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
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.
Beckholmsvagen 26; 46-8-551-53105; oaxen.com
- 400g (14 ounces) mackerel
- cooking oil to bake in
- 1 onion
- 1 rhubarb rod
- 1 cup ettik vinegar
- 1.5 dl (5 ounces) sugar
- 3dl (10 ounces) water
- 1cl (.33 ounces) salt
- ½ cucumber
- 50g (1.7 ounces) marrow,
- Abu smoker
- 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
- 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.
- 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.
- When serving straining away the liquid and heat the rhubarb and onions in the cooking oil.
- 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.
- Freeze the marrow and smoke in an Abu smoke, cut into smaller pieces and heat gently in a pan.
- 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.