Exclusive Recipe from Oaxen Krog, Stockholm, SE


Mackarel with pickled Skilleby rhubarb & onions, grilled cucumber & smoked beef marrow with pine juice

 
Image: Oaxen Restaurang

 

 If you happen to be in Stockholm, wandering aimlessly around Djurgarden or perhaps just want a delicious meal with strong Swedish flavours and accents, pop into Oaxen.
For those wanting this exact recipe in a beautiful, more up-market environment, book early and well in-advance for the Oaxen Krog experience. 6 to 10 courses prepared by one of the pioneers of new Nordic Cuisine, Chef Magnus Ek.

Be sure to give his equally important wife, Agneta a giant wave. Both chef, Head-of-House and Staff are quite amazing and extremely hospitable. 
Oaxen Krog and Slip
Beckholmsvagen 26; 46-8-551-53105; oaxen.com
Starting at 1650 Kroner at Oaxen Krog.
 

 
Image: Oaxen Restaurang

Recipe 4 people
Ingredients:
400g mackerel
cooking oil to bake in
salt
Method:
Cut the mackerel into small pieces. Salt the mackereland place on an oiled tray. Bake in ovenat 220 ° C forabout three minutes, lift out and serve.
Ingredients:
Pickeld rhubarband onion
Ingredients:
1 onion
1 rhubarb rod
1 cup ettik vinegar
1.5 dl sugar
3dl water
1cl salt
Method:
Peel and cut the onion into rings, cut the rhubarb into pennies. Boil the remaining ingredients and pour overthe onions and rhubarblet cool at room temperature.
When serving straining away the liquide and heatthe rhubarb and onions in litle cooking oil.
Grilled cucumber.
Ingredients:
½ cucumber
salt
Method:
Peel the cucumber and split it in half along. Salt the cucumber and let stand one hour. Cut away the core and at serving grill and cut into smaller pieces.
Smoked beef marrow.
50g marrow,
Abu smoke
high temperature for
salt
Method:
Freez the marrow and smoke in an Abu smoke, cut into smaller pieces and heat gently in a pan.
Spruce juice
Ingredients:
500 g of spruce twigs
300g cheese whey
1 tablespoon potato flour
20g spinach
2dl cooking oil
salt
Method:
Boil spruce and cheese whey. Allow to cool in room temp. Bring to a boil again and strain, mix the liquid with potato flour and cook it up agin.  Cool the sauce, add the cold sauce in a blender with remaining ingredients. Mix to a homogenous sauce, season with salt. When serving carefully heat up the sauce and splash it on the plate.
Serve with rough-picked chervil.
Image: The Pioneers of New Nordic Cuisine Chef Magnus Ek and Agneta Green

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