Prime rib with parsnip and lemon marinated red onions
Prime rib (högrev/Hochrippe)
1 kg Prime rib
2-3 Garlic cloves
1-2 tbsp Tomato paste
4-5 dl Red wine
1 l Beef stock
2-3 Bay leaves
Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.
Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.
Cut the meat in 4 pieces and heat them up in the sauce.
Lemon marinated red onion
1 Red onion
1 Lemon, the juice
Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.
Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.
Serve together with kalamata olives and fresh estragon.
Many friends of mine do not understand the greatness of cod. The reason is that we Swedes have grown up with over cooked cod served for lunch in school. If you can get hold of a thick cod loin I promise you, you’ll change your mind about this culinary treasure.
This is an easy recipe that will get you many compliments – Cod fillets with lemon flavoured vegetables and foam from heads of dill.
600 g thick fillet of Cod
5 decilitre water
30 g Salt
2 Spring onions
1 Lemon, the juice
4 tbsp double Cream
3 heads of Dill
4 decilitre Milk
Make four pieces out of the cod and put it in salted water for 15 min. Wipe the cod dry with a piece of kitchen paper, put the pieces on oven paper and bake it in the oven at 100⁰C until the fish temperature reaches 45⁰C. It takes about 10-15 min depending on the thickness of the fish.
Slice the parsnips and carrots in to roundels (3 mm thick). Braise the vegetables in lemon juice, a pinch of salt and sugar, water (just enough to cover the veggies) and the cream. When the veggies are al dente, add chopped spring onions and pour out the fluid. Use a strain, that is the easiest way.
Pour the milk, heads of dill, salt and pepper in a saucepan, heat it until it simmer. Take the saucepan off the stove and mix the fluid to a foam with a hand blender.
Peel the tomatoes, remove the core and cut the tomato flesh into small pieces. Mix it with chopped chives and a pinch of salt.
Music: the cooking was accompanied by the great last album from Robyn – Body talk pt. 1