National Day menu main course

National Day menu

Dice half of the fish into small pieces and mix it with the yolks, dill, chives, salt and pepper in a food processor until the minced meat becomes like a ball. Then add the cream while the mixer is running. Leave the finished minced meat cold for about 1 hour.

Tidy up the char fillet so that it is “rectangular”. Lay out a sheet of plastic wrap on the bench, about 30 cm long. Lay out just enough with minced meat and place the char fillet on the minced meat. Then fix with the help of the plastic so that it becomes shaped into a neat square package.

Bake the char packet on 75 degrees of hot air until the fish has an internal temperature of 45 degrees. Finally, cut out four even pieces and remove the plastic serve right away.

Tip: It is possible to replace the char for the minced meat with salmon.

Oven-baked and herb-minced char fillet:

Dice half of the fish into small pieces and mix it with the yolks, dill, chives, salt and pepper in a food processor until the minced meat becomes like a ball. Then add the cream while the mixer is running. Leave the finished minced meat cold for about 1 hour.

Tidy up the char fillet so that it is “rectangular”. Lay out a sheet of plastic wrap on the bench, about 30 cm long. Lay out just enough with minced meat and place the char fillet on the minced meat. Then fix with the help of the plastic so that it becomes shaped into a neat square package.

Bake the char packet on 75 degrees of hot air until the fish has an internal temperature of 45 degrees. Finally, cut out four even pieces and remove the plastic serve right away.

Tip: It is possible to replace the char for the minced meat with salmon.

Potato puree flavored with Västerbotten cheese®

450 g of peeled almond potatoes
20 g butter
1.3 dl cream
100 g Västerbottensost cheese®
Salt

Boil the potatoes soft and pass or squeeze it in a potato press. Bring cream and butter to a boil, then pour it over the potatoes and stir together into a nice puree. Grate Västerbottensost and add it, season with salt.

Croquette stuffed with mushrooms and Västerbotten cheese®

65 g Västerbottensost®, grated
45 g of whipped cream
30 g shallots, finely chopped
40 g of forest mushroom or other mushroom
15 g butter
70 g of panko or breadcrumbs
2 eggs
40 g of wheat flour
Salt & black pepper
Cooking oil for deep frying

Cut the forest mushrooms into small pieces and fry them in butter until they acquire a nice color. Turn down the finely chopped shallot and when it also starts to get some color, pour in the cream and let it get a boil. Then pull the saucepan from the heat and stir in Västerbottensost. Season with salt and pepper, then cool the batter. Shape the batter into four equal balls, bread them in flour, then the beaten egg and finally breadcrumbs or panko.

Before serving, deep-fry the croquettes in 150 degrees hot oil to fine color.

Boiled green & sooted white asparagus

4 pcs green asparagus
4 pcs white asparagus
Water
Salt

Peel the green and white asparagus and simmer them in salted water until they are soft but they are still resilient. Cook them green and white separately as they have different cooking times and can change in sizes.

Then soot the white asparagus with a propane burner or in a really hot frying pan without fat.

Spice boiled yellow beets

8 small yellow beets
8 dl water
8 g cumin
8 g of fennel seeds
8 pcs black peppercorns
6 g of salt

Mix all the spices and water in a suitable saucepan and cook the yellow beets with the skin on until they are soaked through. Remove and let cool. Let them cool, then press off the shell with your hands. Served whole.

Champagne sauce:

2 shallots
3 dl white wine
4 dl fish stock
4 cups whipped cream
2-3 tablespoons butter
2 tablespoons créme fraiche
Salt
White wine vinegar
Maizena + water (about 1.5 tsp of each)
A dash of champagne

Sauté onions in a little butter in a suitable saucepan over low heat without taking color. Add the wine and boil it down until about 1.5 dl remains. Pour in the stock and reduce until it remains about 2 dl.

Boil the cream in a separate saucepan until it thickens and about 2 dl remains. Then pour the boiled cream into the wine and stock cooker and then strain the sauce.

Bring the sauce to a boil and rode it off with the maize mixed with water to a desired consistency. Finally, mix in butter and créme fraiche with a hand blender and season with salt and possibly a little vinegar. Finally, pour in a splash of champagne and serve.

Salad to serve:

Pea shoots
Scarlet cress

When serving:

Deep fry the croquettes. Spritz or click out the puree on the plates, add the sooted white asparagus and the green asparagus, the yellow beets, the croquettes and the hot chars and the champagne sauce. Top the fish with pea shoots and scarlet cress.