Discover the essence of Copenhagen’s food and culture, with delights from Danish chef Trine Hahnemann
Schnitzel with anchovies, horseradish and capers
50g plain flour
Sea salt and black pepper 2 medium eggs
4 x 150g pork loin steaks 400g Brussels sprouts
65g salted butter
4 canned anchovy fillets,
4tbsp finely grated horseradish (fresh is best if you can find it) Handful of dill sprigs 2 lemons, cut in half
1 Mix the flour with a pinch of salt and pepper on a plate. In a different container, lightly beat the eggs, and, on another plate, spread out the breadcrumbs.
Roll the pork in the seasoned flour, making sure it’s thoroughly coated, then dip each piece into the egg until coated. Drain off the excess egg and turn the pork loin steaks in the crumbs until completely coated on all sides.
2 Trim the sprouts and cut them into quarters. Heat 20g of the butter in a frying pan and sauté the sprouts for 5min, adding a few spoonfuls of water if they start to stick to the pan. Remove from the heat and keep warm.
3 Meanwhile, melt 30g more of the butter in a large frying pan until bubbling briskly. Fry the coated steaks for 2-3min on each side until golden and crisp. Place them on a plate.
4 Wipe the pan and heat the remaining butter until golden, then fry the capers and chopped anchovies over a high heat for a few minutes. Serve each schnitzel with a sprinkling of the horseradish and dill on top, as well as the fried capers, anchovies and melted butter. Accompany with the lemon halves and sautéed sprouts.
Beetroot and celeriac cakes with potato wedges See left
FOR THE BEETROOT AND CELERIAC CAKES
200g beetroot, peeled and
shredded or coarsely grated 200g celeriac, peeled and
shredded or coarsely grated 1 small onion, coarsely grated 4tbsp plain flour
1tsp coriander seeds, crushed 1tsp cumin seeds, crushed 2 medium eggs, lightly beaten Sea salt and black pepper 2tbsp salted butter
1tbsp olive oil FOR THE POTATO WEDGES 6 large potatoes, skins on 4 thyme sprigs
4tbsp olive oil
1 For the beetroot and celeriac cakes, in a large bowl, mix together the beetroot, celeriac, onion, flour, breadcrumbs and spices. Mix in the beaten eggs, then season well with salt and pepper. Leave to rest.
2 Preheat oven to 180°C/160°C fan/gas mark 4. Cut the potatoes into wedges and place in an ovenproof dish. Mix in the thyme and olive oil, season with salt and pepper, then bake for 30min.
3 Melt the butter and olive oil together in a large frying pan. Form ovals out of the beetroot mixture with a spoon and fry for 10min, turning regularly.
4 Serve the cakes with the potato wedges and creamed spinach (see cook’s note, opposite) on the side.
‘This cosmopolitan city is famous for its restaurants, coffee, bicycling culture, friendliness and hygge’ Trine Hahnemann
See recipe overleaf