Skellefteå's local newspaper visits
Always fun when you get a visit from home, however, it would have been desirable if the picture had been taken before the evening and not just before closing when we are most tired. Below we offer the recipes from the evening. Good luck!
The menu for the evening
Cripsy potato cake with smetana, pickled red onion and Kalix roe
French winter soup with roasted foie gras, gratinated sourdough bread with caramelized onions and grated black winter truffle
Oven-baked cod loin with black root, artichoke bottoms and a buttery truffle broth
(if you're serving only the main course, you can add asparagus potatoes for more bite)Brillat Savarin and a Sörmland blue cheese
White chocolate mousse with passion fruit and almond flakes.
(the recipes can be found after the pictures)
Recipe
All recipes are for 4 people.
Small cripsy potato cakes with smetana, pickled red onion and kalix roe
2 baked potatoes, coarsely grated
1 red onion, finely chopped
1 lemon, only the juice
1 tbsp sugar
50 gr Butter to fry the potato cakes in.
salt and pepper
1 dl smetana - a little fatter creme freiche
1 dl kalix roe, you can never have too much of this
Crispy potato cake
Mix the grated potatoes with s&p and squeeze out the water.
Fry small potato cakes in butter until crispy.
Pickled red onion
Mix onion, lemon juice and sugar, let stand about 1 hour before, cold.
Pour off the liquid before serving.
Serving
Place a freshly fried cripsy potato cake on a plate, add smetana, red onion and a dollop of onion roe.
French winter soup with roasted foie gras, gratinated sourdough bread with caramelized onions and grated black winter truffle.
6 dl of tasty organic chicken broth
500 gr small diced almond potatoes
1 finely chopped scarlet onion
a splash of white wine
(spice bag, ½ tsp black pepper, 1 bay leaf, 1 sprig of fresh thyme, 2 pieces of garlic)
S & P
20 gr butter to fry the onion in
4 slices of sourdough bread
4 tbsp grated cheese
The soup
Sauté the onion until glossy in the butter and add the diced potatoes.
Add the broth and wine, add the spice bag.
When the potatoes are ready, remove the spice bag.
Take a large whisk and crush the potatoes in the broth.
Season with the fat from the foie gras, s&p and a few drops of truffle oil.
Duck liver: Fresh
4 slices - about 1 ½ cm slices
salt and pepper thoroughly
Put in hot pan and fry on both sides. About 1 min per side
Leftover fat, pour into the soup.
Gratinated sourdough bread with caramelized onions
2 thinly sliced yellow onions
2 tbsp oil
Heat a saucepan, pour in oil and add the onions, turn down the heat.
NOTE! do not touch the onions, wait at least 15 min, then turn with a spatula, do not stir. Ready in about 30-40 minutes.
Place the onion on a slice of sourdough bread and grate a layer of cheese.
Västerbotten cheese – obviously.
Gratinate in the oven at 225°C. Ready when they are colored.
Serving
Place the duck liver in a warm deep plate, pour the soup, put the slice of bread au gratin on top and grate as much truffle as you can afford, importantly do this in front of the guest, smells are the big difference.
Oven-baked cod loin with black root, artichoke bottoms and a buttery truffle broth
4 slices of crust, about 150g each
8 peeled black beets
1 can of artichoke bottoms, cut into larger pieces
63°C egg
Sauce base and layer to boil the black root in
2 dl tasty organic vegetable broth
3 tbsp olive oil
3 tbsp aged white wine vinegar
1 dl white wine
1 lemon juice and zest
1 sprig of thyme
1 bay leaf
1 sliced scarlet onion
1 sliced garlic
5 white peppercorns
1 ½ tbsp juice
(should have high saltiness and acidity)
100 gr butter
season with a splash of truffle oil.
Sauce base and stock to cook the black root in
Sauté the onion and add all the liquid and all the spices, bring to the boil under a lid.
Remove the pan and leave to soak for 1 hour, strain the stock.
The black roots and artichoke bottoms
Peel the black roots, (put them in lemon water or milk immediately after peeling, otherwise they will turn brown immediately)
Cook the black roots in the broth, when the black roots have about 2 minutes left add the artichoke bottoms so that they get the heat and flavor of the broth.
63°C poached egg
You should have a water bath that maintains a constant temperature of 63 degrees.
Put the eggs with shells in 63°C water for 1 hour. Remove and peel carefully.
Oven-baked cod loin
Bake these for about 1 hour before putting them in the oven
(Baking powder - 1 liter cold water, 1 dl salt)
Grease a baking sheet and bake the cod in the oven at 100°C to an internal temperature of about 42-43°C.
Serving
Arrange the swede and artichoke bottoms on a warm deep plate.
Add the egg and the shrimp.
Mix the butter into the broth and add a little truffle oil, s&p.
Pour the broth over the eggs, and let the guest mash the eggs.
Tasty stove.
Cheese
It is important that the cheeses are left out for at least 3 hours at room temperature before serving.
White chocolate mousse with passion fruit and almond flakes
50 gr white chocolate
100 gr whipped cream (lightly whipped) - no light product
100 gr passion fruit puree
4 almond flakes, Google online, or buy at a good bakery, there are only four pieces.
The mousse
Melt the chocolate in a water bath or microwave.
Add ½ of the passionfruit puree.
Mix with the lightly whipped cream.
Pour into glasses, let it set and add the rest of the puree on top.
Add a freshly baked crunchy almond flakes on top.