Destination
Menu Suggestions
Forest broth, poached perch and broiled herb butter.
4 servings
Clean spring water
1 kg of mushrooms
4 perches (alternatively pike)
1 litre of mixed herbs such as:
Ground elder
Sweet cicely
Chickweed
Field pennycress
A handful of lingonberries or rowan berries
100 g of butter*
100 g of salt
*Vegan butter can be used.
How to do it
- Fillet the perch and remove the bones. Add salt and put aside while preparing the rest.
- Rinse and pick all the wild herbs and berries, save the stems for the broth.
- Grill all bones and remainders from the perch and place in a boiling-pot. Fill with mixed mushrooms, stems from the herbs, and cover with fresh spring water. Boil up over an open fire and let simmer until it's time to serve. Salt to taste and sip into the coffee pot. Keep boiling hot.
- Brown the butter. When the butter is brown take it to the side and let it cool a bit. Using a mortar and pestle – grind some of the herbs and juniper berries (if you have any) to a pesto-like texture. Add the brown butter and mix to a decent smooth herb butter.
- Cut the salted perch in thin slices.
- In a bowl or cup, first put in the perch, then the butter and finish with all picked herbs.
- Set the bowls and add the boiling broth so that the fish is quickly cooked.
Find out more about fishing in Sweden
Vegetarian alternative: Leave out the fish.
Freshly smoked char, chanterelles, juniper berries and wood sorrel.
4 servings
500 g of char fillets (alternatively perch or trout)
Vegetarian alternative: Use hedgehog mushrooms or penny buns instead of the char
12-15 green juniper berries (alternatively lingonberry or sloe)
1 bundle of fallen juniper (alternatively 1 wet birch of fallen twigs or smoldering birchwood)
1 l of trumpet chanterelles (alternatively porcini)
1 bundle of chickweed
12-15 wood sorrels
3 tbsp. butter*
2-3 pinches of salt
*Vegan butter can be used.
How to do it
- Light the fire
- Soak the juniper
- Remove the skin from the fish
- Cut into 3x3cm pieces, sprinkle a pinch of salt over and put in the strainer
- Fry the mushrooms in a hot pan for 3-4 minutes with 1 tbsp. of butter. Salt to taste
- Brown the remaining butter in a frying pan, add the juniper berries and put aside
- Put the juniper on the fire and hold the strainer with the fish above it until the rice is on fire
- Mix the fish with the mushrooms and put on a plate. Top with brown juniper butter, chickweed and wood sorrel
Find out more about fishing in Sweden
Vegetarian alternative:
Change the fish to 1 litre of hedgehog mushrooms or penny buns. Cut or crush the mushrooms into smaller pieces of approximately 3x3cm, put in a strainer and drip 1 tbsp. of cooking oil over. Remove the glow from the fire to create a glow bed, put the strainer on the embers and grill/fry the mushrooms until they begin to sweat, stir and grill for a few more minutes. Salt to taste and serve as the char with mushrooms, browned juniper butter, chickweed and wood sorrel. Feel free to add some extra chickweed so that it becomes more like a salad!
A basket with chanterelles, also known as the "gold of the forest".
Acorn and hazelnut crumbs with fruit and berry compote.
4 servings
50 g of acorns
50 g of hazelnuts
160 g of fruits/berries
50 g of honey
5 g of yarrow
7 g of Sweet cicely
10 g of butter*
1 pinch of salt
1 dl of water
*Vegan butter can be used.
How to do it
Day 1: Soak the acorns
Day 2:
- Peel and parboil the acorns, chop roughly. Peel and chop the hazelnuts roughly.
- Fry the acorns and the hazelnuts, until they have a beautiful golden colour. Add the honey.
- Clean the berries and chop the fruit. Place in a saucepan together with 1 dl water. Bring to a boil and taste with honey.
- Serve the fruit and berry compote warm, together with the acorn and hazelnut crumbs.
‘The Edible Country’ is a do-it-yourself gourmet restaurant where the visitors forage and cook their own food in Swedish nature.
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Stockholm archipelago
