01 December 07

Features

21 DISHES you never thought to order

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Christian Sandefeldt,Sweden
Chef-patron, Deep, London
With its views over the River Thames, Scandinavian-influenced seafood restaurant Deep offers top-notch classic dishes and platters. More importantly, Christian also serves up 15 small dishes that showcase more unusual types of seafood and shellfish imported from his native Sweden.

19 SURSTRÖMMING
“If you manage to get past the stench from the fermented herring once you’ve opened the can, you will find that it has a rather salty flavour with a slight tang and a mushy consistency. I suppose it could be likened to fishy Marmite – likewise, most people either love it or hate it. It can be found in shops all around the country all year and is considered quite a delicacy.”

20 DILL-KOKTA MUSSLOR
“About 80km north of Gothenburg is the village of Bryggudden, where they fish some of the best oysters and mussels in Europe. The mussels are wild and not grown on ropes, as you’ll usually find. They need little preparation, and there is a small seafood restaurant on the seafront where you can sample simple dishes like steamed mussels with dill.”

21 FLÄSKLÄGG MED ROTMOS
“Not many visitors to Stockholm find out about Östermalmshallen, the place to go for classic Swedish cooking (rather than the expensive seafood that many tourists get excited about). There’s a stall that specialises in traditional home cooking, and the dish to go for there is fläsklägg med rotmos, which is braised hock of ham served with root vegetable mash and sweet Swedish mustard.”

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