“The fillet of veal becomes extra delicious when cured with a citrus aquavit, like the chilli citrus aquavit from local supplier, Schumacher’s,” says our head chef, Jimmi Bengtsson.
We served the super tender fillet of veal on our Nordic summer-platter for the food festival Copenhagen Cooking in August 2013. The cured veal was such a hit with our regulars that we decide to serve it as part of our autumn platter.
Should you want to try your hand at making the popular cured veal at home you find the recipe at Gastro.dk (sorry, in Danish only) or below (in English).
If you enjoy eating more than cooking we suggest you try the cured veal at a cosy lunch with “smørrebrød” at Restaurant Kronborg.
Recipe for sandwich with cured fillet of veal and cherry compote
600 grams of fillet of veal
2-3 centilitres of your favourite aquavit, like chilli lemon from Schumacher’s
10 slices of dark rye bread (cut the rye bread in quarters if you serve the cured fillet of veal as part of a lunch platter)
2 tbsp of crushed black pepper
5 tbsp ocean salt
1 tbsp raw sugar
3 tsp lemon peel
4 tbsp fresh thyme, finely chopped
¾ dl cold-pressed rapeseed oil
600 grams of cherries
8-10 tbsp of raw sugar
4-5 tbsp of balsamico vinegar
1-2 tsp of salt
Pepper to taste
If you like: flavour the compote with 1 fresh chilli or the juice of ½ lemon or 2-3 centilitres of Danish cherry wine, we favour the cherry wine from Frederiksdal
½ little gem lettuce
Apply the aquavit onto the fillet of veal with a brush.
Mix the spices and rub them into the fillet.
Wrap the meat tightly in foil and put it in the freezer till you want to serve it (minimum 24 hours).
Wash and dry the cherries and remove the pits.
Add chilli (finely chopped and without the white seeds), lemon juice, chilli or cherry wine, according to whether you want your compote citrusy, with bite or with an intense cherry flavour.
Pour all the ingredients for the compote in a pot and boil them, while stirring, for ten minutes.
Leave the compote to cool off.
Wash the little gem lettuce and pat the leaves dry.
Slice the fillet of veal thinly and arrange the slices on the buttered rye bread.
Garnish with the cherry compote in the lettuce leaves.
Makes 10 open sandwiches
Photo by Chris Tonnesen