Monday, August 8, 2011

Swedish Adventure: Salmon with cream cheese cream and dill oil

After making the Lerpottesill with Chef KC Wallberg in the beautiful Rose Garden in Skansen overlooking the city of Stockholm, we moved on to our main course of a low temperature cooked salmon.  The salmon was cooked at 100 degrees Fahrenheit and served with a creamy dill sauce, herb oil and fresh vegetables that were lightly boiled.  


The salmon was cooked to perfection.  I never used to be a salmon fan, but ever since traveling to the Nordic countries, I realized I do like salmon that is fresh and properly cooked.  The fresh beets have the most beautiful purple color.  Make sure you don't over cook the veggies.  More cooking from Sweden coming soon...
Chef KC Wallberg and Me
 Low temperature and light cured salmon with cream cheese cream and dill oil
 
Salmon

4 pieces (150gr each) Salmon fillet
1 tbl spoon Salt
2 tbl spoon sugar
2-3 tbl spoon grape seed oil

“Vegetabes”

12-16 pc Asparagus
4-6 pc carrots
4 pc small beets
4 pc spring onions
1 tbl spoon sugar
1 tee spoon salt

“Dill oil”

Grapeseed oil (olive oil) 3-4 tbl spoon (or olive oil)
5-6 Stalks of dill
1 tea spoon salt

“Cream cheese sauce”

1 cup Philadelphia cheese
1/2  cup sour cream
3-4 sprigs of thyme
1-2 sprigs of parsley
6-8 sage leaves
1-2 Tbl spoon of Rapeseed oil (or olive oil)

Follow these steps:
”Salmon”
1) Preheat the oven to 100 degrees. Check that salmon file are bone and skin free. 150gram per serving is about right.
2) Mix salt and sugar and rub into the salmon. Let stand 2-3 hours. Fry then the salmon in grape-seed oil (or olive oil), roast salmon, not through.
3) Put the salmon in the oven. Remove the salmon when the core temperature is between 38-40 degrees Celsius. This makes it perfect.

”Vegetables”
1) Wash and rinse the asparagus, carrots and beets in cold water. Fill a saucepan with about 1 liter of water and add the sugar cube and a teaspoon of salt.
2) Boil the asparagus for about 3 minutes and let the asparagus cool quickly in ice water. Then boil the carrots in the same water for about 3-5 minutes depending on size. Boil the beets for about 20-30 minutes depending on size. The beets are cooked like potatoes, they should just be cooked right through.
3) Use the same frying pan that the salmon in order to maintain flavors. Heat the pan, pour 1-2 tablespoons of oil and then add the beets, carrots, asparagus, and finally the spring onions.  Let the vegetables get hot, then they are ready to be served.

”dill oil”

1) Pick dill sprigs of the dill stalks. Mix the dill with Rapseed oil and a teaspoon of salt. Add more oil if
necessary.

“Cream cheese sauce”

1) Pick the leaves of the parsley and mix with the rest of the herbs and oil.
2) Mix then ├Ârtoljan with fresh cheese (Philadelphia) and sour cream. Season with salt and pepper. Done!

Start adding your plate with fresh cream, then the vegetables. Share the salmon in half and place over the vegetables. Finish the arrangement with dillojan. Go ahead!

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