I spent the evening learning some traditional cooking. Ingvar and Anki were not impressed with my attempt at making Lingon (Cow Berry) sylt in September so they were keen to teach me the traditional recipe.
4 lites of Lingon berries
20 decilitres of water
80 decilitres of sugar
Here the Lingon are being measured out into a large saucepan
The mixture is brought to the boil and then simmered for 15 minutes and any froth forming on the top must be skinned off and removed.
The sauce is then left to cool and put into jars.
The Lingon sylt is traditionally served with Reindeer meat. In the picture below I have it with Reindeer blood pudding (the Swedish/Saami name for which I cannot remember).
Anki had defrosted a large White Fish (Sik in Swedish) to cook for our evening meal.
I have smoked White fish at my cabin
but this one had not been smoked.
Anki filleted it, placed some herbs between the fillets and then wrapped them in bacon.
It was then baked in the oven and having never had fish cooked in bacon I would certainly do it again as it was fantastic!!