Mackarel with Smoked Beef Marrow from Oaxen, Sweden

If you happen to be in Stockholm, wandering around Djurgarden looking for a delicious meal with strong Swedish flavors, pop into Oaxen.
By Michelle Tchea

oaxen krog-food1(1)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.
Mackarel with Smoked Beef Marrow from Oaxen, Sweden
 
Author:
Recipe Type: Main
Cuisine: Swedish Influenced
Serves: 4 servings
Ingredients
Mackerel
  • 400g (14 ounces) mackerel
  • cooking oil to bake in
  • salt
Rhubarb
  • 1 onion
  • 1 rhubarb rod
  • 1 cup ettik vinegar
  • 1.5 dl (5 ounces) sugar
  • 3dl (10 ounces) water
  • 1cl (.33 ounces) salt
Grilled cucumber
  • ½ cucumber
  • salt
Smoked beef marrow
  • 50g (1.7 ounces) marrow,
  • Abu smoker
  • salt
Spruce juice
  • 500 g (17.6 ounces) of spruce twigs
  • 300g (10.5 ounces) cheese whey
  • 1 tablespoon potato flour
  • 20g (0.7 ounces) spinach
  • 2dl (7 ounces) cooking oil
  • salt
Instructions
Mackerel
  1. Cut the mackerel into small pieces. Salt the mackerel and place on an oiled tray. Bake in oven at 220 ° C for about three minutes, lift out and serve.
Rhubarb
  1. Peel and cut the onion into rings, cut the rhubarb into pennies. Boil the remaining ingredients and pour over the onions and rhubarb let cool at room temperature.
  2. When serving straining away the liquid and heat the rhubarb and onions in the cooking oil.
Grilled cucumber
  1. 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
  1. Freeze the marrow and smoke in an Abu smoke, cut into smaller pieces and heat gently in a pan.
Spruce juice
  1. 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.
  2. Serve with rough-picked chervil.

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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