New Nordic diet at Madsen

14th April 2009, 2:31pm

Danish head chef Rene Madsen is putting his own spin on herrings, pollack and bacon whilst giving these ingredients a contemporary twist at the recently reopened Madsen restaurant in South Kensington, London.

Restaurant owner Charlotte Kruse Madsen commented: "I see the excitement about Scandinavian food growing in the UK, maybe because our two staples are very similar: lots of root vegetables and high protein foods like slow-cooked lamb, pork and beef in winter, fish and salads in summer.

"Our native fruits such as blueberries are already popular here, whilst cloudberries are becoming more available and both are a good source of omega-3 fatty acids, which are essential for a balanced diet."

Available on the lunch time menu are treats such as creamy chicken and mushroom salad on toast with crisp bacon and mixed leaves (£8.50), boiled potato topped with crispy and raw onion, mayonnaise and cress (£4.75), and slices of tomato topped with cottage cheese and chives. All of these dishes are served in a Smorrebrod – a Danish open sandwich which means "butter and bread" – with a base of rye or sourdough bread and a choice of toppings.

From the main menu diners can choose modern European dishes with a Scandinavian touch such as baked Pollack on puree of peas, boiled potatoes and cream sauce (£15.75), Frikadeller/Danish pork meatballs served with red cabbage, pickled cucumber, boiled potatoes and gravy (£11.50), and Broccoli gratin with stewed mushrooms, roast potatoes and mixed leaves with herbs (£10.25).

Madsen is inspired by the Scandinavian tradition of using wholesome, raw and unprocessed ingredients to produce the finished dish. Menus are seasonal and change every two months, combining traditional dishes with a modern approach to European cooking.

For Easter, the establishment served up a traditional Scandinavian Smogasbord, offering a selection of 13 dishes at £25 per person, and £12.50 for children under 12 years old. The buffet menu offered delights such as three kinds of marinated herring with homemade curry salad, smoked salmon with red onions and sour cream, Skagerora, a creamy prawn salad with horseradish and dill, and Danish meatballs served with potato salad and leafy greens amd marinated fruits and vanilla sauce.

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