Flera kan möjligen ha missat kokboken Famous Choral Conductor’s Cookbook (kanske för att den är typograferad med Comic Sans; P-Ås anm). Denna kokbok utgavs emellertid till IFCMs (Internationella körledarfederationen) symposium i Minnesota, augusti 2002.
På begäran återpubliceras här Bosse Johanssons bidrag, vilket också fick representera Sverige bland de 30 utvalda länderna/dirigenterna.
Filled Salmon Package with Marinated Vegetables and Small Baked Potatoes
This recipe can be made quickly by buying smoked salmon in large slices. The salmon package is filled with chèvre and chives.
Ingredients for 4 persons:
8 big, thin slices of coldsmoked salmon
150 g chèvre (goat cheese)
3 tablespoons crème fraiche (or double cream)
1/8 teaspoon pepper
1 tablespoon chopped chives
12-16 small potatoes (mealy)
1/2 teaspoon seasalt
125 g shiitake mushrooms
1 tablespoon olive oil
1/2 dl finely chopped blanched celery
250 g fresh green asparagus
100 g fresh sugar peas
100 g fresh haricots verts
12 small cherry tomatoes
1 tablespoon balsamico vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1 tablespoon chopped dill
1 tablespoon chopped chives
4 tablespoons olive oil
Preheat the oven to 225°C (425°F). Wash the potatoes and prick the potato peels with a fork. Put them into a oven proof tray and bake them in the middle of the oven for 20 minutes or until soft thru. When serving cut a cross in the potato and sprinkle some sea salt into the cut.
Rinse the mushrooms. Keep the small mushrooms whole and cut up the larger ones. Sauté the mushrooms in oil a couple of minutes and add at the end the celery.
Cut off the bottom end of the asparagus about 2 cm and threw away. Cut the asparagus into halves and cook them in lightly salted water 1-5 minutes, depending on thickness. Rinse them for a short time in cold water.
Cut the sugar peas in 2 or 3 parts and boil them too in lightly salted water together with the haricots verts for 2 or 5 minutes. Rinse in cold water. Cut the tomatoes in halves.
Mix the marinade and put in all the vegetables. Let stand for about 20 minutes.
Cut off the edges from the chèvre and mix the cheese with crème fraiche or double cream, pepper and chives. Lay flat the salmon slices and distribute the cheese in a row on each of them. Roll them into oval packages and put two of them on each plate.
Spoon out the vegetables together with some marinade and serve with small, baked potatoes.
Bo Johansson’s jovial smile is unique! At the head of the girls’ choir of Adolf Fredrik’s School in Stockholm he has served as an example for generations of children’s choirs, as far as vocal techniques and his pedagogical approach are concerned. The sweetness of the cream and the exact taste of the smoked salmon are quite in line with his own character.