Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

  • 2 kg Sea mussels
  • 2 Shallot
  • fresh Thyme
  • 3-4 dl White wine
  • 1 dl Cream
  • 1 Carrot, sliced
  • 2 Celery stems, sliced
  • Olive oil
  • 1-2 Bay leaves
  • Salt
  • Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

  • 4-5 Potatoes
  • Deep-fry oil
  • Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

  • 3 Egg yolks
  • 1 teaspoon Mustard
  • 1 teaspoon Vinegar
  • 2-3 dl Rape oil
  • 1 teaspoon Sambal Olek
  • Salt
  • Pepper
  • 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz

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Fishing for compliments?

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
  • 6 Carrots
  • 6 Parsnips
  • 2 Spring onions
  • 1 Lemon, the juice
  • 4 tbsp double Cream
  • 3 heads of Dill
  • 4 decilitre Milk
  • 2 Tomatoes
  • Chives

Cod

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.

Vegetables

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.

Foam

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.

Garnish

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