Nordic Cookery recipes from Fyn

Recipes from Nordic Cookery visiting Fyn

 Tareq Taylor dish

Fish with smoked pork fat and balsamic vinegar

Serves 4

700 g mullet fillet

50 g smoked lard (bacon fat can be used)

Salt

Cut the fillets into serving size. Heat up a frying pan and melt the lard. Add a little salt to the pan and fry the fish with the skin side down. Baste the fish using a spoon. Salt to taste.

 

Balsamic and red wine sauce

100 ml balsamic vinegar

100 ml red wine

2 tbsp. butter

½ banana shallot – chopped very fine

 1 bunch fresh dill – chopped

Bring the balsamic vinegar to a boil in a small pot and reduce until half is left. Add the red wine and reduce until 20% is left. Take the pot off the heat and add the butter.

Just before serving, add the chopped onion and the dill.

For serving

100 g fresh spinach

200 g fresh green sweat peas

1 tbsp. butter

Salt

4 tbsp. freshly grated horseradish

Garnish with flower cress

Fry the spinach and the peas in a hot pan in butter. Salt to taste.

Serve the fish with the red wine sauce, spinach and peas, grated horseradish and garnish with flower cress.

 Veal chop with ramson mayonnaise

Veal chops with ramson mayonnaise

Servers 4

800 g veal chops

2 twigs lemon thyme

2 tbsp. virgin rapeseed oil or virgin olive oil

Salt and pepper

1 lemon – juice only

2 tbsp. virgin rapeseed oil or virgin olive oil

Chop the lemon thyme and rub into the meat with oil and salt. Fry the meat in a hot pan, turning it often, to your liking. When the meat is cooked, crack some black pepper over it and let it rest on a plate for ten minutes before serving. Use the jus on the plate to make a sauce by adding the juice from half a lemon and some oil.

Pickled turnips and radishes

1 turnip

8 radishes

100 ml elderflower cordial

50 ml white wine vinegar

50 ml water

Slice the turnip and the radishes thin on a mandolin. Combine elderflower cordial, vinegar and water in a bowl and add the sliced vegetables. Marinate for 10-15 minutes before serving.

Ramson mayonnaise

100 g fresh ramson

300 ml sunflower seed oil

2 tbsp water

2 egg yolks

Salt

Chop the ramson and fry quickly in a teaspoon of oil until it´s soft. Place in a small bowl or mixer glass and add the water. Mix until completely smooth. Add the egg yolks and salt to taste. Add the oil slowly while mixing continuously. If the mayonnaise gets too thick you can add a little cold water.

Serving

Serve the meat with pickled vegetables, ramson mayonnaise, sauce and boiled fresh potatoes. Garnish with dill and flower cress.

 Beets and potato cream

Beets and potato cream

 

Serves 4

600 g small yellow and striped beets – cooked, peeled and cut in half

1 pinch lemon thyme

3 tbsp. virgin rapeseed oil

Salt

Chop the lemon thyme. Put the cooked beetroots in a bowl and season with lemon thyme, salt and oil.

2 beetroots – raw

1 lemon – juice only

Peel and grate the raw beetroots fine. Squeeze in the lemon juice.

 

200 g potatoes

3 tbsp. heavy cream

3 tbsp. virgin rapeseed oil

Salt

Peel the potatoes and cut them down into smaller pieces. Place the potatoes in a small pot and add water until it just covers the potatoes. Cook under lid until the potatoes are very soft. Mix the soft potatoes with some of the water from the pot, the cream and the oil until it´s completely smooth. Salt to taste.

 

4 leaves pointy-head cabbage

2 spring onions

1 twig lemon thyme

1 tsp. virgin rapeseed oil

Salt

Cut or rip the cabbage into large pieces and cut the spring onion in half. Fry in a little oil in a hot pan and salt to taste.

 

8 thin slices white bread

2 tbsp. butter

Fry the bread until golden and crisp in the butter.

 

For serving

100 g smoked fresh cheese

Place a little potato cream at the bottom of a deep plate. Place beetroots, grated beetroots, cabbage, onions, fried bread and smoked cheese on top.

 

 

 

 

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