| Prep: 15 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 40g | 25g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 40g | 0.8g |
Why I Love Swedish Smörstekt gösfilé med räkor och hummersås
Swedish cuisine has always held a special place in my heart, and this recipe for Smörstekt gösfilé med räkor och hummersås is no exception. There’s something magical about the combination of tender walleye fillets, sweet shrimp, and a rich lobster sauce that takes me back to those chilly nights in the Rockies, where hearty meals by the fireplace marked the end of long days in the great outdoors.
A Taste of Sweden in the Mountains
Growing up in Colorado, I was more accustomed to trout and venison, but my culinary adventures have expanded over the years. Despite our American roots, my partner Gordon and I have developed a deep appreciation for international flavors, and Swedish cuisine has become a delightful staple in our home. This dish reminds me of my mountain heritage while introducing a new twist that feels just as comforting and robust.
Rich and Elegant Flavors
One of the key reasons I love Smörstekt gösfilé med räkor och hummersås is its rich, elegant flavor profile. The shallots and white wine bring a subtle sweetness, enhanced by the tomato paste and Dijon mustard, while the lobster stock and heavy cream create an indulgent sauce that pairs beautifully with the delicate fish and shrimp.
Notably, the use of ingredients like walleye, which is readily available in North American waters, makes this dish accessible without compromising on authenticity. The addition of fresh dill and parsley adds a burst of freshness, while a squeeze of lemon brightens the entire plate.
This dish would pair wonderfully with a side of buttered new potatoes or a simple green salad, balancing the sumptuous sauce with something light and fresh. You might even find that it shares some similarities with French cuisine, particularly in its luxurious use of butter and cream.
Inspired by Culinary Giants
Speaking of inspiration, I have to give a nod to renowned Swedish chef Marcus Samuelsson, whose innovative take on traditional Scandinavian dishes has captivated food enthusiasts worldwide. While this recipe stands as a testament to classic Swedish cooking, it’s chefs like Samuelsson who ignite the passion within us to explore and create dishes that feel both familiar and exciting.
Ultimately, the beauty of Smörstekt gösfilé med räkor och hummersås lies in its ability to transport you to a cozy cabin amidst the vast wilderness, all while introducing the refined tastes of Nordic cuisine. It’s a dish that warms the soul and delights the senses, perfect for sharing with those you love, just as Gordon and I do.
What You’ll Need
- 6 walleye fillets (approximately 6 ounces each)
- 1 cup shrimp, peeled and deveined
- 1 cup heavy cream
- 1/2 cup lobster stock
- 1/4 cup white wine
- 1 shallot, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 lemon, cut into wedges
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
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Method
Step One
Pat the walleye fillets dry with paper towels. Season both sides with salt and black pepper to taste.
Step Two
In a large skillet, heat 4 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Once the butter has melted and is starting to foam, add the walleye fillets to the skillet. Cook for about 4-5 minutes on each side until the fillets are golden brown and cooked through. Transfer the fillets to a plate and keep them warm.
Step Three
In the same skillet, add the remaining 4 tablespoons of unsalted butter. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the tomato paste and cook for another minute.
Step Four
Add the white wine and let it simmer until reduced by half, about 2 minutes. Stir in the lobster stock and heavy cream, bringing the mixture to a gentle simmer. Allow to cook for about 5 minutes until the sauce starts to thicken.
Step Five
Stir in the Dijon mustard and season the sauce with salt and black pepper to taste. Add the shrimp to the sauce and cook for about 3-4 minutes, or until the shrimp are pink and cooked through.
Step Six
Return the walleye fillets to the skillet to warm them through for another 1-2 minutes. Remove from heat and add fresh dill and parsley for garnish.
Step Seven
Serve the smörstekt gösfilé with the shrimp and lobster sauce spooned over the top. Garnish with lemon wedges on the side. Enjoy!
