euromaxx a la carte | Video Podcast | Deutsche Welle

This week's à la carte takes us to Copenhagen. Head chef Jens Søndergaard prepares a traditional fish dish called Brantevik Herring.Recipe for Brantevik Herring

Ingredients:

1 kg herring fillets

300 ml table vinegar (5%)

400 ml water

100g salt

500g sugar

2 red and 2 white onions

1 bunch of dill

2 tbsp white pepper

2 tbsp allspice / pimento

2 tbsp lemon pepper

10 bay leaves

For the nettle purée:

200 - 300 grams of stinging nettles, washed

100g butter

Pinch of salt

Remove skin from herring. Stir salt and vinegar into water and lay herring fillets into the mixture. Let steep in the refrigerator for 24 hours and dry the herring fillets well.

Finely chop the onions and dill. Grind pepper and bay leaves with a mortar and pestle and mix in sugar. Layer up the herring fillets, the onion-dill mixture and the seasonings and sugar in a bowl, starting and ending with the seasonings and sugar.

Press everything together well, seal with plastic wrap and let stand in the refrigerator for at least three days.

For the nettle purée, bring water to a boil in a pot, add salt and boil the nettles for about three minutes. Then cool in ice-cold water to preserve the color. Purée in a blender, adding a dollop of butter. Season with salt and pepper.

Arrange three herring fillets on a bed of nettle purée on a plate and garnish with fresh herbs.

The recipe comes to us courtesy of Jens Søndergaard, head chef at the Søren K restaurant in Copenhagen.

A traditional dish from southern Sweden.

Recipe for Brantevik Herring

Ingredients:

1 kg herring fillets

300 ml table vinegar (5%)

400 ml water

100g salt

500g sugar

2 red and 2 white onions

1 bunch of dill

2 tbsp white pepper

2 tbsp allspice / pimento

2 tbsp lemon pepper

10 bay leaves

For the nettle purée:

200 - 300 grams of stinging nettles, washed

100g butter

Pinch of salt

Remove skin from herring. Stir salt and vinegar into water and lay herring fillets into the mixture. Let steep in the refrigerator for 24 hours and dry the herring fillets well.

Finely chop the onions and dill. Grind pepper and bay leaves with a mortar and pestle and mix in sugar. Layer up the herring fillets, the onion-dill mixture and the seasonings and sugar in a bowl, starting and ending with the seasonings and sugar.

Press everything together well, seal with plastic wrap and let stand in the refrigerator for at least three days.

For the nettle purée, bring water to a boil in a pot, add salt and boil the nettles for about three minutes. Then cool in ice-cold water to preserve the color. Purée in a blender, adding a dollop of butter. Season with salt and pepper.

Arrange three herring fillets on a bed of nettle purée on a plate and garnish with fresh herbs.

The recipe comes to us courtesy of Jens Søndergaard, head chef at the Søren K restaurant in Copenhagen.

This recipe comes to us courtesy of Diana Burkel from the Würzhaus restaurant in Nuremberg

Serves two:

2 eggs, broken into 2 small bowls

1 pot with boiling, very sour vinegar water

1 pot with boiling, very salty water

1 tbs. poppy seed -- whole, not ground!

1 tbs. butter

to season: pepper

Asparagus:

4 spears of peeled white asparagus, cut diagonally into pieces

1 sprig of rosemary

1 garlic close

to season: salt, sugar, pepper, olive oil

Salad:

2 spears of peeled white asparagus, cut in thin slices

2 spears of green asparagus, cut in thin slices

3 radishes, cut in thin slices

1 bunch of chives, cut coarsely into 2-centimeter lengths

1 handful of mixed cress

to season: vinegar, olive oil, salt, pepper

Method

Swirl the boiling vinegar water to create an eddy, then slip the eggs into it quickly. Let them solidify for a minute, then move them to the salt water and cook another 2 minutes. Remove and let them drip off. Heat and lightly roast the poppy seed in the foaming butter.

Sear the pieces of asparagus and flavor with rosemary and garlic. Seaspon with salt, sugar, and pepper.

Mix the thin slices of vegetables, season lightly, and mix with just a little vinegar and oil.　

Drape the seared asparagus on the plate. Use it as the foundation for the poached egg and top with poppy butter. Then place the salad loosely on top.

This recipe comes to us courtesy of Diana Burkel from the Würzhaus restaurant in Nuremberg

Serves two:

2 eggs, broken into 2 small bowls

1 pot with boiling, very sour vinegar water

1 pot with boiling, very salty water

1 tbs. poppy seed -- whole, not ground!

1 tbs. butter

to season: pepper

Asparagus:

4 spears of peeled white asparagus, cut diagonally into pieces

1 sprig of rosemary

1 garlic close

to season: salt, sugar, pepper, olive oil

Salad:

2 spears of peeled white asparagus, cut in thin slices

2 spears of green asparagus, cut in thin slices

3 radishes, cut in thin slices

1 bunch of chives, cut coarsely into 2-centimeter lengths

1 handful of mixed cress

to season: vinegar, olive oil, salt, pepper

Method

Swirl the boiling vinegar water to create an eddy, then slip the eggs into it quickly. Let them solidify for a minute, then move them to the salt water and cook another 2 minutes. Remove and let them drip off. Heat and lightly roast the poppy seed in the foaming butter.

Sear the pieces of asparagus and flavor with rosemary and garlic. Seaspon with salt, sugar, and pepper.

Mix the thin slices of vegetables, season lightly, and mix with just a little vinegar and oil.　

Drape the seared asparagus on the plate. Use it as the foundation for the poached egg and top with poppy butter. Then place the salad loosely on top.

A specialty from Northern Spain

Recipe for Suckling Lamb from Castilla León

Recipe for four people.

Quarter of a sucking lamb. The best is the Churra sheep from the region of Castilla Leon. But other breeds can be used.

Season the meat and put in a clay dish with salty water.

Roast the meat for two and a half hours at 220 degrees Celsius

Turn the meat over and let the top go crispy.

Serve with bread.

This recipe comes to us courtesy of chef Eugenio Ugidos González.

Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.

Recipe:

To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into.

Ingredients:

Shortcrust pastry and strudel dough (available as ready-made sheets)

1.5 kilos of apples (a sour variety like Idared)

1200 g cottage cheese

420 g granulated sugar

300 g poppy seeds

300 g walnuts

250 g margarine, butter or vegetable oil

8 dl sour cream

5 eggs

6 packets vanilla sugar

cinnamon and salt to taste.

For the poppy-seed filling:

Mix 300 g of ground poppy seeds, 100 g sugar and a packet of vanilla sugar.

For the cheese filling:

Blend 1200 g cottage cheese, 2 egg yolks, 420 g sugar, 2 packets of vanilla sugar and a dash of salt. Work into a smooth and spreadable mass.

For the walnut filling:

Blend 300 g ground walnuts, 100 g sugar and a packet of vanilla sugar.

For the apple filling:

Grate 1500 g of apples and mix with 120 g of granulated sugar. Season with 2 packets of vanilla sugar and cinnamon.

For the cream mixture:

Take 8 dl of sour cream and 3 eggs. Separate the yolks and mix them with the sour cream, then gently fold in the stiffly beaten egg whites.

For the drizzle:

Use 25 g melted margarine, melted butter or vegetable oil.

Preparation

Start the Prekmurska Gibanica with a base of shortcrust pastry, then a layer of strudel dough, and spread half the poppy-seed filling onto that. Drizzle with margarine or butter, and the cream mixture. Then comes a second layer of pastry and strudel dough, then cottage cheese filling, then pastry and strudel dough, this time with walnut filling, then pastry and strudel dough with apple filling. Drizzle every layer with margarine and the cream mixture. Repeat all the above steps in the same order. Finally, cover the gibanica with pastry and strudel dough, and drizzle once more with either butter or the cream mixture. Bake at 160 to 180 degrees Celsius for at least 1 1/2 hours.

Dober tek! (Bon Appetit!)

This is a traditional Portuguese dish!

Recipe slow cooked pork cheeks

Ingredients:

16 Iberian deboned and cleaned pork cheeks

4 medium size carrots

6 medium size onions

4 medium size leeks

4 stalks of celery

1 head of garlic

4 rosemary sprigs

4 thyme sprigs

2 bay leafs

4 black peppercorns

6 coriander seeds

3 parsley stems

4 Savoy cabbages

300g pak choi

300g Tuscan cabbage or spinach

350g tomato paste

4 parsley roots

6 baby carrots

2 medium size heirloom white beetroot

2 medium size heirloom red beetroot

3.5l dry white wine

50ml brandy

1.5l chicken stock

salt

pepper

olive oil

Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency

Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready.

Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters.

Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.

Chef Daniela Petraglia from La Pergoletta restaurant serves up a Pisan speciality.

Serves 4

350 g beef

2 carrots

1 celery stick

1 onion

1 carton tomato concentrate

vegetable stock

2 glasses Chianti or San Giovese

1 bay leaf

1 rasher of bacon

Salt, black pepper

Olive oil

400 g spaghetti

1 glass Visanto

Grated parmesan

Method:

1) Cut the beef into strips and soften with the side of a knife

2) Slice onions, celery and carrots and fry gently in olive oil

3) For depth of flavor, add the bacon and bay leaf - cook for 5 minutes

4) Add the beef

5) Add the tomato concentrate

6) Simmer for 10 minutes

7) Add the red wine (Chianti or San Giovese) and glass of Visanto

8) Cook on a low heat for an hour

9) Add vegetable stock and a good pinch of salt and pepper

10) Cook the spaghetti

11) When finished mix into the sauce

12) Sprinkle with grated parmesan to finish

And there you have it! Pisa-style spaghetti with beef!

Buon Appetito!

This recipe comes to us courtesy of chef Daniela Petraglia from La Pergoletta restaurant.

Lisbon chef Carlos Robalo shows us how to prepare a traditional dish with venus clams.

Recipe to serve four

Appetizer

1 kg Venus clams

100 ml olive oil

20g butter

2 cloves of garlic

fresh cilantro

juice of one lemon

50 ml white wine

salt and pepper

Main Course

1 kg loin of pork

Marinade of paprika, garlic, white wine, bay leaf and olive oil

500 g waxy potatoes

fresh cilantro

olive oil

2 cloves of garlic

Appetizer:

Wash the clams and place on a plate. Sprinkle with salt and leave for half an hour, then discard any clams that are still closed.

Chop cilantro and garlic.

Heat the olive oil with some butter and add the garlic and clams. Boil for around 2 minutes then reduce the heat, add the cilantro and lemon juice, season with salt and pepper. Add the white wine and leave to simmer briefly. Serve with French bread and a chilled white wine.

Main Course

Leave the meat to marinade in the mixture above for several hours. Dice potatoes and boil in salted water. Cut up the pork and fry with olive oil and two cloves of garlic. Add the pre-cooked potatoes and some cilantro. Leave to simmer. Then add the prepared clams, mix carefully and serve.

This is a popular Belgian dish!

Ingredients:

1 chicken

2 leeks

250 g carrots

250g celery

200g mushrooms

500g potatoes

1 liter of chicken stock seasoned with garlic and bay leaves

100ml whipping cream

Bay leaves

Thyme

Salt and pepper

Parsley

Preparation:

Quarter the chicken and sauté it in butter until crisp. Then put it into a 160 degree oven for 20 minutes.

Peel and trim the potatoes, then boil them in salted water.

Sauce:

Sauté celery, carrots, bay leaves and thyme in a pan, add chicken stock, simmer until the liquid is reduced, add the cream and continue simmering. Then strain the mixture through a sieve.

To serve:

Sauté the leeks, carrots and mushrooms in olive oil. Place them over the chicken, which has been cut into small pieces. Pour over a generous portion of sauce, arrange the potatoes around it and garnish with parsley.

This recipe comes to us courtesy of Jan Jansen, from the Belga Queen restaurant in Gent, Belgium.