Wallenbergare

Dish information

Wallenbergare is a distinguished Swedish dish, often considered a gourmet classic, named after the prominent Wallenberg family, one of Sweden's most influential industrialist families. The dish was reportedly created in the 1940s in honor of Marcus Wallenberg Sr. or Marcus Wallenberg Jr., a significant figure in Swedish business and banking. The key to this delicate dish lies in its patty, which is made from finely minced veal enriched with egg yolks and heavy cream, rather than traditional ground meat and binders like breadcrumbs. This unique composition results in an exceptionally tender, light, and almost mousse-like texture when pan-fried. The veal is typically hand-chopped or very finely ground, then mixed with egg yolks, cream, flour, salt, and white pepper, and sometimes a touch of nutmeg. The patties are gently pan-fried in butter until golden brown. Traditionally, Wallenbergare is served with a purée of green peas (ärtpuré), often incorporating butter and cream, alongside a side of lingonberry jam, whose sweet-tartness perfectly cuts through the richness of the veal and cream. It might also be accompanied by boiled new potatoes or potato purée. Wallenbergare represents a pinnacle of Swedish fine dining, admired for its refined ingredients, exquisite preparation, and elegant presentation, a true testament to the Wallenberg family's legacy and Swedish culinary sophistication.

Timeline

• 1940s

  Wallenbergare is created, reportedly named after the influential Wallenberg family, specifically honoring Marcus Wallenberg Sr. or Jr.

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  1950

  The dish gains wider recognition and becomes a fixture in upscale Swedish restaurants.

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  1980

  The Wallenbergare recipe is further refined and celebrated, solidifying its status as a Swedish haute cuisine classic.