Finnish top chefs recommend a relaxed approach to Midsummer Cooking.
Even Finnish top chefs take a little more relaxed in the Midsummer Celebration cooking.
Chef, restaurateur Akseli Herlev’s best tips for the Midsummer Table is herring, but not any.
– Sill och Bryn Smör or herring with browned butter. Chopped boiled new potatoes, egg snacks, capers, summer onion, dill and math are assembled on a saucepan and browned butter is drained over all the splendor.
Herlevi says she loves a variety of grilling and chooses an early cabbage for her grill.
– The early cabbage is cut into blocks so that the heel keeps the cabbage block intact and the cabbage is grilled on the hot grill as such. Then sprinkle salt, olive oil, lemon juice and even Caesar sauce and a little grated parmesan over the grilled cabbage. Quite fantastic, says Herlevi.
The cabbage is perfect for the grill. Adobe Stock / AOP
Restaurateur, chef Kari “Kape” Aihinen It recommends preparing foods for the midsummer table that stay even throughout the night.
– Make foods that stay throughout the night and can snack on. New potatoes can be cooked at once. They are nice to snap along the midsummer, even with some crab mass or herring, says Aihinen.
– So you don’t have to be grilling all the time on Midsummer night, but food would be readily available throughout the night. Even sausages can now be eaten cold or warm, he says.
– I represent the cottage culture folk that I use easy, simple fresh products of the season. The better, the fresh seasonal vegetables, meat, fish and crustaceans, the easier and the simplest the cooking is, sums up.
Cook Sikke Sumarin A happy mind at the midsummer table is everything a and o. He also reminds Midsummer’s home chefs about relaxation.
More traditional early potato-soy cocktail. Pink bröijer
– My best tips for the Midsummer Table is a happy mind. In food, everything that is stress -free is born. It is best to put it on the table, as it is always the most delicious, Sumari recalls.