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62 WINE & DINE RECIPES KATJA PALMDAHL PHOTOS JONNY LINDH MENU Chef and food stylist Katja Palmdahl has created an elegant autumn menu that will wow your guests and allow you to spend less time in the kitchen.
Starter CHANTERELLE ROYAL A royal is a smooth egg creme that is oven baked in a low temperature. To celebrate autumn it is flavoured with chanterelles and roe. Save a few of the small and pretty fried chanterelles to use as decoration. Preheat the oven to 100°C and take out four beautiful glasses that will stand steady in a baking dish. Fry the chantarelles and garlic with some butter in a sauce pan. Pour in the cream and milk and bring to a boil. Mix the chantarelles smooth with the grated parmesan using a hand mixer. Beat the eggs lightly and blend with the warm chantarelle mixture. Season to taste with salt and freshly ground black pepper. Apportion the cream in the glasses and cover with plastic. Place them in the baking dish. If the glasses are low, you might want to pour some water in to the baking dish for an even heat. Bake the cream until just set, about 15 minutes. If the cream is cold when placed in the oven, or if cold water has been used for the Bainmarie, it might take slightly longer. Remove the plastic once out of the oven and leave to cool on a tray. Store cold until serving. 4 port 3 dl fresh chanterelles in pieces 1/2 finely chopped clove of garlic Some butter for frying 1 dl double cream 3/4 dl milk 1/2 dl freshly grated parmesan cheese 2 egg yokes 1 egg salt and black pepper for seasoning Topping: 4 tbsp grated and toasted sourdough bread 1 tbsp toasted almond flakes 2 tbsp cress 2 tbsp sour cream 100 g bleak roe (Kalix caviar) Take out the Royal about 30 minutes before serving to let temperature rise and flavours blossom. Sprinkle the toasted sourdough, flaked almond and cut some cress over. Place some sour cream on each and apportion the roe. Decorate with a small chanterelle and a pinch of black pepper over the roe. Serve with a chilled champagne such as Cuveé Jean de la Fontain. Dry, somewhat bread-like flavour with sweetness and a hint of grapefruit and apple. WINE & DINE 63
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