Wallenbergare, klassiska

Publicerad 2014-09-06

Wallenbergare ska lagas av finmalet kalvkött från innanlåret. Färsen ska bli fluffig och lätt, och biffarna ska stekas lätt på låg värme för att inte få för mycket färg.

Läs mer

Wallenbergare, minced veal patties

Publicerad 1970-01-01

Patties made of minced thick flank from veal. Classic serving of this dish is along with fine potato purée, lingonberries, small fine peas and browned butter.

Läs mer

Browned butter

Publicerad 1970-01-01

Beurre noisette, or browned butter is a fine accompaniment to a variety of dishes.

Läs mer

Mustard sauce for gravlax

Publicerad 2014-09-04

This sweet and salt sauce is a must to serve with gravlax. The sauce is often called Sauce maitre d’Hotel or Hovmästarsås, which means ‘made by the headwaiter’. Back in time, the headwaiter used to mix the ingredients together by the table for his guests.

Läs mer

Gravlax, cold-cured salmon

Publicerad 1970-01-01

Choose a nice middles when to make gravlax, which is cold-cured salmon. This is the classic spice rubbing with sugar, salt, white pepper and dill.

Läs mer