And when making food, the menu is
often composed by the prince consort. We must have the Danish snaps. – Which are the best? The ones from the island of Bornholm?
– They’re good snaps. We’ve been in the kitchens of
Fredensborg Palace, the Chateau de Cayx – and Gråsten in three
almost completely ordinary days. The time is 9.30 in the morning and chef Martin
Kristoffersen is on the way to the meeting – with the prince consort. – Good morning.
– Martin, good morning. What do we have at the moment
in the fridge and in the garden? I imagined for a starter …
We’ve got some fine oysters. So we could eat them deep-fried
on the beignets with a tomato sauce There are a lot of fine tomatoes.
So we just got a carp. – A carp from our lake.
And we have little immature grapes. – So, Your recipe …
– Make it au the vert jus. They have my recipe from the south of France. – Dessert? What do you think?
– There are a lot of berries in the garden. – Black currants and a little red currant.
– Cherry, strawberry. Perhaps summer pudding.
There are so many. For lunch we need 17,
and for the evening 16 envelopes. – So, there are two major puddings.
– So like. So that we use,
what we have. – How big is it?
– It is about one and a half kilos. – Is it enough for 16?
– Yes, we stuffed it. They need to fit. Well.
A good forcemeat with onions and garlic. Remember the garlic. – Will they have herbs?
– Yes. We are looking for them in the garden. We have a good tarragon
at the moment – – but lovage
is also excellent for father’s. – We go for a walk in the garden.
– It sounds really good. After the meeting, the
evening’s menu is set out. As a starter, oysters in
beignets with tomato sauce. The main course will be carp
marinated in immature grapes – – served with fava beans. And for dessert, summer pudding
with fresh summer berries Gråsten has all the tradition,
it was a place – – where we gathered around
Frederik 9. and Queen Ingrid. And we continued the tradition.
We gather our grandchildren – – but also cousins. The Palace must be used
by the many people. Gråsten Castle was given
as a wedding gift – – to crown princess Ingrid
and crown prince Frederik of Denmark in 1935 – – as seen here in the palace garden
with the little princess Margrethe of Denmark. At the end of the 16th century,
Frederik Ahlefeldt came back- – from Switzerland with a special apple. The apple got the name ‘gråsten’,
and is today Denmark’s national apple. Today, the prince consort and Martin
find berries, tomatoes – – and other fruits and vegetables. It is a wonderful weather. Gråsten has
a productive vegetable garden – and the prince consort often
goes way past the gardener. I can see that we have lots of red currants. I would like to have
a pudding with currants. Yes. It has been a good year. They are really good. In queen Ingrid’s time, there was a utility
garden several times larger than today. Do we need to start with little tomatoes? It is big enough to supply the court
with fruit and vegetables in the summer. The prince consort puts great pride in
being self-sufficient. There are two that are very mature there. Yes, and the three there. It’s great
to have so many tomato plants. Then there might be enough for today.
They can pick fresh ones in the morning. Martin and his assistants
may start on the evening’s menu. It is nice. It is a big one. – It is one and a half kilos.
– They should remove all of that. We remove all scales. – Will they have rognen served with them?
– Yes. – But they must fry it in butter.
– Indeed. Carp is one of the prince consort’s
favorite fish. And this splendid copy
was caught by a local fisherman – – in slotsøens muddy water. The carp is marinating
in the immature grapes – – it must be cleaned and flaked. I was expert in catching carp,
when I was between 12 – 16. It takes four-five days
to prepare for it. To begin with
to make small buns – – milk and bread – and then you put something in the water,
where you think that there are carps. Every morning and evening
give them these buns – – and don’t do anything. And then on the fourth-fifth day
when you come with the hook – and the carp is lurking
to eat the same buns – – as it has eaten in four days. It is the only way
to do it. – It has grown a lot.
– Yes, we have had good weather. Here are the grapes used for our carp. Yes, we have enough juice. And we must take them,
there are plenty … Here. – A …
– There is one on the other side. It will grow poorly,
so I might as well take it now. And maybe one from here. The grape presser at Gråsten Slot
is neither new or electrical. It works in the same way,
as when queen Ingrid was a child. It is suitable to force
the juice out of the grapes – – marinate the carp – to play a lead role
in a great sauce. While the carp is placed in grape juice,
accessories must be used. First, a tomato sauce
for the oysters and beignets. The prince consort knows every
tomato. He has chosen them. We make it for the oysters.
Oysters must have a natural taste – – so our tomato sauce
must not be too overdone. We get the classic taste with vinegar,
sugar, tomato, onion, and garlic. And it all needs to simmer
in an hour’s time, until it becomes tender – – and blended
for a uniform sauce. Our carp has been in the grape juice
for about five-six hours – and has been nice so far. Now we need to stuff it,
and then take it to braise in the oven – – so both the stuffing and the fish will be finished. For the forcemeat, I have lemon sole,
which was left over from yesterday. I cut it into fine strips and take
it to the blender with basil – – crushed garlic, daggammelt bread
and cream. A classic stuffing. And we add taste to it
with salt and pepper. And so we add a few eggs. I get the forcemeat into a piping bag.
And it is gross in it. There are some fish pieces left.
It will be a wonderful stuffing. We’d like it to
to stand up on our plate – – so that people can take from both sides.
And it looks more inviting. I have a trick to
to get the fish to stay upright. And it is to put the foil
down along the fish – – so we can get it to stand upright
on the dish when we serve it. The prince consort is very much opposed to the foil,
but I wonder if it goes. I must stand up for what I do. Tin foil is very necessary,
and it is a good thing – – but one should not
exaggerate the usefulness of tinfoil. It is only to keep a dish warm. So I put the fish in the oven.
It must be braised in a small time – at 165 degrees. – What do you recommend?
– A squash. What do I hear?! A courgette. It is here. Take the two.
They are afterward to stuff. – They’ll stuff them?
– Yes. We shall also use the stuffing
to garnish in the evening. It is wishful thinking that one
can pick what you want. It can’t in many places. The prince consort himself buys
olive oil for home – – down from his castle in the south of France. Many will say,
it is very bitter – – but how can he like
this olive oil. It is strong. The courgettes are fried on a frying pan – – so they can be finished in the oven,
before they are served in the evening. Can you describe the meeting
with the Danish cuisine? I can describe it well.
It was a surprise for me. I must say it was…
A bad surprise. In the sense that …
I came to Denmark in 1966-1967. And Danish food was very
unbalanced back then – and very traditional,
and I must say … also heavy. They didn’t use mint, tarragon,
and coriander. It was unknown. They have some lippia here,
i will take it. We have a plant
on the Palace It’s for my herbal teas. Good. It was not an easy food, as I
was used to [food] in China or Vietnam. But now you can eat
really good in Denmark. It is nearly 50 years ago.
So it was a surprise. Peppermint is here. Maybe I can find
one or two small … The two there. It is my favorite. Well. And then the fava beans. Remember to cook the fava beans
with the husks on. And when they are cooked with the lid on,
the husk can be removed. – Don’t do it.
Do they know how to do it? – Yes, They have shown me.
– Well. They have a good size. I do not understand why
you don’t eat fava beans. It’s one of the best vegetables. But I’m sure that now danes
will begin to eat fava beans! They must not pick the small ones,
only the large ones. See. It’s here, They must pick them up. And the best ones are always large. Keep in mind that I lived for six years
in the country during the war. I had a boring childhood – – so I’ve had an early contact
with the soil. It is important. We slaughtered our chickens,
the ducks and geese. And even pigs and sheep
were slaughtered on the farm. So I have learned
that kind of things. I can milk a cow.
There are not many who can. Fava beans are to be baked in the oven
and placed in a dish with time. We should add pieces of
pepper ventrechè or peberbacon. So get a little bit of butter
and a bit of white wine – and so we put it
for 20 minutes. So they should be able to be peeled.
Ketchup is almost there. It may well reduce a little more,
but the taste is just there. Yes. – They made it with tomato.
– The tomatoes from the garden. They can saute a few shallots
two minutes into the butter – – so they make a roux. Yes, there is little logistic here. They need to mix it well.
It’s a little too heavy. – Add water or white wine.
– Indeed. And for the sake of the color …
It would be beautiful – – if they add a little parsley
or basil. So it becomes red. Beignet dough
is yellow. Then red and green. It’s great. A beautiful color. Summer pudding is one of
the prince consort’s own recipes. It starts with the
general pie bottom. 8 eggs whipped with 200 grams of sugar – – 200 grams of wheat flour sifted
and folded. The dough is spread out and
baked at 190 degrees for 8-9 minutes. I have come to see
how they’re making the dessert, I started with the summer pudding. Keep in mind that it must have
plenty of sugar – for they are very acid. When you eat them, they are not,
but as soon as they are cooked – – then they must have more sugar. We’ll serve a good dinner. The new gardens at Gråsten Slot
offer many apples and berries – and there is pressure for them to
be so preserved – – the royal family
enjoys the rest of the year. The ends are finished and should be cut out,
so they fit into the old molds. We cut them,
so they fit the mold. The bread will suck the juice,
so it becomes uniform. The juice seeps out in the pie bottom. When it’s finished,
it will appear as a whole piece. afterwards, we will mix it
with a lot of sugar – so it becomes like a jam. Now it’s very sweet – – but when it gets cold,
a little bit of the sweetness disappears. Now we’re leaning over
and it’s taking the pudding form – – and you can clearly see how
the bottom sucks the juice. So, we should have pie bottom on
in order to unite it. I put a little bit more of juice
at the bottom, so that it becomes uniform. It looks like something a child made – – but the bottom becomes the top,
when we try to get it out. You can’t see that down here.
And the bread will become nice juicy. On top, the Prince Consort wants
a thin layer of vanilla cream – – a so-called creme anglaise. It consists of 200 grams of sugar,
a vanilla bean- – half a liter of milk
and a half a liter of cream, which will be boiled. The hot mass is poured
carefully over the 10 egg yolks – and the mass is poured back into the pot
so it slowly warms up. I have a thermometer in. The temperature
must not exceed 82 degrees – – because otherwise, egg yolks will coagulate,
and the cream anglaise will not stand. Now we have reached 81,6 degrees.
It should be fine. – There is vanilla cream
– Creme anglaise. It looks very promising. It is exciting,
whether it can come out. – Yes! … No.
– We loosen it. I’m sure
that the kids will love it. It is important that when they visit
grand-papa or granny – – they remember that they have eaten well. I often invite them
in the afternoon – – to make pancakes
or beignet here in the fireplace. And it is a great success. To see grand-papa covered on dough
and get butter on the forehead – and make pancakes … It is the greatest joy
for they are allowed to do it themselves That was it. – Rom.
– And a bit of caster sugar. First sugar. It’s already sweet. Yes, it is very sweet. A little bit. Allez! And is the creme anglaise sweet?
– Yes. It’s usually sweet. So it’s enough. Rom is normal.
It is only 45-50 degrees. – Percent.
– Yes, not degrees. In French we say degrees,
but in Danish you say percent. Voila! And cream Anglaise must be finished
at the last moment, before serving. And I put a little of the berries
as a garnish. So we are ready. There is now a little under an hour to go
until the family sits down for dinner Martin is in time with the appetizer:
oysters in beignets. When you open an oyster,
you should smell the scent, the fresh smell. Then one doesn’t doubt
if it’s good And if you still have doubts,
then you have to throw it out. The beignets consists of
160 grams of potato flour – – 125 grams of wheat flour, 2 egg yolks – – 1/2 dl oil, and quite a few beers. The almost-finished dough is
put on the keel in 45 minutes. The prince consort wanted his oysters to
prepared before making the dough. Boling is cooking without cooking. It must not boil too much. By boiling it, it becomes
lovingly prepared. Oysters are fine and the animals eat
a very fine raw material – so we will just
have them lovingly prepared. For the beignets, we must prepare
4 egg whites with a little salt. Then we have a nice stiff.
The dough has rested for 45 minutes – and it is ready to
add the egg whites. And we are there. The oysters are finishing boiling.
They are yet to be prepared. And then they are ready to be
turned in beignets and deep-fried. Good Evening, Your Royal Highness. I only came to see … – We’ve made the oysters.
– They have boiled them. And I have made a beignet.
And I have set the fritures ready. – Is it warm enough?
– Yes. As a dip for the oysters
I have made a tomato sauce. It is a good one. Their dough is very good. Perhaps there is not enough.
We are so many. – What can they complement it with?
– We have fennel in the basement. – Do they have pepper? Quickly.
– I found some peppers. I’ll fix it here.
Where is your dish? Here. It should be with paper. It is to dry them. Voila! Where is the chef? I must do it. They are stunning. Big. There are poivrons. Should I just burn them
so we press them? Well. The men were not accustomed to making
food. My father couldn’t boil an egg. In turn, my mom had,
as all nice women – – learned to make good food. You have a French saying: “One keeps her man eternally,
if you serve him good food”. – How many oysters are there?
– There are 49. – Have you tried them?
– I’ve tasted them. It was good. It belongs to the job. It goes very quickly – – when the oil is hot. – They will …
– Beware. The best part is when you
put them under cold water. They should do the same.
Beware! Beware! Beware! If They get them in cold water,
the shell automatically comes off. – Will they also be made into beignets?
– I will show them the size. – I have a piece here.
– No, this is how you shouldn’t do it. Not in the strips,
but in the size. – Yes, indeed.
– Voila! We’ll serve them when we are ready. The oysters are
about to be finished. And then we start on the vegetables,
and so we shall wreak them. The time is 20.30, and the royal couple and
their guests have sat down on the table. Martin Kristoffersen puts the finishing
hand on the 49 oysters in the beignets – – with tomato sauce
supplemented by the peppers. Oil is added to the carps
and the baked courgettes are added. Flava beans are served separately. The last pudding is still to be
detached. It does not look good. The two puddings are garnishes with berries
and flowers from the garden – and smeared with cream anglaise.