Summer menu Sweden 2017

Summer has finally arrived with brighter days and warmer weather. At AVEQIA we are following the season with a new meny filled with summer freshness. Our chefs have gathered some of the best produce available and put together a menu that inspires  new ways of serving summer classics like new potatoes, strawberries and Swedish tomatoes infused with exciting elements of smoke and fire as well as new techniques and some exotic touches. Bon appétit!

Matjes herring from Norrøna with egg crème, crispy potato and smoked butter

Matjes herring from Norrøna with egg crème, crispy potato and smoked butter

The summer menu starts off with a nod to a traditional Swedish midsummer celebration where Matjes herring from Norrøna is served with classic sides in a modern style. Instead of the compulsory hardboiled egg and cheese we make an egg crème seasoned with Gammel Pär, a matured cheese from the Swedish producer Lakene in Värmland. Red onion is served pickled and butter is browned and smoked. Like all Swedes we have been looking forward to the first new potatoes and here we serve them tossed with dill and juniper berries. For a crunchy finish we make potato crisps seasoned Swedish style with dill and sour cream.

Seared scallop with dashi, dill pickles, lardo and daikon

Seared scallop with dashi, dill pickles, lardo and daikon

The second course takes us to the Swedish archipelago but with Japanese influences. Fresh scallops are charred and served in their shells with light and fresh garnishes. Sweet peas and baby cucumbers are pickled with the characteristic Swedish flavor of dill flowers and a cream of green watercress to provide creaminess to the dish. Inspired by the freshness of Japanese cuisine we make an ice cold dashi broth and soy pearls that add saltiness and umami. Finally, we char thin slices of lardo, a marble cured Italian charcuterie.

 

Grilled picanha with smoked tomatoes, goats cheese croquette and tarragon bearnaise foam

Grilled picanha with smoked tomatoes, goats cheese croquette and tarragon bearnaise foam bearnaise i sifon

The main course is inspired by the barbecue season and our charcoal barbecues are ready for some picanha, a flavourful Brazilian cut of beef that we start by cooking slowly sous-vide with thyme and garlic. The meat is served with crunchy potato croquettes with goats cheese and a classic bearnaise sauce where we avoid the whisking stage by serving it from a siphon. Swedish tomatoes are finally in season and we serve them gently baked and smoked on sourdough toast with young lettuce and spicy fresh herbs.

 

SummerSwirl with olive oil cake and shiso

SummerSwirl with olive oil cake and shiso

No Swedish summer dessert is complete without strawberries! We serve them fresh with a shiso and mandarine juice. We make a sponge cake with character from olive oil and a deliciously crunchy crust from Swedish rye. A Swedish strawberry dessert requires double cream whipped with fresh vanilla bean. We top the dessert with freshly churned shiso ice cream and toasted buckwheat.

Welcome to our summer!