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  • Author Archives: Claus Meyer

    Fried plaice with potatoes and butter sauce

    Servings: 6 PREPARATION: 1 Skin and clean the fish, removing guts and blood, and rinse them in cold water. 2 Cut a slice the whole way through each plaice. This is to keep the super …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off

    Butter á la flaming love

    Servings: 6 PREPARATION:   1 Dice the onion and the bacon into very small cubes and put them in a cold pot. 2 Sauté them lightly for 6-7 minutes, until they start to caramelise. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off

    Skewered Norway lobsters and Læsø ham with a compote of potatoes and chanterelle

    Servings: 6 PREPARATION: 1 Shell the lobsters and remove the intestinal tracts. Wrap a slice of ham around each and skewer them. 2 Season with salt and pepper and baste with a little rapeweed oil. …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off

    Musk ox tartar with purée of turnip and fresh black crowberries

    Normally one would mix tartar with egg yolk or eat it on top but musk ox has a fairly high fat content and a very special taste. The tartar should be salted at the last …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off

    Horseradish whip

    Servings: 6 PREPARATION: 1 Boil he milk, cream, salt, pepper, sugar and lemon zest in a pot. Take it off the heat. Now add the gelatin and the horseradish. 2 Let the mixture be for …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off

    Quince compote

    This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off

    Lamb sausage

    Servings: 6 PREPARATION:   1 Cut the lamb and fat into smaller pieces and grind it with a meat grinder. 2 Prepare the garlic, boiled potatoes and fennel and run them through the grinder. 3 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off

    Buckwheat macaroons

    Servings: 8 PREPARATION:   1 Preheat the oven to 145°C. Sift the dry ingredients together into a bowl. 2 Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients. 3 Spoon …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off

    Salad with Brussels sprouts, apples and salted almonds

    Servings: 4 PREPARATION: 1 Rinse the sprout leaves and slice them into large pieces. Core and quarter the apples, then dice them with the Brussels sprouts. 2 Put the almonds in a dry frying pan …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off

    Hare back part and Brussels sprout puré with a crisp Brussels sprout salad

    Servings: 4 PREPARATION: 1 Cut the fillets away from the bone and remove any tendons. 2 Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off

    Rygeost (soft smoked cheese) whip

    Servings: 4 PREPARATION:   1 Soften the gelatin in cold water. 2 Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit. 3 Add the gelatin, grated lemon …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off

    Carrot drink with rowanberries and apple

    This drink makes a great start on the day. It will cheer you up if the weather’s bad.

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off

    Turnip purée

    Servings: 6 PREPARATION: 1 Peel the turnips, and cut into large cubes. 2 Bring these to a boil in a pot with just enough water to cover. 3 Pour off the water when the turnips …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off

    Plaice papilotte with young vegetables

    Servings: 4 PREPARATION: 1 Clean the plaices, rinse away any blood and dry them lightly. 2 Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off

    Limfjord oysters natural with three vinaigrettes

    Servings: 4 PREPARATION: 1 Apple/horseradish vinaigrette: Peel the apples, core and quarter them.Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture.Add the horseradish last …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E08 Waters of Shells | Comments Off

    Shrimp sandwiches with mayonnaise and dill

    Servings: 4 PREPARATION: 1 Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white. 2 Beat in the oil, pouring it in a thin trickle – …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off
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