RECIPE: Herrings with ramson crème and “smiling eggs”

ramsons open sandwiches lunch restaurant kronborg copenhagen

Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.

The aromatic ramsons, aka the Nordic garlic, sprout everywhere at the moment. Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.

RECIPE FOR HERRINGS WITH RAMSON CRÈME AND “SMILING EGGS”   Continue reading →

RECIPE: Fish balls with salmon, a Danish classic

 

fish balls remoulade smørrebrød restaurant kronborg

Fish balls with remoulade is a classic Danish “piece of smørrebrød” – and always a popular lunch dish with our guests, young as old. We hope you enjoy the recipe.

“We had some wonderfully lovel smørrebrød at your restaurant. I was especially taken by the fish ball with salmon,” one of our guests wrote us, hoping to get the recipe.
And, as you may know, we are happy to share our recipes – including the recipe for the popular, classic fish balls…   Continue reading →

RECIPE: Remoulade, the favourite relish of the Danes

 

remoulade smørrebrød lunch restaurant kronborg copenhagen

For a Dane remoulade is the perfect relish for classic “smørrebrød”, like pan-fried fish fillets, Danish fish balls or roast beef with crisp onions.

“The only thing I miss from Denmark is remoulade,” one of our guests told us.
The guest is Danish but lives in London. She visits Copenhagen once or twice a year and every visit means at least one lunch at a classic Danish “smørrebrød” restaurant, enjoying either a pan-fried fish fillet, Danish fish balls or a “piece” with roast beef and crisp onions – and of course remoulade!
We were more than happy to help the guest with our recipe for the popular relish…   Continue reading →

Recipe: fragilité (almond cake) with crème of summer berries

 

almond cake summer berries good lunch restaurant kronborg copenhagen cooking

We make the fragilitées all summer with the best of the seasonal berries and fruits. They are amazing with the first crisp rhubarbs or with sweet summer plums.
Find the recipe for the fragilité with crème of summer berries in the August edition of Mad & Venner (in Danish) or at the bottom of this page (in English).

It was an easy choice, when we had to find a dessert which embodies the taste of Nordic summer…
The crisp fragilité complements the sweet, slightly tangy summer berries perfectly, and it is a firm favourite among our guests (and staff).
Should you want to try your hand at making the tasty fragilité at home you find the recipe in the August edition of Mad & Venner (in Danish) or below (in English).
If you enjoy spending time with friends and family over a good lunch, more than cooking, we suggest you sample the scrumptious cake as part of our 5-course “smørrebrød” menu for food festival, Copenhagen Cooking 2014, at a cosy lunch at Restaurant Kronborg.

Recipe for fragilité with summer berries   Continue reading →

Recipe: høost with rose hip compote

 

Høost hip rose compote lunch restaurant kronborg copenhagen cooking

“Pick plenty,” said one of our regulars, when he heard that we were heading out to pick rose hips. Last year the rose hip was so popular that we ran out of rose hips in no time. This year we have picked plenty for the freezer. Find the recipe for the rose hip compote in the August edition of Mad & Venner (in Danish) or at the bottom of this page (in English).

Høosten(literally the hay cheese) from the small dairy, Naturmælk, reminds us of the popular Vesterhavsost. Only we find the Høost to be crunchier and more flavourful.
Høosten  gets its name from the fact that the cows, which supply the milk for the production of the cheese, are fed with grass and air-dried hay, nothing else. This ensures a cleaner-tasting and more aromatic taste.
But of course the hay cheese would not be the same without our home-made rose hip compote…
Should you want to try your hand at making the popular rose hip compote at home you find the recipe in the August edition of Mad & Venner (in Danish) or below (in English).
If you enjoy eating more than cooking, we suggest you try the hay cheese with rose hip compote as part of the 5-course “smørrebrød” menu we have created for food festival, Copenhagen Cooking 2014, over a cosy lunch at Restaurant Kronborg.

Recipe for høost with rose hip compote   Continue reading →

Recipe: cured veal fillet with blackcurrants and crème of smoked cheese

 

blackcurrants veal fillet best lunch restaurant kronborg copenhagen cooking

Blackcurrants are some of the most flavourful of the Danish summer berries. We use it to recreate the taste of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the cured veal fillet with blackcurrants and crème of smoked cheese at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).

We have created a 5-course “smørrebrød” menu inspired by the Nordic summer for the food festival, Copenhagen Cooking 2014. The popular food magazine, MAD & VENNER, publishes the recipes for the menu in their August edition
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the cured veal fillet with blackcurrants and crème of smoked cheese for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.

Recipe for cured veal fillet with blackcurrants and crème of smoked cheese   Continue reading →

Recipe: fillet of sole with plum compote

 

Fillet of sole plum compote great danish lunch restaurant kronborg copenhagen cooking

We aim to capture the essence of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the pan-fried fillet of sole with plum compote at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).

The popular food magazine, MAD & VENNER, publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014, in their August edition.
The recipes are perfect for a cozy lunch for four.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the savoury fillets of sole for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.   Continue reading →

Recipe: herring marinated in honey and sea buckthorn

herring home-made best lunch restaurant kronborg copenhagen cooking beer

We aim to recreate the taste of Nordic summer in our 5-course “smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the home-salted herrings with honey and sea buckthorn at the bottom of this page – or in the August edition of foodie magazine, MAD & VENNER (in Danish).

“Few things are more iconic than “smørrebrød”, a beer in the large glass and an aquavit in the small glass,” writes the popular foodie magazine, MAD & VENNER, in their August edition.
MAD & VENNER publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014 – perfect for a relaxed lunch with friends.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the delicious herring for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.   Continue reading →

Recipe: open potato sandwich with ovenbaked ham and smoked cheese crème

ham smoked cheese potato sandwich best lunch restaurant kronborg Copenhagen

The juicy new Danish potatoes are complimented by oven-baked ham and crème of smoked cheese when our Head Chef, Jimmi Bengtsson, re-interpret the Danes’ summer favourite: the open potato sandwich. We invite you to find the recipe below.

Every spring we experiment with new tasty versions of the classic Danish favourite: the open potato sandwich.
Here we oven-bake the smoked ham to give a great crunchy, slightly salty, contrast to the juicy new Danish potatoes and the creamy smoked cheese.
Find the recipe below – or enjoy   Continue reading →

Recipe: open potato sandwich with “granny salad” and deep-fried anchovies

potato open-faced sandwich best lunch restaurant kronborg copenhagen anchovies granny salad

Our Head Chef, Jimmi Bengtsson, twisted the Danes’ beloved open-faced potato sandwich – and our regulars had a new favourite. Please find Jimmi’s recipe below.

We strive to renew the classic summer favourite of the Danes, the open potato sandwich,. Of course we still try to take the many demands to the open sandwiches into account: they should combine   Continue reading →

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