you on the tube!

Follow My Blog

https://kaptenmat.se/blog-feed/

Get new content delivered directly to your inbox.