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On the menu: Root vegetable and Swedish apples
On the menu: Root vegetable and Swedish apples

First there was the lightly baked trout with kräftbuljong. The main course focused on the roots and långbakad chuck steak.

When this year's feast is rounded off, lift the kitchen up further with a typical american taste.

" I have chosen to call the dessert for äppelharmoni, tells responsible pastry chef Daniel Roos.

Many have wondered, but only when the guests sat down to the table was the public. This year Nobelmeny has invited the Swedish, aromatic compositions with seasonal root vegetables in the centre.

A menu in the time, believe responsible chef Tom Sjöstedt not värjt to highlight just the vegetables.

Celeriac and turnip

the Starter consisted of \\

" Very Swedish, he told TT before the banquet.

When the evening's menu was presented, it was also clear that the meat assigned to a supporting role, something Tom Sjöstedt is happy with.

– They may be only 40 grams of meat. There you are!

the main course consisted of \\

" We have chosen a simpler detail: sönderkokt chuck steak as we breathed and panerat, with a crust of bread, and the marrow of oxen as an accessory.

It all accompanied by the taste from the fir -, butter fried onions, mustard seed, bay leaves, and some pickled turnip.

" the Man lacks nothing. The texture, the heat, the krämigheten– you have crispet, said Tom Sjöstedt before serving, and took the opportunity to highlight the colors.

– Appearance becomes the saucer, very beautiful in their muted yellow and brown colors. I can feel there is something fine in it.

the Dinner is rounded off with the Swedish apples. It is mainly red and green, Frida, sour and flavoursome from the Arms of Österlen, which has been used. Äppelharmonin consists among other things of caramelized apple, havresmulor, caramel sauce and äppelsorbet.

– When you hear the word apple, maybe you think that it's not the most glamorous of the raw material, but if you have really good apples will be good, " says Daniel Roos.

earlier, it is known that the dessert prepared without the gelatin. A new challenge that konditorn have appreciated – not least because now he has done Nobeldesserten for the fifth year in a row.

– It is the largest prestigious of missions you can do as a pastry chef. As long as they ask me I am flattered.

Appetizer: lightly baked arctic char with kräftbuljong in krondillslökar smoked corn-crispy potatoes and krasseskum.

main course: Baked celeriac with kantarellkräm and svampsmör, turnip with lagerbladskräm and långbakad chuck steak, oxmärgcrust, smoked kalvsky, and potatoes - and purjolöksterrin

Dessert: Äppelharmoni with caramelized Fridaäpplen from Österlen, äppelsorbet, vanilla cream, caramel sauce and havresmulor.

Source: the Nobel foundation

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