John Myers
Contents
show
Skagenröra with Löjrom on Homemade Bread with Creamy Shrimp Soup
The perfect skagenröra with löjrom on homemade bread with creamy shrimp soup recipe with a picture and simple step-by-step instructions.
Skagenröra with Löjrom:
- 1 kg Shrimp
- 0,5 Pc. Onion red
- 3 dl Creme fraiche Cheese
- 4 tbsp Mayonnaise
- 3 Pc. Dill stalks
- Salt and pepper
- 1 Pc. Lemon
- Red caviar
Loaf:
- 12 dl Flour
- 4 tbsp Olive oil
- 30 g Yeast
- 500 ml Water
- 4 tbsp Salt
Shrimp soup:
- 1 kg Shrimp
- Shells of shrimp
- 1 Pc. Fennel
- 1 Pc. Onion
- 1 Pc. Carrot
- 1 tbsp Fish broth
- 2 tbsp Tomato puree
- 4 dl Cream
- 5 dl White wine
- 1 tbsp Cognac
- Salt and pepper
Skagenröra:
- Peel the shrimp, save the shells! Then cut the shrimp into small pieces and place on a cloth and squeeze out any moisture, then cut the shrimp into small pieces and place in a bowl. Cut the red onion into very small cubes and add to the shrimp. Stir. Then stir in the creme fraiche along with the mayonnaise. Chop the dill and add it. Season to taste with salt and pepper. Let rest in the refrigerator for 2 hours before serving.
Loaf:
- Crumble the yeast in a baking bowl. Heat the water to 37 degrees and slowly add while stirring. Slowly add the flour, do not use all of the flour. Save something to fry. The dough should loosen slightly from the edge of the bowl, then let rise under a cotton cloth for 1 hour.
- Then take out the dough and knead it very carefully. Divide into 2 or 3 pieces, it depends on how big bread you want. Place the pieces of long, twisted bread on a baking sheet (lined with baking paper), cover with a cotton cloth and let rise for 30 minutes. Preheat the oven to 275 degrees and bake for 15 minutes.
- Let the bread cool down a little and cut 5 thin slices. Heat a pan and melt 50g butter in it. Fry the bread in the butter on both sides.
- Let the bread slices cool down a bit and spread the Skagenröra on top. Decorate with the Löjrom and cut a thin slice of lemon in half and add to it. A small dill branch as a decoration on top.
Soup:
- Peel the grassland shrimp and place about half of the shells in a hot saucepan with olive oil. Roughly chop the fennel, carrot and onion and place in the pan with the shrimp shells. Fry everything briefly, then pour the wine over it. Add the fish stock, reduce everything to medium heat for an hour.
- Then use a sieve to separate the solid ingredients from the soup. Bring the soup to the boil and stir in the cream. Season to taste with salt and pepper. If you like, whip the soup vigorously before serving. Place the grassland shrimp on a deep plate in the middle and pour the hot soup over it.
Facebook Comments