Recipe: The table at Ramsvik
Top chef Thomas Sjögren has designed a simple recipe that epitomises the Swedish summer.
Matjes herring with new potatoes, brown butter and wild herbs
- 4 fillets of matjes herring
- 300 g new potatoes
- 150 g brown butter
- 100 g sour cream
- 1 handful of bladder wrack seaweed*
- Wild herbs*
*The bladder wrack and grass kelp you can get yourselves on the sea shore. Depending on the season there are usually plenty of wild herbs to pick in Ramsvikslandet. Take a walk and see if you can find any to flavour the food with. The following are found here, amongst others:
- Wild garlic (chop the tops)
- Wild onion (chop the blades)
- Common glasswort
- Orpine (sedum telephium)
- Sea kale
- Garlic flowers
- Bladder wrack
- Grass kelp
- Boil the potatoes in plenty of seawater, with the seaweed, until they are soft. Pour off the water and remove the seaweed.
- Brown the butter in a pan until it smells nutty and has a golden brown colour. If you have found any wild herbs you can turn them in the butter as soon as it is ready.
- Serve the herring with sour cream and potatoes. Top with the brown butter.
Sometimes simple is best, but if you want to add an extra gourmet touch you can buy a bag of freshly cooked prawns or crayfish as a complement to the food. Go by Fiskaffären in Hunnebostrand (Norra Strandgatan 7, by the harbour) or Göstas Fisk in Smögen (Fiskhamnsgatan 32, on the Smögen Boardwalk). Both are around 10 km from Ramsvik.
The Edible Country
Cook together with good friends, discover new and exciting ingredients and get close to Swedish nature. There are three tables you can book in West Sweden: one on Ramsvik in Bohuslän, one at Gunnebo House near Gothenburg and one by the Göta canal.