Seafood feast in Gothenburg

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

Crust:

120 g softened butter

300 ml plain flour

1 pinch salt

1/2 beaten egg

Filling:

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.

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5 thoughts on “Seafood feast in Gothenburg

  1. Now, both you and Lorraine [oops, she’s coming home soon!] are going to kill me and you, living in GB, may not be able to answer? Nothing whatsoever to do with you, but? I thought langoustines were only legal from 1 Aug every year? Or am I thinking of a slightly larger crustacean: in Estonian we call it ‘vähk’? Sweden goes mad about this every summer?

    1. I know what you mean. In Sweden we used to have that law/rule about crayfish as they were a dying breed, but they’re ok now. And yes we do go MAD about them at our crayfish parties.
      Crayfish are freshwater crustaceans, whereas langoustines are the sea variety so they are probably more difficult to get hold of and therefore available all year round.

      1. Thanks a lot, Hanna! Of course there is the difference between fresh and sea water critters I had quite forgotten. Remember my 9th birthday [the last in my birth country]; Dad had gotten a couple of boxes out of season in June and put them, alive, into our rather dark laundry. Guess we rushed in barefoot: the boxes had split, the critters were all over the floor and one little birthday girl needed a lot of foot bandaging when they ‘attacked’ en masse 🙂 !

      2. We actually call langoustines “sea crayfish” in Swedish so understand the confusion as they look kind of similar. But the fresh water crayfish are my favourite, can’t wait for August and the parties! 🙂

        Poor 9 year old Eha… 😦

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