Alexander Denisov: Any gatherings with the Finns is always air, always an open terrace, talk is not about problems. I like the nature of Finland, the caring attitude of people towards it and the freshness of the products. It turns out the right connection between cuisine and nature. This is the direction in culinary where you can learn a lot of interesting things. Because people in a harsh land, in harsh conditions, did amazing things.
And also Finland has the cleanest lakes. I am fond of fishing and go there to fish on my boat.
Marie Claire: What is the main difference between Finnish cuisine and ours, for example?
One of the peculiarities of Finnish cuisine is the use of milk, which is unusual for us. For example, a Finnish fish soup - there is milk and fish. And personally, I like this combination since childhood. Everyone knows that the Finns eat herring in mustard sauce, but they also eat it with cottage cheese. It would seem like ─ fish and fermented milk product ?! But in fact, absolutely normal. Or like this: young cheese with herring and lingonberry sauce. Milk, along with pearl barley, is also added to the famous blood sausages.
I must say that Finns drink milk at almost every meal. Even at lunchtime, along with soup.
"Reindeer soup, contrary to rumors, does not smell like juniper."
Our traditional jam is not made in Finland. The berries are prepared with special jelly sugar with agar-agar. When you open a can of this jam and put it on a hot toast with a piece of soft Lapland cheese, you forget about everything …
Finns also cook a lot on an open fire. Grill, smoking. And they use a lot of marinades. But this is inherent in all northern peoples: in order to preserve the product, it was necessary to either freeze it (stroganina), or salt / pickle, or smoke it.
In general, Finnish cuisine is similar to our northern one. Mushrooms, berries, potatoes, bread, deer, elk, spices such as caraway and dill, coriander. Finns, like us, are very fond of black bread. They make the same mashed potatoes, chicken pies, fish pies, wickets.
About the dissimilarity. Smoked sour cream is found in Finnish recipes. And for what purpose did they start smoking it?
I also love to use this sour cream. But historically no one smoked it on purpose. The jugs of cream, which should turn sour for sour cream, were placed in the warmest place of the stove, close to the burning wood. You can't go upstairs - the cats would cry. And the sour cream standing in the smoke became smoked.
"I read a book by a famous Finnish master on how to cook weeds."
Open fire, smoking, we are already accustomed to the fact that it can be unhealthy. Is it possible to somehow use Finnish culinary traditions in the wellbeing menu?
By the way, the Finns practically never fry anything, and they cook a lot with steam.
I think that Finnish, like all Scandinavian cuisine, can serve as an excellent basis for wellbeing nutrition. All northern peoples love and know how to cook fish: river, lake, sea. And it is a source of minerals and antioxidants. From meat, venison or elk is preferred. And, of course, wild berries are generously added to all dishes - lingonberries, cranberries, which are rich in northern forests. These are not sauces, namely "live" berries, with minimal processing and the amount of additives - so that all the useful properties are preserved.
Finns also eat a lot of fermented milk products. And I think starting the morning with good yogurt or ending the day with it is great. Plus a very good attitude to cereals and grains. For example, salad must be sprinkled with linseed or sunflower seeds. Pine nuts are actively used. They love rapeseed oil, it is very useful. Frequent use leaves bread with a high content of baking powder, sugar, there is a return to the food that our grandmothers cooked. The number of plant foods is increasing, and I would not be surprised if, for example, nettles appear on the shelves of Finnish stores in the future. I read a book by a famous Finnish master on how to cook weeds.
Why is the meat of wild animals better than, for example, beef?
I do not belong to the type of people who are for “wildness”. Any such product must pass a serious sanitary inspection. However, reindeer meat in Finland is not a wild product, but a farm product. Deer meat is really healthier than beef. It has a lot of hemoglobin, it is not fat, although the animal lives in the Arctic Circle, and there is little cholesterol in it. Reindeer soup is very tasty and, contrary to rumors, it does not smell like juniper. Although, for my taste, eating venison every day is difficult.
"Serving blueberry pie with freshly whipped cream and coffee"
Your favorite Finnish dish. The one that you always enjoy cooking?
I really love such a festive dish as baked leg of lamb. And at home, by the way, I always cook it for the New Year. In Finland it is called "robber meat". A leg or a whole lamb is stuffed, marinated for about a day, then wrapped in foil and baked in ash. To do this, you need to dig a huge hole, light a fire inside, and bury mutton in the resulting ash for several hours. Well, in the city you can cook it in the oven. First, in the sleeve, and then bake open at 180-200 degrees.
Be sure to cook the fish soup.
And the whole family loves the special blueberry pie made by our friend in Finland. First, she makes a la very thick pancake dough and bakes it in the oven. Then he puts fresh blueberries on top, sprinkles them with sugar … and it all spreads on a warm cake. Serves with freshly whipped cream and coffee.
How is the “Christmas delicacy” - Finnish fish and bacon pie baked in rye dough - prepared?
Oh, this is a cool dish. Only fat is not added, but rather fatty pork so that river fish, pike perch or cod, soak and become juicy. Baked and served in a loaf of bread.
Finnish cuisine is growing in popularity every day. Do you think this trend will take root in Russia?
As our hotel belongs to a Finnish hotel chain, we are of course promoting northern cuisine. But first of all, I must be guided by the tastes of my guests.
Personally, I would like the Finnish restaurant and bistro business to grow. Finland has excellent restaurants of northern cuisine, with Michelin stars and names. I don’t know if this story will take root in our country, but I am in favor with both hands, because it’s interesting. And delicious. (Solo Sokos Hotel Palace Bridge)
Photo: archive of press services
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