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Swedish Recipes from Grand Veranda and Swedish Institute PDF Print E-mail
Written by Debra C. Argen   

Toast SkagenThis month we have exciting recipes from Chef Marcus Pettersson of the Grand Veranda at the Grand Hôtel Stockholm in Sweden and also from Carl Jan Granqvist and Lena Katarina Swanberg of the Swedish Institute.

 

The Grand Hôtel Stockholm is a legendary grand dame hotel that was built in 1874 with views of the Royal Palace and the Stockholm archipelago. Their restaurant, the Grand Veranda, features Swedish and international cuisine.

Smaklig måltid! (Bon appetit!)

Fried Pike Perch with Asparagus, Morels and Mussel Sauce
4 servings

Ingredients:
600   grams (21 ounces) pike perch
12     fine green asparagus
120   grams (4.23 ounces) morels
300   grams (10.58 ounces) potatoes
4       crayfish
50     grams (3 tablespoons + 1 teaspoon) dill
         salt, gourmet salt

Sauce Ingredients:
20     grams (1 tablespoon + 1 teaspoon) shallot
5       grams (1 teaspoon) garlic
0.5    liter (2 cups) white wine
0.5    liter (2 cups) mussel stock with blue mussels
         thyme
0.5    liter (2 cups) cream
         salt, white pepper, sugar

Preparation: Begin with the sauce. Finely chop the shallot and garlic and sauté with a bit of butter, taking care not to brown the onion. Add the wine, mussel stock and thyme. Boil for approximately 20 minutes, and then add the salt, white pepper and sugar to taste.

Next prepare the morels. If using dry morels, soak for 1 hour before using them. Boil the morels three times in new fresh water each time, so that no sand remains. Cut the morels in half. Peel the asparagus, cut approximately 5 cm off the top part, which is the finest part of the asparagus. Boil the asparagus rapidly for approximately 2 minutes in water with a little salt and sugar.

Boil the potatoes for 20-25 minutes in salted water. Serve with sprinkled dill on top. Put salt in a frying pan and heat the pan to a high temperature. Add the pike perch with the skin facing down. Fry for 3-5 minutes. Sauté the asparagus and morels in butter. Add salt and pepper to taste.

Last of all, fry the crayfish in a very hot frying pan with some gourmet salt. Fry in a bit of butter approximately 1 minute on each side. Stir and lift out.

Wagyu Beef with Soya Bouillon and Cashew Nut Sauce
4 servings

Ingredients:
240   grams (9 ounces) Wagyu beef
         salt and black pepper

Cut the beef into 4 portions, grill them for just 1 minute, add salt and pepper and slice them twice.

Soya Bouillon

Ingredients:
0.5     liter (2 cups) water
0.2     grams (pinch) diced ginger
0.2     grams (pinch) garlic
0.75   dl (1/3 cup) Kikkoman soy sauce
0.5     dl (1/4 cup) sugar
0.5     dl (1/4 cup) rice vinegar
1        dl (1/2 cup) Sake (Japanese rice wine)
5        grams (1 teaspoon) bouillon paste or 1 bouillon cube
          a few drops of sesame oil

Sauté ginger, garlic and add the water and chicken bouillon, sugar, rice vinegar, sesame oil and soy sauce. Let it simmer for approximately 20 minutes, possibly with slightly more Kikkoman and sake. The sake should not boil for more than 2-3 minutes.

Cashew Dip

Ingredients:
100   grams (3.7 ounces) roasted cashew nuts
0.25  dl (1/8 cup) sugar
         a few drops of Tabasco
30     grams (2 tablespoons) rice vinegar
5       grams (1 teaspoon) grated ginger
5       grams (1 teaspoon) Worcestershire sauce
3       grams (3/4 teaspoon) salt
1.5    dl (3/4 cup) water (water is approximate)
0.5    dl (1/4 cup) chili sauce (like Heinz)
         Juice from an orange

Bring water, sugar, rice vinegar, Worcestershire sauce, chili sauce and ginger to a boil. Mix in the nuts and add the sauce, orange juice and salt.

Marinated Asian Bean Sprouts

Ingredients:
100   grams (3.7 ounces) fresh Asian bean sprouts
0.25  dl (1/8 cup) rice vinegar
0.25  dl (1/8 cup) Mirin (Japanese sugar base)
15     grams (1 tablespoon) roasted sesame seeds

Steam or blanche the bean sprouts rapidly, put them in ice water (the bean sprouts should be crisp.) Mix Mirin and rice vinegar, then mix the bean sprouts with the Mirin and the roasted sesame seeds and refrigerate for 24 hours.

Serve the beef with the soya bouillon, cashew dip and marinated Asian bean sprouts.

Grand Hôtel Stockholm
Södra Blasiehomshamnen 8
Box 16424
SE-103 27 Stockholm, Sweden
Telephone: +46 0 8 679 35 00
Fax: +46 0 8 611 86 86
Email:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
www.grandhotel.se

Carl Jan Granqvist and Lena Katarina Swanberg of the Swedish Institute share a few of their recipes from their cookbook, Swedish Culinary Classics – Recipes with History and Originality.

Toast Skagen is a popular Swedish appetizer, Laxpudding (Salmon pudding) “is based on the traditional Swedish housewife’s firm conviction that a good dinner provides an excellent basis for the next day’s lunch”, and Kanelbullar are delicious classic Swedish cinnamon buns.

Toast SkagenToast Skagen
4 servings

 

 

 

Ingredients:
4       slices white bread
320   grams (11 ounces) peeled shrimps (prawns)
60     grams (4 tablespoons) mayonnaise
15     grams (1 tablespoon) Dijon mustard
150   grams (5 ounces) whitefish roe
50     grams (2 ounces) fresh dill
1       lemon
         butter

Preparation: Cut the crusts off the bread. Sauté the bread until golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save 4 dill sprigs for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéed bread. Shape the whitefish roe like eggs, and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.

LaxpuddingLaxpudding (Salmon Pudding)
4-6 servings

 

 

 

Ingredients:
400   grams (14 ounces) salt-cured salmon
1.5    kg (3 ¼ pounds) unpeeled potatoes
4       eggs
300   ml (1 ½ cups) heavy whipping cream
300   ml (1 ½ cups) milk
2       onions
1       large bunch fresh dill
         salt, white pepper

Preparation: Boil the potatoes, and peel them once they have cooled. If desired, pre-soak the slices of salmon in milk or water for a few hours to draw out the salt. Peel and slice the onion. Sauté it in a little butter until it softens, without browning. Grease an ovenproof baking dish, cover the bottom with the potato slices, spreading half of the onions on top and then half the salmon and chopped dill. Cover with a new layer of potato slices, then the rest of the onion, salmon and dill. Finish with a layer of potato slices. Beat together milk, cream and eggs plus salt and pepper. Pour this mixture on top of the salmon pudding and finish with a few pats of butter. Bake in the oven (200° C or 400° F) for 45-60 minutes, or until the pudding feels firm. Serve with melted butter.

KanelbullarKanelbullar
25 buns

 

 

 

Ingredients:
35     grams (1 ¼ ounce) yeast
100   grams (3 ½ ounces) sugar
300   ml (1 ½ cups) milk
1       egg
120   grams (4 ounces) butter
5       grams (1 teaspoon) salt
15     grams (1 tablespoon) ground cardamom
750   grams (26 ounces) wheat flour

Filling

Ingredients:
100   grams (4 ounces) butter
50     grams (2 ounces) sugar
30     grams (2 tablespoons) cinnamon

Glaze

Ingredients:
1       egg
30     grams (2 tablespoons) water
         pearl sugar

Preparation: Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3mm (1/8 inch) thick and 30 cm (12 inch) wide. Spread the room temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, and brush the mixture carefully and sprinkle the pearl sugar on top. Bake in the oven (220° C or 425° F) for 5-6 minutes. Allow to cool on a rack.

The Swedish Institute
Box 7434
SE-103 91 Stockholm
Telephone: +46 8 453 78 00
Email:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
www.si.se

Read our other articles on Sweden and the Grand Hotel Stockholm in the Destinations, Hotels and Resorts, Chefs’ Recipes, Restaurants, Music Scene, Gastronomy, Liquor Cabinet and Events sections.

For more information on Stockholm, Sweden and SAS please visit: www.visit-sweden.com, www.stockholmtown.com and www.sas.se.

© April 2006. Luxury Experience. www.LuxuryExperience.com. All rights reserved.

 
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