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Wallenbergare

Name: Wallenbergare
Prep time: PT30 minutes
Cook time: PT10-15 minutes
Total time: PT1 hour 40 minutes (including chilling)
Yield: 4
Cuisine: Sweden
Ingredients: 400 g Ground veal (Ensure it's finely ground. If you can grind it yourself, use a fine grinder setting.); 4 undefined Egg yolks (Use fresh, large eggs.); 200 ml Heavy cream (Cold heavy cream (35% fat or higher) is essential for texture.); 50 g Breadcrumbs (Fine, plain breadcrumbs (panko is too coarse). You can make your own from stale white bread.); 1 tsp Salt (Or to taste.); 0.5 tsp White pepper (Freshly ground is best.); 2-3 tbsp Butter (For frying. Unsalted butter is preferred.); 2 tbsp Fresh parsley (Finely chopped, for garnish (optional).)

Swedish Veal Patties

Wallenbergare are a classic Swedish fine-dining dish, featuring exceptionally tender and creamy veal patties. This recipe elevates the traditional preparation for a truly luxurious experience.

準備時間30 minutes

調理時間10-15 minutes

合計時間1 hour 40 minutes (including chilling)

分量4

難易度Medium

2件の編集· Feb 8

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🧂 材料

400 g Ground veal(Ensure it's finely ground. If you can grind it yourself, use a fine grinder setting.)
4 Egg yolks(Use fresh, large eggs.)
200 ml Heavy cream(Cold heavy cream (35% fat or higher) is essential for texture.)
50 g Breadcrumbs(Fine, plain breadcrumbs (panko is too coarse). You can make your own from stale white bread.)
1 tsp Salt(Or to taste.)
0.5 tsp White pepper(Freshly ground is best.)
2-3 tbsp Butter(For frying. Unsalted butter is preferred.)
2 tbsp Fresh parsley(Finely chopped, for garnish (optional).)

👨‍🍳 作り方

1
Prepare the veal mixture: In a large bowl, combine the finely ground veal, egg yolks, salt, and white pepper. Gently mix with your hands or a spatula until just combined. Avoid overmixing, which can toughen the meat.
⏱️ 10 minutes
2
Incorporate cream and breadcrumbs: Gradually add the cold heavy cream to the veal mixture, mixing gently until it's fully incorporated and the mixture is smooth and creamy. Then, gently fold in the fine breadcrumbs until evenly distributed. The mixture should be soft but hold its shape.
⏱️ 5 minutes
3
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. Chilling is crucial for the mixture to firm up, making it easier to shape and preventing it from falling apart during cooking.
⏱️ 1 hour (minimum)
4
Shape the patties: Lightly wet your hands to prevent sticking. Take about 1/4 of the chilled mixture (approximately 100g) and gently form it into an oval patty, about 1.5-2 cm thick. Aim for a smooth surface. Repeat with the remaining mixture to form 4 patties.
⏱️ 10 minutes
5
Cook the Wallenbergare: Melt 1-2 tablespoons of butter in a large non-stick skillet over medium-low heat (around 150°C / 300°F). Carefully place the patties in the skillet, ensuring not to overcrowd it. Cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 70°C (160°F). Add more butter if needed between batches.
⏱️ 10-15 minutes
6
Serve immediately: Remove the patties from the skillet and let them rest for a minute. Garnish with fresh parsley if desired. Traditionally served with boiled new potatoes, creamed peas (ärtsoppa), and lingonberry jam.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓The texture of Wallenbergare is very delicate and creamy. Handle the mixture gently at all stages.
✓Do not overwork the veal mixture, as this will result in a tougher patty.
✓For an authentic Swedish experience, serve with classic accompaniments like creamed peas (ärtsoppa) and lingonberry jam.
✓Ensure the pan is not too hot; medium-low heat is key to achieving a beautiful golden crust without overcooking the interior.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

While veal is traditional, you can substitute with finely ground chicken or pork for a different flavor profile, though the texture will be less delicate.
Add a pinch of nutmeg to the mixture for a subtle aromatic note.