Cooking tips
from Stefan Eriksson's Food studio

Jerrhag & Eriksson

Stefan Eriksson’s Food studio offers companies and individuals cooking classes,
catering, private dining, business meetings, press events, conferences, takeaway and a range of other food experiences. Meals can be served at a location specified by the client or at Stefan Eriksson’s premises in central Stockholm which also function as
a restaurant.

Stefan Eriksson’s Food studio is owned and run by Stefan and Anette Eriksson. Stefan, a former winner of the Swedish Professional Cooking Championships, was named Swedish Chef of the Year in 2005. In 2008 he was given the honour of composing the starter and main course for the Nobel Prize banquet.

Salmon recipe

Tips

1.
When cutting fish, dip the tip of the knife in a bowl of water, and let the drip run along the cutting edge – this makes it easier to slice both fish and meat.

2.
Mix plain yoghurt with sunflower seeds, pumpkin seeds, sesame seeds and white poppy seeds and grate in a little fresh garlic. Add salt and pepper to taste. Ideal with fish soup, grilled meat or on fresh bread.

3.
Simple and tasty garnishes that stimulate the taste buds:

Mix finely chopped dill, shallots, parsley and chives.
Ideal on potatoes, salads and fish.
Pan-fry finely cubed wholemeal bread in olive oil, whole fennel, aniseed, salt and pepper. Ideal for soups and stews.
Mix finely grated lemon peel, finely sliced spring onions, sweet cicely and crumbled goats’ cheese. Ideal with meat dishes.

Pan-fry white bread in olive oil, crumble and mix with grated lemon peel and finely chopped chives. Ideal with salads, fish and meat dishes.