Our Head Chef, Jimmi Bengtsson, has composed a spring platter with some of the season’s delicacies, like fillet of sole and vol-au-vent with dilled lamb. The spring platter tastes even better with a smooth and spicy Kronborg Easter Akvavit.
We celebrate Easter – and the arrival of spring – with a scrumptious spring platter with some of the season’s delicacies:
- Fennel herring with egg salad
- Lemon cured salmon with apple & celeriac crème
- Pan-fried fillet of sole with herb crème
- Vol-au-vent with dilled lamb
- Blue Cornflower (organic blue cheese)
All this at the reasonable price of DKK 205.
Kronborg Easter Akvavit 2012 has been spiced with cumin, dill, fennel and lemon peel. A touch of Oloroso Sherry adds extra depth and smoothness. Enjoy the full-bodied Kronborg Easter Akvavit with herring or our spring platter.
Vinhuset Norden has just launched its Easter Akvavit 2012, a dark, spicy and full-bodied akvavit. It has been spiced with cumin, dill, fennel and lemon peel. A touch of Oloroso Sherry.
Perfect for the herring at your Easter lunch or our spring plattter.
Our Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish, pan-fried herring in its own pickle, with fresh herbs, ensuring quite a refined flavour. You will find Jimmi’s recipe at the foodie website Spiseliv.dk (in Danish) – or below (in English).
“’I thought my pan-fried herring was the best in Denmark – until I tasted yours,” exclaimed a guest spontaneously, when he tasted the juicy pan-fried herring in its own pickle at Restaurant Kronborg. Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish with fresh herbs, ensuring quite a refined flavour,” writes foodie-website Spiseliv.dk.
Find Jimmi’s recipe for pan-fried herring in its own pickle at Spiseliv.dk (sorry, in Danish only) or below (in English).
The aromatic Brantevik herrings have quickly become a favourite among our regulars. Head Chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne. You will find Jimmi's recipe at the foodie-website Spiseliv.dk – or below.
“The aromatic Brantevik herrings have quickly become a favourite among the regulars at Restaurant Kronborg. Head chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne,” writes foodie-website Spiseliv.dk.
Find Jimmi’s recipe at Spiseliv.dk(sorry, in Danish only) or below (in English).
We serve hand-smoked salmon from Centralrøgeriet at Restaurant Kronborg. The salmon has been spiced and salted by hand, left to mature for two days and smoked over an open fire for two more days. All this to ensure our guests smoked salmon with optimum aroma, taste and texture.
“Danish restaurants and hotels have begun procuring hand-smoked salmon made with great old school craftsmanship. Chefs praise the salmon’s better aroma, taste and texture,” writes journalist Lars Dahlager in the MAD (FOOD) section of Danish daily, Politiken, on Sunday 4 March 2012.
The Salmon with the Best Aroma, Taste and Texture Journalist Lars Dahlager from MAD has visited Københavns Røgeri and Centralrøgeriet; two of the last remaining smokehouses in Denmark to still hand-smoke their salmon. This means that they spice and salt the salmon by hand and leave them to mature for two days before smoking them over an open fire for two more days. All this to ensure the consumers smoked salmon with optimum aroma, taste and texture.
At Restaurant Kronborg we have been serving the savoury hand-smoked salmon from Centralrøgeriet in Nordhavn, Copenhagen since October 2011.
Danish food magazine, COPENHAGEN FOOD, updates you on food, trendsetters and restaurants in Copenhagen and abroad. Read COPENHAGEN FOOD while enjoying an open-faced sandwich at Restaurant Kronborg.
“Spring sharpens our senses and our love of all the fantastic things life has to offer. And food is of course no exception,” writes publisher, Torben Klitbo, in the March edition of Danish food magazine, COPENHAGEN FOOD.
Chocoholics, Lumpfish Roe and Easter Eggs COPENHAGEN FOOD goes on to celebrate the arrival of spring by interviewing the chocoholics who have masterminded Copenhagen’s new Chokoladefestival (Chocolate Festival), lots of recipes with lumpfish roe and Easter eggs, as well as reports from their writers’ favourite restaurants in Copenhagen and abroad.
Jacobsen’s popular Saaz Blonde is now available on draft. Saaz Blonde is the perfect companion to fatty fish, like rimmed salmon or smoked Greenland halibut.
The brew master at Carlsberg’s gourmet brewery, Jacobsen, listens to his followers and now launches popular Saaz Blonde on draft.
Blonde, Elegant and Fruity Jacobsen has been inspired by the light, fruity biéres blondes from Belgium
and added a bit of elegant Czech Saaz hops, thus the name Saaz Blonde.
The beer is fruity with notes of ripe melon and dried apricots as well as a touch of pine
from the old Nordic plant kvan. Saaz Blonde is a full-bodied beer, almost
without bitterness, and fine for both experienced beer drinkers and people who
generally prefer wine with their food.
Jacobsen recommends Saaz Blonde for starters, fatty fish, cheese and dessert.