Lingon berry jam
66 g (2.33 oz) lingon berries
134 g (4.73 oz) sugar

Baked pan cake
200 g (7.05 oz) eggs
400 ml (13.53 fl oz) milk
250 g (8.82 oz) wheat flour
10 g (0.35 oz) butter

Hash browns
800 g (28.22 oz) potatoes
10 g (0.35 oz) salt
50 ml (1.69 fl oz) neutral vegetable oil

Apple purée
200 g (7.05 oz) apples
40 g (1.41 oz) sugar
40 g (1.41 oz) water

Instructions

Lingon berry jam
Put all the ingredients for the lingon berry jam into a small pan and bring to a boil while pressing the lingon berries with a fork.
Boil the jam for 5 minutes while stirring and then set aside to cool.

Baked pan cake
Preheat an oven to 190° C (374 degrees Fahrenheit).
Place a 42 x 36 cm baking pan in the oven.
Whisk the eggs, 200 ml (6.76 fl oz) of the milk and flour to a smooth batter. Add the other 200 ml (6.76 fl oz) of milk and whisk. Add the butter to the hot baking pan and pour in batter.
Bake in the oven for 15-20 minutes or until golden brown.
Smear jam onto the slightly cooled pan cake. Roll into a roulade.
Cut the roulade into serving size pieces.

Hash browns
Boil the potatoes for 5 minutes and let them cool down.
Grate the potatoes, salt them and shape 50 g (1.76 oz) stacks into squares that has the same size as the fish. Pan fry the potato squares in the oil until golden brown.

Apple puree
Core the apples and chop them.
Boil the apples under a lid with the other Components for 10 minutes.
Put the apples into a food processor and process until smooth.
Press the purée through a fine mesh sieve.

Assembly
Place out dollops of the apple purée and smear it on the plates.
Overlap the hash browns on the plates.
Stand the pan cake up and decorate with some lingon berry jam on the plates and on top of the pancake.