Slowly but surely the beauty of spring is starting to show itself. Buds, birdsong and tulips are clear signs that spring has finally sprung! AVEQIAs spring menu Sweden 2016 takes its inspiration from all the delicacies that’ve been hiding, white asparagus, swedish lamb, ramsons from Gotland and wonderful, wonderful rhubarb.
Baked smokey white asparagus with egg crème, Yuzu, trout roe and crispy leek
The first dish on the spring menu takes its inspiration from the “majbrasa” – swedish bonfire night! You will bind asparagus with spring onion and ramson and smoke these with lemon. More asparagus cooked in a local sour beer from Södermalm alongside delicious japanese Yuzu is added. To accompany the greens you will make two different egg sauces; one from the yolk with browned butter and an eggwhite mayonnaise flavoured with a touch of garlic. All this will be topped off with deep fried crispy leek, trout roe and some water cress for extra oomph!
Creamy and crispy potatoes with bleak roe from Kalix, sorrell and pickled onion
Our second course is a delightful potato dish. Firstly, you will make a fantastic potato purée flavoured with the roast skins. To add some balance and crunch you will make a potato and sorrell crisp. We add a delicious green and fresh vinaigrette along finely shredded pickled onion. The entire plate is topped off with bleak roe from Kalix, freshly cooked new potato and finely chopped dill and chives. A true taste of Sweden!
Barbecued lamb from Sörmland with ramsons, baked carrot, peas, mint and spanish almonds
Some of the best produce in spring is lamb, and here you will cook one of our favourite cuts; the topside. You will cook it on charcoal and the bake it with lemon and thyme. To accompany this you will make a foam of ramson and sugar snaps with a fresh note of mint – wonderfully creamy and delicious! Freshly harvested carrots are baked in the oven with lamb stock and grilled fresh garlic. This makes for outstanding carrots and a lovely light lamb gravy. The dish is finished with salt roasted almonds and puffed quinoa. An exciting dish for spring!
Sugar baked rhubarb with frozen chervil, rhubarb sorbet, sabayonne and buttery brioche crumbs
Another clear sign of spring is rhubarb. A clear favourite with all our chefs that we always long for. For your dessert you will sugar bake rhubarb, make a gorgeous fresh rhubarb sorbet flavoured with pomegranate. Some fresh crunchy shredded rhubarb is added for texture alongside toasted brioche flavoured with butter and dandelion syrup. Liquorice is added, both grated, raw – and as a chewy meringue completes this light spring dessert. For a final flourish we add a gin and chervil granita and fluffy sabayonne. A perfect finish to our spring menu Sweden 2016.