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MACKEREL, PICKLED SKILLEBY RHUBARB & ONIONS, GRILLED CUCUMBER, SMOKED BEEF MARROW AND PINE JUICE

MACKEREL, PICKLED SKILLEBY RHUBARB & ONIONS, GRILLED CUCUMBER, SMOKED BEEF MARROW AND PINE JUICE

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Ingredients

Adjust Servings:
Mackerel
400 grams Mackerel
cooking oil to bake in
Pickled Rhubarb & Onion
1 Onion
1 stalk rhubarb
1 cup ettik vinegar
1.5 decilitre Sugar
3 decilitres Water
Grilled Cucumber
1/2 cucumber
Smoked Beef Marrow
50 grams marrow
Abu smoke
Spruce Juice
500 grams spruce twigs
300 grams cheese whey
1 tablespoon potato flour
20 grams spinach
2 decilitres cooking oil
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

  • Mackerel

  • Pickled Rhubarb & Onion

  • Grilled Cucumber

  • Smoked Beef Marrow

  • Spruce Juice

Directions

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Mackerel

  1. Cut the mackerel into small pieces.
  2. Salt the mackerel and place on an oiled tray.
  3. Bake in oven at 220 ° C for about three minutes, lift out and serve.

Pickled Rhubarb & Onion

  1. Peel and cut the onion into rings, cut the rhubarb into pennies.
  2. Boil the remaining ingredients and pour over the onions and rhubarb let cool at room temperature.
  3. When serving strain away the liquid and heat the rhubarb and onions in litle cooking oil.

Grilled Cucumber

  1. Peel the cucumber and split it in half along.
  2. Salt the cucumber and let stand one hour.
  3. 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.
  2. Bring to a boil again and strain, mix the liquid with potato flour and cook it up again.
  3. Cool the sauce, add the cold sauce in a blender with remaining ingredients.
  4. Mix to a homogenous sauce, season with salt.
  5. When serving carefully heat up the sauce and splash it on the plate.
  6. Serve with rough-picked chervil.

Magnus Ek

Magnus Ek is the executive chef and owner of Sweden’s 2 Michelin starred “Oaxen Krog” and also the Bib Gourmand awarded “The Slip”. He started his career as a chef in 1984 after graduating from restaurant school in Sweden. Since then he has worked in various top restaurants in Sweden and also at Restaurant Saison in Denmark. He has authored and contributed to a number of cookbooks, been a member of the Swedish national culinary team and lectured at the University of Umeå, Sweden.
Oaxen Krog has garnered multiple awards during it’s previous lifetime on an island in the archipelago between 1994 and 2011 –  including a listing on the 50 Best Restaurants of the World 5 times in a row and 5 times named Sweden’s Best Restaurant by the White Guide – and continues to do so today at its new home in Stockholm, where it reopened in 2013.

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