Chef Agnes Ros cooks her summer favourites to pair with a bottle of Pet Nat

Agnes Ros is the inspiring chef behind the social media account @swedishfoodstories. Here, she has prepared two summer favourites that pair exceptionally well with sparkling wine in general, and Pet Nat in particular. She also shares her Singular favorites.

How should one think about cooking dishes that pair well with Pet Nat or sparkling wine?

Generally, dishes with plenty of salt, acidity, and fat pair well. Avoid sweet dishes – or opt for a sweet sparkling wine if you must. If unsure, you can always have extra lemon, sea salt, or parmesan on hand to adjust the dish to taste.

Can you briefly describe the dishes you've prepared here and how you chose them?

I've prepared two seasonal dishes. A colourful and lighter appetizer or intermediate course in the form of a Sashimi with rhubarb. And a new take on the classic Caesar salad where I serve it with whole-baked cauliflower and Swedish potatoes roasted in the oven. The light, fresh sashimi can be varied with different fish depending on what's available. I find the creamy Caesar salad a perfect match for Pet Nat.

How do you generally pair food and drinks?

I've learned that a lot can be matched as long as you have a basic understanding of the primary flavours. Many things can be adjusted to fit. I like not boxing myself into traditional pairings, such as meat = red wine, etc.

How would you describe your food philosophy?

I cook good, simple, and accessible food. I prefer to use Swedish seasonal ingredients as much as possible but also enjoy experimenting with spices and flavours from around the world.

What are your essential tools in the kitchen?

A sharp knife, a good blender, and a zester are essentials in my kitchen. When it comes to serving, glasses are probably the most important. A cup in thin crystal glass makes every drink taste better in my opinion. Of course, it's also fun to set the table with fine china and linen napkins.

What are your favourite kitchen products from Singular?

I am so impressed with the overall quality. But I am especially pleased with my stainless steel oven roaster, rustic cutting board, and crystal wine glasses.

Ingredients:

● 300 g high-quality salmon, skinless and boneless
● 4-6 snack cucumbers
● 1 jalapeño
● Flaky sea salt

Rhubarb Vinaigrette:

● 100 g rhubarb
● 1 dl water
● 1 tsp sugar
● 0.5 lemon
● Salt
● Freshly ground black pepper

Chive Oil:

● 1 bunch chives
● 1 dl olive oil, preferably Singular Society Extra Virgin Olive Oil
● Salt

Instructions:

Rhubarb Vinaigrette:

1. Chop the rhubarb and bring it to a boil with water and sugar. Let it simmer for a few minutes until the rhubarb is soft.

2. Strain the rhubarb (save the solids to top your breakfast porridge) and mix in the lemon juice. Season with salt and pepper.

Chive Oil:

1. Blend chives and olive oil with a mixer. Strain. Season with salt.

Serving:

1. Slice the cucumber as thinly as possible lengthwise. Thinly slice the jalapeño.

2. Slice the salmon.

3. Place the cucumber on the bottom of the plates, then add the salmon. Spoon over the rhubarb vinaigrette.

4. Drizzle with chive oil and sprinkle with a little flaky sea salt. Serve immediately.

Serves: 4

Whole Roasted Cauliflower:

● 1 large cauliflower head
● 100 g butter, room temperature
● 0.5 jar anchovies, chopped
● 1 garlic clove
● 0.5-1 lemon, juiced
● 1.5 tsp Dijon mustard
● 2 dl rapeseed oil
● 1 dl finely grated Parmesan
● Salt
● Freshly ground black pepper

For a vegetarian dressing, you can replace the anchovies with a little light miso or nutritional yeast.

Salad:

● 2 romaine lettuce heads
● 600 g firm Swedish potatoes, halved
● 3-4 shallots, peeled and halved
● Croutons
● Parmesan

Instructions:

Whole Roasted Cauliflower:

1. Preheat the oven to 175°C.
2. Start by mixing butter with anchovies, garlic, lemon zest, salt, and pepper. For a vegetarian version, replace anchovies with grated Parmesan.
3. Trim the cauliflower but keep the leaves. Chop the leaves into the salad. Cover the cauliflower with the butter mixture and place in the oven, preferably in a baking dish with a rack.
4. After about 20 minutes, baste the cauliflower with the butter.
5. Add the potato halves and shallots under the cauliflower and continue roasting until everything is done, about 40 more minutes for a total of one hour.

Caesar Dressing:

1. Crack an egg into a tall, narrow mixing jug. Add anchovies, garlic, Dijon mustard, and lemon juice from half a lemon. Blend with an immersion blender and slowly add the rapeseed oil until you have a thick mayonnaise.
2. Fold in finely grated Parmesan and season with salt, pepper, and possibly more lemon.

Serving:

1. Tear the romaine lettuce into smaller pieces and arrange on a platter along with the cauliflower leaves. Toss with the Caesar dressing and top with croutons. Reserve some Caesar dressing and serve in a bowl on the side.
2. Slice the cauliflower and place the potatoes and shallots in a bowl. Serve everything and enjoy!