Here is a recipe for the classic Swedish dish Biff à la Lindström, made with minced turkey (usually it is made of minced beef). This dish dates to the mid-19th century and was first served at the Witt Hotel in Kalmar. The patties are served with garlic- and parsley butter, a gravy, and preferably fried or oven-roasted potatoes on the side.
You will need
1 lbs. minced turkey
1 egg
4 egg yolks
3 tbsp capers, coarsely chopped
⅔ cup pickled beets + 2 tbsp beet juice, finely chopped
¾ cup yellow onion, finely chopped
2 tbsp Dijon mustard
1 tbsp sweet and strong mustard
2 tbsp heavy cream
Plenty of freshly ground black pepper
2 tsp sea salt
½ tsp old bay seasoning
Butter and canola oil for frying
For the gravy:
1 cup of water
1 mushroom bouillon cube
½ tsp honey
For the garlic and parsley butter:
4 oz butter, room temperature, cut into cubes
1 ¾ oz fresh parsley leaves, stems removed
1 tsp grated garlic
¼ tsp white pepper
1 tsp sea salt flakes
How to make it
Patties
1.Preheat the oven to 300°F (150°C).
2.In a large bowl, mix the minced turkey with the egg and egg yolks.
1 lbs. minced turkey
1 egg
4 egg yolks
3.Add the chopped capers, pickled beets, onion, Dijon mustard, sweet and strong mustard, heavy cream, black pepper, sea salt, and old bay seasoning. Mix well.
3 tbsp capers, coarsely chopped
⅔ cup pickled beets + 2 tbsp beet juice, finely chopped
¾ cup yellow onion, finely chopped
2 tbsp Dijon mustard
1 tbsp sweet and strong mustard
2 tbsp heavy cream
Plenty of freshly ground black pepper
2 tsp sea salt
½ tsp old bay seasoning
4.Heat a skillet with butter and canola oil.
Butter and canola oil for frying
5.Form the turkey mixture into four patties. Fry them on high medium heat for about 5 minutes on each side until they are nicely browned.
6.Transfer the patties to an oven-safe dish and finish cooking them in the oven for about 20 minutes. Do not rinse the pan.
Gravy:
1.In the same skillet, add water and the mushroom bouillon cube, scraping up the brown bits from the patties.
1 cup of water
1 mushroom bouillon cube
2.Stir in the honey and let it simmer for a few minutes. Strain the sauce through a fine sieve to remove solids.
½ tsp honey
Garlic and parsley butter:
1.Bring a pot of water to a boil and blanch the parsley leaves for 5 minutes.
1 ¾ oz fresh parsley leaves, stems removed
2.Drain and press out all the water from the parsley.
3.In a food processor, blend the parsley with the softened butter, grated garlic, white pepper, and sea salt until smooth.
4 oz butter, room temperature, cut into cubes
1 tsp grated garlic
¼ tsp white pepper
1 tsp sea salt flakes
To serve: Top each patty with a small egg-shaped scoop of the garlic-parsley butter. Drizzle the gravy around the patty and serve with fried or oven-roasted potatoes.
Komentar