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El Castillo’s Skagenrora – A Scandinavian favourite in Spain

El Castillo’s Skagenrora – A Scandinavian favourite in Spain

“A couple of times a year we sit down and create new menus for the season to come. It is exciting with Spanish ingredients and with a Scandinavian flavor palette, to make a menu that will appeal to our guests from Spain, the rest of Europe and America. New dishes are created when the creativity and knowledge of food are combined. A good proof of our success is that TripAdvisor, for the second consecutive year, has awarded us the Certificate of Excellence based on our guests ‘assessments’ “ says Swedish Pernilla Gavrell, owner of the restaurante El Castillo in Benahavis. “There are only a few restaurants that receive this award in Spain. The restaurant is located in a white charming mountain village, Benahavis, just outside Marbella which is known for being the culinary village on the coast.

One thing you will find in abundance here on the coast  is Gambas (Shrimp) in all sizes. Most of them come from Cadiz or Gallica. A famous and a ‘must have’ dish when visiting the coast is gambas pil pil. At our restaurant we specialize in the difference, so we would like to give you some ideas ofsomething to do at home, without a big kitchen needed and with the easiest utensils. A winner at every meal.

This time we have been inspired by a Swedish chef icon. Toast Skagen is an elegant appetizer of Skagenrora on a small piece of toasted bread. It was created by the popular Swedish restaurateur Tore Wretman, during a sail trip to Denmark. More than anyone else, he embraced Swedish culinary traditions during the decades immediately after World War II. At a time when home cooking was starting to fade away and be replaced by foreign fast food, he also elevated classic Swedish dishes into fancy restaurant repertoire, lending them new status.

The dish is named after a fishing port at the northern tip of Denmark, in Sweden Skagenrora is one of the most popular appetizers. People who really want to celebrate something are extravagantly generous with the whitefish roe on the top. The sprig of dill on the top serves as a fanfare.