Recipe from Teaterbrasseriet, Sweden


Exclusive Recipe from Stockholm’s coolest hangout on a Friday night:

Teaterbrasseriet’s Oven-baked char, with yellow beets, sprouts and Beurre Blanc with Chives

Image: Oven-baked Char from Teaterbrasseriet, Stockholm

Teaterbrasseriet’s Oven-baked char, with yellow beets, sprouts and Beurre Blanc with Chives

Serves 4
4 char fillets
6 large yellow beets
10 pcs. small yellow beets
2 cups. broad beans
10 pcs. Brussels sprouts
2 cups. white wine vinegar
4 pcs. white peppercorns
2 cups. water
1 pc. shallots
Dried caraway
Bay leaves
lemon Thyme
100 g. Chives
1 cup. cream
500 g. Butter
4 bundles of dill
For the Char
Trim the fillets, salt and pepper, fry in butter and oil for light pressure with the skin side down. Turn on oven tray and run finished in the oven at 120 degrees for internal temp of 43 degrees
Yellow beet Pureé:
Peel the big yellow beets and cook them in butter ½ ½ water until they are soft through. Strain the butter with the water saving, mix the beets with a bit of butter water to a smooth puree, season with salt. Pepper and lemon juice.
Yellow beet “fizz”:

Peel and boil the small yellow beets (save 3 pieces for the “”fizz” ) in water a little vinegar, cumin, bay leaf, salt and sugar
Cook until they are soft, add the cold water, peel the beets.
Peel the broad beans, fry it with the beets.
Pick Brussels sprouts leaves, they should be included in “fizz”.
Plane 3 pieces. raw beets thinly on a mandolin.
Chives butter cream:
Boil vinegar, water, chopped shallots, bay leaves, white peppercorns and lemon thyme until half the liquid remains. Go in with a cup. cream concoct. Strain and save the liquid.

TO SERVE:
Take a bit of butter go in the water with them cooked beets, braise until they are warm, go in with fava beans, Brussels sprouts leaves and judgment raw beets, finish with finely cut chives, salt and pepper.
For the butter sauce:
Preheat the foundation assemble the butter into small pieces and finish with salt, pepper and finely cut chives.
For the puree:
Heat on and season with an acid (like vinegar), saltiness, sweetness.
Garnish with dill picked.
 

Image: Oven-baked Char from Teaterbrasseriet, Stockholm

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