Salmon fillet with hollandaise sauce and white asparagus

03/31/2022 | Comment

 

Salmon with hollandaise on a griddle

Salmon fillet topped with a classic tapenade served with white asparagus, hollandaise sauce and butter-fried delicatessen potatoes. Pour the "Rosa Kiss" into the wine glass and enjoy the spring sun outside by the grill.
April but above all Easter is salmon, chicken and rosé wine for me. Simple and easily prepared food that is both light and fresh, in direct contrast to winter's heavy stews. Buon appetito all frying pan lovers ? ⚓️
You can find the Pink Kiss from Tommasi here:
https://www.systembolaget.se/produkt/vin/tommasi-7243301/
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Prep Time 15 minutes
Cook Time 40 minutes
Course Fish, Main course
Cuisine Swedish
Servings 4 pers

Ingredients
  

Ingredients

  • 600 gram salmon
  • salt & white pepper
  • rapeseed oil
  • butter
  • potato

Taped up

  • 300 gram olives
  • 2 tbsp caper
  • 2 gaps garlic
  • 4 anchovies
  • 3 tbsp pine nuts
  • ½ dl olive oil
  • ½ dl rapeseed oil

Hollandaise sauce

  • 3 egg yolks
  • 2 tbsp water
  • 200 gram butter
  • 3 tbsp squeezed lemon
  • 1 krm salt

Garnish

  • fried lemon
  • White asparagus
  • chopped parsley
  • grated Västerbotten cheese

Instructions
 

Taped up

  • Fill a tall bowl with olives, capers, garlic, anchovies, pine nuts, olive oil and canola oil. Mix with an immersion blender to the desired consistency.

Hollandaise sauce in a pan directly on the grill

  • Melt the butter in a pot.
  • Whisk the egg yolks together with water to a creamy foam in a saucepan.
  • Remove the pan with the egg foam and whisk in the butter. First drop by drop and then with a sharper beam. Avoid whisking in the white sediment from the butter.
  • Whisk in salt and the squeezed lemon juice.
  • If the sauce has not thickened enough, you simply move the saucepan back onto the hob and whisk it up to the desired consistency. Here it is important to be vigilant so that it does not cut itself. Normally, you cook butter sauces in a water bath, but it works great to cook them in a pan directly on the stovetop.

The salmon

  • Cut the salmon fillet into portions. Salt and pepper.
  • Fry in plenty of rapeseed oil and butter, skin side down.
  • Slice a couple of lemons and fry together with the salmon.
  • Scoop the fish with oil and butter so you don't have to turn the fish. In this way, it keeps its nice shape.
  • When the salmon is almost ready, pull it up on the side where it is a little cooler. Add boiled, cooled new potatoes to the butter mixture and fry for a couple of minutes.

Serving

  • Top the fried salmon with a couple of tablespoons of tapenade and Västerbotten cheese. Quickly gratinate with a gas burner until the cheese melts. Sprinkle over finely chopped parsley. Serve with fried lemon, butter-fried potatoes, white asparagus and hollandaise sauce. Enjoy a glass of dry rosé wine from Italian Tommasi.

Video

Flank steak with pepper and sweet potato fries

03/24/2022 | Comment

 

Flank steak with pepper and sweet potato fries

Finally, time for flank steak on the griddle! For that, I serve pebre, which is a perfect Chilean tomato salsa, as well as sweet potato fries and chili/garlic mayo as a dipping sauce. The increasingly popular flank steak that most people associate with the grill fits at least as well on the grill where the end result is guaranteed to always be perfect.
This is really the food that is perfectly suited to cooking now in the spring sun and then dreaming until the summer season with the grill. Serve with a Portuguese red wine from Ramos and the dinner is complete.
In the recipes and in the film I use a US Wagyu flank steak which is extremely tender and tasty but expensive. Therefore, I count only 100 grams of meat per serving, so count on extra extras so that the guests are full.
The best red wine for flank steak comes from the Portuguese Ramos:
https://www.systembolaget.se/produkt/vin/ramos-613901/
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main course
Cuisine South America
Servings 8 pers

Ingredients
  

Meat

  • 1 whole flank steak (approx. 900 grams)
  • salt & black pepper

Sweet potato fries

  • 2-4 large sweet potatoes
  • 2 liter frying oil
  • 1 dl cornstarch
  • 3 tbsp paprika powder
  • flake salt when serving

Garlic and chilli mayonnaise

  • 1 yolk
  • 1 tsp Dijon mustard
  • 1 tsp vinegar
  • 1 tbsp dried garlic
  • 1 whole strong dried chili
  • 1 krm salt
  • ½ krm black pepper
  • 2 dl rapeseed oil

Pebre - recipe below or buy ready-made in a can made from fresh organic ingredients and without additives from https://www.maritzas.se/

  • 2 hot red chilies (or a bag of Aji, see link) http://www.kistagrossen.com/chile/
  • 6 tomatoes
  • 1 Big yellow onion
  • 2 gaps pressed garlic
  • 1 pot coriander
  • ½ dl White wine
  • 1 pressed lime
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp ground black pepper
  • 2 dried hot chilies if you we have even more strength
  • 2 tbsp oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • salt to taste

Video

Keyword Meat

Captain's Fish Stew

03/17/2022 | Comment

Captain's Fish Stew

Can you cook fish stew on a griddle? Admittedly, there are a plethora of different models on the market, but in general it works very well and if you take the "trouble" you will be richly rewarded with an out-of-the-ordinary pot that your guests will love.
Fish stew can be prepared in any number of ways, but I like to choose the classic Mediterranean elements such as fennel, saffron and white wine in the flavor palette. Of course, there are a lot of ingredients to be sliced and chopped, but what does it matter when the spring sun is shining and there is white wine in the glass. Cheers friends ⚓️
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Prep Time 20 minutes
Cook Time 40 minutes
Course Fish, Main course
Cuisine Mediterranean
Servings 4 pers

Ingredients
  

  • 250 gram salmon fillet
  • 250 gram halibut
  • 300 gram shrimp in shell
  • 2 small yellow onions
  • 2 carrots
  • 1 fennel
  • 8 small potatoes
  • 5 gaps garlic
  • 4 stems celery
  • 1 green pepper
  • 2 fresh tomatoes
  • 2 tbsp tomato puree (Mutti's triple concentrated is best)
  • 2-3 dl White wine
  • 2 dl passed tomatoes
  • 1 Can whole tomatoes
  • add water to desired consistency throughout cooking
  • 10 cl Pernod
  • 2 bay leaf
  • 1 pouch saffron
  • 1 tsp fennel seeds
  • 1 wad fresh thyme to cook with
  • 1 tbsp paprika powder
  • salt
  • black pepper

Gremolata

  • 1 bundle parsley
  • 2 cloves of garlic (pressed or finely chopped)
  • 1 the zest of a lemon

Video

Rag donuts with fried pork

03/10/2022 | Comment

 

Rag donuts with fried pork

Rag donuts with fried pork and raw stir-fried lingonberries are definitely one of the mainstays of the Swedish home cooking. If there's something I can really look forward to in the way of food, it's this fine old homestead classic that is best eaten at genuine and respectable lunch spots. There, professional chefs work tirelessly every Tuesday morning at the roasting table frying ragu donuts and pork to satiate and delight us lunch guests with this cultural heritage.
If you want to shine at home by the grill any day of the week, this is the dish you should cook. Simple, filling, cheap and a world-class taste experience are enough arguments. I'll stay there.
Tasty meal ⚓️?‍✈️❤️
You can find red ale from Oceanbryggeriet here:
https://www.systembolaget.se/produkt/ol/rio-irish-ale-1083903/
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main course
Cuisine Swedish
Servings 4 pers

Equipment

  • Frying pan or frying pan
  • Frying shovel
  • Spatulas
  • Cutting board
  • Knife
  • Grater
  • Beater
  • Bowl
  • Deciliter measure
  • Beer glass

Ingredients
  

  • 800 gram sliced rimmed flank pork
  • 1 kg peeled firm potatoes
  • 3 dl milk
  • 2 dl flour
  • 2 egg
  • 2 tsp salt
  • butter

Stir-fried lingonberries

  • 250 gram lingonberry
  • ½ dl sugar

The captain's lingonberry

  • 2 tbsp raw stir-fried lingonberries
  • 2 tbsp Creme Fraiche

Video

Keyword Home cooking, Meat, Potatoes

Reindeer in flat bread

03/03/2022 | Comment

 

Scrape on a griddle

Welcome to this week's Norrland episode where I take on tasty fast food for real. Filling a flatbread with reindeer shavings, smoked pork and chanterelles on a sunny March day makes no one unhappy. Whether you cook the food on a gas-powered grill at home in the garden or out on the mountain in a smaller wood-burning grill doesn't matter. The important thing is just to get out and cook under the open sky and enjoy the spring sun. Then mix into a luxurious GT with a world-class gin from the small distillery "Gin & Us" by the Lule river in Norrbotten and the meal will be perfect.
 
Gin from "Gin & Us" is made-to-order but well worth waiting a few days for:
https://www.systembolaget.se/produkt/sprit/gin-us-3642102/
 
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main course
Cuisine Lapland
Servings 4 pers

Ingredients
  

  • 500 gram clean shave
  • 200 gram smoked pork belly
  • 1 Big yellow onion
  • 300 gram chanterelles
  • 2 dl cream
  • 3 tbsp creme fraiche
  • 3 tbsp mess butter
  • 3 St. spring onions
  • 2 tbsp Kikkoman soy
  • butter
  • rapeseed oil
  • salt
  • black pepper
  • round flatbreads

Garnish

  • raw stir-fried lingonberries
  • grated Västerbotten cheese
  • fresh thyme

Video

Keyword Meat