Fish
AVEQIA’s Spiced Butter
A really underrated accompaniment is a really good spiced butter, or why not several different ones? For the upcoming BBQ season, we want to share a basic recipe for spiced butter, as well as a delicious charcoal grilled butter from one of our previous menus. ...
Read moreSmoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread
Serves 10 Smoked Char crème 1 Fillet of Arctic Char 300 ml Cooking oil 1 tbsp Dijon 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and […]
Read moreSmoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds
Serves 10 as part of a larger menu or 4-6 more generous portions Créme of smoked arctic char 1 Fillet of Arctic Char 300 ml Crown dill oil 1 tbsp Dijon mustard 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char with a smoke gun 5-6 times, allowing the smoke to […]
Read moreQuickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix
Serves 10 as a starter Herring 10 Fillets of herring 50 ml Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water) 1 Brown onion 1 sprig Dill ½ Lemon Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place […]
Read moreCod with fried mussles, smoked kale and mussle foam
Serves 4-6 as a main course Baked potato cream 500 g Large potatoes 150 g Butter 600 ml Milk 100 g Sour cream – Champagne vinegar Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring […]
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