Grilling Scandinavian: Recipes for delicious grill specialties with fish, meat and vegetables
The Scandinavian countries are not only known for their clothing and furniture. The neighbors also have a lot to offer in terms of cuisine and are in no way inferior to the southern countries when it comes to barbecuing. As proof, we offer you some ideas and recipes for grill specialties with fish, meat and vegetables. Scandinavian grilling made easy: uncomplicated, quick and still very tasty. The individual grill recipes can be combined with each other so that you can put together a festive menu. Or you can surprise the family on the weekend with grilled Swedish or Norwegian style. Join us on a culinary trip to Northern Europe!
Grilling Scandinavian: Fast and uncomplicated grill recipes
In Sweden, the barbecue season starts on April 30th, when a spring festival takes place. The Swedes look forward to the warm weather and like to stay outdoors on sunny days and warm evenings. It goes without saying that there is a barbecue in the garden. And if the weather does not allow barbecuing outside, the whole family gathers in a special grill hut (in Swedish: Grillkota). The grill kota has a hexagonal shape and a charcoal grill in the middle. This leaves enough space around the grill where the family and friends can sit down and end the evening together while barbecuing.
Grilling Scandinavian: Recipe for Norway lobster
In contrast to Germany, where sausages are one of the grill classics, the Swedish hobby chefs much prefer to grab fish and seafood. The individual ingredients are carefully selected, the Swedes attach great importance to the high quality of the food. Seasoning is preferred sparingly, but the grilled food is served with a sauce. The side dish – potatoes or vegetables – is prepared together with the grilled food.
Norway lobster with butter
Grilled Norway lobster with butter, lemon juice and garlic is the absolute classic for the festive Swedish buffet in summer. The recipe is super simple and well suited even for complete beginners. The grenade is marinated and grilled whole. For the marinade, the Swedes stir in melted butter, lemon juice and pressed cloves of garlic. The marinade is seasoned with parsley and seasoned with salt. Each Norway lobster is first cut open in the middle of the belly, lengthways, with a sharp knife. Then the intestine is removed. The Kaisergrenade are then placed in a bowl, poured with the marinade and refrigerated for several hours. Then they are placed on a hot grill with the cut surface facing down. They are cooked after about 10 minutes of constant turning and can be arranged on preheated plates with grilled vegetables such as zucchini.
Grilling Scandinavian: grill specialties with meat
Pork grill specialties are particularly popular in the Scandinavian countries. A lumberjack steak is a piece of pork cut into slices or pieces from the neck of the pig. The Swedish variant is called Flintastek. The rind and bones of the shotgun teak are not removed before grilling and can prevent the pork from drying out too quickly during the grilling. The meat is seasoned with green pepper, salt, pepper and parsley, served with grilled mushrooms.
Beef grill specialties are also very popular in the Scandinavian countries. The Swedes love beef fillet, for example, and steak is often made in Norway. It is important to pay attention to the good meat quality when buying. It can be recognized above all by the color of the flesh: deep red. Before grilling, the meat is usually marinated with fresh herbs and cooking oil. In any case, the hobby cooks often do without a marinade and season the meat just before grilling. Corn, red onions, radishes, garlic and peppers are served with the beef.
Grilled specialties with game meat are traditionally very popular in the Scandinavian countries. Venison fillets are grilled for 4 minutes on each side at 200 degrees. The best match is a herb salad made from wild herbs such as dandelion, rocket, chickweed and watercress with a dressing made from olive oil, white wine vinegar, sugar, salt and ground pepper. Optionally, you can also serve the classic – radishes and green salad with venison.
Grilling Scandinavian: grill specialties with crabs and crayfish
If you want to score points with your guests, you can rely on crabs. The crabs are usually sold frozen. Before you grill them, let them thaw in the fridge overnight. Then the crabs are cut in half, seasoned and drizzled with olive oil and then come to the grill. Swedish potatoes are served with it. The potatoes are washed, peeled and cut several times (but not cut, the potato should be connected on one side). Then slide the cheese and ham between the potato slices and place on the grill with the cut side up.
Scandinavian grill recipes with vegetables
Seasonal vegetables are often grilled in the Scandinavian countries and then served as an accompaniment to fish or meat. There are two options to choose from: vegetables and peppers. Onions and asparagus come straight to the grill. Optionally, the ingredients for the side dish can be wrapped in aluminum foil and only then placed on the grill. For example, the combination of spring onions, cherry tomatoes or cherry tomatoes, lemon slices and fresh herbs tastes good. They are the perfect accompaniment to fish.
Scandinavian grill recipes with chicken
Crispy grilled chicken legs are the highlight of every Scandinavian barbecue party. They are first cut on the upper side and then brushed with a marinade made from olive oil and seasonal spices. Then put the chicken legs in a freezer bag and pour the remaining marinade over them. Then they are chilled overnight and only come to the grill the next morning.
Grilling Scandinavian: Only high-quality food is put on the grill
In Sweden, when the weather is bad, grilling takes place in special wooden huts
Sweets are also often grilled: dessert with bananas, chocolate and cream
For more information about the Swedish grill tradition, you can also visit the website of the Swedish grill association.
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