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| Posted by: Cecilia |
Sunday, August 15, 2010 7:29 AM |
This is the recipe for the Skarpsås ("sharp sauce") which should be served with traditional Swedish marinated mackerel (the recipe for the mackerel is at the end of this blog).
Ingredients for the sauce:
1 hard boiled egg yolk
1 raw egg yolk
1 tbs vinegar
1 tsp French mustard
1/2 tsp salt
1 pinch of ground white pepper
2 tbs finely chopped dill
200 ml whipping cream, whipped
Method:
Mash the boiled, cooled egg yolk in a bowl and add the raw egg yolk.
Add vinegar, mustard, salt, pepper and dill.
Finally, stir in the whipped cream.
For the Marinated Mackerel:
Ingredients to 1 kilo of mackerel
1 litre water
2 tbs white vinegar
1 tbs salt
1 bay leaf
3 white pepper corns
5 allspice berries
1 bunch of dill
Put the marinade ingredients into a pot and bring to the boil. Clean and gut the fish, discarding head, tail and fins. Cut it into 3-4 cm pieces. Add the fish to the boiling marinade and simmer for about 10 minutes. Leave the fish to cool in the marinade, and keep any left-overs in the marinade in the fridge.
Serve with sharp sauce and boiled potatoes.
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