Eggs in Mustard Sauce (In Danish nicknamed Shitty Eggs ), historically a traditional dish for Maundy Thursday. Today often eaten as a starter.

Transcription

1 Eggs in Mustard Sauce (In Danish nicknamed Shitty Eggs ), historically a traditional dish for Maundy Thursday. Today often eaten as a starter. Melt 2 tablespoons of butter in a heavy-bottomed saucepan. Stir in 2 tablespoons of flour stirring constantly, until the paste cooks and bubbles a bit, but do not let it brown about 2 minutes. Add ¼ liter of hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, and a rich spoonful of course mustard. If the consistency is too heavy, loosen the sauce with a drop or two of cream. Pour the mustard sauce on a hot plate, and cut in half two, seven minute eggs and place on the sauce. Serve at once with bread.

2 Fermented and salted herring with mayonnaise and small potatoes. This is very simple if you can get the salted and fermented herring. Simply serve with mayonnaise, capers, rings of red onion, and the smallest available potato. In the summer, this is easy, in winter it will most often be the asparagus potatoes that will have to be used.

3 Fried and pickled Herring You can actually use smaller fish that you can filet completely for bones. Herring are dense in meat, fatty in the most healthy way and flavor intense they come from the North Atlantic. They handle this harsh method of preservation best, but if you are interested in the effect, and cannot get whole herring - try another whole, small fish. Take four fish - Filet the Herring whole, butting of the head, but keeping the two sides of the fish together, most often they come filleted like that too. Drizzle with salt and pepper, fold back together around the now removed bones. Roll in flour, Fry at medium to high heat in a pan with quite some clarified butter, browning the whole fish. Put in a deep tray. Bring to the boil 100g of sugar and 2,5 dc of plain vinegar, with 5 black peppercorns and a handful of bay leaves. Leave to cool for a while, and pour over the fish, it should cover them, if notmake more vinegar pickle. When cooled off, fill in a handful of red onion rings, and leave in the fridge for at least one day. Eat on black, unsweetened rye bread.

4 Cured and cold smoked salmon with soft-boiled eggs and herbal cream. Salmon used to be so plentiful in Denmark, that farm workers had it written into their contracts, that their lords and masters could only serve them salmon 6 days a week. Now wild salmon is a rarity, most is raised in farm, many now in excellent quality, being organic and with room for the fish to move and grow. Purchase a piece of cold smoked and cured salmon in the best quality - from Denmark - could be Fanoe Salmon. Simply slice the salmon thinly sharp knives are a chef s best friend. Take a quarter liter of cream, whip it with the juice and rind of half a lemon, until it thickens. Voila sour cream. Chop a handful of parsley, some chervil, chives, dill or other luscious greens in your general vicinity spinach would be nice too. Put the herbs in your sour cream. Season with salt and pepper, and serve with a soft-boiled egg, or a poached one. White bread at the side.

5 Small Fjord Shrimp with a broken Easter Egg. The tiny shrimps are virtually impossible to get outside of Denmark. They are boiled shortly 1 2 minutes in salted and lightly sugared water. Cooled of, peeled by hand, and left outside of any refrigeration until eaten. It is one of the most treasured Danish delicacies. They are eaten au naturel most often, here on toast with a crushed, soft-boiled egg on top. If you come to Denmark when they are in season, treat yourself to some poor fisher lady tedious work, the little things are soft and sweet like little shrimp kisses.

6 Sole and Cabbage Cut away the filets of two soles. Cut in quarters a head of pointed cabbage. Take a deep pan, heat it up, put in the cabbage with half a glass of beer, three spoonfuls of butter, the juice from half a lemon and a small bit of nutmeg salt and pepper of course. Leave to simmer for 2 minutes, place the filets on top of the cabbage, put a lid on, three minutes later should be ready to serve with fresh dill. Serve on at hot plate, cabbage, buttersauce and steamed sole. Remember that the beers should be light in color, and a little sweet, to match the sweetness of the cabbage. All photos taken by Lars Gundersen.