Catherine’s Food Tour
Food Tour Guide Gunilla Blixt takes Catherine to food hall – Hötorgshallen and Bakery & Spice at St:Eriksplan. She will taste the following foods –
- Pickled herring, Sherry wine herring, Gravlax with mustard sauce and an aquavit at a seafood stall.
- Reindeer, brown bear and moose sausage at a game and venison store.
- Fish soup, Toast Skagen (an open-faced shrimp sandwich), ’Stekt strömming på knäckebröd’ Fried fresh herring on crispbread,
- Cinnamon roll
Contact Person: Fredrik Linse
Phone No: +46704951130
Address: Högalidsgatan 36B, 117 30 Stockholm
1 kg salmon fillet with skin
1 bunch dill, stems and panicles
½ dl salt
1 dl granulated sugar
1 tablespoon coarse crushed white peppercorns
Mustard sauce for gravlax:
1 dl Swedish sweet mustard
1 ¼ dl sugar
1 tablespoon white wine vinegar
1 teaspoon salt
1 pinch of ground white pepper
1 tablespoon HP sauce
2 ½ dl neutral oil
2 dl dill, chopped
Pull off all the bones out of salmon fillet, wipe the surface and divide the piece in two.
Roughly chop the dill. Mix together the salt, sugar, pepper and dill. Rub the fish’s flesh sides with the mixture.
Place them with flesh sides together in a plastic bag.
Place the plastic bag with the salmon on a plate, put something heavy on top and place in the fridge for 2 days and nights.Turn the other side up halfway through.
Mustard sauce: Mix together mustard, sugar and vinegar. Stir in salt, pepper and HP sauce. Beat the oil down slowly until it becomes a thick, glossy sauce. Stir in half of the dill just before serving and put the rest on top.
To serve – Cut salmon into thin slices. Serve with mustard sauce.
Pickled herring http://gunillablixt.se/receptarkiv/pickled-herring/
8 herring fillets, watered out
1 dl vinegar essence, 12%
2 dl sugar
3 dl water
2 bay leafs
2 yellow onions
If you buy salt herring from a barrel, fillet fillets must first be filtered and then watered out. A comfortable solution is the canister inlet, which is already watered out.
Brine: Mix together vinegar, sugar and water in a saucepan. Add bayleafs and spices. Boil, lower the heat and wisk until the sugar is dissolved. Allow to cool.
Cut the herring fillets into 1 cm wide pieces. Peel and onion and carrot. Cut the onion into strips and slice the carrot. Put the herring fillets in a glas jar with onion and carrot. Pour over the cold brine and make sure everything is covered. Allow it to marinate for at least 1 day. The herringis best after 2-7 days.
Serving: Garnish with sliced red onions, possibly a little more freshly squashed spices or some dill twigs.
Sherry wine herring http://gunillablixt.se/receptarkiv/sherry-wine-herring/
4 large fillets of matjes herring
½ finely chopped red onions
1 tablespoon chopped dill
1 tablespoon of vinegar essence
2 tablespoons cooking oil
5 dl tomato juice
½ teaspoon crushed black pepper
1 dl sherry wine
Cut the fillet fillets into 2 centimeters wide pieces. Wrap them with red onion and dill in a bowl.
Stir all ingredients for the sauce. Pour it over the herring and lift it with a fork so that the layer divides between the pieces. Rest 1 day before serving.
Serving: Decorate with dill and red onion.
Game meat plate with cold smoked sausage of moose, reindeer mousse and warm smoked bear steak.
Reindeer mousse (x 6 persons) http://gunillablixt.se/receptarkiv/reindeer-mousse/
Reindeer mousse is one of the favorite samples at walking food tour Nordic Experience, which I do with Food Tours Stockhom. The mousse we taste at shop Hellbergs’ in Hotorgshallen has naturally got a secret recipe, but this mix is similar to the taste. This recipe comes from famous chef Leif Mannerström.
200 g smoked reindeer steak
1 tablespoon finely chopped yellow onion
1 dl cottage cheese, Philadelphia cream cheese type
1 dl sour cream
1 tablespoon Dijon mustard
1 tablespoon horseradish
½ teaspoon salt
½ pinch ground white pepper
Shred the meat very finely. Place it in a bowl with onion, cream cheese, sour cream, Dijon mustard and horseradish. Add salt and pepper. Stir together into a homogeneous mix, and store cool to serving
Fish soup http://gunillablixt.se/receptarkiv/fish-soup-like-kajsas/
Kajsas’s Fish in a fish restaurant, dating back to the 30’s, and located in Hötorgshallen, Stockholm. Today, my dear friend Clara runs the business together with her mother Maria in true Stockholm tradition, which means that fish restaurants are inherited by the women in the family. The most famous dish served at Kajsa’s is the fish soup. They serve over 200 liters it of each day. Of course the recipe is a secret, but If you cook a soup after the recipe below, you get a soup that is very similar to the one served by Kajsa’s.
2 kg fish hull (4 ½ lbs)
120 g celeriac (4 oz)
8-10 white peppercorns
1 table spoon fennel seeds
2 ½ liters water (9 cups)
You also need:
400 g fish fillet
400 g crushed tomatoes ( 14 oz)
1 liter fishstock (3 ½ cups)
1 ½ dl white wine (½ cup)
1 pinch ground saffron
1 table spoon chopped parsley
2 tea spoon chopped chervil
Aioli (garlic mayonnaise):
1 ½ dl mayonnaise (½ cup)
1 garlic clove
1 pinch ground cayennepepper
½ tea spoon salt
- Fish stock: Cut the gills from the fish head. Rinse the hull to remove any blood. Rinse and leek, celeriac and parsnip. Cut the leek into smaller pieces. Peel the celery and the parsnip and cut them into pieces.
- Put the fish hull in a stockpot. Pour on water to cover and boil. Release the foam.
- Add the vegetables, peppercorns and fennel seeds. Boil, lower the heat to low and simmer for 15 minutes. Then pull off the saucepan from the plate and let the broth rest for 30-60 minutes.
- Pour the broth through a sieve into a clean saucepan. Boil, lower the heat to low and simmer until half of the stock remains. It takes about 1 hour.
- Aioli: Put the mayonnaise in a bowl. Peel the garlic clove and squeeze it down. Add cayenne pepper and salt, and mix. Set cool for serving.
- Soup: If you use frozen fish, defrost it to half. Then cut the fish into cubes. Peel and chop the onion. Anse fennel and cut it into small pieces.
- Heat the butter in a pot and fry the onion on low heat. It shall be soft and translucent, but not browned. Put the fennel in the pot and stir.
- Pour in the tomatoes, wine and broth. Add the saffron, parsley and the chervil. Boil, lower the heat to low and simmer the soup 5 minutes.
- Serving: Raise the heat again, put the fish in and allow the soup to boil. Lower the heat to low and simmer the fish in the soup. (Wery quick with fresh fish, only a few minutes. Frozen fish cubes take between 5 and 10 minutes depending on how big cubes you cut. When the fish is cooked straight through it is white and falls apart easily.)
- Pour the soup into hot bowls and serve with aioli.
Toast Skagen http://gunillablixt.se/receptarkiv/toast-skagen/
Don’t ask for a toast Skagen if you visit the Danish fishing village of Skagen. This toast is a Swedish invention. The original recipe of Skagen-mix, made up by famous chef Tore Wretman, contains only shrimps, mayonnaise and pepper. Over time the recipe has changed and ingredients have been added by different cold buffet chefs. Nowadays you almost never find Skagen-mix without dill, for example.
4 tablespoons butter
4 slices of white bread
500 g Swedish prawns
½ dl mayonnaise
1 tablespoon chopped fresh dill
1 pinch of white pepper
4 lemon wedges
4 sprigs of dill
4 teaspoons whitefish caviar
Melt the butter in a fryingpan and fry the breadslices into golden brown. Take the bread out, let them cool and cut the crusts of.
Peel the prawns and cut the biggest ones into pieces. Put them in a bowl. Add mayonnaise, dill and pepper, and mix.
Put the mix on top of the breadslices and garnish with lemon, dill and caviar.
‘Stekt strömming på knäckebröd’ Fried fresh herring on crispbread http://gunillablixt.se/receptarkiv/fresh-fried-herring-crisp-bread/
600 g of fresh herring fillets
1 dl coarse rye flour
3 teaspoon salt
½ buch of parsley
1 pinch ground white pepper
butter for frying
4 pieces of Swedish crisp bread, knäckebröd
You also need:
Rinse the fish in cold water and remove any fins. Pick the parsley prigs. Sprinkle some of the rye flour and salt on the baking paper.
Place half of the fish fillets on the butter paper with the skin side up. Divide the parsley and put the other fillets on top with the skin side up.
Mix the rest of the rye flour and salt with the pepper. Dip the fish into the mixture. Put them on a cutting board to dry a little.
Heat plenty of butter in a cast iron pan and fry the fish on low-heat for 2 – 3 minutes on each side. The surface shall be golden brown and crispy.
Put the fish on top of crisp bread spread with butter.
Cinnamon buns or cinnamon rolls might look in slightly different ways. Most famous is probably the traditional shell shape. Putting the buns in paper cases is important, or some of the filling might go on the baking tray. Did you know that the cinnamon bun has got its own special day in Sweden? It is celebrated on the 4th of October.
150 grams butter
5 dl milk
50 grams fresh yeast
½ teaspoon salt
1dl white sugar
1-2 teaspoons ground cardamom
14-15 dl plain white flour
75 grams butter, softened
5 tablespoons white sugar
2 tablespoons ground cinnamon
coarse sugar (“pärlsocker”)
chopped nuts or flaked almonds
You also need:
50 paper muffin cases or 2 baking sheet
Melt the butter in a saucepan. Add the milk and heat to 37°C. Measure the flour into a jug and add salt, sugar and cardamom.
Use a little of the melted buttermilk to dissolve the yeast in a large bowl. Add the rest of the buttermilk, and the flour to it little by little by stiring.
Stir until a dough forms and knead the dough until soft and pliable. Coat and let rise until doubled in bulk, 50–60 minutes. Set up the bakingcases on two baking trays. (Or cover baking trays with baking sheet.)
Knead dough thouroughly on a floured surface until pliable and divide into two equal parts. Roll out each section to a rectangle about 25 x 45 cm in size. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll loosely from the long side, ending with the seem facing down and cut each roll into 25 buns. Place the buns in the muffin cases. Let rise another 20 minutes, while heating the oven. (Oven temperature: 225°C/400°F, Gas mark 7.)
Whisk the egg in a cup. Brush the top of the buns with a little egg and sprinkle over sugar, chopped nuts or flaked almonds. Bake in the oven for 5–8 minutes.
Let cool down on a rack under a baking towel.As soon as the buns have cooled down you can freeze the ones you are not using up that day. Reheat in the microwave for a few minutes, or warm them up for 5–10 minutes in oven, 150°C.