The reason I went to Gothenburg the weekend before last was to keep my friend Laura company and show her around town as she hadn’t been to Sweden before. And the reason she went was to run the half marathon that was on that weekend, Göteborgsvarvet. One of the biggest half marathons in Europe apparently.
While she did the race I went food shopping to give her a nice feast to celebrate her efforts. Gothenburg is situated on the west coast of Sweden and that area is known for its excellent sea food so what could be better than fresh seafood and bubbly to celebrate?!
We had oysters with lemon, langoustines au gratin, radishes and avocado, cold smoked salmon, smoked prawns and fresh prawns (the cold water kind), a quiche with mushrooms and leek and bread.
Langoustines au gratin with garlic, serves 2 as a starter or for a buffet
2 fresh, raw, langoustines
3 tbsp butter
1 large garlic clove, minced
salt and pepper
Mix butter and garlic. Cut the langoustines in half lengthways and rinse. Place shell side down on a baking tray and place dollops of butter on the flesh. Put in 200C oven for about 10 minutes. Serve immediately.
Leek and mushroom quiche, serves 4-6
120 g softened butter
300 ml plain flour
1 pinch salt
1/2 beaten egg
200 g chestnut mushrooms, quartered, fried in butter and perhaps garlic
3/4 leek, finely sliced
3 eggs + 1/2 left over from making the crust
350 ml milk
200 ml grated cheese
salt and pepper
Mix the ingredients for the crust and knead together. Press it into a quiche dish and pierce it with a fork. Pre-bake for 10 minutes in 180/200 C oven. Place the leek and fried mushrooms in the crust and put the grated cheese on top. Beat eggs and milk and season. Pour it into the crust and bake for 30-40 mins until golden brown and set.