Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, browned butter, lingonberry jam and green peas. Here is a delicious version made with turkey mince.
You will need
Wallenbergare
1.1 lbs ground turkey
2 ½ tsp salt
4 egg yolks
1,7 cup heavy cream
A small pinch of Epice Riche (see recipe below)
1 tsp Old Bay seasoning
Freshly ground black pepper
Day-old sourdough bread or baguette, edges cut off and bread mixed into crumbs
Butter and canola oil for frying + a little oil for brushing the cutter ring
Epice riche
1 part ground nutmeg
2 parts ground white pepper
1 part ground cloves
1 part ground allspice
Mashed potatoes
2 lbs starchy potatoes (e.g. Yukon gold or Idaho)
2 cloves of garlic
Salt
0,8 cup whole milk
½ cup heavy cream
1,8 oz butter
1/5 tsp nutmeg
2 tsp white pepper
2 tsp Old Bay seasoning
1 ½ tsp garlic powder
Parsley, chopped
Green peas
7 oz green peas, thawed
2 cloves of garlic, finely chopped
¼ yellow onion, finely chopped
2 tbsp butter
½-1 tsp salt
Freshly ground black pepper
½ tsp Old bay seasoning
Browned butter
7 oz butter
For serving
Lingonberry jam
Pickled cucumber
Gör så här
Wallenbergare:
1. Chill the bowl for the food processor and a mixing bowl in the fridge until they are cold.
2. Prepare the breadcrumbs and spread out the breadcrumbs on a baking sheet so they can dry a little.
Day-old sourdough bread or baguette, edges cut off and bread mixed into crumbs
3. Prepare Epice Riche by grinding the spices and mixing them (freshly ground spices give more flavor).
1 part ground nutmeg
2 parts ground white pepper
1 part ground cloves
1 part ground allspice
4. Place the egg yolks in a bowl. Put them back in the fridge and keep all the ingredients for the patties cold until it’s time to mix the batter.
4 egg yolks
5. Put the ground meat together with the salt in the chilled foodprocessor bowl and pulse until well mixed.
1.1 lbs ground turkey
2 ½ tsp salt
6. Add half of the egg yolks and mix and then add the remaining egg yolks and mix again.
2 + 2 egg yolks
7. Add half of the cream and mix until it is well blended.
1, 7 cup heavy cream
8. Pour the patty mix into the chilled mixing bowl and add the remaining cream. Stir with a spatula.
9. Add all the spices and mix well.
A pinch of Epice Riche
1 tsp Old Bay seasoning
Freshly ground black pepper
10. Oil the inside of a cutter ring and place it on top of the breadcrumbs on the baking sheet. Spoon in 1/6 of the meat mixture and compress with the spoon before lifting the cutter ring. Place the ring a bit away from the first patty and repeat until all the meat is punched out on the baking sheet. Take breadcrumbs and cover the top of the patty and then flatten it so that it is about 0.4 inches thick.
A little oil for brushing a cutter ring
Day-old sourdough bread or baguette, edges cut off and bread mixed into crumbs
11. Preheat the oven to 300 ˚F. Heat up oil and butter in a large frying pan. Lower to medium heat when the butter has quieted down and put in as many patties as the pan can hold. Fry on medium heat for about 10 minutes/side until they have a nice color. When frying the second side, scoop the
juices over the top of the patties now and then. Put the patties in an ovenproof dish. Bake in the oven for 5–10 minutes when all the patties are done frying.
Butter and canola oil for frying
Mashed potatoes
12. Boil the potatoes soft in salted water together with the garlic cloves.
2 lbs starchy potatoes (e.g. Yukon gold or Idaho)
2 cloves of garlic
Salt
13. Heat up milk, heavy cream, and butter in a large pot.
0,8 cup whole milk
0,4 cup cream
1,8 oz butter
14. Add the spices.
1/5 tsp nutmeg
2 tsp white pepper
2 tsp Old Bay seasoning
1 ½ tsp garlic powder
15. Press the potatoes directly down into the milk mixture and take a balloon whisk and stir so that everything mixes well. Taste and adjust with spices and possibly a dollop of butter.
16. Sprinkle chopped parsley over the mash at serving.
Parsley, chopped
Greens peas
17. Put the thawed peas together with chopped onion, garlic, salt, and butter in a frying pan. Heat up and fry for a few minutes. Stir now and then.
7 oz green peas, thawed
2 cloves of garlic, finely chopped
¼ yellow onion, finely chopped
2 tbsp butter
18. Add the spices and taste. Adjust the seasoning if needed.
½-1 tsp salt
Freshly ground black pepper
½ tsp Old bay seasoning
Browned butter
19. Put butter in a pot and let the butter melt at relatively high heat, without it boiling.
7 oz butter
20. Set to medium heat and whisk continuously, until the butter becomes golden brown and smells nutty. If you have access to a thermometer, you can check that the temperature is 257–302 ˚F or that the butter is frothy and has quieted down.
21. Remove the butter from the heat source and use it directly or pour it into a cold saucepan to stop the cooking process. When using, heat it up again and stir thoroughly so that the protein that collects at the bottom is included.
22. Serve the Wallenbergers with the mashed potatoes, peas, and browned butter. Also serve lingonberry jam and pickled cucumber.
Lingonberry jam
Pickled cucumber
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