Preparing the Mushrooms
A selection of the mushrooms that he picks are made into a Porcini Consommé, prepared against the scenic backdrop of one of the local lakes. The chanterelle mushrooms are saved for later.
Hunting for Crayfish
In the evening, when it is no longer possible to spot the mushrooms, Andreas goes hunting for crayfish. The crayfish stay put during the day but as the water cools at night, they come out of their hiding places. You can actually catch them by using only a flashlight, a bucket and your bare hands.
The Main Dishes
The sprawling crayfish meet their destiny in the traditional way: a pot of boiling water seasoned with dark Swedish beer, dill, and a few other spices. Dill-Cooked Crayfish is a delicacy, and served just for nibbling.
The Salt-Baked Salmon with Chanterelle Mushrooms is one of Andreas’ favorite baked salmon dishes. The subtle taste of the mushrooms, hand-picked just a few hours earlier, complements the salmon perfectly.