4 luxury toasts on a griddle

12/28/2023 | Comment

 

Four luxury toasts on a griddle

New Year's is the finest and most elegant evening of the year and what could be better than preparing some extravagant luxury toasts for your guests. Or how about
Classic roe toast
Toast Skagen on lobster
Duck liver toast with saurtern jelly
Reindeer fillet toast with fried quail eggs and fresh truffle
Luxurious worse but guaranteed the New Year's food that your guests will never forget. No matter how much Champagne they drink. ❤️
Skriv ut receptet Pin Recipe
Course Small dishes
Cuisine French, Swedish
Servings 4 pers

Ingredients
  

Saturday cheese toast

  • 4 discs white form french
  • 100 gram whitefish roe
  • 1 finely chopped red onion
  • 2 dl sour cream
  • 50 gram butter (to fry the bread in)
  • dill and lemon for garnish

Toast Skagen on lobster

  • 4 discs white form french
  • 1 Big fresh lobster
  • 1-2 dl mayonnaise (preferably beaten on quail egg yolks)
  • 50 gram whitefish roe
  • 50 gram butter (to fry the bread in)
  • dill

Ankle liver toast

  • 4 discs white form french
  • 4 discs fresh duck liver
  • 1 dl Sauternes jelly
  • 50 gram butter (to fry the bread in)
  • salt & pepper
  • Herb cress

Reindeer fillet, quail eggs and fresh truffle

  • 4 discs white form french
  • 1-2 reindeer fillets
  • 8 quail eggs
  • 1 whole truffle (to grate)
  • 50 gram butter (to fry the bread in)
  • salt & pepper

Video

Keyword duck liver, lobster, roe, reindeer

New Year's episode 2022

12/29/2022 | Comment

New Year's menu 2022

Finally, New Year's Eve and Christmas are far behind us. For me and the Camera Woman, New Years has always been associated with good food and bubbly drinks at home together or with good friends. Very rarely have we celebrated out at a restaurant (apart from the first date at Valand in Gothenburg exactly 30 years ago) because the best food is always prepared at home by the stove or grill.
This year's New Year's menu, which we had the opportunity to record in the middle of the sea somewhere in the Caribbean, is both classic and luxurious, but very easy to prepare. For starters there will be a "Swedish lobster toast" which is a mix of Toast Skagen and roe roe toast but stuffed with freshly cooked lobster. What's better than washing down the glory with chilled French bubbles.
For the main course, another easy-to-cook classic is served, such as whiskey flambéed tournedos with pepper sauce and raw steak, as well as butter-fried asparagus and tomato. Of course, a suitable French red wine from Chateauneuf-du-Pape and Alain Jaume (Systembolaget Nr 2845) is served.
Finally, we would like to thank you for all the appreciation we received during the year. Because that's exactly what makes us continue to record new films and inspire better outdoor cooking on the grill. The camerawoman and I would like to wish you and all other stovetop lovers a really good end and a nice new year at the stovetop.
Skriv ut receptet Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Appetizer, Main course
Cuisine French, Swedish
Servings 4 pers

Ingredients
  

Swedish lobster toast

  • 1 dl mayonnaise (see recipe below)
  • 1 dl creme fraiche
  • 1-2 Humming
  • 1 bundle dill
  • ½ dl finely chopped red onion
  • 50 gram whitefish roe
  • 4 discs white bread (Formal French)
  • 1 lemon
  • salt & pepper
  • 50 gram butter for frying

Mayonnaise

  • 1-2 yolk
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2,5 dl rapeseed oil
  • 10 drops Tabasco
  • lemon zest
  • salt & pepper

Whiskey flambéed tournedos with raw steak and pepper sauce

  • 600 gram beef tenderloin (middle piece)
  • 8 potatoes
  • 1 bundle green asparagus
  • 2 tomatoes
  • 1 whole garlic
  • 1 dl whiskey
  • 4 dl cream
  • salt & pepper
  • butter & rapeseed oil to fry in

Video

Keyword Meat, Potatoes, Seafood, Toast

Raw beef with Allumettes fries

11/02/2022 | Comment

 

Raw beef with Allumettes fries

Finally time for a classic raw steak in the Captain's way. Served with matchstick fries, fried capers and pickled silver onions. This is truly one of my favorite dishes. Undoubtedly.
Skriv ut receptet Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, starter, main course
Cuisine French
Servings 4 pers

Equipment

  • Frying pan or frying pan
  • Frying shovel
  • Knife

Ingredients
  

  • 400 gram freshly ground beef from inner thigh
  • 600 gram potato
  • oil to fry in

Pickled silver onion

  • 1-2 silver onion
  • 2-4 tbsp apple cider vinegar
  • 2-3 tbsp liquid honey

For serving

  • Fried capers
  • Yolk
  • Mâché salad
  • Dijon mustard

Video

Keyword Meat

Classic roe toast and savory bouillabaisse on a griddle

12/05/2020 | Comment

Cooking both starters and mains out on the grill like this in December is absolutely fantastic. Of course, it can get a little cold around the earlobes, but the joy in preparing and the happiness in the end result warms you up.

In this week's episode, I open my can of Vänerlöjrom that I have the privilege of ordering once a year from a friend-of-a-friend-of-a-friend who is a fisherman out on Lake Vänern. Then I divide it into 10-15 small bags which I freeze and can pick out at a number of well-chosen occasions in the coming years.

Classic roe toast without frills
Swedish love in a jar...

For the main course, there will be a saffron-scented fish stew Bouillabaisse.

French love…

Bouillabaisse is a characteristic fish and shellfish stew/soup from southern French cuisine with ingredients such as cod, salmon and a net of blue mussels as well as strong personalities such as fennel, garlic, saffron, white wine and a splash of Pernod.

Properly prepared with a lot of love, Bouillabaisse creates an incredible dynamic among the taste buds and a memorable evening for your guests. Don't be afraid of all the steps because it's not really that complicated, but the secret is good ingredients and an hour at the stove (or stove). In the fish shop, there are usually small pieces of salmon and whitefish left over that you can buy for cheap.

Saffron-scented Bouillabaisse by the lake
Saber of Moët & Chandon “Brut Impérial”

Recipe – Bouillabaisse

300 grams of cod (or other white fish)

300 grams of salmon

1 net of blue mussels

1 small fennel

1 large yellow onion

2 carrots

2 cloves of garlic

1 whole and hot chili

2 tbsp tomato puree

1 bag of saffron

2 bay leaves

1 liter of fish stock

2 dl white wine

A splash of Pernod

Salt and pepper

Top with aioli, peeled shrimp and croutons