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 →
The cured fillet of veal with the cherry compote was such a hit on our Nordic summer platter for Copenhagen Cooking that we decided to serve it on our autumn platter. Find the recipe at Gastro.dk or below.
“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 Continue reading →