From hockey legend to cookbook writer

I don’t know if ice hockey is a sport of great importance for you. I just know that Sweden has produced a lot of great, talented and outstanding hockey profiles, and one of the greatest is the man, the myth and the hockey legend Borje Salming.

He played in the NHL for 17 seasons, most of the years with the Toronto Maple Leafs. After leaving the NHL he returned to Sweden and spent the last years of his career with AIK Solna of the Swedish Elite League (the number one team according to Devoted Husband). Salming was also the first Swedish hockey player to be inducted into the Hockey Hall of Fame in1996.

This scarred Swede was born and raised in Kiruna in northern Sweden, in the midst of moose, reindeer, arctic chars, cloudberries, lingonberries and mushrooms. All exclusive ingredients for gourmet cooking.

Today Borje Salming is a successful business person in sports underwear with his own brand Salming Underwear. He has also published a cookbook of his own with great recipes of what to do with all the “goodies” from nature’s pantry.



I’ve said it before, and I say it again: Devoted Husband is a great fisherman and we often have fish swimming in a croft by the jetty. Very handy to pick up and prepare when unexpected guests turn up.

One of our favorite dishes, Crispy perch/bass with capers and chanterelle, comes from Borje Salmings cookbook Vilt med Salming – Mat från naturens skafferi (Wild game with Salming – Food from nature’s pantry).

Gis, if you read this you can stop now! You already know what’s coming…


Crispy perch with capers and chanterelle

4 servings


  • 4 large or 8 small fillets of perch
  • 5 dl yellow chanterelles cut in pieces ( I rarely find yellow chanterelle to pick, instead I use or mix with autumn chanterelle, which are just as good)
  • salt and pepper
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 2 tablespoons capers
  • butter / canola oil for frying (I mix oil and butter)
  • (extra butter and juice of lemon, optional)


Flour, 1 egg and panko or breadcrumbs


  • Fry the chanterelle in a dry pan until all the liquid is gone, add butter and continue browning the mushrooms for a few minutes along with chopped dill, parsley and capers.

  • Be sure to remove all visible and palpable bones, trim the edges of the fillets and “pants” them, ie, remove the strip of small bones in the middle of the fillet and a bit down. Easy to feel and follow with your finger and will make the fillet look like a pair of pants.
  • Season the fillets with salt and pepper and turn them in flour, then in the beaten egg and finally coat them with panko or breadcrumbs.

  • Heat the butter and oil in a frying pan and fry the fillets a few minutes on each side until golden brown.
  • Spread the mixture of chanterelle, herbs and capers on top of the fillets and serve with extra melted butter seasoned with a squeeze of lemon juice on the side (optional). Boiled potatoes for those who don’t think the fillets themselves will be enough.

Enjoy while giving a thought to a truly great man and hockey player!


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