Tartar of salmon and fresh shrimps
Chef Magnus Leidstedt serves up one of his specialties for us at the "Gondolen" restaurant in Stockholm, Sweden.
Serves 4 persons
250 gram fresh salmon
150 grams fresh shrimps
2 tablespoons troutroe
2 tablespoons dill
2 tablespoons white vinegar
4 tablespoons oliveoil
1 teaspoon salt
minced whitepepper from the mill
1 small red apple
2 inches 5 (cm) of cucumber
2 dl mixed salad, for example roman, rosé and rosso salad
Slice the salmon finely and chop into fine cubes. Peel the shrimps and chop “ruffely”. Chop the dill. Take half of the dill into the salmon/shrimp blend. Season with salt and pepper. Add a few drips of oliveoil and vinegar as well. Put salad in the bottom on the plate. Put the tartar on the top. Dice the apple and cucumber and arrange on the plate. Whisk oil and vinegar together.
Season with salt and pepper. Put the rest of the dill into the vinaigrette and also add the troutroe. Put on the plates. The first course is now ready to serve!!
Swedish lambfilé with mustardsauce and baked tomatoes:
Serves 4 persons
600 gram of lambfilé
2 schalot onions
Fresh thyme and rosemary
2 dl white wine
3 tablespoons vinegar (white)
3 dl crème Fraiche
2 tablespoons mustard
Asparagus and fine springleeks
Salt and black pepper from the mill
Mince the shallots finely. Sauté in a saucepan. Add vinegar and white wine. Boil and reduce to the half volume. Add crème fraiche and boil again for a few minutes, then add the mustard and season with salt and pepper. Season the meat with salt and pepper. Fry in a pan in butter to nice colour. Reduce the heat and fry for 2-3 minutes. Boil the vegetables in salted water for 2 minutes. Divide the tomatoes into 2 halves and season with fresh thyme and rosemary.
Also add a few drips of oliveoil, salt and pepper and some white sugar. Bake in oven for 10 minutes at 140 degrees celcius. Cut the meat into
serving pieces and arrange everything on the plates. Finish with the sauce and serve immediately.