Wallenberg Cutlets
8 servings
45 minutes
There are two stories about the origin of Wallenberg cutlets. But no one knows which one is true. The first is this. A man named Marcus Wallenberg, the mayor of Stockholm, suffered from stomach pains. But he loved meat, anyway. And he asked his cook to make a light but meaty dish. The cook took the best piece of veal, put it through a meat grinder several times and added the yolk and cream, which are traditionally included in soufflé. The other story is also about a man named Marcus Wallenberg . Then, about ninety years ago, his father was the richest man in Sweden. The Wallenbergs are still real oligarchs, this family owns a lot in Sweden. So, this Wallenberg also suffered from stomach problems. And so one day he came to the famous Stockholm restaurant Operakällaren. The chef of Operakällaren knew about Marcus's problems and decided to cook something very special for a rich client. And I made these tender, soufflé-like cutlets.
1
Pass the veal through a fine grinder three times. Add cream, egg yolks, 10 g of salt, and pepper to the minced meat, and blend with a blender or whisk until a uniform, airy mass.
- Veal: 1 kg
- Heavy cream 35% fat: 400 ml
- Egg yolk: 4 pieces
- Salt: to taste
- Ground white pepper: 5 g
2
Divide the minced meat into 160 g patties and coat in breadcrumbs. Fry on both sides in butter.
- Butter: 100 g
3
To make cranberry sauce, combine frozen cranberries and sugar in a saucepan. Heat over low heat, stirring constantly, until the sugar dissolves. Let it cool. Do not cook the berries - just warm them.
- Frozen lingonberries: 300 g
- Sugar: 300 g
4
Boil the potatoes, add butter, salt, and mash to the desired consistency.
- Potato: 1 kg
- Butter: 100 g
- Salt: to taste
5
Pour boiling water over frozen peas and immediately drain onto ice. Serve the cutlets with lingonberry sauce, mashed potatoes, and blanched peas.
- Frozen green peas: 250 g
