Chilled
Ambient
SILL – SWEDISH HERRING SPECIALITIES
Typical Scandinavian Sill-specialities in reliable LARSEN-Quality. Seven tasty, hearty recipes of this marinated herring snack conquer the households that appreciate refinement. From the 250-g-jar it is quickly prepared. Whether it’s directly on bread, for a delicious buffet or with egg – this pleasure has no limits.
250g
250g
250g
250g
250g
250g
250g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Swedish Herring Cucumber Salad
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Dill Herring (250g jar, in the refrigerated section)
1 Small cucumber
½ Celery (250g)
1 Bunch radishes
75 g Smoked, streaky bacon
2 Slices whole-grain toast
1 T Oil
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Clean, wash and dice cucumber, celery and radishes.Dice bacon and fry until crisp.Cut toast into small cubes. Heat oil in a pan and fry the bread cubes in it until they are golden-brown, let cool.Remove the dill herring from the jar. Loosely mix all ingredients. Season to taste with the marinade, salt and pepper. Garnish with celery leaves.
TRADITIONAL MATJES SPECIALITIES – PORTION PACK
NEW — Made in Sweden the traditional way! The Matjes herring is 100% naturally matured as a whole fish with its own enzymes in the barrel before the processing begins as a filet. This means consistent quality of a natural fine-tender Matjes herring with good taste and bite.
Of course from LARSEN — your Matjes expert
150g
200g
200g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Apple Fennel with Fine Matjes Herring
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fine Matjes Herring Fillets
200 g Sour Cream
2 Medium-size fennel bulbs
2 Medium-size apples
25 g Butter or margarine
50 g Bacon (smoked ham)
1 Bunch of smooth parsley
Salt, pepper
Level of difficulty. Easy
Preparation time. approximately 15 min.
PREPARATION
Clean fennel and apples, wash and cut in slices. Sauté the fennel for approximately 7 minutes in hot grease. Add the apple slices and cook for an additional 3 minutes. Season with salt and pepper.
Fry the bacon in a coated pan until crisp, let cool and finely crumble.
Wash and finely chop the parsley. Sprinkle both over the apple-fennel, arrange with the matjes herring on a plate and serve with the fresh and spicy sour cream.
TRADITIONAL MATJES SPECIALITIES – PORTION PACK
NEW — Made in Sweden the traditional way! The Matjes herring is 100% naturally matured as a whole fish with its own enzymes in the barrel before the processing begins as a filet. This means consistent quality of a natural fine-tender Matjes herring with good taste and bite.
Of course from LARSEN — your Matjes expert
150g
200g
200g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Apple Fennel with Fine Matjes Herring
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fine Matjes Herring Fillets
200 g Sour Cream
2 Medium-size fennel bulbs
2 Medium-size apples
25 g Butter or margarine
50 g Bacon (smoked ham)
1 Bunch of smooth parsley
Salt, pepper
Level of difficulty. Easy
Preparation time. approximately 15 min.
PREPARATION
Clean fennel and apples, wash and cut in slices. Sauté the fennel for approximately 7 minutes in hot grease. Add the apple slices and cook for an additional 3 minutes. Season with salt and pepper.
Fry the bacon in a coated pan until crisp, let cool and finely crumble.
Wash and finely chop the parsley. Sprinkle both over the apple-fennel, arrange with the matjes herring on a plate and serve with the fresh and spicy sour cream.
CAVIAR
Try our assortment of CAVIAR. First class raw materials from clean waters and careful processing make each of our delicious CAVIAR varieties a special taste experience.
100g
100g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Sauerkraut Soup with Dollops of Caviar-Cream
SHOPPING LIST FOR 4 SERVINGS
1 LARSEN Tuna Fish Spread (100g tube in the refrigerated section)
1 LARSEN German Caviar, black (50g jar, in the cooling section)
75 g Smoked, streaky bacon
1 T Oil
1 Onion
1 T Tomato paste
500 g Fresh sauerkraut
1 T Vegetable broth (instant)
0,5 l Dry white wine
100 ml Cream
1 T Potato starch
150 g Whipped cream
8 Slices baguette
2 T Butter
Cayenne pepper, salt
Parsley to sprinkle on
Level of difficulty: Medium
Preparation time: approximately 20 min.
PREPARATION
Finely dice bacon and sauté in hot oil. Peal onion, finely dice, and together with the tomato paste, add it to the bacon. Add sauerkraut, broth and wine. Bring it all to a boil and let cook for 10 min. Season the soup to taste with cayenne pepper and salt.
Mix 100 ml cream together with 1 T potato starch and add it to the soup. Whip the rest of the cream until it is half stiff.
Lightly toast the baguette slices in a buttered pan. Arrange the warm slices with the tuna fish spread separately.
Ladle the soup into soup plates, garnish with cream and caviar. Sprinkle with parsley and serve.
DELICIOUS SALT HERRING
Highly salted delicious salt herring in various container sizes and types look back on a long tradition in Germany. High-quality raw materials and traditional manufacturing methods form the basis of LARSEN’S delicate salt herring products. The ready-to-eat salt herring fillets possess a high degree of convenience. Without further treatment they can be used directly for homemade salads or the like.
1000g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Apple Fennel with Fine Matjes Herring
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fine Matjes Herring Fillets
200 g Sour Cream
2 Medium-size fennel bulbs
2 Medium-size apples
25 g Butter or margarine
50 g Bacon (smoked ham)
1 Bunch of smooth parsley
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 15 min.
PREPARATION
Clean fennel and apples, wash and cut in slices. Sauté the fennel for approximately 7 minutes in hot grease. Add the apple slices and cook for an additional 3 minutes. Season with salt and pepper.
Fry the bacon in a coated pan until crisp, let cool and finely crumble.
Wash and finely chop the parsley. Sprinkle both over the apple-fennel, arrange with the matjes herring on a plate and serve with the fresh and spicy sour cream.
SCANDINAVIAN SPREAD
Scandinavian spread – the new trend. LARSEN’s scandinavian spread come in six exclusive flavors. These spicy spreads out of the tube are not only delicious on ciabatta or crackers, but also perfect to refine homemade pizzas and salads. In addition, LARSEN’s scandinavian spread are a great ingredient for all fish sauces and fish soups.
100g
100g
100g
100g
100g
100g
100g
100g
100g
100g
100g
100g
Extraordinary fine recipes by
Chef de Cuisine Uwe Messner
As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.
Ravioli with Shrimp Cream Filling
SHOPPING LIST FOR 4 SERVINGS
1 LARSEN Shrimp Spread (100g tube in the refrigerated section)
300 g Flour
3 Eggs
½ T Salt
50 g Ricotta cheese
25 g Chopped pistachios
For the sauce:
1 LARSEN German Caviar, black (50g jar, in the cooling section)
1 EL Butter
1 Onion
¼ l Vegetable stock
200 g Sweet cream
3 T Light sauce thickener
Juice of 1 lemon
Pepper
Level of difficulty: Challenging
Preparation time: approximately 40 min.
Wait time 1 h
PREPARATION
Knead flour, eggs, salt and 1 T water to form a smooth pasta dough. Wrap in foil and let it sit at room temperature for ap-proximately 1 h.
In the meantime, finely grate ricotta cheese and mix it together with the shrimp spread and the pistachios. Thinly roll out the pasta dough on a floured work surface (approximately 50 x 50 cm), cut it in half. Use a teaspoon to place the filling at 2-3 cm intervals on one of the dough halves.
Brush the intermediate spaces with a little water and cover with the second dough half. Use the handle of a long stirring spoon to press the intermedi-ate spaces. With a pastry wheel cut out ravioli 5-6 cm in size and cook them one serving at a time in plenty of boiling salted water 5-6 min.
For the sauce, sauté a small chopped onion in butter. Pour in stock and cream, bring to a boil and thicken with sauce thick-ener. Season to taste with lemon juice, salt and pepper.
REFINEMENT
Decorate with LARSEN German Caviar to your taste.
