Finnish Midsummer | Juhannus

Introduce the concept of Finnish Midsummer and its significance.

Discuss the availability of seasonal ingredients in Finland, particularly fish and vegetables.

Show pickled herring, smoked white fish, and arctic char as key ingredients.

Mention the use of fresh potatoes and onions, emphasizing their flavor when fresh.

Begin cooking the potatoes by bringing water to a boil.

Prepare a sour cream sauce by chopping green onion and dill, mixing them with 2 tablespoons of sour cream and black pepper.

Prepare dessert by cleaning and cutting strawberries, raspberries, and blackberries, sprinkling them with about a tablespoon of sugar, and letting them macerate in the fridge for about an hour.

Cut small mushrooms in half and prepare carrots by peeling and trimming the ends, cutting them into bite-sized pieces.

Once the water is boiling, add the potatoes to cook.

Dice a shallot and cook it with mushrooms in olive oil until softened.

Lay a piece of arctic char on top of the cooked mushrooms and shallots, adding fish stock made from water and smoked tuna sauce, along with fish sauce, white wine, black pepper, and dill.

Bake the arctic char in a 400-degree oven until cooked through.

Once the potatoes are done, add the carrots to the pot.

Combine the sour cream sauce with the potatoes and carrots, shaking to mix well.

Prepare the quark by mixing about 2 cups of yogurt with the macerated berries, leaving some for garnish, and adjusting sweetness to taste.

Reduce the sauce from the fish by removing the fish and adding half a tablespoon of cold butter to thicken it.

Plate the dish with potatoes, carrots, arctic char, and drizzle the sauce over the top.

Serve with selected pickled herring, smoked white fish, a green salad with chopped cucumbers, and rye bread.

Equipment Needed

Spice Level:

Dietary

Allergens