Forloren Skilpadde

Forloren Skilpadde Recipe from Denmark with Calf's Head and Fish Balls

Region / culture: Denmark | Preparation time: 6 hours | Cooking time: 5 hours | Servings: 6

Introduction

Forloren Skilpadde, also known as Mock Turtle Soup, is a traditional Danish dish that dates back to the 18th century. This unique dish is made with calf's head, vegetables, and various seasonings, creating a rich and flavorful soup that is perfect for a special occasion or a cozy family meal.

History

Forloren Skilpadde has its origins in Danish cuisine, where it was traditionally served as a festive dish during holidays and celebrations. The dish gained popularity in the 18th century and has since become a classic Danish recipe that is enjoyed by many.

Ingredients

1 calf's head, split in two, brains, eyes and ears removed before scrubbing well with a stiff brush, reserve the tongue
water
salt
1 bouquet garni
4 oz (113 g) butter
4 medium onions, sliced
1 celery root, peeled and cubed
2 leeks, white parts only, sliced
4 carrots, sliced
2 oz (57 g) butter
4 tbsp flour
paprika
lemon juice
0.67 cup madeira wine
10 oz (283 g) fish balls
meatballs (Fars)
6 hard-boiled eggs, cut lengthwise in half, but kept warm until serving

How to prepare

After thoroughly scrubbing the calf's head, rinse it in several batches of water.
Leave the head to soak in water for at least 6 hours.
Place the head in a large pot, cover it with water, and add salt (to taste) and bouquet garni (to taste).
Bring the pot to a boil slowly and remove any scum that forms.
Simmer the head for about 3 hours until it becomes tender.
Drain the calf's head and reserve the stock.
Remove the meat from the bone and cut it into 1" cubes.
Press the cubed meat between 2 plates with a heavy weight on top.
Cook the tongue separately until it becomes tender, then drain, cool, remove the skin, and cut it into 1" cubes.
In a saucepan, brown 4 oz (113 g) of butter, then add the prepared veggies and sauté them for a few minutes.
Add about 3 pt (1.42 liter) of strained stock to the saucepan.
Simmer the mixture for about 1 – 1.5 hours and strain it.
In another saucepan with a heavy base, melt the remaining 2 oz (57 g) of butter and stir in the flour until it becomes nutty brown.
Gradually stir in the strained 3 pt (1.42 liter) of stock.
Cook the mixture over low heat until it becomes smooth and thick.
Season the mixture with paprika and lemon juice, tasting as you go, and add the Madeira.
Add the cubed calf's meat, tongue, fish balls, and meat balls to the mixture, and heat it carefully without boiling until it becomes hot.
Serve the dish in deep soup bowls, garnished with a half-boiled egg.
Have extra Madeira on the table to add to the dish if desired.
Serve with French bread.

Variations

You can add diced potatoes or mushrooms to the soup for added texture and flavor.
For a lighter version, you can use chicken or beef broth instead of the calf's head stock.
You can also add a splash of cream at the end of cooking for a creamy finish.

Cooking Tips & Tricks

Be sure to thoroughly scrub the calf's head before cooking to remove any impurities.

- Soaking the calf's head in water for at least 6 hours helps to tenderize the meat and remove any excess salt.

- Pressing the cubed meat between two plates with a heavy weight helps to create a tender and flavorful texture.

- Adding Madeira to the soup at the end of cooking enhances the flavor and adds a touch of richness to the dish.

Serving Suggestions

Forloren Skilpadde is traditionally served with French bread on the side. You can also serve it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Simmering the calf's head slowly in water helps to tenderize the meat and infuse the stock with flavor.

- Browning the butter and flour mixture creates a rich and nutty base for the soup.

- Adding the meatballs and fish balls at the end of cooking ensures that they are cooked through but still tender.

Ingredient Substitutions

If calf's head is not available, you can use beef or veal shanks as a substitute.

- You can use chicken or vegetable broth instead of the calf's head stock for a lighter version of the soup.

- Any white fish can be used in place of fish balls if desired.

Make Ahead Tips

Forloren Skilpadde can be made ahead of time and reheated before serving. Simply store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Forloren Skilpadde in deep soup bowls, garnished with a half-boiled egg for an elegant presentation. You can also sprinkle with fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Forloren Skilpadde pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. You can also serve it with a light lager or pilsner beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover Forloren Skilpadde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving, adding a splash of water or broth if needed to thin out the soup.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin A: 10% of the daily recommended intake per serving

Alergens

Contains: Dairy, Eggs

Summary

Forloren Skilpadde is a rich and hearty dish that is high in protein and iron. It is a satisfying meal that provides a good source of essential nutrients.

Summary

Forloren Skilpadde is a classic Danish dish that is rich in flavor and history. This unique soup is made with calf's head, vegetables, and seasonings, creating a hearty and satisfying meal that is perfect for a special occasion or a cozy family dinner. Enjoy this traditional dish with French bread and a glass of wine for a truly memorable dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl, that I stumbled upon the secret to making Forloren Skilpadde. I remember it like it was yesterday.

I was visiting my Aunt Helga in the little village of Bergen, nestled among the fjords of Norway. Aunt Helga was a master in the kitchen, and I always admired her ability to whip up the most delicious dishes with ease. One day, as I was helping her prepare dinner, she pulled out an old, tattered recipe book from a dusty shelf. As she flipped through the pages, she stopped at a recipe for Forloren Skilpadde.

"What is Forloren Skilpadde?" I asked, my curiosity piqued.

Aunt Helga chuckled. "It's a traditional Norwegian dish made with ground meat, potatoes, and a rich gravy. It's a favorite among our family, passed down from generation to generation."

I watched in awe as Aunt Helga gathered the ingredients and began to prepare the dish. The smell of savory meat and spices filled the air, tantalizing my taste buds. I knew then and there that I had to learn how to make Forloren Skilpadde myself.

Over the course of my visit, Aunt Helga patiently taught me the ins and outs of making the dish, sharing tips and tricks that had been handed down to her from her own mother. I took meticulous notes, soaking up every bit of knowledge like a sponge. By the time I left Bergen, I had the recipe for Forloren Skilpadde etched in my memory, ready to be recreated in my own kitchen.

As the years passed, I continued to perfect my version of Forloren Skilpadde, adding my own twist to the classic recipe. I experimented with different spices, tested out new cooking techniques, and even substituted ingredients to suit my own taste. Each time I made the dish, I felt a sense of pride and satisfaction, knowing that I was carrying on a cherished tradition passed down through my family.

One day, while visiting a farmer's market in Sweden, I met a kind old woman who claimed to have the best recipe for Forloren Skilpadde. Intrigued, I struck up a conversation with her, eager to learn more about her version of the dish. She invited me to her home and graciously shared her recipe with me, along with stories of how she had learned to make it from her own grandmother.

I was touched by her generosity and humbled by the opportunity to learn from someone outside of my own family. I carefully studied her recipe, comparing it to my own, and discovered subtle differences that made her version of Forloren Skilpadde unique. I thanked her profusely for sharing her knowledge with me, promising to carry on the tradition in my own kitchen.

Over the years, I continued to collect recipes for Forloren Skilpadde from various sources and people, each one offering a different perspective on the beloved dish. From a cookbook I found in a quaint little bookstore in Denmark to a handwritten recipe passed down from a dear friend, I gathered inspiration from near and far, infusing my own style into each rendition.

Now, as I stand in my kitchen, preparing Forloren Skilpadde for my family, I can't help but feel grateful for the journey that led me to this moment. The memories of learning the recipe from Aunt Helga, the kind old woman in Sweden, and all the other wonderful people I've met along the way flood back to me, filling me with warmth and nostalgia.

As I take a bite of the savory meat and potatoes, smothered in a rich gravy that I've spent hours perfecting, I can't help but smile. Forloren Skilpadde may just be a dish, but to me, it's a symbol of tradition, love, and the joy of sharing good food with those I hold dear. And for that, I am eternally grateful.