Tag: seafood feast

Seafood feast!

Published on by HannaLeave a comment

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No, this is not what we eat every day in Sweden but I so wish it was! My first evening at the summer house (a Saturday) my parents and I had a proper seafood feast to celebrate being together again and my birthday the week before.

We love girolles almost as much as we love seafood and as they’re in season we started off with a proper girolle toast (fry the bread in butter, fry the girolles in more butter with garlic, add parsley) and bubbly and then got serious about the seafood. We had langoustines with garlic butter, fresh Swedish crayfish (such a treat!), crab claws and smoked prawns. Smoked prawns may sound weird but they are oh so delicious!

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It was such a wonderful meal with amazing seafood, great company and the accompaniment of bread, cheese and home made mayonnaise.

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Mayonnaise

1 egg yolk, at room temperature

1/2 – 1 tsp dijon mustard

1/2 tsp white wine vinegar

ca 200 ml neutral oil (I used rapeseed oil) 

1 lemon, juice only

salt, white pepper

Mix the egg yolk with mustard and vinegar. Beat the egg mixture while adding the oil drop by drop. When the mixture has thickened you can add the oil in a thin spurt. Season to taste with lemon juice, salt and pepper.

Seafood feast in Gothenburg

Published on by Hanna5 Comments

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.