NyheterPå menu: Root vegetable and the taste of kräftskivaFoto: Christine Olsson/TTRotfrukter stands in the centre of this year’s Nobelmeny.Photo: Christine Olsson/TTTom Sjöstedt is satisfied that the meat plays a supporting role in the evening’s menu.NEWS
First offered lightly baked arctic char with kräftbuljong. Then waiting for the root vegetables – served with a little långbakad chuck steak. When the evening’s menu is presented, it is clear that meat is only assigned a supporting role in the main course.
person in Charge chef Tom Sjöstedt is satisfied.
– They may be only 40 grams of meat. There you are!
the Guests have sat down to table, and Nobelmenyn is thus public. This year most of the feast offers Swedish, aromatic compositions where seasonal root vegetables occupy a prominent place on the plate.
A menu in the meantime, consider Tom Sjöstedt not värjt to highlight just the vegetables.
Celeriac in the centre
Starter consists of “lightly baked arctic char with kräftbuljong in krondillslökar, smoked corn-crispy potatoes and krasseskum.”
Almost a bit “kräftskivetema”, if you ask Tom Sjöstedt.
– Very Swedish. Char is huvudråvara, brined and baked. Krondillslökar which we fill with kräftbuljong and then we have a small cucumber with smoked corn-in the middle of the plate, ” he says.
Guests receive probably the worst hunger appeased from the outset.
– Char get rich and the texture is creamy and good. This should not be on the go or after the starter.
this Year’s novelty is that the meat or fish has not been assigned the lead role in the main course, ” Tom Sjöstedt.
– It consists of vegetables this year. Not totally vegetarian – we have added meat in the right – but not as huvudråvara.
Muted colours
the main course consists of “baked celeriac with kantarellkräm and svampsmör, turnip with lagerbladskräm and långbakad chuck steak, oxmärgcrust, smoked kalvsky, and potatoes – and purjolöksterrin.”
– We have chosen a simpler detail: it will be sönderkokt chuck steak as we breathed and panerat, with a crust of bread, and the marrow of oxen as an accessory.
The whole thing is accompanied by the tastes of the fir -, butter fried onions, mustard seed, bay leaves, and some pickled turnip. A very rich preparation, if you can believe the chef.
– You lack nothing. The texture, the heat, the krämigheten– you have crispet.
But how it makes itself the root vegetables on the plate? Tom Sjöstedt brings out the colors.
– Appearance becomes the saucer, very beautiful in their muted yellow and brown colors. I can feel there is something fine in it.
Dessert are published only at 21:30.