Mar Recommendation:
Mustard-grilled Gravlax with "anchovy" butter
Serves 4
Ingredients :-
400g Graved Lax (Marinated Salmon).
1 egg yolk.
2 tbsps Swedish Mustard.
1/2 dl dried bread crumbs.
1 salt spoon of potato flour.
100g butter.
2 Spanish (red) onions, chopped fine.
2 1/2 dl red wine.
50g Swedish Anchovy Fillets.
White pepper.
For the grill sauce :-
Mix the mustard with the egg yolk and potato flour.
For the "anchovy"butter :-
Boil the chopped onion in the red wine and anchovy.
Liquor until nearly all the liquid has been absorbed.
Leave to cool before creaming together with the butter and the chopped anchovies.
Add pepper to taste.
Procedure :-
1. Place the graved lax slices overlapping in a greased, oven-proof dish..
2. Spread the grill sauce over them and sprinkle with bread crumbs.
3. Grill in the oven until golden brown; this takes 5 or 10 minutes at 200ºC.
4. Serve with the "anchovy" butter to one side.
Swedish Mustard
(500g) $4.20/bottle
|
Swedish Anchovy Fillets
(100g) $4.20/tin
|
GravedLax Salmon
(200g) $12.40/pack
|
|
| |
|
|
|
Swedish Meatballs
Serves 6-8 persons
Preparation suggestion
Option 1 : Pre-heat oven to 160 degrees celcius and bake frozen meatballs for 13-15 minutes. Meatballs should be laid flat on a baking tray.
Option 2 : Pan fry meatballs over medium fire on a non-stick pan. Ready to serve when meatballs' colour turn to a nice brown.
Option 3 : Microwave the meatballs for 5 minutes at medium setting (300w). In this method, meatballs may not acquire the desired brownish colour.
Cream Sauce (for 0.5kg of meatballs)
1. Pour 1 packet of Cream Sauce (40g) into a pot
2. Add 320ml of water
3. Whisk the mixture until it is smooth
4. Put to slow heat
5. Continue to whisk the mixture until a creamy gravy is formed
Serving suggestion
Serve with boiled potatoes and Lingonberry Jam on the side.
Swedish Meatballs (1kg)
$19.30/pack
|
Lingonberry Jam PL (400g)
$5.30/bottle
|
|
|
|
