We celebrate the New Danish Potatoes

Posted on 06/06/2012 by kradmin

Our Head Chef, Jimmi Bengtsson, celebrates the arrival of the new crop of Danish potatoes – and summertime - by composing some mouth-watering open-faced sandwiches with the summer delicacy, like potatoes with smoked salmon and crème of ramson, with ‘granny salad’ and deep-fried anchovies or an ‘Aquavit Sandwich’.

It’s a sure-tell sign that summer has arrived when the new crop of Danish potatoes hit the market. To celebrate the event we have created some mouth-watering open-faced potato sandwiches:
- Potatoes with smoked salmon and crème of ramson
- Potatoes with ‘granny salad’ and deep-fried anchovies
- ‘Aquavit Sandwich’ – with potatoes, marinated herring, red onions and crème of chives

Obviously the open-faced sandwiches are even tastier with a glass of foamy Jacobsen Saaz Blonde and a ‘sensible’ Kronborg Akvavit.
Feel free to book your table for a cosy lunch at Restaurant Kronborg.

Photo by Henrik Ploug at Stræderne.dk.

Recipe: Potato Sandwich with Deep-fried Anchovies

Posted on 16/04/2012 by kradmin

Our Head Chef, Jimmi Bengtsson, twisted the Danes’ beloved open-faced potato sandwich for the food festival Copenhagen Cooking 2012 – and the guests had a new favourite. You will find Jimmi’s recipe at the foodie website Spiseliv.dk (in Danish) – or below (in English).

“Restaurant Kronborg twisted the Danes’ beloved open-faced potato sandwich for the food festival Copenhagen Cooking 2012 – Winter Edition,” writes foodie website Spiseliv.dk.
“Chef Jimmi Bengtsson added more acidity to the lettuce and a bit of crunch to the garnish – and the guests had a new favourite.”
Find Jimmi’s recipe for open-faced potato sandwich with deep-fried anchovies at Spiseliv.dk (sorry, in Danish only) or below (in English).

More Open-faced Potato Sandwiches with Deep-fried Anchovies
Or enjoy an open-faced sandwich with Potatoes (a perennial favourite with the Danes) for lunch at Restaurant Kronborg.
And remember, the open-faced sandwiches taste much better when ’swimming’ in a glass of Jacobsen Saaz Blonde.

Recipe for Open-faced Potato Sandwich with Deep-fried Anchovies Continue reading →

Recipe: Pan-fried Herring in its Own Pickle at Foodie Website, Spiseliv.dk

Posted on 15/03/2012 by kradmin

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).

More Pan-fried Herring in its Own Pickle
Or enjoy an open-faced sandwich with Kronborg’s pan-fried herring in its own
pickle at Restaurant Kronborg.
And let the juicy herring ’swim’ in a glass of Jacobsen Saaz Blonde. Continue reading →

Recipe: Brantevik Herring at Foodie Website, Spiseliv.dk

Posted on 12/03/2012 by kradmin

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).

More Brantevik Herring
Or enjoy an open-faced sandwich with Branteviksild at Restaurant Kronborg.
The Brantevik herring tastes even better when it ’swims’ in Jacobsen Saaz Blonde.

Read the Recipe for Brantevik Herring Continue reading →

Tasty Smoked Salmon takes Old School Craftsmanship

Posted on 08/03/2012 by kradmin

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.

More Hand-smoked Salmon
Read the article ”Danskerne svigter den håndrøgede laks” (sorry, in Danish only)
by Lars Dahlager in the MAD section of Politiken.
Or enjoy an open-faced sandwich with hand-smoked salmon at Restaurant Kronborg, preferably with a glass of Jacobsen Saaz Blonde.

Jacobsen’s Popular Saaz Blonde – Now on Draft

Posted on 01/03/2012 by kradmin

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.

More Jacobsen Saaz Blonde
Find more information about Jacobsen Saaz Blonde (sorry, in Danish only).
Or enjoy it with rimmed salmon or pan-fried plaice at Restaurant Kronborg.