This 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: info@grandhotel.se
Email: reservations@grandhotel.com
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 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.
Laxpudding (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.
Kanelbullar
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: si@si.se
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.
