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May we tempt you with Some of our recipes?

Salmon terrin with Sauce Verte (serves 4)

250 - 300 g fillet of fresh salmon
5 - 6 eggs
1,5 dl double cream
1 fish stock cube (or 2-3 tbsp fish stock)
30 - 50 g sliced smoked salmon
salt, pepper, paprika

Remove all bones from the fillet as well as the skin. Mix in a blender into a soft purée. Add eggs, double cream and fish stock and stir. Season with salt, pepper and paprika. Add some finely sliced smoked salmon for a piquant touch. Bake in water bath in a medium-hot oven heat (170°) for approx 45 minuter.


Sauce Verte


4 dl mayonnaise
2 dl crème fraîche (or cottage cheese)
fresh herbs and leek
(parsley, tarragon, basil, lemon balm, marjoram...)

Finely chop the fresh herbs and the leek. Combine with the mayonnaise. Add crème fraîche (or cottage cheese). If you want to, you can also flavour the mayonnaise with some extra pickles liquid.

Grilled fillet of deer (serves 4)

Marinade
20 cl red wine
5 cl red vinegar
1 carrot
1 parsnip
1 small leek
1 small celery
12 pcs juniper berries
1 pinch rosmary
1 pinch ground black pepper

Make the marinade by finely slicing the vegetables, mixing them with red wine and vinegar. The trimmed fillet of deer is put on a plate and is covered with marinade. The fillet should be marinated in the fridge for 24 hours and it's recommended that you turn it a couple of times during the day.

After 24 hours, dry the fillet and brown it in a frying pan. Then fry it in the oven for about 15 minutes - it should be slightly pink inside. Let the fillet rest on a hot grill for a couple of minutes before you slice it and serve with potatoes à la Röstånga, venison cream sauce and sugar snaps.


Potatoes à la Röstånga


10 medium-sized potatoes, chopped in slices
1 sliced onion
grated cheese

Combine all ingredients in a bowl and drain. Fry into a thick pancake in a frying pan. Turn the pancake upside down and bake the other side in the oven.


Venison cream sauce


3 dl double cream
2 - 3 tbsp stock of venison or 1 stock cube
10 finely chopped juniper berries
1 finely chopped shallot
45 g butter
35 g flour

Fry onions and juniper berries in butter over low heat. Powder with flour and fry for a couple of minutes. Add cream and stock. Boil until you've got a lean sauce. Season with salt, pepper, a touch of gin and green curaçao.

Myntaparfait (4 pers)

6 - 8 egg yolks
3 dl double cream
1 dl decoction of mint or strong mint tea
grated chocolate
1 dl sugar or 0,5 dl powdered sugar

In a bowl, whisk sugar and yolks into a porous batter. Combine gently with the whipped cream. Flavour with mint and grated chocolate. Pour the batter into coffee cups. Put the cups in the freezer for a couple of hours. Parfait mustn't be frozen too hard. Black currant sorbet and mint parfait is a very nice combination. We also suggest that you serve the mint parfait on a bed of sweetened black currant purée.

We are here!

Address: Marieholmsvägen 2, 268 68 Röstånga
Email: info@rostangagastgivaregard.se
Phone: +46 435 917 80
Fax: +46 435 917 87

Lunch is served at 11.30 - 15.00.

News & Offers

With us you can celebrate all major holidays. We always offer traditional menus and buffets for all occassions. Also weekend offers.

We're open Tuesday - Sunday, both daytime and in the evening. Please contact us for detailed opening hours. Welcome!

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Our ambition is for Röstånga Gästgivaregård to be your first choice when it comes to good dining, a comfortable hotel stay, celebrating a wedding or an anniversary, enjoying a Sunday dinner with your family and arranging conferences or activities for your company.