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Skagen Toast with Salmon and Egg
(most were prettier, this one was made
"special" for me) |
After last night, I think Gothenburg is about to get its first Michelin stars, with the chefs being none other than us students. For one of the most delicious meals I have had in a while (and by far the best on the trip), we went to a high end "restaurant," called Barbros Matskola, by the docks where two chefs instructed us how to cook in their kitchen, and also provide a menu and ingredients. This establishment has earned a stunning reputation in Gothenburg's culinary circles, and has been visited by royalty and the Swedish Prime Minister. Only top-end, fresh and carefully selected ingredients are used to prepare contemporary Swedish dishes. We were broken into groups of three or four, and assigned a task; Alex Braatz, Connnor McComas, and I were assigned to the first appetizer,
Toast Skagen with Salmon and Egg. Using sushi-quality salmon, we created a delicious delicacy, and even artfully garnished the dish with fresh dill and a lemon slice. Move over Rachel Ray, we're about to start a culinary revolution.
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| Herring Ball on Crisp Bread |
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| Fried Plaice Fillet with Risotto |
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| White Chocolate Mousse with Raspberries |
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