Perch with a glass of rosé
Why:
“There is nothing better than a freshly-smoked, self-caught perch paired with a glass of rosé in the nuance of old-fashioned ladies underwear.”
How:
“None of the above is new, but after having acquired my very own ABU smoker, I thoroughly enjoy lighting the flame and watching the fish slowly taking on the yellow colour and the fantastic flavours of alder chips. While the smoke is set to work, I’ll whip up a mayonnaise, which is flavoured with chopped dill and grated lemon zest. Then I pile it all onto a rye flatbread and top it with pickled red onions. Pure bliss. The same goes for the rosé wine, which I am glad to finally be able to drink without being embarrassed. This wasn’t the case ten years ago, when I joined Svenska Dagbladet as a wine writer. ‘Rubbish’, ‘fruit syrup’ and ‘cheap crap’ where some of the comments I received back then. Rosé isn’t just tasty – it is also a style of wine we really need in the pursuit of making those perfect food and wine matches.”
Where:
“The perch is caught using your own fishing rod or net, the bottle of Triennes Rosé can be found at your nearest Systembolaget and the smoker is available at your local fishing store.”
As told by sommelier and wine writer Jens Dolk, one third of the trio behind the new K-Märkt restaurant, patisserie and bakery, located in Garnisonen. He is also the author of several books about wine, the latest being 100 frågor och svar om vin, which is published by Kakao Förlag.
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