Authentic Swedish Grilled Vendace with Herb Butter Recipe

Introduction

There is something profound about the simplicity of Nordic cuisine, where the focus rests entirely on the quality of the ingredients and the method of cooking. Swedish Grilled Vendace, known locally as Siklöja, is a delicacy that transports you straight to the wooden docks of the Swedish archipelago during a bright midsummer evening. Traditionally fried in cast iron skillets over open fires, this small, delicate whitefish is celebrated for its crispy skin and tender, savory meat. By using the Arteflame grill, we replicate that traditional cast-iron sear on a grander scale, allowing the fish to cook evenly in a bath of foaming butter while imparting a subtle, smoky whisper that elevates the dish.

This recipe pairs the golden, rye-breaded fish with a vibrant, homemade herb butter that melts lusciously over the hot vendace. It is a dish that balances the earthy, nuttiness of rye flour with the fresh, zesty brightness of dill and lemon. Whether you are a seafood aficionado or simply looking to bring a taste of Scandinavia to your backyard barbecue, this authentic recipe delivers a cultural experience that is as heartwarming as it is delicious.

Ingredients

The Fish and Breading

• 1 lb (500g) Fresh Vendace (cleaned, heads removed or left on based on preference)
• 1 cup Rye flour (fine or medium grind for authentic flavor)
• 1 tsp Sea salt
• 1/2 tsp White pepper (ground)
• Unsalted butter (for grilling)
• Canola or vegetable oil (for grilling)

The Swedish Herb Butter

• 1/2 cup Unsalted butter (softened to room temperature)
• 2 tbsp Fresh dill, finely chopped
• 1 tbsp Fresh chives, finely chopped
• 1 tbsp Fresh parsley, finely chopped
• 1 tsp Lemon zest
• 1 tbsp Lemon juice
• Sea salt to taste

Instructions

Step 1: Prepare the Herb Butter

1. Begin by placing your softened butter into a small mixing bowl. It is essential that the butter is soft enough to mix but not melted.
2. Add the finely chopped dill, chives, and parsley, along with the lemon zest and fresh lemon juice.
3. Mash the ingredients together with a fork until the herbs are evenly distributed throughout the butter.
4. Season with a pinch of sea salt to taste.
5. Spoon the butter onto a piece of plastic wrap or parchment paper, roll it into a log shape, and refrigerate it while you prepare the fish. This allows the flavors to meld together.

Step 2: Prepare the Vendace

1. Rinse the vendace gently under cold water and pat them thoroughly dry with paper towels. Excess moisture will prevent the breading from sticking and crisping properly.
2. In a wide, shallow bowl or on a large plate, combine the rye flour, sea salt, and white pepper. Mix well.
3. Dredge each fish individually in the flour mixture. Ensure they are lightly coated on all sides, shaking off any excess flour. The coating should be thin and even.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in the center of your Arteflame grill. You want the flat cooktop griddle to reach a solid frying temperature (about 375°F to 400°F).
2. Scrape the cooktop clean to ensure a smooth grilling surface.
3. Apply a light layer of vegetable oil to the surface to season it right before adding the butter.

Step 4: Grill the Fish

1. Place a generous amount of butter on the flat cooktop surface. Allow it to melt and start foaming; this foaming stage indicates the butter is hot enough to sear without burning immediately.
2. Lay the breaded vendace onto the hot, buttered surface. Do not overcrowd the grill; give each fish a little space to ensure they fry rather than steam.
3. Grill for approximately 2 to 3 minutes per side. You are looking for a deep golden-brown color and crispy skin. The fish is small, so it cooks quickly.
4. Flip gently using a thin metal spatula to keep the delicate fish intact.

Step 5: Assembly and Serving

1. Once the fish is crispy and cooked through, remove them from the grill and transfer to a warm serving platter.
2. Slice the chilled herb butter into rounds.
3. Place a slice of herb butter over the hot fish immediately, allowing it to melt and glaze the crispy rye crust.
4. Serve immediately with lemon wedges on the side.

Tips

Grilling small, delicate fish like Vendace requires attention to heat management. On the Arteflame, the heat zones are your best friend. Start frying the fish closer to the center where the heat is higher to set the crust immediately. If they are browning too fast but need another minute to cook through, slide them toward the cooler outer edge of the cooktop. This technique ensures you get that signature crunch without burning the rye flour, which can turn bitter if scorched.

Furthermore, the key to authentic Swedish flavor lies in the rye flour. Do not substitute this with all-purpose wheat flour if you can avoid it. Rye adds a distinct nutty, earthy flavor profile that complements the oily nature of the vendace perfectly. Also, ensure your fish is as dry as possible before dredging; wet fish results in a soggy coating rather than a crisp shell.

Variations

While the classic rye and dill combination is traditional, there are several ways to adapt this recipe to suit your palate or dietary needs. These variations maintain the spirit of the dish while offering new flavor dimensions.

• Gluten-Free Crunch: Substitute the rye flour with cornmeal or a gluten-free all-purpose flour blend. Cornmeal adds a fantastic extra crunch that works well with fried fish.
• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the flour mixture for a subtle heat that cuts through the richness of the butter.
• Garlic Herb Butter: If you are a garlic lover, incorporate a clove of minced roasted garlic into the herb butter for a deeper, more savory profile.
• Citrus Twist: Swap the lemon zest for lime or orange zest in the butter for a unique citrus aroma that surprises the palate.
• Panko Crust: For a non-traditional but ultra-crispy texture, dip the fish in egg wash and coat with Panko breadcrumbs instead of rye flour.

Best pairings

To create a full Swedish summer feast, the accompaniments are just as important as the main dish. The richness of the fried fish and herb butter calls for sides that offer texture and acidity to cleanse the palate. The most traditional pairing is Mandulapotatis (almond potatoes), boiled and tossed with fresh dill, but regular new potatoes work beautifully as well.

• Creamy Mashed Potatoes: A smooth, buttery mash acts as the perfect bed for the crispy fish and soaks up the melting herb butter.
• Pressed Cucumber Salad: Thinly sliced cucumbers pickled quickly in vinegar, sugar, and water provide a sharp, crisp contrast to the fried fish.
• Lingonberry Jam: While often served with meatballs, a small dollop of tart lingonberry jam adds a sweet and sour element that pairs surprisingly well with fried fish.
• Crispbread (Knäckebröd): Serve with hard rye crispbread and aged cheese like Västerbotten for an authentic texture contrast.

Conclusion

Mastering this Swedish Grilled Vendace recipe on your Arteflame is more than just cooking a meal; it is about embracing a culinary tradition that celebrates nature's bounty. The combination of the smoky sear from the grill, the nutty crunch of the rye breading, and the aromatic melt of the herb butter creates a symphony of flavors that is hard to beat. It is a dish that feels rustic yet elegant, perfect for gathering friends and family around the fire.

Whether you serve this as a savory appetizer or a main course with hearty sides, it is guaranteed to impress. The Arteflame’s griddle surface makes cooking these small fish effortless and fun, turning the cooking process into a social event. So, gather your ingredients, fire up the grill, and enjoy the authentic taste of the Swedish coast right in your own backyard.