Surrounded by nature, make your own dinner over an open fire based on ingredients from nature’s larder. The recipe was created by Monica Tiger as part of The Edible Country campaign in which you can book a table in nature’s own restaurant at Kittelfältet just outside Filipstad. Buy a kit with all the ingredients and make your meal yourself or have it made for you by a chef at your table. The table featuring Monica Tiger’s concept is bookable on Wednesdays and Sundays from May to September.

People booked at Kittelfältet on Wednesdays and Sundays get the chance to buy a food box with all the ingredients to make Värmland zander with root vegetable purée and butter-fried vegetables.

Food box 1

Includes Monica Tiger coming to your table, telling you a little about the area, going through the ingredients and giving you advice on how to go about preparing your meal. Price SEK 600 per person. 

Food box  2

Food box 2 not only gives you the content of food box 1 but also includes a chef and guide. Price SEK 900 per person. 

Food box  3

Food box 3 not only gives you the content of food box 1 but also includes a separate chef and guide and 3-course dinner. Price SEK 1050 per person.


More recipes for al fresco gourmet dining

Värmland zander with root vegetable purée and butter-fried vegetables

Recipe for 4 persons


600 g zander fillet (also possible to use perch or pike if you fish it yourself)

ca 500 g celeriac

ca 250 g potatoes (two medium sized)

2 dl cream

ca 25 g butter

salt and pepper

a few herbs (ground elder, ramsons or leaf spinach) to garnish the purée

1-2 red onions

1 broccoli head

ca 5 cm ginger

One to two handfuls of ground elder or ramsons (leaf spinach is fine if you don’t gather wild herbs)

(Flavours differ depending on what you pick but both work really well)

25 g butter

salt and pepper

How to prepare your meal:

You need two saucepans and a frying pan.

  1. Boil up some salted water. When it comes to the boil, add the fish and take the pan off the heat. Let it stand until the rest is ready.
  2. Peel the potatoes and the celeriac and cut into small pieces. Boil until soft. Pour away the water and add the cream. Allow it to cook for about 5 minutes. Add the butter, salt and pepper and mash to the desired consistency.
  3. Cut the onions into wedges, divide the broccoli into three and fine-chop the ginger. Fry in the butter for 5-10 minutes. Add your herbs and leave for a further two minutes. (Don’t forget to save some of your herbs to garnish the purée.) Salt and pepper to taste.

Good luck for a fabulous tasting meal!

Read more about The Edible Country and the table at Kittelfältet