For the Wallenbergare
- 400 g moose veal, finely ground
- 4 egg yolks
- 3 dl cream
- 1,5 teaspoon salt
- 1 millilitre black peppar
- 1 dl breadcrumbs
- Butter for frying
Raw lingon berries
- 2 dl lingon berries
- 0,5 dl sugar
Boiled green peas
- 300 g green peas
Shredded butter
- 2 dl butter
Mashed potatoes
- 600 g peeled almond potatoes
- 1,5 dl milk
- 200 g butter
- 1 piece finely grated nutmeg
- Salt and white pepper
Wallenbergare
Mix the minced meat with salt, black pepper and egg yolks. Add the cream, a little at a time and then let the minced meat rest for a while. Sprinkle the breadcrumb on a plate. Shape the minced meat steaks with your hands and then turn them into the breadcrumb. Heat a frying pan and add the butter. Fry the steaks golden brown on both sides.
Lingon berries
Put the lingon berries in a bowl and sprinkle the sugar over it. Mix and leave in room temperature until the sugar has melted.
Peas
Boil a litre of water in a pan. Add the peas. Bring to the boil and set aside for 2 minutes. Pour off the peas and serve them.
Shredded butter
Out the butter in a pan. Let it melt on low temperature without stirring in the pan. When the butter has melted, carefully pour off the clear butterfat and leave the base in the saucepan.
Mashed potatoes
Boil the potatoes soft in lightly salted water, don’t let it overcook. Steam the potatoes for best results. Boil milk and add butter. Squeeze the potatoes with a potato press, strain into the milk. Taste with salt, white pepper and finely grated nutmeg.
Text and photo: Therese Tillman